Hardworking, multitasking, Dedicated, Fabricator, Focused on completing work quickly to consistently exceed target. Reliable team member accustomed to taking on challenging tasks, and time management abilities.
Overview
3
3
years of professional experience
Work History
MIG Welder
Eaton Corporation
Cleveland, TN
11.2023 - Current
Cross trained in Mig Welding following safety procedure
Maintained a clean workspace throughout the day.
Used correct tools, materials, and attachments for the specific job.
Welder
Eaton Corporation
Cleveland
08.2022 - Current
Welded galvanized, stainless steel, and aluminum metals to fabricate products, structures and metal equipment
Set up equipment and welded parts according to welding chart specifications.
Carried out safety checks on electrical systems
Took initiative to organize tasks strategically to meet designated work schedule
Kept workspace clean and organized to reduce risk of injury.
Adjusted weld machines to correct settings for precision and waste reduction.
Followed safety guidelines through proper machine guarding and lockout and tagout procedures.
Fabricator
Eaton Corporation
Cleveland
06.2021 - 08.2022
Operated machinery correctly and used proper gear to minimize safety concerns
Set up and maintained machinery in fabrication shop to handle production demands
Followed production specifications and technical information create pieces of consistent quality
Aligned components with care to achieve correct fit
Counted available parts, requesting more if necessary to maintain workflow
Adhered to established health and safety procedures to minimize risk of injury.
Cook
Burrito Express
Complied with portioning requirements to adhere to budget and minimize waste
Readied ingredients in advance to reduce loads during rush periods
Verified quality, plating presentation and serving size of prepared food
Trained team members in grilling, frying and sauteing techniques
Managed simultaneous cooking tasks to promptly deliver high-quality food
Cleaned surfaces regularly to prevent spread of illness or cross-contamination between raw and cooked products
Checked kitchen equipment for proper operation, notifying management of problems
Cooked items to correct temperatures to minimize risk of food-borne illness.