Zachary Hamm

• Performing daily calls for service within the City of La Verne in addition to station maintenance and ambulance upkeep. Completed a task book for EMS operations within the first four months of hire date and participate in drills with crew on fire ground operations. Tasked to also perform on EMS calls and hold myself to a higher standard and prepare myself for medic school. Some examples of call types and performing that I've done is:
• Workouts with the crew to gain comradery and crew continuity.
• Provided emotional support for distressed patients during transport, helping them remain calm throughout the process.
• Maintained ambulance cleanliness, ensuring a safe and hygienic environment for patients and staff.
• Increased public awareness about emergency services through community outreach events and presentations at local schools or organizations.
• Contributed to team success by participating in ongoing training sessions and staying current with new regulations or procedures within the emergency medical field.
• Been an assistant instructor to local CERT team and gave EMS based lectures.

Part of the mid town Pomona 24 hour units running with LACOFD providing emergency medical assistance to the citizens of Pomona as well as the surrounding area. In addition to the basic functions of BLS care I am accustomed to:

• Prove successful working within tight deadlines and fast-paced atmosphere.
• Used coordination and planning skills to achieve proper patient care.
• Reduced risks within the ambulance and ensured proficient driving operations.
• Maintained a clean and organized ambulance, ensuring optimal readiness for emergency calls.

During my employment here I was in charge of cooking, and the being assistant manager when the owner was away. My basic duties were cooking the entire menu, cashier, and ordering supplies. There were times I was alone operating the store until rush hour. In addition I also had to:

• Improved customer satisfaction by addressing and resolving complaints promptly.
• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
• Established team priorities, maintained schedules and monitored performance.

• Assisted guests serving food, filling beverages and retrieving items for guests.
• Serviced and cleaned the restaurant as needed
• Helped guests at tables when in need of assistance.
• Established welcoming atmosphere by greeting each guest warmly.
• Handled high-pressure situations with grace, maintaining excellent service standards even during peak hours or understaffed shifts.