Xochitl Frugie

• Assigned to coordinate and lead military personnel for Drawbridge program at McAllen Border Patrol Station during deployment, collaborating with multiple agencies for conjoint operations under Texas Department of Public Safety (DPS).
• Efficiently managed logistics for cameras, parts, and supplies to ensure uninterrupted operation and maintenance.
• Managed the surveillance system and fostered robust relationships with government agencies to ensure maximum efficiency of all assets, equipment, and personnel.
• Cut battery cost by 30% the last 2 months.

• Created and updated regular inventory reports and records.
• Maintained sufficient inventory levels to meet customer demands at all times. pertaining healthy cost controls.
• Enhanced inventory accuracy by conducting regular audits and implementing efficient tracking systems.
• Achieved operational excellence by continuously improving processes, systems, and procedures related to inventory management.
• Supervised daily activities of restaurant and over 25 employees per shift.

• Created, applied, controlled and monitored operations of logistics and supply lines and service personal under IQS guidelines. Including operation manuals.
• Enhanced productivity and costumer satisfaction from efficient coordination of schedules, resources, and communication channels.
• Efficiently hired and trained staff members in offshore and ashore positions while also directing their activities to ensure seamless operations of platforms, vessels, barges,and transportation boats under contract with Construcciones EVYA.
• Successfully achieved five catered events daily for offshore workers across the Gulf of Mexico for 24/7 shifts.
• Achieved results by working closely with stakeholders from various departments and sister companies towards common targets.
• Trained new staff members in Food service regulations, company policies, sanitary procedures, and best practices for optimal costumer service in accordance with International regulations.
• Accurately planned equipment selections to meet requirements and conducted kitchen remodelation assessments for new vessels for offshore construction and maintenance contracts for Construcciones EVYA
• Designed individualized inventories, recipes, menus, and manuals to fulfill specific contract demands and accommodations for distinctive onboard populations.
• Served over 1500 guest in different locations along the Sonda de Campeche with 350 ofshore crew members under my command.

• Member of OCS class 23.

Food industry administration.

Professional cooking techniques.

Inventory and costs controls

Costumer service

Culinary currents, traditions and history

• Honor Roll (May 1998)
• Ranked in Top 10%
• Study Abroad: Mexico, 12 years