CRISTOPHER CUBACUB

Coordinates workflow and revises schedules/routines.

• Prioritizes workload, schedules replacement staff.
• Provides occasional guidance to the primary function of others, including training.
• Provides input into policies and procedures.
• Monitors infection control, isolation techniques and universal precautions.
• Conducts routine inspections/audits and completes applicable reports.
• Attends/organizes department meetings and in-services.
• Provides input into department equipment selection and cleaning products.
• Orders/restocks ward and department supplies.
• Organizes routine/project cleaning.
• Documents daily, weekly, monthly and annual cleaning schedules.
• Reports any unsafe conditions or maintenance concerns.

• Maintained cleanliness and sanitation standards in patient care areas, ensuring compliance with health regulations.
• Operated cleaning equipment and chemical handling processes safely and effectively to ensure optimal performance.
• Conducted routine inspections of facilities, identifying maintenance needs and reporting issues promptly.
• Collaborated with healthcare staff to support infection control measures, enhancing overall patient safety.

• Prepared deli products following food safety guidelines and quality standards.
• Assisted customers with product selection, providing knowledgeable recommendations.
• Maintained cleanliness and organization of deli display cases and work areas.
• Operated slicers, scales, and other equipment efficiently to fulfill orders.

• Monitored store premises to ensure safety and compliance with company policies.
• Conducted regular patrols to deter theft and maintain a secure shopping environment.
• Collaborated with management to develop strategies for loss prevention and customer safety.
• Trained new staff on security protocols and emergency response procedures for enhanced readiness.

• Supervised daily operations, ensuring compliance with health and safety regulations.
• Coordinated staff schedules, optimizing labor efficiency during peak service hours.
• Trained new employees on food preparation techniques and customer service standards.
• Implemented inventory control measures, reducing waste and improving stock management.