Noor Altaie

• Enhanced customer satisfaction by providing timely and efficient service to restaurant patrons.
• Assisted in maintaining a clean and organized dining area for an enjoyable dining experience.
• Collaborated with kitchen staff to ensure accuracy of orders, resulting in fewer customer complaints.
• Developed strong rapport with regular customers, contributing to increased repeat business.
• Trained new employees on restaurant procedures, promoting a cohesive and efficient team environment.

• Improved project efficiency by conducting topographic and boundary surveys for land development projects.
• Increased accuracy of measurements by utilizing advanced surveying equipment such as total stations, GPS devices, and data collectors.
• Reduced errors in project deliverables with thorough quality control checks on field data and calculations.
• Ensured timely completion of projects by coordinating with crew members to prioritize tasks effectively.
• Contributed to successful project outcomes by performing construction staking for various infrastructure improvements.

• Increased warehouse efficiency by implementing new inventory management systems and procedures.
• Streamlined operations for faster order processing by updating warehouse layout and organization.
• Reduced product damage with improved packaging methods and training staff on proper handling techniques.
• Enhanced employee productivity, implementing effective scheduling and task delegation strategies.
• Ensured compliance with safety regulations through regular inspections, staff training, and policy updates.
• Maintained a safe work environment by enforcing strict adherence to OSHA guidelines and company policies.

• Enhanced customer satisfaction by preparing high-quality meals according to menu specifications and dietary requirements.
• Reduced food waste by properly storing ingredients and maintaining an organized kitchen workspace.
• Collaborated with other kitchen staff for efficient meal preparation and seamless service during peak hours.
• Maintained a clean and sanitary cooking environment, adhering to health department regulations for safe food handling practices.

completed following courses:

* CHM-131(Introduction to Chemistry)

* SOC-210 (Introduction to Sociology)

* ENG-111(Writing and Inquiry)

* ENG-112 (Writing/Research in the Disc)

* PSY-150 (General Psychology)

* PSY-241 (Developmental Psychology)

* HUM-115 (Critical Thinking)

* BIO-168 (Anatomy and Physiology)

* BIO-175 (General Microbiology)

* BIO-169 (Anatomy and Physiology II)

• [3.58] GPA