Jefin Jose

• Maintaining relationships with the prisoners
• Training and educating inmates to develop skills at a Industrial standard
• NZQA assessor (4098)
• First Aid
• Assess and monitor the level of capabilities of prisoners
• Health and safety
• Time management - providing an appropriate structure for inmates to follow for the day
• Complying with all policy and procedures of manual regulations
• Providing and modelling an environment that encourages and supports inmates to work as a unit
• Managing stocktake and ordering within budget
• Directing and allocating tasks
• Having an awareness and good understanding of the prison culture
• Identifying and resolving conflicts

• Effectively interacted with staff, offenders, visitors and public to maintain security within facility.
• Supervised inmates during all activities and transfers to monitor compliance and implement corrective actions.
• Monitored radio transmissions between staff to respond immediately to directions and emergencies.
• Drove passenger vehicles and trucks to transport inmates to other institutions, courtrooms, hospitals and work sites.
• Routinely counted inmates and in response to potential security breaches.

• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

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• Developed kitchen staff through training, disciplinary action and performance reviews.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Created recipes and prepared advanced dishes.
• Placed orders to restock items before supplies ran out.

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• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.