Thomas Mccollum

• Transport People and luggage at Las Vegas Airport from Terminal one to Terminal three and back to one
• Maintained a clean interior of the vehicle by vacuuming, wiping surfaces, and replenishing supplies as needed.
• Operated wheelchair lifts when necessary for disabled passengers' access onto bus.
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Transport about 15.000 rides to there destinations with uber and Lyft in Las Vegas, NV and Pocate4, ID

• Maintained a safe driving record by following company policies and procedures.
• Displayed courteous behavior when interacting with customers or other drivers on the road.

• picked up elementary and middle school kids in morning and evening to and from school
• Performed pre-trip inspections of the bus according to established procedures.
• Followed all safety protocols when transporting students with special needs or disabilities.
• Managed time efficiently so that routes are completed within allotted timespan.

• Mainly worked for potato processing plants, making products for food companies ( fries,potato flour ,ext )
• Maintained excellent levels of workplace cleanliness around equipment to enhance safety and productivity.
• Contributed to team safety and productivity by removing safety hazards and keeping areas neat and well-stocked.

• Worked in main production kitchen makin big batches of soups, sauces, rices and prep work
• Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
• worked employee dining room line cook, serving and making food
• worked online at busy restaurant app, and egg, stations and prepping food in back
• worked in buffet cooking big batches ( frying, grilling breakfast items. Putting stock away.

• mainly working for Riverside casino on call at the buffet serving drinks, bussing tables, dishwashing, and working back in kitchen.
• Operated a variety of machinery and tools safely and efficiently.
• Completed day-to-day duties accurately and efficiently.

• Worked in busy buffet stockings the food line and relieving the carving station two days a week
• Moved to the back of kitchen to the frying and oven station
• Then Egg and cooking and prepping for lunch
• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Monitored stock levels of food items and ordered more when necessary.

• I went to us navy class A cooking school
• Worked in basic training station SD
• Galley in Panama at the navy base
• Worked 16 hour shifts I cooking batches of food and on the line serving and cooking eggs to order