Calia Logan-Griffin

• I am currently in this hospital on placement as part of my degree working 13 hour shifts from 6.30am-7.30pm. I have learnt a lot working in this placement.
• I have applied clinical skills to administer IVs, injections, and catheters accurately and safely with supervision. I have also performed wound dressings, reducing risk of infection or further complications.
• I take vital signs regularly; ensured stability and identified potential emergencies promptly. I have administered medication for better control over patients' symptoms.
• Finally, I have collaborated with staff members to facilitate quality care, increasing patient satisfaction.

• Gained detailed knowledge of all deck and technical operations on board. Operated mooring and anchoring equipment in alignment with safety protocols.
• Worked across 2 boats in the company, one just with the captain and the other alongside 2 other crew. Stiletto, 45 foot, Catamaran, Max. 26 People. Supercats, 30 foot Catamaran, Max. 12 People.
• I am consequently also well versed in driving onboard and outboard tenders, and qualified to captain boats up to 20 meters in length, without living areas. Worked with the captain helping to drive the boat on occasions.
• Chartered both lunch and dinner cruises. Where I lead snorkel tours with guests, showing extensive knowledge of the reefs and wrecks, as well as the marine life. Taking the guests swimming with turtles and stingrays. I am also up to speed with water toys.

Worked here both front and back of house and worked in a smaller kitchen alongside the Headchef.

• Hard working upwards of 60 hours a week. I have found it a thrilling job and love being hands on with my work and enjoy presenting excellent food to customers.
• High attention to detail, and take pride in my work whilst also being very coordinated with a lot of patience, enabling me to create detailed and technical dishes.
• Assisted head chefs with menu creation, exercising creativity and forward-planning skills, and remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
• I have worked on mains, starters and as a pastry chef. However, cooking seafood has always been my favourite, saying this, I am a versatile chef among many different cuisines.

• Engaged with guests to create positive rapport, encouraging loyalty and repeat visits. Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
• Neatly set tables before guests' arrival, preparing and setting cutlery and refilling condiments.
• Prepared mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes. Maintained bar stocks, replenishing daily as necessary. Well versed in making an assortment of cocktails and coffees.