Liam Barnsdale

Job role

Responsible for assessing, installing and maintaining assistive technology and telecare systems to support vulnerable individuals to live safely and independently within their own homes.

Key Responsibilities

• Carry out in person assessments to identify appropriate assistive technology and telecare solutions based on individual needs and risks.
• Install, test, and commission telecare equipment (e.g. alarms, sensors, pendants, fall detectors in domestic and care settings.
• Provide clear demonstrations and user training to service users, families, and care staff
• Complete risk assessments and ensure installations comply with health & safety and safeguarding requirements
• Troubleshoot faults, carry out repairs, and perform routine maintenance and upgrades
• Maintain accurate records, reports, and documentation in line with organizational policies
  

• Grill Preparation and Cooking: Grill, broil, and sear meats, seafood, vegetables, and other menu items to specified temperatures and recipes.

• Quality Control: Ensure all dishes meet the restaurant’s quality standards for flavour, presentation, and portioning.

• Temperature and Timing Management: Monitor grill temperatures and timing to ensure each dish is cooked perfectly and consistently.

• Inventory and Preparation: Manage inventory of grill station ingredients, prepare items in advance (marinating, cutting, seasoning) to ensure readiness during peak hours.

• Cleaning and Maintenance: Clean and maintain grilling equipment, tools, and workspace according to health and safety regulations.

• Collaboration: Coordinate with other kitchen staff to ensure efficient and timely service, especially during busy times.

• Station Management: Take full responsibility for the preparation, cooking, and presentation of dishes in their assigned station (such as grill, sauté, or pastry) while ensuring all dishes meet the kitchen’s quality standards.

• Team Leadership: Supervise and mentor junior kitchen staff, providing guidance on techniques, recipes, and best practices within the station.

• Preparation: Ensure that all ingredients and tools are prepared and organized before service starts, maintaining efficiency and quality during peak hours.

• Quality and Consistency: Maintain consistency in flavour, presentation, and portioning across all dishes, following recipes and specifications precisely.

• Hygiene and Safety Compliance: Adhere to health and safety standards, ensuring proper hygiene and food handling practices; conduct regular cleaning and sanitation of the station.

• Inventory Management: Monitor stock levels and coordinate with kitchen management to ensure ingredients and supplies are well-maintained, reducing waste and maintaining cost-effectiveness.

• Collaboration: Work closely with other CDPs, sous chefs, and the head chef to coordinate timing and execution of orders, ensuring smooth service flow.

• Assisted lead gardener/arborist during tree cutting and removal in high-risk or restricted areas
• Cleared and safely disposed of branches, logs, and debris after tree work
• Helped prepare and secure work areas to prevent damage to nearby property
• Used hand tools and basic equipment to support gardening and landscaping tasks
• Maintained a tidy and safe worksite at all times
• Assisted with general gardening duties as needed, including lifting, carrying, and clean-up
• Followed safety instructions carefully and worked well as part of a team