10 Week in-class training in areas such as seafood, poultry, and fish fabrication; kitchen safety and sanitation; knife-skills; sautéing, braising, roasting, frying, and baking. Worked in a team to follow directions and recreate a replica of demonstration dishes; mother sauces, pan sauces; plating and presentation; timeliness

Acted as the liaison between teachers and students, lead group activities, planned lessons, recorded student progress data according to state standards, implemented hearing tests, communicated teaching methods and practice work to parents, assisted head pathologist with any needs in regards to planning or leading student activities, brainstormed new ideas and methods for exercises and activities.

Aid in lesson planning, entry of child learning process and educational goals, assistant in teaching activities, reading skills, monitor recess and lunch activities, one-on-one work with advanced students and those who were behind.

Organized and conducted staff training sessions to enhance employee knowledge and skills.Supervised and provided guidance to a team of professionals to ensure efficient workflow and achievement of goals. Managed sales operations and implemented strategies to increase revenue and exceed targets. Delivered exceptional customer service by addressing inquiries, resolving issues, and ensuring customer satisfaction. Implemented effective inventory control measures to optimize product availability and minimize waste. Conducted performance evaluations for employees to recognize strengths, identify areas for improvement, and facilitate professional development. Entered data of sales to record employee performance and sales trends. Worked the cash register to process sales receipts.