As a Software Engineer in the Customer Avionics Interface Development and Analysis (CAIDA) team I am primarily responsible for the development, support, and maintenance of Avionics software to meet the simulation needs of Launch Control Systems. In an agile environment, I Assist in planning, developing, testing, and deploying software releases and patches. Additionally, I spent several months working across teams to develop and support automation efforts with Simulation Framework, and PLC simulation. Additional duties include troubleshooting and debugging complex software, systems, and networking issues with users from multiple Launch Control Teams.

Work under the direction of CAIDA (Customer Avionics Interface Development and Analysis) engineers on the TOSC contract to develop, support, and maintain software to meet the simulation needs of the Launch Control Systems.

Computer Science Student

To provide outstanding service through personality, professionalism, and knowledgebase at all the resorts bars and restaurants, from the lobby and pool bars, to both Four Diamond restaurants. Currently the main bartender at the resorts signature restaurant A Land RememberedThe only bartender in the resort to be cross trained at every restaurant.Employee of the month, October 2015

I crafted and served alcoholic and non-alcoholic beverages while interacting, delighting, and in many cases, entertaining guests from all over the world at a variety of lounges and themed bars around the Walt Disney World Resort.

Responsibilities include table and bar service for guests at two different themed bars in a high volume restaurant with an emphasis on customer satisfaction and return business. Additional duties also included the upkeep of work stations, food running, payment processing, Disney dining processing, and the occasion assisting of servers, hosts, and or bussers.

Responsibilities include serving tables as well as bartending to include: Order taking for guests and to go food, table service and bar top service to guest, manage up to 5 tables in addition to bar, breakdown and set up of restaurant, tiki bar, and inside bar, expediting orders from kitchen to guest, wine and champagne service, cocktail making, private party bartending for up to 40 people, cocktail serving for up to 50 people, cutting fruit, changing kegs, stocking bar, portioning sauces, and ensuring exceptional service for repeat business.