Uriel Mendoza
Las Cruces,New Mexico
Summary
As a second-year university student with a 3.33 GPA, I have successfully balanced rigorous academic coursework with 20-30 hours of work per week. My engineering coursework includes DC Circuit Analysis and Digital Logic, where I gained proficiency in VHDL coding and circuit analysis. I thrive in problem-solving and analytical tasks, and I enjoy working with numbers to find practical solutions. My work experience in retail and as a sous chef has strengthened my adaptability, time management, and attention to detail. I am a collaborative team player who can communicate technical concepts clearly and effectively.
Overview
2
2
years of professional experience
Work History
Sous Chef
Blue Moon Bar & Grill
2023.09 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Freight Crew Member
Big Lots
2022.11 - 2023.08
- Lifted and moved items weighing 20-50 pounds multiple times per shift.
- Offered friendly, prompt customer service by answering questions, resolving issues quickly, and checking system for inventory.
- Broke down, re-packaged and shrink-wrapped pallets for efficient storage and transportation.
- Loaded and unloaded trucks.
Education
High School Diploma -
Carlsbad High School
Carlsbad, NM05.2023
Skills
- Problem-solving: Strong analytical skills and a passion for solving complex problems.
- Time management: Successfully balanced a 3.33 GPA while working 20-30 hours per week.
- Circuit analysis: Solid understanding of DC Circuit Analysis concepts.
- Digital logic design: Proficient in VHDL coding from coursework in Digital Logic.
- Adaptability: Thrived in diverse work environments such as retail, food service, and kitchen operations.
- Collaboration: Team-oriented with experience in both technical and customer-facing roles.
- Attention to detail: Demonstrated precision in food preparation as a sous chef and in organizing freight.
- Work ethic: Consistently met academic and work responsibilities under pressure.
- Numerical proficiency: Comfortable working with numbers in engineering problems and real-world applications.
- Technical communication: Capable of effectively conveying technical concepts learned in coursework.
Timeline
Sous Chef
Blue Moon Bar & Grill
2023.09 - Current
Freight Crew Member
Big Lots
2022.11 - 2023.08
High School Diploma -
Carlsbad High School
Similar Profiles
Amber SivertsAmber Siverts
Server at Blue Moon Bar And GrillServer at Blue Moon Bar And Grill
Nathan RobinsonNathan Robinson
Executive Chef at Blue Moon Beach GrillExecutive Chef at Blue Moon Beach Grill
ROMAN GARCES GOMEZROMAN GARCES GOMEZ
Server at Blue Pointe Oyster Bar & Seafood GrillServer at Blue Pointe Oyster Bar & Seafood Grill