Volunteer Firefighter Resume Example
Love this resume?Build Your Own Now
VOLUNTEER FIREFIGHTER
Summary
My name is Noah Price and I am a dedicated worker with more experience and education behind me that most people of my age. I have always been a curious person and that has drove me to always strive to be the best I can be. In my strive to be the best I can I have dedicated myself to my occupation and extra curricular occupations. Many employers and friends will say I am quick to act when called upon and that have a good head on my shoulders when it comes to decision making. Personally I attribute this to my many experiences in positions of high stress and high stress situations.
Skills
|
|
Experience
Kings County | Hanford , CAVolunteer Firefighter01/2020 - Current
- Stayed in close contact with dispatchers to obtain and relay current information about fire status, supplies and personnel.
- Used Hydraulic and mechanical equipment and tools to assist in rescue operations.
- Answered emergency situations quickly and assessed conditions to contain fires, assist victims and prevent escalation in High traffic areas, and highways.
- Handled routine custodial maintenance of fire department equipment to maintain equipment, including oxygen breathing, resuscitation and apparatus equipment.
- Trained continuously to maintain required physical fitness for demanding work.
- Located hydrants and operated pumps at proper pressure to evaluate adequacy of water system and availability of water supply.
- Cleaned, serviced and maintained fire apparatus in condition of readiness and performed general maintenance work in upkeep of fire department property.
- Attended trainings to maintain wealth of knowledge in firefighting techniques and suppression methods, enabling quick decision making during actual emergencies.
- Laid hose lines, operated nozzles, pumps, and hydrants and utilized fire extinguishers and operated hydraulic, pneumatic, manual and power tools.
- Prepared records and reports of company responses to fires or other emergencies.
- Maintained tools and fire vehicles to ensure rapid response capability.
- Prepared reports of fires, equipment and personnel.
- Checked medications and equipment daily to ensure proper control and inventory.
- Responded to fire and emergency alarms and evaluated the emergency to direct company operations.
- Checked all equipment, including hoses and breathing masks after fire calls to determine proper functionality.
- Transferred, lifted and moved patients while employing appropriate safety and lifting techniques.
- Revised and maintained all equipment and test logs.
University Of Colorado Boulder | Boulder , COHead Line Cook09/2019 - Current
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Planned and prepared food products orders to maintain appropriate stock levels.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Monitored quality, presentation and quantities of plated food across line.
University Of Colorado Boulder | Boulder , COHead Line Cook08/2017 - 09/2019
- Monitored and improved work of Five team members producing over one hundred meals per night.
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
- Trained numerous kitchen personnel from ground up to take on challenging stations such as Saute and Lead prep cook.
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Planned and prepared food products orders to maintain appropriate stock levels.
- Trained and supervised line cooks to develop new skills in Multitasking and time management.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Supervised kitchen staff of Six individuals, delivering on-the-fly training and mentoring to improve skills.
- Managed kitchen staff team of six and assigned various stages of food production.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Prepared up to one hundred dishes per shift for busy, al a Carte restaurant.
- Managed kitchen operations for two locations.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Monitored quality, presentation and quantities of plated food across line.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Education and Training
Georgia Northwestern Technical College | City, StateAssociate of Arts in Culinary Arts12/2019
Georgia Northwestern's Culinary
Dade County High School | City, StateHigh School Diploma05/2018
Emergency Management Institute | CityIncident Command System03/2020
Completed the course of study for ICS-100 and ICS-200.
North Dade Fire & Rescue | CityTsars02/2020
Compleated a sixteen hour course of study entitled: Tars Basic Extrication.
GFSTC # 840-1601-01
Instructor: Charlie Williams
National Restaurant Association | CityServSafe05/2018
ServSafe Manager certification. Expires on May 3rd, 2023.
Certifications
- Tennessee Association of Rescue Squads: Basic Extrication
- ICS-100
- ICS-200
- ServSafe Management
DISCLAIMER
Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.
How this resume score could be improved?
Many factors go into creating a strong resume. Here are a few tweaks that could improve the score of this resume:
Resume Strength
- Formatting
- Word choice
- Length
- Strong summary
- Typos
Resume Overview
School Attended
- Georgia Northwestern Technical College
- Dade County High School
- Emergency Management Institute
- North Dade Fire & Rescue
- National Restaurant Association
Job Titles Held:
- Volunteer Firefighter
- Head Line Cook
Degrees
- Associate of Arts in Culinary Arts
High School Diploma
Incident Command System
Tsars
ServSafe
Similar Resumes
