Jamieleigh Corscadden

• Worked closely with management to manage staff levels and allocate resources for production plans.
• Established and maintained organised working environment for team of 30.
• Maintained team-oriented atmosphere with open communication and quick conflict resolution.
• Observed worker activities to assess safety compliance and identify enforcement gaps.
• Logged daily activities and notable incidents during production shifts.
• Trained new hires and set up mentoring relationships to drive team performance.
• Analysed and improved manufacturing processes to cut costs.
• Updated staff on changes to internal policies and procedures for continued compliance and standardisation.
• Improved workplace safety to reduce accidents and near-misses.
• Directed work of labourers and specialist team members to produce quality results.
• Organised recruitment activities to reflect department requirements and budget.
• Tracked employee performance, assessed daily output and implemented corrective actions to close gaps.
• Supervised activities of workers and enforced safety regulations.

Kitchen Duties:

• Cooperated well with kitchen teams, improving workflow and raising working standards.
• Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
• Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
• Used kitchen equipment as instructed and to safety protocols.
• Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
• Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
• Trained junior staff on kitchen processes to meet food preparation standards.
• Operated storage temperature controls, keeping stored ingredients fresh.
• Observed health and hygiene standards to minimise food contamination.
• Engaged clients to determine needs and recommend menu items.
• Took orders and portioned food for delivery to client tables.
• Cleared tables to remove dirty utensils and leftover food items.
• Checked equipment state to identify and report faulty machinery for repair.
• Rotated stock to keep ingredients fresh.
• Identified and addressed potential hazards to decrease accidents.
• Helped chefs with requisitioning stock within budget requirements.
• Received and unloaded new inventory for storage in stores.
• Rotated food on workstations and in display cases, disposing of spoilt items.

Care Duties:

• Assisted in all aspects of personal care, retaining comfort and dignity.
• Prepared healthy meals with additional mealtime planning, feeding and support.
• Worked professionally with caregiving teams and hospital departments to maintain continuity of care.
• Minimised care continuity issues by keeping thorough, accurate records.
• Charted daily observations, mobility activity and eating percentages to aid continued client assessment.
• Completed documentation of care, hospital actions and patient activities for up-to-date client records.
• Helped individuals with day-to-day activities while consistently encouraging independence and self-belief.
• Delivered high-quality care to clients with disabilities, achieving care plan objectives.
• Maintained confidentiality and compliance standards for optimised patient care.
• Monitored individual's physical and emotional wellbeing, promptly reporting changes and providing suggestions for care plan adjustments.
• Optimised patient satisfaction through compassionate, considered care and communication.
• Used outstanding communication and interpersonal skills to build positive relationships with clients for exceptional satisfaction ratings.
• Assisted patients with dressing, eating, bathing and other basic needs.
• Recorded all care information accurately in appropriate format.
• Provided up-to-date clinical advice, support and training to junior colleagues and other staff.