XAVIER MAKANA AKI

• Biosecurity Practices:

-Emphasized daily as crucial to operations.
-Hygiene, proper clothing, sanitation, waste management
-Strict movement protocols between different biosecurity level areas
-On-site shower required when moving from lower to higher biosecurity areas

• Water Quality Monitoring:

-Check aeration, water flow, and fish health daily.
-Record temperature, pH, salinity, and dissolved oxygen
-Conduct water changes to reduce nitrites, nitrates, and ammonia
-Clean protein skimmers to remove waste

• Sanitation Procedures:

-Use of bleach, alcohol and muriatic acid for system cleaning
-Proper handling required due to toxicity risks

-Bleach testing conducted to ensure no residue remains in the system

• Finfish handling

-Experience in handling "food fish" and ornamental fish

-Fed a varied formulated diet to fish stocks daily

-Monitored fish health and quarantining sick and newly introduced fish.

-Using chemical inoculant to treat, anesthetize, and euthanize sick fish.

• Egg Collection & Handling:

-Eggs collected from broodstock when spawning (almost daily due to different broodstock species and spawning periods)

-Use of specialized techniques for collection and separation to maintain egg viability

-Conducted daily sampling to count and estimate egg production and viabilit
-Viable eggs identified under a stereo microscope, and transferred to larval-rearing facility

• Live Feeds Production

-Experienced in producing artemia sp. and rotifera sp.

-Conducted daily sampling to count and estimate live feed populations

• Daily Routines & Weekly Maintenance:

-Tank cleanings, scrubbing, bleaching equipment
-Maintenance of aeration systems and facility upkeep
-Assist in larger projects (moving fish, inoculation, euthanasia, weighing, system flushing, etc.)

• Additional Responsibilities:

-Use of power tools (drills, saws, sanders) for constructing PVC structures and storage shelves
-Miscellaneous facility maintenance and project support

• Installed drywall
• Demo work
• Framing
• Using power/ hand Tools
• Taking exact measurements
• Handling materials (wood, rebar, tile, etc.)
• Installing cabinets
• Installing appliances
• Heavy lifting
• Cooperating with coworkers to get the job done
• Transport materials (via truck)
• Cleanup after every work day

• Provided clerical support, addressing routine and special requirements
• Customer service
• Issued parking permits
• Issued room or van keys
• Managed van rentals
• Keep logs of past and future van reservations
• Drive vans to mechanic to get routine safety checks
• Respond to emails and phone calls
• Kept detailed files of issued keys, citations, and permits
• Used cash register with card reader
• Problem solving
• Conflict resolution (with visitors)
• Use of google sheets
• Communicating with coworkers

• Helped customers complete purchases, locate items and join reward programs
• Cooked regular menu items and seasonal offerings according to corporate standards and guidelines
• Prepared food items such as meats, poultry & fish, vegetables, and condiments as an opener.
• Assisted customers in choosing menu items by providing food complementing information
• Interpreted food order slips per shift to prepare food according to customer orders
• Monitored and maintained required food temperatures for safety
• Used culinary and cutlery tools to prepare foods for cooking or cold dish presentations
• Stocked empty shelves and assembled merchandise neatly on racks and in displays to prepare for opening shift
• Emptied trashcans and transported waste to collection areas
• Organized and used industrial cleaning products following strict safety procedures
• Washed dishes with efficiency and quality
• Swept and mopped areas when needed and when closing