Serving as team lead for cybersecurity analysts of the corporate headquarters, developing and maintaining incident response protocols to mitigate damage and liability during security breaches, responsibilities include:● Lead stakeholder in managing Pentest vendor and Pentest remediation efforts.● Authoring security incident reports, highlighting breaches, vulnerabilities, and remedial measures● Insider threat mitigation and as well as privileged user auditing● Security Operations leader in managing all bank wide security tools● Cybersecurity assessment tools in a financial environment and incident response management● Perform risk analysis on all avenues in the business and prevent Data Loss● Conducted vulnerability assessments and coordinated with various departments on proceduralproblems involving prioritized risks● Collaborated with IT teams and stakeholders to integrate analysis techniques, resulting inimproved remediation efficiency● Trained staff to recognize and avoid cyber attacks● Enforcing zero trust and least privilege in all areas of Identity Access Management● Responsible for identifying emerging threats and assessing exposure

Served as the Lead Client Service Representative for the La Verne branch location, delivered a wide range of banking and financial solutions for customer needs, responsibilities included:- Coordinated client meetings to offer expert, individualized service, driving sales and boosting brand loyalty- Resolved concerns with products or services to help with retention and drive sales- Maintained accurate and current customer account data through database logging and meeting proper security compliance in processing and digital information updates

Served as a Line Cook Supervisor In N Out Chino location, maintaining an enthusiastic and positive working environment for my team, responsibilities included:- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity- Changed and sanitized slicers, dicers, fryers, grills, and other surfaces in order for employees to avoid cross-contamination- Instructed new staff in proper food preparation, storage, use of kitchen equipment, and sanitation