Sabrina Fore

• Performed accurate documentation of patient assessments, interventions, and outcomes in compliance with regulatory standards.
• Administered medications via oral, IV, and intramuscular injections and monitored responses.
• Promoted a safe and comfortable healing environment by addressing patient concerns promptly and professionally.
• Remained calm during high-stress, critical situations, demonstrating sustained focus and problem-solving in real-time.
• Improved patient satisfaction ratings by delivering compassionate and personalized care.
• Reduced medication errors through thorough double-checking of prescriptions and dosages.
• Provided emotional support to patients'' family members during critical incidents, strengthening overall trust in the healthcare team.
• Consistently adhered to strict safety guidelines while administering medications or performing invasive procedures.

Completed work task per each clients specifications, including, but not limited to helping client take showers/baths daily shopping, running errands, washing laundry, making beds, preparing daily meals

Made the schedule for the CNA’s / hospitality aids

Completed rounds on residents every two hours including, but not limited to changes daily baths/showers, wash and change linens, fed those who could not feed themselves.

Completed weights once a week per company guidelines, including using Hoyer lifts on those who were bedbound

Specializing in tracheotomy and the ventilation unit

• Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Trained kitchen staff to perform various preparation tasks under pressure.