Objective
I am an experienced cook however I would very much like to do anything that gets me back out on the water.
Experience
Aviation Boatswains Mate Fuels
United States Navy
-
North Island, CA
September 2005 to September 2009
Supervisor: Mike Harris (823-978-4265)
Okay to contact this Supervisor: Yes
[ABF]I operated, maintained, and repaired fueling and lubricating oil systems. I also operated equipment associated with the fueling and defueling of aircraft. I handled hazardous materials daily an maintained environmental standards; trained, directed, supervised, firefighting crews. I performed maintenance record keeping; aligned valves in fuel piping systems for various operations: fueled and defueled aircraft; obtained samples of aviation fuels and test for water and solid contaminants; made entries in pump room logs and records; used maintenance record cards; I worked with hand tools and portable power tools; completed forms for checking out tools; conducted inventories of tool checkout; used blueprints, charts, drawings, and publications. While serving I started as a refueling crewmen; as a crewman I was in charge of manning stretchers for all casualties on the flight deck to make sure they got to and from the medical helicopter. I fueled many different series of aircraft. I advanced to crew leader. As a crew leader I maintained verbal communication with the Control Phone Talker through a 4JG (sound powered phone), visually monitored all fuel pressure gages to maintain safe and efficient equipment for my crewmen. At this time I was in charge of the safety of my 3 crewmen including proper safety equipment, uniforms and standard procedures. I operated the fueling stations which consisted of opening and closing valves while monitoring fuel pressure, and called in the loads of fuel given by my crewmen. I earned my Quality Assurance (QA) qualification. While working in QA I collected and analyzed samples of jet fuel checking for water and sediment levels nightly, calculated and analyzed 53 jet fuel samples a night to ensure flashpoints were safe for the ship, calculated the levels of Fueling System Icing Inhibitors in each sample to make sure it would not freeze in the aircraft while in flight. I advanced and received my qualification as Control Phone Talker. This job put me in charge of all fueling evolutions and the manning of 16 fueling stations and 60 personal. I scheduled every crew and kept track of where each person was, I made sure each crew had lunch and dinner breaks and still had enough manpower for every recovery of every aircraft, as well as defueling operations, and directing safe routes for our repair crews. I directed the on-load of over 40 million gallons of fuel and the delivery of over 30 million gallons during 15,000 aircraft refueling evolutions while deployed. I logged every fuel load for every jet, calculated pounds and gallons logged each for below decks records. I logged all fuel evolutions on a dry erase board, in a log book, and on a computer spread sheet; while coordinating with 5 different department heads working directly with the Air Craft Handler of the ship, while keeping communication with 10 crew leaders with headsets. I did this with a head set communication (4JG, sound power phone) on one ear, a phone on the other ear with multiple lines from all over the ship, and a radio with multiple lines to the flight deck supervisors on deck. This made me a master in calm, communications, and while working under pressure. I set up, executed, and filed the training of 10 crewmen, 8 crew leaders, 5 control talkers, and qualified 12 security watch standers. I handled hazardous materials, coordinated, trained, directed, inspected and supervised, communicated, in forces safety precautions of 60 personal. I also spent 16 hours a week for 4 years roving a security watch while in port; which entailed identifying suspicious activity and safety hazards then reporting what I found hourly, as well as up-dating log books and entering them into a computer.
Education
HS Diploma
Art Institute of San Diego, CA
Certification
ServSafe
Skils
I grill, cook, and fry foods such as French fries, eggs, and pancakes. Clean food preparation equipment, work areas, and counters and other all other work areas. I take orders from customers and cook foods requiring short preparations times, according to customer requirements. I grill and garnish hamburgers and like foods such as steaks and chops. I restock kitchen supplies, rotate food, and stamp the timed date on food and coolers. My food preparations tasks, such as making sandwiches, carving meats, making soups and salads, baking breads or desserts, and brewing coffee and tea. I plan work on orders so the items served together are finished at the same time. I complete orders from steam tables, placing food on plates and serving customers at tables and at the bar. I perform general cleaning activities in the kitchen and dining areas; accept payments, and make change or write charge slips as necessary. The tools I use everyday include; boning knives, chefs' knives, paring knives, serrated blade knives, meat slicer, slicing machines, steam tables, fruit zesters, graters, vegetable peelers, electric ovens and stoves, gas ovens and stoves, steam kettles, steamers, colanders, strainers and much more. This job allows me to use my arm-hand steadiness, manual dexterity, coordination, active listening, service orientation, oral expression and problem sensitivity while resolving conflicts and negotiating with others, and time management in a fast pace environment. I take inventory to insure proper supplies and quality food products at this establishment for smooth day to day operations.
I checked the quality of raw or cooked food products to ensure that correct standards were met, monitored sanitation practices to ensure that all regulations were met and followed. Maintained the quantity and quality of received products, ordered or requisition food or other supplies needed to ensure efficient operation. Inspected supplies, equipment, and work areas to ensure conformance to established standards. The tools I used during this position consisted of commercial use cutlery such as Chefs' knives; Oyster knives; Paring knives; Serrated blade knives
Commercial use food slicer; bread slicer; Mandolins; Meat slicer; and slicing machines.
Commercial use graters - Box graters; Food shredders; Fruit zesters; Plane graters
Commercial use ranges - Electric ovens; Electric stoves; Gas ovens; Gas stoves
Domestic kitchen or food thermometers - Instant-read pocket thermometers; Meat thermometers; Refrigerator thermometers
I checked the quality of raw or cooked food products to ensure that standards were met, monitored sanitation practices to ensure that employees followed standards and regulations. Maintained the quantity and quality of received products, ordered or requisition food or other supplies needed to ensure efficient operation, supervised and coordinated activities of cooks and workers engaged in food preparation. Inspected supplies, equipment, and work areas to ensure conformance to established standards, as well as instructed cooks and other workers in the preparation and cooking of the food. The tools I used during this position consisted of commercial use cutlery such as Chefs' knives; Oyster knives; Paring knives; Serrated blade knives
Commercial use food slicer; bread slicer; Mandolins; Meat slicer; and slicing machines.
Commercial use graters - Box graters; Food shredders; Fruit zesters; Plane graters
Commercial use ranges - Electric ovens; Electric stoves; Gas ovens; Gas stoves
Domestic kitchen or food thermometers - Instant-read pocket thermometers; Meat thermometers; Refrigerator thermometers
Fiberglass Technician
Miracle Method/ Steamatic
-
Oceanside, CA
October 2009 to January 2010
Supervisor: Okalani (7604149255)
Okay to contact this Supervisor: Contact me first
Please note that this what a two part job. While performing fiberglass duties I was responsible for releasing of air bubbles and smooth seams, using rollers. Selected precut fiberglass mats, cloth, and wood bracing materials as required by projects being assembled. Patted or press layers of saturated mat or cloth into place on molds, using brushes or hands, and smooth out wrinkles and air bubbles with hands or squeegees. Mixed catalysts into resins and acrylics, saturate cloth and mats with mixtures, using brushes. Checked completed products for conformance to specifications and for defects by measuring with rulers or micrometers, by checking them visually, or by tapping them to detect bubbles or dead spots. Trimmed excess materials from molds, using hand shears or trimming knives. Repaired and/or modify damaged or defective glass-fiber parts, checking thicknesses, densities, and contours to ensure a close fit after repair. Cured materials by letting them set at room temperature, placing them under heat lamps.
While performing Steamatic duties I controlled traffic passing near, in, or around work zones, cleaned or prepared construction sites to eliminate possible hazards, load, unload, or identify building materials, machinery, or tools, distributing them to the appropriate locations, according to project plans or specifications, measure, mark, or record openings or distances to layout areas where construction work will be performed.
•Dig ditches or trenches, backfill excavations, or compact and level earth to grade specifications, using picks, shovels, pneumatic tampers, or rakes.
•Mix, pour, or spread concrete, using portable cement mixers.
•Tend pumps, compressors, or generators to provide power for tools, machinery, or equipment or to heat or move materials, such as asphalt.
•Erect or dismantle scaffolding, shoring, braces, traffic barricades, ramps, or other temporary structures.