Assisted in removal of old roofing materials and debris to prepare for application of new roofing.
Performed patching and resealing of roofs to provide maintenance, repairs and protection.
Installed, repaired, and replaced single-ply roofing systems.
Precisely cut felt, shingles and strips of flashing to fit angles formed by walls, vents, and intersecting roof surfaces.
Inspected problem roofs to determine best repair procedures.
Installed asphalt shingles, tile and metal roofing systems to manage exterior construction projects of residential, commercial and industrial buildings.
Installed high-quality roofing systems, paying careful attention to hazards and other safety concerns.
Inspected buildings to inspect for water damage, worn out flashing and other signs of roof damage.
Maintained a clean, organized job site minimizing disruptions to clients'' daily lives while also promoting efficiency within the crew.
Consistently adhered to OSHA regulations creating a safe work environment for both crew members and clients alike while protecting company liability risks.
Fastened composition shingles and sheets to roof with asphalt, cement and nails.
Cook
Aramark
09.2019 - 12.2022
Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Prepared meals efficiently under time constraints for timely service during peak hours.
Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Prepared food items in compliance with recipes and portioning control guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Reduced food waste significantly by implementing proper portion control and storage techniques.
Maintained well-stocked stations with supplies and spices for maximum productivity.