Debbie Mather

To provide short-term counselling 6-12 sessions for adults age 18 and over, living in and around the Leeds areas, who have a child or care for at least one child under the age of 5 years old. I offer telephone and video assessments/sessions to individual clients and couples 4 days a week, during the day. I contact all couple referrals for the administration team and every Thursday afternoon, I support the team with any clinical/safeguarding issues that arise during the first point of contact with new referrals.

To conduct the mental health assessment, including and identifying the clients potential risks/safeguarding concerns.

To attend clinical supervision fortnightly.

To signpost to other agencies where appropriate.

To keep up to date with clients records on MYMUP the company's database system.

To attend regular/mandatory training and safeguarding training for adults and children.

To work within the BACP guidelines/ethical framework.

I welcomed customers with a friendly conversation in a warm pleasant manor. I supported new staff members who were new to the hospitality and I tapped and attached new kegs, avoiding disruptions in supply for customers.

I also provided my previous catering skills in the kitchen when needed.

Voluntary role supporting families who have young children, from different backgrounds living in the Leeds area. I provided a befriending service and I visited them in their own home or went on outings to help and improve their social skills. I adapted to unforeseen challenges during this voluntary work and with a flexible approach.

• Liaised comfortably and confidently with all levels of staff using appropriate tact and diplomacy.
• Discussed issues and brainstormed solutions with various groups and individuals to maintain project progress.
• Planned and coordinated events and activities, maintaining seamless and efficient workflow.
• Received and actioned feedback to improve personal performance.

• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.

• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Developed menus for continuous use, events and promotions for different seasons.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.

• Seasoned various meats and peeled, washed and chopped vegetables.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
• Controlled and minimised food waste.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Cooked and presented dished in line with standardised recipes.
• Complied with food safety regulations.