• Imaging of desktops and laptops for Windows 10 Migration • Active Directory- I can set up and remove users, change/reset passwords or lock the account, understanding of password complexity standards, understanding of OUs and Group Policy Objects, assign and change security roles, attributes, and changing passwords• Installations of Windows and Linux operating systems. • Microsoft 365/Office 365 Business – specifically Microsoft Teams and setting up team spaces • Edit VM settings to use different amount of CPU cores, amount of RAM, different hard drive states such as dynamic or fixed. • Installs and configures network printers, scanners, and various technical connected equipment.• Installs and configures desktop computer system hardware and software (including operating system and applications software).• Configured VMware through a host -only, NAT, and custom network- I would create 100 or more VM's and • manage them through our console and have to subnet to create IPs for each VM I configured• Windows server installation and configuration • VMware configuration and administration• (TCP/IP, DHCP, DNS, WIFI, VPN) configuring, monitoring, and troubleshooting for performance and connectivity • Installed Windows Servers from a boot drive, and became familiar with the configuration through the core install as well as the GUI• Troubleshoot PC and Mac laptops and desktops. I also assisted employees in configuring mobile devices and mobile applications knowing the network design, hardware and protocols used to create networks• Imaging desktops and laptops for Windows 10 Migration• Install, troubleshoot, maintenance hardware and software for desktops, laptops, mobile devices

Post-Retro Catering offers a wide range from innovative cuisine to classic favorites. Our company specializes in creative customization. • Utilizing a unique style of classic primal cooking techniques combined with futuristic Post-modern cuisine we customized a special innovative menu for every single event. • Some highlights include Pop ups such as “Chunky Salsa” and “Broken Resolutions”, supper club “The Art of Love”, Consulting with restaurants Tuckers Kozy Korner and Tribecca, and even a television appearance on KSAT 12’s SA Live. • Responsible for all planning, hiring, training, scheduling, budgeting, pricing, negotiations, menu development, marketing, promotion, inventory, live demos, art design, service, preparation, and overall creative direction.

• Andrew Weissman’s five-star Italian cafe, features Italian fare found in the trattorias and osterias of Rome and Florence. • The menu features a range of Italian classics from espresso drinks, yogurt with muesli, and coddled eggs for breakfast to pizzas, salads and entrees such as pan-seared halibut and homemade ravioli for lunch or dinner.• Wide-ranging expertise is called upon to take command of various stations. Prepared sauces, stews, hot hors doeuvres, sautéed foods to order, prepared and plated pastries. • Took orders from dining room and distributes them to the various stations. Created and served Daily specials and features.

• An Andrew Weissman restaurant continued in the award-winning French style. Classic menu along with award winning cocktails. Was responsible for everything supervised prep and expedited service. Prepared pastries, Bar garnish syrups and tinctures, and entrees. also responsible for ordering, costing, scheduling, and inventory.

• Casual dining experience in the modern Blue Star complex focusing on organic and farm to table practices. Prepared sauces, stews, and hot hors d’oeuvres, and sautéed foods to order. Served as buffet chef creating made to order pasta dishes. Created and served Daily specials and features.

• This historic home in La Villita serves as the location for a classic French High fine dining restaurant. Overlooking the riverwalk the menu is comprised of delicate highly composed dishes. • Wide-ranging expertise is called upon to take command of various stations. Prepared sauces, stews, hot hors doeuvres, pastries and sautéed foods to order. Took orders from dining room and distributes them to the various stations. Created and served Daily specials and features.

• Theater crowd, quick paced, fine dining establishment with eclectic contemporary cuisine. Food ranged from traditional French and Asian, fusion cooking, and Post-modern cuisine. • Prepared sauces, stews, hot hors d’oeuvres, and sautéed foods to order. • Key in developing new menu items. Worked with team of chefs to create a seasonal menu and tend to managerial tasks such as station assignments, scheduling, menu costing, ordering, and taking inventory.

• High volume, banquets, quality craft-brewed beers and generously portioned hearty meals with various choices including comfort foods, all served within a unique dining environment. Prepared sauces, stews, and hot hors D’ oeuvres, and sautéed foods to order. • Served as buffet chef creating made to order pasta dishes.