Nisa Gautam

• Assess patients on arrival using recognised triage tools, following the A-E approach and CHAMPS, including pain assessment using SOCRATES.
• Monitor vital signs, record, recognise patient deterioration, and escalate concerns promptly to clinicians
• Work effectively within a multidisciplinary team across resuscitation, triage, and majors, escalating concerns to senior staff when required
• Perform emergency nursing procedures, including suture and wound care, cannulation, venepuncture, ECGs, catheter and other clinical interventions
• Administer emergency medications, analgesia, and IV therapy under supervision, in line with local policies and safety guidelines
• Gain informed consent and maintain patient privacy, dignity and confidentiality.
• Communicate effectively with patients, relatives, and the ED team, ensuring clear information sharing during emergencies
• Identify mental health issues and safeguarding concerns, and make appropriate referrals to specialist services.

• Planned catering services and directed staff

• Decided on the range and quality of meals and beverages to be provided.

• Discussed customers' requirements for special occasions.

• Purchased or directed the purchasing of supplies and arranged for the preparation of accounts.

• Verified that the quality of food, beverages and waiting service were as required, that kitchen and dining areas were kept clean and appropriate hygiene standards were maintained in compliance with statutory requirements.

• Planned and arranged food preparation in collaboration with other staff and organised the provision of waiting or counter staff.

• Checked that supplies were properly used and accounted for to prevent wastage and loss, and to keep within the budget limit.

• Determined staffing, financial, material, and other short- and long-term requirements.

• Managed staffing levels and organised the financial and material needs of the restaurant.