LEONEL LEDESMA

• Sanitised and packaged medical tools and equipment for safe, sterile use.
• Collaborated and communicated with multidisciplinary teams.
• Dismantled and reassembled medical equipment to clean and prepare for re-use.
• Cleaned and sanitised device preparation environments to meet controlled conditions.
• Inspected instruments after cleaning to verify conformance with decontamination standards.
• Cleaned and sterilised instruments to prepare for clinical procedures.
• Reprocessed and repackaged equipment to meet decontamination requirements.
• Complied to strict hygiene procedures to minimise risk of contamination.
• Worked flexibly to meet round-the-clock service needs of busy hospital departments.
• Handled and disposed of chemicals safely according to COSHH standards.

Calibrated and maintained control systems for mechanical equipment.

• Assisted with emergency repairs to auxiliary engine and main Engine
• Lubricated and made minor repairs to engine, resulting in increased reliability and longevity.

• Arranged products to visual merchandising plans.
• Stacked items neatly to create presentable shop displays.
• Organised goods to clearly display labels, prices and features.
• Reported delivery damages to senior staff for quick resolution.
• Updated shelf prices and labels in line with store procedures.
• Cleaned shelves, signs and aisle floors.
• Arranged items in order of use-by dates to reduce stock waste.
• Located desired items for customers to improve sales.
• Removed items with exceeded expiry dates for disposal.
• Completed duties to deliver on targets with accuracy and efficiency.
• Delivered services to customer locations within target timeframes.

• Organised invite list and managed registrations for [Number]+ guests.
• Maximised chef productivity by supporting food preparation through peeling, trimming and washing food.
• Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
• Completed final assemblies on dishes for service to customers.
• Cleaned refrigerators, freezers and dry storage spaces to minimise contamination.
• Kept kitchen areas clean, orderly and well-stocked for smooth service.