Jarvis Levy

• Operated machinery following safety protocols to ensure compliance and minimize risks.
• Contributed to machine setup and calibration for enhanced production efficiency.
• Identified and resolved minor issues during equipment operation monitoring.
• Maintained cleanliness and organization of work area to promote a safe environment.

• Utilized diagnostic tools to identify and resolve mechanical issues efficiently.
• Assisted in inventory management, ensuring availability of necessary supplies and equipment.
• Followed manufacturer specifications for oil types and maintenance schedules accurately.
• Adapted quickly to new procedures and technologies within a fast-paced environment.
• Changed oil and filters in customer vehicles and safely disposed of used oil in approved receptacles.
• Kept shop areas neat, clean, and free of safety hazards.
• Greeted customers and answered questions about oil changes and other services.
• Assisted coworkers when needed to ensure smooth operations during peak hours or when dealing with challenging situations.
• Checked fluids, tires, brakes, and other systems as part of Number-point inspection.
• Inspected vehicles to determine need for changing oils and filters and provided feedback to customers.

• Supported daily operations of recreational facilities, ensuring cleanliness and safety standards
• Engaged with participants to promote program offerings and enhance customer experience
• Maintained accurate records of attendance and participant feedback for program evaluation
• Provided administrative support, including scheduling and coordinating facility bookings
• Maintained a safe and clean facility, ensuring a positive environment for all users.
• Opened, closed and secured facilities at prescribed times to accommodate scheduled activities.

Assisted in organizing recreational activities and events for diverse age groups

• Prepared and cooked menu items according to standardized recipes and quality standards.
• Collaborated with team members to ensure timely service during peak hours, enhancing customer satisfaction.
• Operated kitchen equipment safely and effectively, minimizing downtime during food preparation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.