Jordan T.

Horiuchi
3109 Allenwood Drive, San Jose, CA 95148

(408) 464-2630
jordanhoriuchi@gmail.com

CAPABILITIES AND SKILLS

Skilled in Object-Oriented Programming including Java and C++

Experienced with a variety of IDEs including Visual Studio, Eclipse, and CodeBlocks
Competent in a variety of languages (SQL, PHP, Python, Java, C, C++, HTML, XML, and Perl)
Proficient in Microsoft Office (Word, Excel, PowerPoint, etc.)
Experienced in creating video presentations, blogs, websites
Familiar with Mobile programming for Android
Proficient in project management and the software development process
Skilled in business writing, including memos, proposals, and reports

EDUCATION
California State University, Monterey Bay
Bachelor of Science in Computer Science, expected July 2018
San Jose City College, San Jose, CA
Associate of Sciences degree CIS - Computer Programming, July 2015
Major GPA: 4.0 Overall: 3.827

EMPLOYMENT/WORK EXPERIENCE
Food Server. Pizz'a Chicago, San Jose, CA
March 2016 to present
Attend to overall guest satisfaction: greet, facilitate orders, craft salads, hand-serve pizzas,
handle payments in busy 120+ seat restaurant
Answer and facilitate delivery and pick-up phone orders
Food Server. Olive Garden, San Jose, CA
January 2014 to March 2016
Greeted guests, suggested items, facilitated order, made salads/soups
Bussed tables, ran food, and refilled orders throughout 165+ person restaurant
Received recognition for Teamwork as well as Service Excellence

Line Cook. SP2 Communal Bar + Restaurant, San Jose, CA

July 2013 to December 2013
Properly received, stored, and rotated inventory and maintained cleanliness of pantry station
Prepared ingredients and plated all dishes for fry and pantry stations during dinner in packed
200+ seat restaurant including large catered private parties of 100+ people
Trained under Chef Ola Fendert
Kitchen Supervisor. Vino Vino, San Jose, CA
August 2011 to October 2012
Maintained kitchen inventory and ordering from 11 vendors
Standardized and trained kitchen employees in proper portioning, storage, cleanliness, and
plating
Coordinated ordering and preparation of large catering events, 50-200 people