Dawn Simms

I am currently working at Focus Day Centre as a Services Supervisor. I am an outgoing individual with the ability to work effectively as part of a team, as well as independently using my own initiative.

Services Supervisor - Focus Day Centre

(2021-04)

I joined Focus Day Centre after being furloughed and successfully applied for a cleaning role. After working as a cleaner for six months, I applied for the Catering Supervisor role when the kitchen reopened and was successful. Since then, I have supervised both the catering and housekeeping teams, supporting the smooth day-to-day running of services.

• Ordering stock and monitoring supplies to support daily operations.
• Preparing meals for standard eaters, as well as individuals requiring dysphagia diets.
• Completing daily paperwork clearly, accurately and on time.
• Creating four-weekly menus that change seasonally.
• Completing staff supervisions and wellbeing meetings.
• Attending training sessions to maintain and develop knowledge and skills.
• Stepping in to support other departments when they are short staffed.
• Communicated with managers when safeguarding concerns were identified or support was required.
• Supervised a team of seven housekeeping staff, ensuring a large residential building and a sight loss centre were maintained to the highest standards of cleanliness, hygiene, and safety.
• Provided reception support by answering and directing incoming calls, transferring enquiries to the appropriate departments, making internal calls, and delivering excellent customer service to visitors and callers.
• Complete any necessary training and ensure my teams training was up to date.

Bar Staff - Triplex Sports Association

(2020-03 - 2021-04)

• Serve Alcohol beverages and soft drinks to customers.
• Stock shelves using FIFO.
• Report any equipment faults, low stock levels.
• Open and close the club.
• Planning staff rotas.
• Manage cash and card payments, ensure correct float is available for the next shift.

Warehouse Operative / COVID Tester - HMV warehouse / Local Specialist School

(2020-03 - 2021-04)

During this period, I was furloughed and found that securing a permanent position was challenging. I therefore took agency work at the HMV warehouse, where I packed parcels and supported warehouse operations. Although I was offered a full-time contract, I knew this was not the career path I wanted to pursue. I then moved into a role at a local specialist school as a COVID tester, supporting the school community during the pandemic.

Breakfast and Function Chef - Old Farm Hotel

(2018-08 - 2020-03)

At Old Farm Hotel, I worked as a breakfast and Function Chef within a small hotel environment. I was responsible for opening the hotel in the mornings, preparing fresh cooked breakfasts, supporting guest service and helping with the smooth daily running of the hotel.

• Opened the hotel in the mornings and prepared the kitchen for breakfast service.
• Collected orders and prepared fresh cooked breakfasts for guests.
• Communicated with guests to ensure their needs were met and they received a high standard of service.
• Checked guests out, managed payments and supported front-of-house duties.
• Completed daily paperwork clearly, accurately and on time.
• Received deliveries, processed orders and completed stock takes.
• Supervised waitressing staff during service and functions.

Catering Supervisor / Second Chef - West Heath Primary School

(2015-09 - 2018-08)

I originally joined West Heath Primary School as a casual Catering Supervisor. After a brief period, the new management team asked me to stay as a permanent member of staff and train to chef level. While completing my qualifications, I worked as Second Chef and supported the daily preparation of fresh food for pupils and staff.

• Supervised a team of three catering staff.
• Completed daily paperwork clearly, accurately and on time.
• Prepared fresh meals each day for approximately four hundred pupils plus staff.
• Assisted with putting deliveries away and maintaining organised stock areas.
• Completed stock takes and ordered fresh produce as required.
• Covered the chef's duties during periods of absence.
• Communicated with management regarding dietary requirements and pupil welfare.