Abbey Palmer

Program Coordinator at Caroline Chisholm Out of School Hours Care run by Communities at Work.

This job included multiple tasks such as:

• Ensuring the service is compliant with Education and Care National Regulations.
• Ensure the provision of a quality service that is responsive to the needs of children and families using the service.
• Prepare, implement and evaluate the Out of School Hours Care Program, including holiday programs, in line with the National Quality Framework.
• Lead the daily routine and operations of the program, including staff management, development and maintenance of effective supervision plans.
• Document children’s learning and experiences within the program. Guide the development of meaningful play and leisure experiences within the vision of National Quality Framework.
• Work in partnership with the Educational leader to develop the Quality Improvement Plan and guide and mentor educators through the assessment and ratings process.
• Develop and maintain excellent internal and external stakeholder relationships for the benefit of Out of School Hours Care and Communities at Work.
• Represent the Service at relevant meetings, professional development opportunities as guided by the Out of School Hours Care Management.

I was employed as an OSHC Educator at Camp Australia for just under a year. This job contained many tasks as listed below:

• Proficiency in providing high-quality care for children in the OSHC setting.
• Created a safe environment for children.
• Worked in a team setting to create a supportive environment for children.
• Completed cleaning duties to keep a clean environment.

I was employed as a waitress at the bistro at Town Centre Vikings Club for a period of three years. This job required many tasks which are listed below:

• Provided exceptional customer service, ensuring a positive dining experience for all patrons.
• Collaborated with kitchen staff to ensure timely and accurate order delivery.
• Supported teamwork atmosphere among staff members through clear communication and collaboration during shifts.
• Displayed enthusiasm and knowledge about restaurant's menu and products.
• Trained new employees on restaurant procedures and plating techniques.