Miguel Angel⃝⃤ Valdes Alcantara Customer Service Team lead

Tech Support II

Rackspace

Jan 2021 - Current (5 years 4 months)

Consulting on services provided and providing tailored solutions to client needs. Provide technical support to customer service needs within the spheres of support. Provide support through calls, chats, and emails to address customer needs. Punctual follow-up to customer requirements according to the tickets generated. Assigned to the escalation team to provide resolution to complicated calls or chats.

Collections agent

AT&T

Oct 2020 - Jan 2021 (4 months)

Cold calling to clients with non-payment situations on their accounts to establish promise to pay. Take payments online or by phone to manage the customer's account. Negotiate payment promises with the client. Evaluate aspects of the account that could be the result of account mismanagement or a compromised account.

Tech support II

Compucom

Feb 2019 - Oct 2020 (1 year 9 months)

Provide support to the different needs of the client in relation to their systems and equipment. Responsible for working on two different accounts assigned: WinnDixie and Paradise Legardé. Tracking, generating, and assigning equipment repair requests to field technicians and external support services provided by the company (Hobart, MoneyGram machines, etc.). Provide support through bilingual calls, chats, and emails.

A

Assistant manager

AMF Bowling

Jul 2017 - Dec 2017 (6 months)

management change during interbank tournament. management of warehouses and support in the preparation and organization. special orders during assigned tournaments. management during transition and scheduled events to avoid problems in the.

L

Chef Instructor

Leonardo Bravo Institute

Jan 2017 - Feb 2019 (2 years 2 months)

Preparation of classes and practices following the planning of the different assigned subjects. Responsible for teaching subjects such as: Bakery, Delicatessen, World Cuisines (Italian, French, Mexican, Spanish, Japanese, Chinese, Middle Eastern, etc.), Cocktails, Pastry, Costing, Administration, Warehouses, Restaurant Design, etc. Evaluation and grading of exams and projects via rubrics, tests, and practical exercises. Trained to impart technical and theoretical knowledge during practical and theoretical classes.

H

Catering Chef

Hacienda de San Nicolas Tolentino

May 2015 - Jan 2020 (4 years 9 months)

Development of tastings and costing of events depending on the needs required by clients. Organize and management of events, coordinating with the captain of waiters the event service plus staff food. Development of tastings taking into account special requirements. Delegate to the kitchen team functions for preparation, service and cleaning of the kitchen.

U

Chef Instructor

U.D.E.F.A.

Mar 2015 - Jul 2017 (2 years 5 months)

Responsible for teaching classes based on the planning of the assigned subjects. Assessment through rubrics, exams and projects depending on the subject. Preparation and development of assigned classes such as bakery, Mexican cuisine, kitchen management, warehouse management, vegetable harvesting, etc. Support extracurricular activities required by the EMSAI administration, such as etiquette seminars, and support in preparing and training cooks at the paratrooper school with special menus requested by the general in charge.

S

Assistant manager

Sirloin Stockade

Feb 2014 - May 2015 (1 year 4 months)

Service management and food preparation within restaurants. Create requisitions and daily production. Monthly training and meetings by management with the restaurant team to discuss continuous improvement topics and special events. Schedule and monitoring of maintenance and fumigation dates for the restaurants.

U

Chef promotor

U.S. MEAT

Jul 2011 - Dec 2011 (6 months)

Responsible for preparing tastings and seminars on the handling and use of beef and pork in supermarkets. Check up and fronting of the brand at points of sale. Development of easy and simple recipes to recreate at home with products provided by the point of sale. Support with suggestive selling of different products within the promotion. Checking the conditions established in the rubric to verify that the promotion is being carried out.

D

Line cook

Disney Coronado Springs

Feb 2011 - Feb 2012 (1 year 1 month)

Preparation of recipes for each point of sale and customer service. Cover shifts at different points of sale throughout the Resort and in the park. Production, plating and service of the products requested by the client. Cleaning and closing of food service and preparation areas. Supporting the chef in adding endemic recipes to Mexican traditions.

Miguel Angel⃝⃤ Valdes Alcantara

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