Carol King

• I work for hospital to home in Roodlands hospital Haddington we provide care and support to patients who have been discharge from hospital to try and keep them in there own home by doing the following.
• personal care, using equipment, giving meals
• Wound checks , giving medication
• Dealing with doctors, hospital appointments
• Occupational therapists all professional body’s
• Constant training hands on and E learning
• Foing patients notes /recordings /confidentiality
• Honesty compassion empathy
• Following all nhs policy’s
• I drive all over East Lothian on a daily basic

• Upheld hygiene and safety regulations through regular checks and audits.
• Managed all aspects of kitchen operations, ensuring smooth workflow.
• Worked on budgeting and forecasting to control financial resources effectively.
• Developed seasonal menus for diverse events, leading to positive feedback.
• Assessed equipment requirements periodically, ensuring optimal functionality at all times.
• Negotiated contracts with suppliers, securing favourable terms and conditions.
• Implemented effective waste management strategies, reducing overall costs.
• Hired and managed catering staff to perform best practices and quality standards.
• Handled day-to-day scheduling, ordering food and planning events to support catering logistics.
• Identified and arranged for catering team training, building skills and knowledge.
• Collected payments and provided receipts and invoices to customers.
• Reconciled cash and credit card transactions to maintain accurate records.
• Monitored and maintained stock levels for maximised efficiency and minimised waste.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Prepared rotas to achieve stable coverage while minimising payroll costs.
• We also had young people with disabilities volunteers who we can in to trained and give them confidence to carry forward in there life’s
• I applied for funding to do cooking workshops for kids just a bit off fun for the kids, fir the disability young people to help them to cook in there own home give them more confidence
• We did lunch club 3 times a week for OAPs
• Then the hub lost all its funding due to it being miss managed and I was made redundant

Took over out local pub

Did all the running of the food and bar

Had to put all the policy in place food hygiene, health and safety, fire safety as there were none in place

We had great support from the community they supported our bar meal which I cooked 6 days a week all wholesome cooking

Doing all the finances banking keeping all the temperature sheet up to date on a daily basics food recording on delivery storing correctly

Keeping to budgets doing menus staffing dealing with HRMC

With the help of my husband

Following all the policy’s

• Monitored temperature controls for refrigeration units regularly, maintaining optimal freshness of stored food items.
• Enhanced food quality by implementing strict inventory control procedures.
• Prepared orders quickly and accurately, reducing complaints from customers due to delays or mistakes in order preparation.
• Mentored staff, fostering a positive and cooperative work atmosphere.
• Implemented portion control practices to reduce waste and increase profit margins.
• Trained junior cooks to improve their culinary skills.
• Supervised food preparation, ensuring high standards of taste and presentation were met consistently.
• Conducted regular performance reviews of staff members, aiding their professional development.
• Maintained cleanliness in the kitchen by thorough daily cleaning routines.
• Developed new menu items, attracting more kids to take a dinner
• Managed team schedules to ensure smooth operation during peak serving times
• Optimised workflow in the kitchen, improving overall efficiency and productivity.
• Adapted meal preparations according to dietary requirements of pupils
• Ensured compliance with health and safety regulations, promoting a safe working environment.
• Monitored equipment operation and controlled settings to steam, roast and grill food.
• Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
• Adhered to health and safety requirements for cleaning surfaces, cooking items and equipment.
• Reduced food costs with proper budgeting and inventory management.
• Operated industrial kitchen equipment to mix and blend ingredients
• Being aware of allergies following policy’s
• Dealing with cash recordings accurately banking at the office
• Working with the headmaster with any problems that arise
• Have a good fair working relationship with staff