
Scott Svihula
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About me
Strategic Technical Advisor, Advisory Board Member, Educational Committee Member, Judge & Speaker at World Tea Expo
Education

Regent's College
1993 - 1993English Studies GPA 2.8 out of 3.0Regent's College London is one of the UK's most respected private colleges. Comprising of seven schools plus world-class conference centre, all within a superb central London campus, Regent's College offers everything students need to fulfill their academic and personal potential. A wide range of courses, including British and American degrees at undergraduate and postgraduate level, are taught in a dynamic international environment.

Emergency Management Institute
2012 - 2014Disaster ManagementActivities and Societies: Community Emergency Response Team (CERT) with Phoenix Fire Department, Missing Person Search, Command Center Tactical Communication, Amateur Radio Technician (KG7DNA) To support the Department of Homeland Security and FEMA’s goals by improving the competencies of the U.S. officials in Emergency Management at all levels of government to prepare for, protect against, respond to, recover from, and mitigate the potential effects of all types of disasters and emergencies on the American people.Course Completions: IS-01-Emeregency Program Mgr Orientation IS-03-Radiological Emergency Management IS-05a-Intro to Hazardous Materials… Show more To support the Department of Homeland Security and FEMA’s goals by improving the competencies of the U.S. officials in Emergency Management at all levels of government to prepare for, protect against, respond to, recover from, and mitigate the potential effects of all types of disasters and emergencies on the American people.Course Completions: IS-01-Emeregency Program Mgr Orientation IS-03-Radiological Emergency Management IS-05a-Intro to Hazardous Materials IS-07-Citizen's Guide to Disaster Assistance IS-10a-Animals in Disaster - Aware & Prepare IS-11a-Animals in Disaster - Community Planning IS-100.b-Introduction to Incident Command Center IS-120a An Introduction to Exercises IS-200.b-ICS for Single Resources & Initial Action Incident IS-240a-Leadership & Influence IS-242a-Effective Communication IS-700.a-National Incident Management System An Introduction IS-800.b-National Response Framework An Introduction Show less

Holy Cross High School
1988 - 1992College Prep. GPA 2.7 out of 3.0 / Ranked 20thActivities and Societies: Varsity Golf, Yearbook, Newspaper, Student Counsel (Senior Class Treasury), Social Committee, AP Classes, Chemistry Lab Assistant, Who's Who Among American High School Students (1989-1992) Holy Cross High School for boys was established on the north side of River Grove in 1961, run by the Brothers of the Holy Cross. Along with it a sister school, Mother Guerin High School for girls, was established.

St. Celestine's Grammar School
1980 - 1988General B+ StudentActivities and Societies: Patrol Guard, Altar Boy, Toto in Wizard of Oz, Boy Scouts St. Celestine School is a Catholic elementary school that exists as a part of the parish faith community, which seeks to instill Gospel values and promote spiritual growth through liturgies, service, and commitment to God. St. Celestine School recognizes individual differences and provides a quality academic foundation that fosters opportunities for academic,physical, and spiritual development in an atmosphere of peace, safety, hope, and love. St. Celestine School encourages each student to… Show more St. Celestine School is a Catholic elementary school that exists as a part of the parish faith community, which seeks to instill Gospel values and promote spiritual growth through liturgies, service, and commitment to God. St. Celestine School recognizes individual differences and provides a quality academic foundation that fosters opportunities for academic,physical, and spiritual development in an atmosphere of peace, safety, hope, and love. St. Celestine School encourages each student to care for the environment and to respect God's people. St. Celestine School challenges the students to lead lives rooted in Christ. Show less

Rockford University
1992 - 1996BS Counseling PsychologyActivities and Societies: Chief Editor of Recensio Year Book, DJ Campus Radio WRCR, School Mascot, Journalist & Photographer Regent Tribune Newspaper, Golf Team, Co-Captain Men's Indoor Volleyball Team, Secretary of Volunteer Service Corp, Resident Advisory, Peer Counselor, National Dean's List (1992-1995), TA Math, Student Court Justice, Math Tutor, Metro-Christian Soup Kitchen Volunteer, Big Brother Mentor, Amnesty International, Sierra Club Educated with a Bachelor of Science in Psychology and Counseling from Rockford College, Scott is dedicated to helping others achieve success. He has volunteered in soup kitchens, homeless shelters, and during major disasters.Rockford College is a private American liberal arts college in Rockford, Illinois. It was founded in 1847 as Rockford Female Seminary and changed its name in 1892. The college is known as the alma mater of Nobel Peace Prize winner Jane Addams, who was a member of… Show more Educated with a Bachelor of Science in Psychology and Counseling from Rockford College, Scott is dedicated to helping others achieve success. He has volunteered in soup kitchens, homeless shelters, and during major disasters.Rockford College is a private American liberal arts college in Rockford, Illinois. It was founded in 1847 as Rockford Female Seminary and changed its name in 1892. The college is known as the alma mater of Nobel Peace Prize winner Jane Addams, who was a member of the class of 1881. In 2013 the name was changed to Rockford University. Show less
Experience

Holy Cross High School
Jan 1989 - Jan 1992JanitorGeneral janitorial duties.

Northwest Management
Jan 1990 - Jan 1993Pool AttendantHead manager of the Highlands of Algonquin Homeowner's community pool. General pool attendant duties which entailed maintaining pool according to the Illinois Health Department regulations.

Natural Wonders
Jan 1992 - Jan 1993Sales AssociateSales Associate for a retail store that specialized in natural and alternative specialty items. Also supported marketing and product display to increase sales.

Jay Jacobs
Jan 1993 - Jan 1993Sales AssociateSales Associate as a trendy retail men's designer clothing store.

Rockford University
Jan 1993 - Jan 1995Resident Advisor, Student Aide,Telemarketer & Assistant Grounds KeeperResident Advisor: Duties as an RA included being an educator, mentor, environmentalist, community builder, disciplinarian, role model, counselor, dispute mediator, resource person, advisor, administrator, health aid, crisis intervention, social activity coordinator for a male dormitory of 75 students. Student Aide: Act as resource person for college students living on campus. Serve as security agent to maintain dorm security, as well as, fire marshall. Telemarketer: Contacted incoming new students to answer their questions and concerns about their pending enrollment.Assistant Grounds Keeper: General landscaping duties using various landscaping machinery with special project in beautifying common areas. Show less

Home Health Plus Inc.
Jan 1993 - Jan 1994Office AssistantHome Health Plus is an in home healthcare staffing company. Worked with confidential employee and client files. Assisted in opening new client files and did general receptionist work.

Media Play
Jan 1994 - Jan 1995Video Specialist, Electronic Specialist, Cashier, SecurityMedia Play was a warehouse division of Musicland which offered movies, music, books and video games. As Video Specialist charged with maintaining movie library and supporting customers with their questions regarding movies. As Electronic Specialist charged with maintaining video game library and supporting customers with their questions regarding video games. As Cashier I maintained the fastest and most accurate checkout speed with a manual sku checkout system. Worked as plain clothed security to support anti-theft procedures and successfully captured several shoplifters. Show less

American Red Cross
Jan 1994 - Jan 1995Human Resource Assistant Manager, Volunteer & InstructorWorked as assistant to the Human Resources Director at the local Rockford office. Support efforts in HR with employees, volunteers and instructors.As volunteer worked as counselor at the Red Cross Homeless Shelter; worked with the local fire response team and disaster relief as URV driver and counselor.As Instructor I taught certified classes on First Aid, CPR (adult, child, infant) and HIV/AIDS Awareness.In 2004 while traveling to Birmingham, AL hurricane Ivan hit the gulf coast. During and after the storm supported local Red Cross efforts at the temporary shelter at the convention center. Efforts included commandeering supplies from local business, grief counselling, cook and social activities for children. Show less

Lutheran Social Services of Illinois
Jan 1994 - Jan 1994CaseworkerLutheran Social Services of Illinois (LSSI) provides services focused on dealing with family issues that affect both children and parents. As a caseworker I support on services that include:Intact Family Services provides intensive case management and follow-up services to at-risk families who have been reported to the Illinois Department of Children and Family Services (DCFS) for some type of neglect and/or abuse of the children. Available at several locations around the state.System of Care (SOC) provides placement stabilization of DCFS wards and their foster parents to prevent children and youth from moving from foster home to foster home, as well as to a more restrictive setting. Services include crisis intervention, in-home counseling, and family support and consultation. Available for residents of Lee, Ogle, Carroll, Whiteside, Jo Daviess, Stephenson and DeKalb Counties.Sexual Abuse Treatment for juvenile victims and their families is available at LSSI’s West Peoria site to aid in the healing surrounding the trauma of sexual abuse. In addition, this site also offers sexual abuse treatment for juvenile and adult offenders to prevent any future abuse. These services are available for residents of Peoria County only.Extended Family Support for families who are caring for related children who are referred by DCFS. These families do not have child abuse or neglect issues, but have service needs such as legal services and/or counseling. Show less

Sundstrand Aerospace
Jan 1995 - Jan 1996Program Office ManagerCoordinated deadlines, meetings, schedules and updates with 9 engineering departments (stress, producibility, materials, quality, drafting, engineering, planning, operations, and purchasing) to meet customers goals and expectations. Worked closely on several new developmental projects: Global Express Ram Air Turbine, Boeing 777 actuators, and B1 Stealth Bomber Ram Air Turbine. Also worked as dBase operator logging each component on 2 NASA space shuttle engines for refurbishment and repair.

Stateline Siding and Windows
Jan 1995 - Jan 1995Promotional OperationsWorked in customer relations in company promotions. Coordinated and set-up all displays for major shows, exhibitions, fairs, home shows and mall locations. Was in charge with generating all leads for the company sales force.

EcoWater Systems LLC
Jan 1995 - Jan 1995Sales RepresentativeWorked as a sales representative for Ecowater/Servisoft a water treatment company. Duties included chemical testing of water, educating customers on their water and water problems and generating a clientele list by telemarketing, canvassing and working local trade shows, exhibitions, fairs and home shows.

Jostens
Jan 1995 - Jan 1995Graphic ArtistWorked in the local Rockford office as graphic artist working on yearbook layouts for high schools and colleges.

Specialty Coffee Association of America
Jan 1996 - Jan 2006Master Brewer, Conference Committee Member, SpeakerEstablished in 1982 by a small group of coffee professionals seeking a common forum to discuss issues and set quality standards for the specialty coffee trade, the SCAA is now the world's largest coffee trade association with nearly 3,000 company members. SCAA members can rightfully be credited for much of the growth and success the specialty coffee industry has experienced over the past twenty-five years.As Master Brewer I was charged with coordinating logistics and brewing thousands of cups of coffee to Golden Cup specifications for the annual conference and exhibition. Received special recognition award for my services. (1998-2006)Conference Committee Members are charged with all logistics and planning for the annual conference seminars, events & actives and exhibition floor. Worked on a few sub-committees: marketing, communication, & master brewing. (1998-2006)Author of "When Coffee is Good, Business is Good" in the Retailer's Promotional Guide for National Specialty Coffee Week. (2002)Speaker Credits Include: "Aroma, Body, Taste & Acidity: How Do I Dial It in the Cup?" (2006) "Achieving Consistency in the Last Stage in a National Coffee Program" (2004) "Coffee Brewing & Serving in a Variety of Settings" (2004) Show less

CDW
Jan 1996 - Jan 1996Sales AssociateAs Sales Associate I worked to support the needs of small to medium businesses with IT solutions.CDW is a leading provider of integrated information technology solutions in the U.S. and Canada. We help our customer base of more than 250,000 small, medium and large business, government, education and healthcare customers by delivering critical solutions to their increasingly complex IT needs.

TruGreen
Jan 1996 - Jan 1996Sales RepresentativeWorked as a sales representative for TruGreen * ChemLawn a lawn and horticulture care company. Diagnosed diseases, insects and general care in a 14 point lawn and tree/shrub analysis. Prescribed an individualized treatment program to care for diagnosed problems.

FETCO®
Jul 1996 - Jul 2006Director of MarketingDIRECTOR OF MARKETING 2003-2006SOUTHWEST REGIONAL MANAGER 1998-2003DISTRICT SALES MANAGER 1996-1998Launched a prolific and progressive career with this specialized manufacturer and distributor of tea and coffee brewing technology as a district sales manager before earning a promotion to Southwest Regional Manager and subsequently taking on a directorship with oversight of marketing efforts, plans, strategies, and initiatives for the US and Canadian markets. DIRECTOR OF MARKETING – FETCO Directed the activities of a globally dispersed 4-member team comprising a marketing assistant, trade show coordinator, and graphic artists/photographers, and indirectly managed 11 regional sales managers and 5 customer service partners. Designed, launched, and monitored a customer loyalty program and collaborated with the director of international marketing to develop and maintain a global brand position. Orchestrated the design, launch, and ongoing maintenance of a customer loyalty program and served as the company’s resident tea expert, playing a principal role in achieving a 1,200% increase in tea equipment sales. Integrated an electronic SKU-based network order entry system to replace a paper-based system, increasing productivity, while reducing the incidence of missed orders by 30%. Developed and delivered an intensive 3-day new hire training course for all incoming employees Led the company’s domestic trade show presence, which captured significant ROI in sales and new account acquisition. Executed multiple advertising campaigns to generate, qualify, and capitalize on national account leads. Responded to a critical gap in the market for tea training and education, working diligently to enhance the level of knowledge among the staff and promote the adoption of state-of-the-art tea technology. Show less

Quill
Jan 1997 - Jan 1997Major Account RepresentativeIn this position I was charged with maintaining relationships with large customers with their business supply needs. Major accounts were the top 2% of accounts based on their volume and importance to Quill.

HULA Consulting
Jan 1998 - Jan 2005OwnerHULA Consulting is a web design and marketing company. Responsible for design and maintenance of websites for not-for-profit agencies, major corporations and small in-home businesses. HULA Consulting also offered hardware and software support to businesses from consultation, implementation, trouble shooting and training.

World Tea Expo
Jan 2003 - nowStrategic Technical Advisor, Advisory Board Member, Educational Committee Member, Judge & SpeakerWorld Tea Academy Strategic Technical Advisors serve an important role in program development & support. (2013-Present)World Tea Academy Developer & Author - ADV.11 Blending, Flavoring, Scenting & ADV.14 Art of Flavoring, Blending, and Scenting Part 2Global Tea Championship & North American Tea Championship Head Judge, Judge, & Coordinator (2009-Present)Advisory Board Members provide objective feedback on the direction of WTE; maintain and fuel cooperative relationships between the WTE and its customers: exhibitors and attendees; represent and assist customers in their dealings with the WTE; participate in the assessment of vendors to best serve the needs of exhibitors and attendees; provide ideas and recommendations for changes and improvements to the overall Expo including the educational conference, special events, dates & locations. (2003-2011)Educational Committee Members provide objective feedback on annual education content & review each proposal for progressive content. (2011-2014)As a Speaker I have spoken at the annual conference on: 2018 World Tea Academy Live: Certified Tea Craftaman 2017 Skill Building Workshop:The Ins & Outs of Scenting, Blending, & Flavoring Teas 2016 Stop Losing Your Beverage Sales to Water! 2015 Regulatory Compliance: Tips, Tricks & Techniques 2014 Skill Building Workshop: Tisane, Herbal Tea & Infusion: An Exploration From Seed to Cup 2012 Developing a QA Plan From Beginning To End 2011 Skill Building Workshop: Cupping: Sensory Skill Building 2010 Skill Building Workshop: Brewing & Serving Tea 2010 Skill Building Workshop: Becoming a Better Cupper: Introduction to Olfaction 2009 Skill Building Workshop: Brewing & Serving Iced Tea 2009 Skill Building Workshop: Brewing & Serving Hot Tea 2008 Skill Building Workshop: Brewing & Serving Tea 2007 Tea Solutions for Foodservice 2003 Are You Well Equipped?World Tea Expo was formerly known as Take Me 2 Tea Expo Show less

Specialty Tea Association (STI)
Jan 2005 - Jan 2011Advisory Board Member, Education Committee & InstructorThe mission of the Specialty Tea Institute shall be to promote awareness and consumption of Specialty and Premium teas by providing an educational forum, resources and education about quality tea for members, the trade, the media, and consumers.STI will function as the recognized voice of the specialty and premium tea industry, and as such will interact with other national and international trade, consumer, governmental, non-government, and other groups to further the cause of quality teas worldwide. Furthermore STI will sponsor a wide spectrum of geographically dispersed programs to promote the appreciation, consumption, knowledge and sale of specialty and premium teas.The Advisory Board is charged with running the STI through educational seminars.(2007-2009)The Educational Committee was charged with writing, organizing logistics, implementing and teaching the Foundation Series levels 1 & 2 and Professional Series level 3 & 4. (2005-2011)As an instructor I have taught the Foundation Series (Level 1 & 2) and Professional Series (Level 3) classes numerous times. (2006-2011)STI was formerly known as two separate companies: American Premium Tea Institute (APTI) & STAR. Show less

Tea Daddy LLC
Jan 2006 - Jan 2008Co-OwnerTea Daddy identified an untapped market selling directly to customers through private in-home parties. I formulated an educational presentation that outlines the health and other benefits of drinking tea while offering an affordable price structure that allows fine tea to be purchased through Tea Daddy parties, website and catalog. Favorable pricing was achieved by accessing personal network of tea brokers, purveyors and producers from around the world and passing the savings on to customers.

China Mist Tea Company
Jul 2006 - Jul 2014TeasmithScott has been a key contributor to China Mist Tea Company, serving as the Teasmith. Headquartered in Scottsdale, it is the premiere supplier of iced, hot and BIB tea for the Foodservice Industry. An elite organization, it blends, packages, and markets under China Mist. Scott is currently charged with product development, compliance (HACCP, Food Safety, Food Defense, OSHA, Organic, Fair Trade, Kosher & Halal), new product roll outs, quality assurance, and training. In this position he is heavily involved with Research & Development of high-end tea, and related products. Previously Scott was managing an 18-state region, growing distributor sales and national accounts. In addition, Scott serves as corporate trainer, instructing on everything from “leaf to cup." He understands what is at the foundation of an exceptional cup of tea, including the key ingredient: water. He has completed extensive research on the chemistry of water and methods for manipulating and formulating it utilizing the latest filtration technology. In 2009, Scott joined forces with Dr. Utermohlen-Lovelace, from the Taste Science Laboratory of Cornell University, to conduct some of the first research ever done in tea to understand the science behind tea’s olfactory response and why people choose the teas they do.Award Winning Teas By My Design:2012 NATC-2nd Place BIB Black Iced Tea2012 NATC-2nd Place Fresh Brewed Black Iced Tea2012 NATC-2nd Place BIB Sweet Black Iced Tea2012 NATC-3rd Place Fresh Brewed Green Flavored Iced Tea2011 NATC -1st Place Blended Black Hot Tea2011 World Beverage - Platinum RTD Tea2011 NATC-2nd Place Blended Green Hot Tea2011 NATC-2nd Place Breakfast Hot Tea2011 World Beverage - Bronze RTD Tea2011 NATC-3rd Place Flavored Fruit Blend Hot Tea2010 NATC-1st Place Flavored Black RTD Tea2010 NATC-2nd Place Sweet Green RTD Tea2010 NATC-3rd Place Genmaicha Hot Tea2010 Sofi - Silver RTD Tea2009 NATC-Top Tea Cocktail2008-2009 World Beverage Silver RTD Tea Show less

Hula Consulting
Jul 2010 - nowFounderOne-Stop Tea and Coffee Business Solutions from Hula ConsultingHula Consulting™, the new comprehensive service approach for tea and coffee businesses from twenty-year industry professional Scott Svihula, has hit the marketplace.This consulting firm offers everything needed for an established or startup beverage industry business from product development, sourcing, contract manufacturing to regulatory compliance, training and product packaging design, marketing and even technology support.“Scott is one of the most knowledgeable, organized, dependable and versatile people I know in the tea and beverage industry. He is professional in every respect and at the same time very personable,” said Donna Fellman, founder of the Tea Education Alliance and Online Education Director of World Tea Academy. “I have always been happy to work with Scott and would highly recommend that opportunity to anyone else.”Hula Consulting’s contract and private label manufacturing is well up to the challenge of producing your brand’s packaged products. Their team of diverse manufacturing specialists offer numerous packaging services at extremely low minimums. This paired with Svihula’s award-winning beverage blends and services, for every step of the beverage business, makes Hula Consulting a champion for every cup of finely crafted tea (or coffee). Show less

City of Phoenix
Jan 2012 - Jan 2014Phoenix Fire Department - CERT VolunteerThe Phoenix CERT program exists to support the mission of the Phoenix Homeland Defense Bureau. The Bureau consists of the Phoenix Fire Department, Phoenix Police Department, the Office of Emergency Management, and the Department of Public Health. The Community Emergency Response Team (CERT) program helps train people to be better prepared to respond to emergency situations in their communities. When emergencies happen, CERT members can give critical support to first responders, provide immediate assistance to victims and organize spontaneous volunteers at a disaster site. CERT members can also help with non-emergency projects that help improve the safety of the community.In addition to typical CERT activities, Phoenix CERT also supports the Phoenix Police Department with missing persons searches. We also work with the local community to support tactical logistics for major events and programs.Certifications:2014 - Tools for Leadership Success2014 - Emergency Communications2014 - Animal Response 1 2014 - Animal Response 22013 - Amateur Radio Technician License - Call Sign: KG7DNA2013 - Physical Fitness Pack Test2013 - Missing Person Search2013 - Land Navigating - Orienteering2013 - Report Writing2013 - Introduction to Incident Command Center IS-100b2012 - CPR / AED for Infant, Child & Adult2012 - Grief Support2012 - Crisis Intervention2012 - Effective Communications IS-2422012 - Leadership& Influence IS-2402012 - Alzheimer's2012 - Harassment2012 - Stress Management2012 - Ethics2012 - Diversity & Cultural Competency2012 - Tactical Communication2012 - Exposure Control & Blood Borne Pathogens2012 - Scene Safety & Crime Scene Preservation2012 - Basic Cert Class 17-12 Show less

Teas Etc, Inc
Jul 2014 - Oct 2015Operations DirectorA family owned ethical direct trade specialty tea company, focused on supplying traditional teas to the US market. Was hired to leverage my experience in operations to greatly improve regulatory compliance, reduce cost of goods, and stream line production; while serving as a key leadership team member. Reduced cost of goods by 15% in the first 11 months working with supply partners, negotiating contracts, reducing labor costs, and changing how products where sourced. Reduced inventory valuation by 20% in the first 8 months while keeping customer service levels above 99%. Managed operations team including Inventory/Purchasing Manager, Production Manager, Logistics Manager, Quality Development Manager and Production Staff. Senior member of the Leadership Team using the “Traction System” tasked with the development and implementation of strategies, initiatives, and capital/operating budgets. Wrote, implemented and trained new company policies and programs encompassing HACCP, GMP, SSOP, Food Safety, Supplier Certification, Organic, OSHA, Allergen and Employee Manual. Managed company’s IT infrastructure including hardware and software focused on using Fish Bowl to automate production processes. Charged with companies HR functions including hiring, reviewing, terminating and benefits. Developed new on trend award winning teas including a 2015 North American Tea Championship first place winner. Show less
Licenses & Certifications
- View certificate

Notary Public
AZ Secretary of StateOct 2002 - View certificate

CPR/AED (Infant, Child & Adult)
American Heart AssociationAug 2012 - View certificate

Professional Membership
IFTJan 2012 - View certificate

Lean Six Sigma Yellow Belt
GoLeanSixSigma.comFeb 2016 - View certificate

Food Service Worker
Maricopa CountyMar 2014 - View certificate

Amateur Radio License - Technician
Federal Communications CommissionMay 2013
Honors & Awards
- Awarded to Scott SvihulaFood Safety for Warehouse & Distribution AIB International 2015 The Food Safety for Warehousing and Distribution course topics span from management to procedural issues. AIB's world renowned Food Safety department guides you through many important subjects, such as regulations, pest control, OSHA, and quality assurance. Completing the course will provide you with an understanding of current food industry warehouse and distribution center processes and practices.Lesson/Title:Regulations Affecting Food Warehouses and Distribution… Show more The Food Safety for Warehousing and Distribution course topics span from management to procedural issues. AIB's world renowned Food Safety department guides you through many important subjects, such as regulations, pest control, OSHA, and quality assurance. Completing the course will provide you with an understanding of current food industry warehouse and distribution center processes and practices.Lesson/Title:Regulations Affecting Food Warehouses and Distribution CentersFDA InspectionsBuildings and GroundsDeveloping a Food Safety ProgramOperational Methods and Personnel PracticesInsects - Their BiologyStored Product Insects and Food Plant Insects PestsPesticides and Pesticide ApplicationsRodent ControlBird Pest ControlCleaning Methods, Equipment and ControlTransportationHACCPFood Security for Distribution CentersOSHA Show less
- Awarded to Scott SvihulaOSHA Safety Training: The 30-Hour Compliance Course OSHA Jan 2014 The OSHA 30-hour General Industry Outreach Training course is a comprehensive safety program designed for anyone involved in general industry. Specifically devised for safety directors, foremen, and field supervisors; the program provides complete information on OSHA compliance issues.OrientationModule 1A: Introduction to OSHA and the OSH ActModule 1B: Basic Safety OrientationModule 2: Walking & Working SurfacesModule 3: Emergency Action PlanModule 4: Hazardous… Show more The OSHA 30-hour General Industry Outreach Training course is a comprehensive safety program designed for anyone involved in general industry. Specifically devised for safety directors, foremen, and field supervisors; the program provides complete information on OSHA compliance issues.OrientationModule 1A: Introduction to OSHA and the OSH ActModule 1B: Basic Safety OrientationModule 2: Walking & Working SurfacesModule 3: Emergency Action PlanModule 4: Hazardous MaterialsModule 5: HazwoperModule 6: Personal Protective EquipmentModule 7: Confined Spaces & Permit Required Confined SpacesModule 8: Lockout/TagoutModule 9: Materials Handling & StorageModule 10: Machine Guarding SafetyModule 11: Welding, Cutting, and BrazingModule 12: Electrical SafetyModule 13: Hazard CommunicationModule 14: Hazardous Substances & Industrial HygieneModule 15: Bloodborne PathogensModule 16: Record Keeping & ReportingModule 17: Workplace ViolenceModule 18: Safety and Health ProgramsModule 19: ErgonomicsModule 20: Hazards of Asbestos in the WorkplaceModule 21: Lead Safety in the WorkplaceModule 22: Ionizing and Non-Ionizing Radiation SafetyModule 23: Formaldehyde AwarenessModule 24: Process Safety Management of Highly Hazard MaterialsFinal Exam Show less
- Awarded to Scott SvihulaFood Processing Sanitation/Hygiene AIB International 2014 The Food Processing Sanitation/Hygiene course topics span from management to procedural issues. AIB's world renowned Food Safety department guides you through many important subjects, such as regulations, pest control, microbiology, and quality assurance. Completing the course will provide you with an understanding of current food industry sanitation processes and practices.Lesson/Title:Regulations Affecting the Food IndustryHow to Handle Regulatory InspectionsOrganizing… Show more The Food Processing Sanitation/Hygiene course topics span from management to procedural issues. AIB's world renowned Food Safety department guides you through many important subjects, such as regulations, pest control, microbiology, and quality assurance. Completing the course will provide you with an understanding of current food industry sanitation processes and practices.Lesson/Title:Regulations Affecting the Food IndustryHow to Handle Regulatory InspectionsOrganizing and Developing a Sanitation/Hygiene ProgramIn-Plant Self-InspectionsForeign Material ControlPlant Policies and ProgramsInsects - Their BiologyStored Product Insects and Food Plant Insect PestsPesticides and Pesticide ApplicationsRodent ControlBird Pest ControlMicrobiologyChemistry of Detergents and SanitizersEngineering and MaintenanceQuality AssuranceHACCPHazard CommunicationLockout/TagoutMachine Guarding Show less
- Awarded to Scott SvihulaOSHA Compliance & Workplace Safety National Seminars Training Aug 2013 You’ll gain an understanding of the basics of OSHA record-keeping, learn how to avoid the top 10 most common OSHA violations, get tips for using proactive safety audit tools and discover smart ways to prevent accidents from happening. In addition, you’ll find out exactly what you need to do to be prepared for an OSHA site visit.A special section on workplace violence offers real insight into reducing the risk of this grave threat to worker safety. Gain peace of mind — and establish a… Show more You’ll gain an understanding of the basics of OSHA record-keeping, learn how to avoid the top 10 most common OSHA violations, get tips for using proactive safety audit tools and discover smart ways to prevent accidents from happening. In addition, you’ll find out exactly what you need to do to be prepared for an OSHA site visit.A special section on workplace violence offers real insight into reducing the risk of this grave threat to worker safety. Gain peace of mind — and establish a safer, OSHA compliant facility — using the solid strategies and essential information you’ll receive in this must-attend update! Show less
- Awarded to Scott SvihulaFood Defense Coordinator AIB International Jul 2013 What is a Food Defense Coordinator?Food defense coordinators are responsible for the oversight of an organization's security plans and operations.What will you obtain from this course?You will understand your role and your company's responsibility to protect the food industry from intentional tampering. You will learn about: Physical security measures, Organizational changes, Operational practicesCourse topics include: What is a Security Program? The… Show more What is a Food Defense Coordinator?Food defense coordinators are responsible for the oversight of an organization's security plans and operations.What will you obtain from this course?You will understand your role and your company's responsibility to protect the food industry from intentional tampering. You will learn about: Physical security measures, Organizational changes, Operational practicesCourse topics include: What is a Security Program? The Bioterrorism Act of 2002 Developing a Threat/Vulnerability Assessment (TVA) Program Developing Written Policies and Programs Establishing a Food Security Team Facility Review Security Measures for Buildings and Grounds Access Control Security for Food Warehouses Preparing for a Recall Crisis Management Programs Conducting Security Inspections The Customer-Supplier Relationship Vulnerability Assessment Overview Evaluation Guidelines Show less
- Awarded to Scott SvihulaFood Safety Basics AIB International Jul 2013 This online course was designed with new food safety employees, production workers and maintenance staff in mind. The curriculum reviews the following topics: introduction to food safety, methods of sanitation, self-inspection, foreign material control, developing a pest control program, maintenance, developing a cleaning program, applications of cleaning compounds, factors affecting cleaning efficiency, sanitizing, employee training and HACCP. These topics are followed by a self-check quiz and… Show more This online course was designed with new food safety employees, production workers and maintenance staff in mind. The curriculum reviews the following topics: introduction to food safety, methods of sanitation, self-inspection, foreign material control, developing a pest control program, maintenance, developing a cleaning program, applications of cleaning compounds, factors affecting cleaning efficiency, sanitizing, employee training and HACCP. These topics are followed by a self-check quiz and a final exam. Show less
- Awarded to Scott SvihulaHACCP On Demand AIB International Jul 2013 This course will provide a foundation of knowledge for people working as part of a HACCP team, review the history and background of HACCP, and provide an understanding of HACCP plan development. The course also guides you through the seven principles of HACCP, prerequisite programs, and the forms and reports used in a HACCP plan.AIB's HACCP Instructor, Dr. Cliff Pappas, adapted his popular seminar presentations for internet use. Listen to each lecture and take a short self-check quiz… Show more This course will provide a foundation of knowledge for people working as part of a HACCP team, review the history and background of HACCP, and provide an understanding of HACCP plan development. The course also guides you through the seven principles of HACCP, prerequisite programs, and the forms and reports used in a HACCP plan.AIB's HACCP Instructor, Dr. Cliff Pappas, adapted his popular seminar presentations for internet use. Listen to each lecture and take a short self-check quiz. After listening to all the lectures, take a comprehensive final exam and create a model HACCP plan. Topics covered include: History of HACCP, Overview of HACCP, Prerequisite Programs, Biological, Chemical and Physical Hazards, The Seven Principles of HACCP, HACCP Plan Development, Deviation Reports, Validation and HACCP Manual Development. Show less
- Awarded to Scott SvihulaQualified Mixologist The Bartending College Oct 2012 Bar-tending courses included mixology, liquors, wines, beer, customer service, and alcohol awareness
- Awarded to Scott SvihulaManaging Inventory & Cycle Counts Rockhurst Univeristy CEC Feb 2012 Cycle counts can bring up your accuracy and if they’re worth it. Discover shortcuts that will make your counts go faster without leading to a higher rate of error. What’s the latest in technology? Will it work for you? Use smart forecasting techniques, record tolerances and reconciliation methods that will keep inventory controls efficient. Manage your staff more effectively through the inventory process.
- Awarded to Scott SvihulaProfessional Series: Level 4 - Technology of Tea Specialty Tea Institute Jun 2010 'Technology of tea’ refers to the body of knowledge and techniques skillfully employed to create one specific end product: a finished tea leaf that will produce a desirable cup of tea. This one day program investigates the components of the leaf on the bush, and then goes on to examine the factors, and the sciences behind the factors, which transform fresh leaf into finished leaf. Beyond the finished leaf lies the final product – a cup of tea.
- Awarded to Scott SvihulaProfessional Series: Level 3 - Pu'erh Specialty Tea Institute Jun 2009 This one-day course explores a category of tea of increasing prominence in the U.S. market: Pu’erh. These aged teas, unique to China, are no longer so rare and unusual among today's tea drinkers, and are appreciated among connoisseurs and healthy lifestyle devotees alike. The specialized production of pu'erh teas (both green and dark forms, loose leaf and pressed) will be covered, and sensory evaluation will include both standard and more exploratory cupping techniques. Some of the constantly… Show more This one-day course explores a category of tea of increasing prominence in the U.S. market: Pu’erh. These aged teas, unique to China, are no longer so rare and unusual among today's tea drinkers, and are appreciated among connoisseurs and healthy lifestyle devotees alike. The specialized production of pu'erh teas (both green and dark forms, loose leaf and pressed) will be covered, and sensory evaluation will include both standard and more exploratory cupping techniques. Some of the constantly evolving science of pu'erh, as well as common misconceptions, will also be discussed. Show less
- Awarded to Scott SvihulaProfessional Series: Level 3 - Green, White & Yellow Teas Specialty Tea Institute Jun 2008 This intensive two-day course is devoted to teas from two of the five traditional countries of origin: China and Japan. Three types of tea will be covered - White, Green and a relatively rare, but increasingly more recognized type of tea in the West, Yellow Tea. We'll explore how traditional and modern production methods, as well as regional influences affect leaf styles, flavor and brewing techniques. As with all Level 3 courses, some basic science of what is happening inside the leaf to make… Show more This intensive two-day course is devoted to teas from two of the five traditional countries of origin: China and Japan. Three types of tea will be covered - White, Green and a relatively rare, but increasingly more recognized type of tea in the West, Yellow Tea. We'll explore how traditional and modern production methods, as well as regional influences affect leaf styles, flavor and brewing techniques. As with all Level 3 courses, some basic science of what is happening inside the leaf to make these teas unique will be covered. At least two dozen teas will be evaluated, with a focus on important classic standards from both countries and discussion on what defines "quality" tea of these types for the U.S. market and abroad. Show less
- Awarded to Scott SvihulaLe Nez du Café: Aroma of Coffee Specialty Coffee Association of America (SCAA) May 2008 This class uses the Le Nez Du Café aroma kit for coffee to examine a student's ability to recognize and categorize common aromas found in coffee. This class is limited to 25 students, so sign up early! This class can be applied for credit in the Roasters Guild Certificate Program. This class is also recommended as a training class for coffee professionals interested in preparing for the SCAA/CQI Q-Grader Test.(GE153)
- Awarded to Scott SvihulaOrganic Acids & The Chemistry of Coffee Specialty Coffee Association of America (SCAA) May 2008 Organic Acids are some of the most important flavor compounds in coffee and this class introduces participants to four of the most prevalent organic acids found in coffee. By deepening knowledge of chemistry behind taste, coffee professionals can increase their repertoire of terms and descriptions when evaluating coffee. This skill will assist producers, mill staff, importers, roasters and baristas focus their own quality-producing efforts by making the connection between organic acids and… Show more Organic Acids are some of the most important flavor compounds in coffee and this class introduces participants to four of the most prevalent organic acids found in coffee. By deepening knowledge of chemistry behind taste, coffee professionals can increase their repertoire of terms and descriptions when evaluating coffee. This skill will assist producers, mill staff, importers, roasters and baristas focus their own quality-producing efforts by making the connection between organic acids and their role in the chain of quality.(GE255) Show less
- Awarded to Scott SvihulaProfessional Series: Level 3 - Professional Cupping Specialty Tea Institute Jul 2007 Learning to properly cup tea is one of the most valuable skills a tea professional can develop, and takes years of practice to master. Cupping is an organized, focused examination of tea by comparison and contrast - it is very different from tasting tea for personal enjoyment. This one-day seminar explores the methodologies, internationally accepted standards and consistent procedures that professionals use every day, including weights, temperatures, steep times, vocabulary and record keeping… Show more Learning to properly cup tea is one of the most valuable skills a tea professional can develop, and takes years of practice to master. Cupping is an organized, focused examination of tea by comparison and contrast - it is very different from tasting tea for personal enjoyment. This one-day seminar explores the methodologies, internationally accepted standards and consistent procedures that professionals use every day, including weights, temperatures, steep times, vocabulary and record keeping. Around two dozen teas will be cupped, through challenging exercises designed to teach attendees not only what they're looking at in that moment, but also how to create their own cupping exercises for future learning. Show less
- Awarded to Scott SvihulaCoffee Brewer Service & Repair FETCO Jun 2007 Training class to install, troubleshoot and repair FETCO's line of brewing equipment.
- Awarded to Scott SvihulaFactory Trained Technician Wilbur Curtis Jun 2007 Training class to install, troubleshoot and repair Wilbur Curtis's line of brewing equipment.
- Awarded to Scott SvihulaGolden Cup Fundamentals Specialty Coffee Association of America May 2007 Using the concepts from "The Basics of Brewing" and CP151, students in this class learn to analyze brewed coffee using a coffee refractometer and the SCAA Brewing Control Chart. Students apply the knowledge of brewing principals to produce an optimum extraction. This class builds on CP151 Parts 1 and 2, providing brewing standards and tools to measure brewed coffee for analysis. Competence in this area is essential for industry professionals. (CP158)
- Awarded to Scott SvihulaIntroduction to Brewing & Extraction, Parts 1 and 2 Specialty Coffee Association of America May 2007 This class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry. Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCAA's vetted standards. CP151 provides this critical instruction and practice. After a 90 minute break, students return for CP152 which continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing… Show more This class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry. Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCAA's vetted standards. CP151 provides this critical instruction and practice. After a 90 minute break, students return for CP152 which continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods. (CP151 & CP152) Show less
- Awarded to Scott SvihulaIntroduction to Espresso Part 1 Specialty Coffee Association of America May 2007 This class provides attendees with the fundamental principles of espresso preparation. Participants work in small groups to learn how to make espresso to SCAA espresso standards and what the essential elements are for a quality espresso. Groups have access to an espresso grinder and espresso machine. Topics covered include equipment knowledge, key control points of extraction and shot preparation methods. This class can be applied for credit for Barista Guild of America Certificate - Level One.… Show more This class provides attendees with the fundamental principles of espresso preparation. Participants work in small groups to learn how to make espresso to SCAA espresso standards and what the essential elements are for a quality espresso. Groups have access to an espresso grinder and espresso machine. Topics covered include equipment knowledge, key control points of extraction and shot preparation methods. This class can be applied for credit for Barista Guild of America Certificate - Level One. Please note: This is the first half of a 6-hour class (there is a 90 minute break). This class is designed to enable students to: Identify key elements of espresso machines and equipment, list correct espresso preparation techniques, assess the quality of an espresso shot, and participate in Introduction to Espresso, Part Two (CP101) Show less
- Awarded to Scott SvihulaIntroduction to Espresso Part 2 Specialty Coffee Association of America May 2007 This hands-on class gives students experience on an espresso grinder and espresso machine, preparing espresso and steaming milk. Attendees work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. This class can be applied for credit for Barista Guild of America Certificate - Level One. Please note: This is the second half of a 6-hour class (there is a 90 minute break).This class is designed to enable… Show more This hands-on class gives students experience on an espresso grinder and espresso machine, preparing espresso and steaming milk. Attendees work closely with station instructors in small groups, pulling shots, steaming milk and preparing espresso beverages in this laboratory-style class. This class can be applied for credit for Barista Guild of America Certificate - Level One. Please note: This is the second half of a 6-hour class (there is a 90 minute break).This class is designed to enable students to: Demonstrate the proper technique for pulling an espresso shot, show understanding of how to properly steam milk, prepare basic espresso drinks, and list and demonstrate methods for cleaning and maintaining equipment. (CP102) Show less
- Awarded to Scott SvihulaProfessional Series: Level 3 - Oolong Teas Specialty Tea Institute Jan 2007 This one-day course explores the sensory rich world of some of the rarest teas - Oolongs - focusing on teas from China and Taiwan. The diverse leaf styles and flavor profiles of these teas (open leaf, semi-balled, light oxidation vs darker oxidation, etc), as well as the production methods employed to craft them, will be covered in depth. As with all Level 3 courses, some basic science of what is happening inside the leaf to make these teas unique will be covered. At least a dozen teas will be… Show more This one-day course explores the sensory rich world of some of the rarest teas - Oolongs - focusing on teas from China and Taiwan. The diverse leaf styles and flavor profiles of these teas (open leaf, semi-balled, light oxidation vs darker oxidation, etc), as well as the production methods employed to craft them, will be covered in depth. As with all Level 3 courses, some basic science of what is happening inside the leaf to make these teas unique will be covered. At least a dozen teas will be evaluated, through both standard and more exploratory cupping techniques utilized in origin countries. The focus is on important classics from both countries and discussion on what defines "quality" tea of these types for the U.S. market and abroad. Show less
- Awarded to Scott SvihulaSpecial Recognition Award Specialty Tea Institute Apr 2006 For my contribution and volunteerism on the educational committee for the Foundations and Professional Tea Series.
- Awarded to Scott SvihulaProfessional Series: Level 3 - Black Teas Specialty Tea Institute Jan 2006 This intensive two-day course is devoted to black teas from three of the five traditional countries of origin: China, India and Sri Lanka. The tremendous diversity in flavor and style - spanning centuries of craft and thousands of miles of geography and terroir - will be explored through the evaluation of at least two dozen teas. As with all Level 3 courses, some basic science of what is happening inside the leaf to make these teas unique will be covered. Orthodox and CTC (Crush, Tear, Curl)… Show more This intensive two-day course is devoted to black teas from three of the five traditional countries of origin: China, India and Sri Lanka. The tremendous diversity in flavor and style - spanning centuries of craft and thousands of miles of geography and terroir - will be explored through the evaluation of at least two dozen teas. As with all Level 3 courses, some basic science of what is happening inside the leaf to make these teas unique will be covered. Orthodox and CTC (Crush, Tear, Curl) teas will both be cupped for comparison. The course focus is on important classic standards and discussion on what defines "quality" tea of these types for the U.S. market and abroad. Show less
- Awarded to Scott SvihulaCertified Instructor: Foundations of Tea Level 1 Specialty Tea Institute 2006 As the first course in STI’s expanding education and certification program, Foundations of Tea: Level One will provide attendees with a strong understanding of the 5 basic tea types and the two traditional styles of orthodox tea production used to create them. Topics also include the essential components of teas, where and how teas are grown, the stages of processing and what differentiates the different types and classifications of tea. Attendees will have the opportunity to taste… Show more As the first course in STI’s expanding education and certification program, Foundations of Tea: Level One will provide attendees with a strong understanding of the 5 basic tea types and the two traditional styles of orthodox tea production used to create them. Topics also include the essential components of teas, where and how teas are grown, the stages of processing and what differentiates the different types and classifications of tea. Attendees will have the opportunity to taste representative samples of each of the 5 tea types, discuss tea steeping methods and examine the basic characteristics of different teas. Show less
- Awarded to Scott SvihulaCertified Instructor: Foundations of Tea: Level 2 Specialty Tea Institute 2006 Building on the essential groundwork presented in Level One, Foundations of Tea: Level Two will examine CTC tea production and manufacture, as well as blending, flavoring and scenting, and introduction to sensory evaluation of teas. Also included is an introduction to the principles of grading and naming teas by country of origin. This seminar will allow attendees to examine and taste 5-6 pairs of teas as they are guided through the basics of a comparison cupping of the 5 tea types.
- Awarded to Scott SvihulaExtraordinary Efforts Award World Tea Expo 2006 For continual extraordinary efforts and service to the World Tea Expo.
- Awarded to Scott SvihulaFoundations of Tea: Level 2 Specialty Tea Institute Jan 2005 Building on the essential groundwork presented in Level One, Foundations of Tea: Level Two will examine CTC tea production and manufacture, as well as blending, flavoring and scenting, and introduction to sensory evaluation of teas. Also included is an introduction to the principles of grading and naming teas by country of origin. This seminar will allow attendees to examine and taste 5-6 pairs of teas as they are guided through the basics of a comparison cupping of the 5 tea types.
- Awarded to Scott SvihulaSpecial Recognition Award World Tea Expo 2005 Award received for recognition in working the Iced Tea Shake Off. By supporting logistics, judging and MC-ing over the first few years.
- Awarded to Scott SvihulaFoundations of Tea: Level 1 Specialty Tea Institute Jun 2004 As the first course in STI’s expanding education and certification program, Foundations of Tea: Level One will provide attendees with a strong understanding of the 5 basic tea types and the two traditional styles of orthodox tea production used to create them. Topics also include the essential components of teas, where and how teas are grown, the stages of processing and what differentiates the different types and classifications of tea. Attendees will have the opportunity to taste… Show more As the first course in STI’s expanding education and certification program, Foundations of Tea: Level One will provide attendees with a strong understanding of the 5 basic tea types and the two traditional styles of orthodox tea production used to create them. Topics also include the essential components of teas, where and how teas are grown, the stages of processing and what differentiates the different types and classifications of tea. Attendees will have the opportunity to taste representative samples of each of the 5 tea types, discuss tea steeping methods and examine the basic characteristics of different teas. Show less
- Awarded to Scott SvihulaSpecial Recognition Award Desert Ridge Homeowners Network (DRHN) Feb 2004 In February 2004 I received a Special Recognition Award for my faithful volunteer services. While serving on the board I acted as the Treasurer and Social Director. As Social Director I establlished the:Formal Scrabble Club with monthly championshipsBi-Annual Community Garage SaleAnnual Golf TournamentDRHN acted on behalf of the homeowners during the initial build-out of the Desert Ridge Master Plan Community. Its goal was to work with the developers, builders, local… Show more In February 2004 I received a Special Recognition Award for my faithful volunteer services. While serving on the board I acted as the Treasurer and Social Director. As Social Director I establlished the:Formal Scrabble Club with monthly championshipsBi-Annual Community Garage SaleAnnual Golf TournamentDRHN acted on behalf of the homeowners during the initial build-out of the Desert Ridge Master Plan Community. Its goal was to work with the developers, builders, local government and businesses to ensure the homeowners concerns were being met. Secondarily, it acted as a social club for the homeowners. Show less
- Awarded to Scott SvihulaMake It Hampton Award Hilton: Hampton Inn 2004 Special Recognition Award for successfully rolling out their new fresh brewed coffee program. "Our shared purpose and your positive mental attitude made us an unstoppable force."
- Awarded to Scott SvihulaSpecial Recognition of Outstanding Contribution Specialty Coffee Association of the USA 2001 For serving as the SCAA's Master Coffee Brewing Specialist.
- Awarded to Scott SvihulaDiscover, Taste & Evaluate 1 Specialty Coffee Association of America Apr 1998 Introductory training on cupping coffee.
- Awarded to Scott SvihulaEmployee of the Month Media Play Dec 1994 Criteria of award was based on exceeding personal goals, meeting company goals and going above an beyond.
- Awarded to Scott SvihulaCertificate of Recognition for Helping the Homeless National Student Campaign Against Hunger & Homelessness 1994 Mission: The Campaign is committed to ending hunger and homelessness in America by educating, engaging, and training students to directly meet individuals' immediate needs while advocating for long-term systemic solutions.
- Awarded to Scott SvihulaGrant Money to Bring Awareness of Homelessness to Rockford College Community Illinois Campus Compact 1994 Received Grant Money to Bring Awareness of Homelessness to Rockford College CommunityILCC Mission: To support Presidents and their institutional leadership, to actively promote the civic mission of higher education and to engage students, faculty and campuses in collaborative partnerships that promotes civic engagement.
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