AldoRobledo
Electrical Engineering Technician in the making. Currently building hands-on experience at Giatec Scientific with a long-term goal in product development — and a side hustle pulling espresso shots.
Get in touchWho I Am
I'm transitioning into electrical engineering after years in customer service and hospitality — and I'm fully committed to it. My goal is to work in product development on the electrical side: designing, testing, and building things that actually work. I bring a background in team leadership and operations.
What I Do
My first real step into the electrical industry. Supporting hands-on technical work at a concrete sensor technology company — building practical skills in electrical systems and product testing that align with my goal of getting into product development.
Three years pulling shots and dialing in espresso. Coffee is a genuine passion and a side hustle — the precision and craft of it scratches the same itch as engineering. I share this side of my life through my content platform.
Led service teams in fast-paced hospitality environments across two years in supervisory roles. Developed real skills in communication, team ops, and staying calm under pressure — experience that translates into any professional environment.
A broad foundation in customer-facing work across restaurants and retail since 2022. Built habits around reliability, communication, and showing up — the kind of groundwork you don't get in a classroom.
Learning Path
Hands-on technical training in electrical systems, circuit theory, and electro-mechanical applications. Currently on co-op term at Giatec Scientific.
Two years building a foundation in business operations, management strategy, and service-driven leadership — left the program to pursue electrical engineering full-time.
The Coffee Side
Coffee is a hobby and a passion project outside of engineering — not the career path, just something I genuinely love. The precision and ritual of dialing in an espresso or matcha scratches a similar itch to building things. Long-term, I'd love to open a café or a Mexican restaurant — I'm proud of my roots, and I think there's real room for more authentic Latin food. For now, I share the coffee side through content and the occasional freelance gig.