Melissa Jane May
Renmark
Summary
I'm 39 years old i moved to the Riverland in 2011 from Alice Springs and i have fallen in love with the Riverland and now call it home. During my working years i have done a wide variety of work, But cooking has always been and will always be my main passion. Im keen to continue learning new techniques and different cuisines. Im a very punctual person whom takes pride in both self presentation and food presentation. Im currently studying and completing my Certificate 4 in Commercial Cookery at the Berri TAFE Campus, I successfully completed my certificate 3 last year and after all the years ive spent cooking in the industry ild like to be recognized as a Qualified Chef. This is a big goal of mine. I have taken some time off over the years to have my 3 beautiful children but now i'd like to do something for myself, and return to the food industry. also to be able to share some knowledge i have acquired over the years and also learn a lot more. I truly believe i could be a valuable asset to the industry if given the chance.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Chef
Berri Golf Club
10.2023 - Current
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Chef
Barmera Football Club
05.2023 - 10.2023
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with staff members to create meals for large banquets.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed close relationships with suppliers to source best ingredients.
Commercial Cleaning
Self Employed MJM Cleaning Services
09.2011 - 03.2016
- Self-motivated, with a strong sense of personal responsibility.
- Gained strong leadership skills by managing projects from start to finish.
- Successfully operated Industrial Cleaning equipment such as Floor Scrubbers.
- Knowledge of industrial Chemicals in both areas of safe usage and safe storage.
- Writing and sending of work invoices
- Strong work ethic to produce expected results from clients.
- Worked flexible hours across night, weekend and holiday shifts.
- Proven ability to learn quickly and adapt to new situations.
- Developed and maintained courteous and effective working relationships.
- Delivered services to customer locations within specific timeframes.
- Paid attention to detail while completing assignments.
- Strengthened communication skills through regular interactions with others.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Resolved problems, improved operations and provided exceptional service.
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
- Completed general labor tasks such as loading and unloading materials, cleaning up job sites and operating heavy machinery.
- Developed strong communication and organizational skills through working on group projects.
- Vacuumed and shampooed carpets, upholstery and other fabrics.
- Kept building entryway glass clean and polished for professional presentation.
- Organized and used industrial cleaning products following strict safety procedures.
- Washed windows, walls and ceiling fixtures to remove molds and dusts.
- Identified repair needs and major maintenance concerns, and escalated issues to management.
- Used power scrubbing and waxing machines to scrub and polish floors.
- Used organic-based chemicals to disinfect floors, counters and furniture.
- Assisted with special facility events by preparing rooms, installing decorations and transporting supplies.
- Promoted building security by locking doors and checking electrical appliances for safety hazards.
- Emptied wastebaskets to transport trash and waste to disposal area.
- Responded immediately to calls from personnel to clean up spills and wet floors.
- Operated buffers and burnishers to clean and polish floors.
- Cleaned building floors by sweeping, mopping, and scrubbing floors.
- Handled equipment, chemicals, and materials properly and with caution.
- Refilled soap dispensers and air fresheners in 134 bathrooms.
- Cleaned walls and ceilings with special reach tools following regular schedule.
- Improved building cleanliness with continuous sanitizing of high-touch areas.
- Maintained clean, neat, and professional entrances.
- Supervised supplies in inventory and submitted reorder requests.
- Kept public pathways clear of safety hazards and spills with regular checks and attention.
- Used steam cleaners and vacuum cleaners to clean floors and carpets.
- Followed safety standards and established SOPs when handling, mixing and storing hazardous chemicals.
- Operated industrial washing machines and dishwashers to clean linens and dishware.
- Maintained cleanliness of restrooms by washing down and properly sanitizing walls, floors and toilets.
- Maintained optimal supply levels to meet daily and special cleaning needs.
- Adhered to company policies for appearance, thoroughness, and facility security.
- Maintained floor cleaning and waxing equipment.
- Emptied waste paper and other trash from premises and moved to appropriate receptacles.
- Developed and maintained cleaning schedules to clean designated areas and manage shifts.
- Used vacuum and shampooers to clean carpeted areas in offices, lobbies and corridors.
- Disinfected restrooms, kitchens and other common areas to remove bacteria and maintain hygiene standards.
- Disposed of trash and recyclables each day to avoid waste buildup.
Commercial Cleaner
Robar / Sub Contracted
04.2009 - 01.2011
- Buildings included are Alice Springs Police Station and Watch house Holding Cells, Alice Springs Post Office, Aboriginal Legal Aid Offices, Congress Aboriginal hospital and Dentist, Greatorex building (167 offices) Yipperinye Shopping Centre.
- Safe keeping of site keys and security access codes.
- Used steam cleaners and vacuum cleaners to clean floors and carpets.
- Emptied waste paper and other trash from premises and moved to appropriate receptacles.
- Disinfected restrooms, kitchens and other common areas to remove bacteria and maintain hygiene standards.
- Kept public pathways clear of safety hazards and spills with regular checks and attention.
- Used power scrubbing and waxing machines to scrub and polish floors.
- Developed and maintained cleaning schedules to clean designated areas and manage shifts.
- Used vacuum and shampooers to clean carpeted areas in offices, lobbies and corridors.
- Cleaned walls and ceilings with special reach tools following regular schedule.
- Maintained cleanliness of restrooms by washing down and properly sanitizing walls, floors and toilets.
- Promoted building security by locking doors and checking electrical appliances for safety hazards.
- Supervised supplies in inventory and submitted reorder requests.
- Refilled soap dispensers and air fresheners in 19 bathrooms.
- Used organic-based chemicals to disinfect floors, counters and furniture.
- Washed windows, walls and ceiling fixtures to remove molds and dusts.
- Operated industrial washing machines and dishwashers to clean linens and dishware.
- Maintained floor cleaning and waxing equipment.
- Operated buffers and burnishers to clean and polish floors.
- Performed daily facility checklists for cleaning floors, wiping down glass entryways and collecting trash.
- Adhered to company policies for appearance, thoroughness, and facility security.
- Emptied wastebaskets to transport trash and waste to disposal area.
- Responded immediately to calls from personnel to clean up spills and wet floors.
- Handled equipment, chemicals, and materials properly and with caution.
- Kept building entryway glass clean and polished for professional presentation.
- Maintained clean, neat, and professional entrances.
- Cleaned building floors by sweeping, mopping, and scrubbing floors.
- Maintained optimal supply levels to meet daily and special cleaning needs.
- Organized and used industrial cleaning products following strict safety procedures.
- Improved building cleanliness with continuous sanitizing of high-touch areas.
- Assisted with special facility events by preparing rooms, installing decorations and transporting supplies.
- Identified repair needs and major maintenance concerns, and escalated issues to management.
- Followed safety standards and established SOPs when handling, mixing and storing hazardous chemicals.
- Disposed of trash and recyclables each day to avoid waste buildup.
Assistant Cafe Manager
The Coffee Shoppe
01.2007 - 04.2010
- Trained cafe employees to consistently exceed customers' expectations and provide superior service.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Implemented cost saving measures to reduce operational costs and align with budget.
- Grew cafe sales by effectively marketing business and improving customer relations strategies.
- Oversaw calendar to manage staff schedule and organize shifts for adequate coverage.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Kept cafe in full compliance with health code standards.
- Oversaw food preparation and monitored safety protocols.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Introduced new menu items to add variety and selections and meet customer preferences.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Forecasted demand and scheduled employees effectively to handle coverage needs.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Negotiated contracts with suppliers to secure competitive prices for products.
- Secured daily cash by verifying totals and making nightly deposits.
- Developed and implemented strategies to promote cafe products and increase sales.
- Motivated staff to perform at peak efficiency and quality.
- Managed display products effectively to achieve consistent sales with minimal waste.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Developed unique events and special promotions to drive sales.
- Filled in for absent employees in any position in cafe, keeping operations efficient even when short-handed.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Minimized risks of cross-contamination and infection by directing team members to regularly clean and sanitize surfaces.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maximized quality assurance by completing frequent line checks.
- Purchased food and cultivated strong vendor relationships.
- Responded to customer inquiries and resolved complaints to establish trust and increase satisfaction.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Created and implemented promotional campaigns to increase customer loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Sous Chef / Chef De Partie
Pulver's German Restaurant
01.2004 - 05.2007
- Responsible service of alcohol
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Evaluated food products to verify freshness and quality.
- Monitored food and labor costs to verify budget targets were met.
- Participated in food tastings and taste tests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Set up and broke down kitchen for service.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
- Developed close relationships with suppliers to source best ingredients.
- Monitored food production to verify quality and consistency.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Boosted customer satisfaction by implementing innovative bar management strategies.
- Enhanced team productivity through effective scheduling and task delegation.
- Streamlined inventory management for optimal stock levels and reduced waste.
- Increased revenue with creative marketing initiatives and promotional events.
- Developed strong relationships with suppliers, negotiating favorable terms and pricing.
- Mentored and trained staff members to ensure exceptional customer service standards.
- Collaborated with kitchen team for seamless integration of food and beverage offerings.
- Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
- Safeguarded compliance with health, safety, and sanitation regulations in all operations.
- Implemented cost control measures to maximize profit margins without compromising on quality or service levels.
- Analyzed sales data to identify trends, adjusting menu offerings accordingly.
- Managed financial aspects of the business, including budgeting, forecasting, and reporting.
- Handled conflict resolution among staff members promptly and professionally, maintaining a positive work environment.
- Maintained up-to-date knowledge of industry trends and competitor offerings to stay ahead of the curve in the market space.
- Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
- Established rapport with local community organizations to create mutually beneficial partnerships that increased brand visibility.
- Introduced new cocktails to the menu based on market research that became popular choices amongst customers.
- Participated in regional competitions representing the establishment showcasing unique cocktails resulting in increased recognition.
- Organized charity events at the venue which garnered positive press coverage while supporting social causes.
- Coordinated themed nights attracting different demographics expanding overall clientele.
- Closed out cash register and prepared cashier report at close of business.
- Maximized customer service by training staff, overseeing operations, and resolving issues.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Consulted with managers to organize special events and promotions.
- Guaranteed optimal beverage stock by assessing inventory and collaborating with owners for corrective action planning to limit expenses.
- Improved customer service rankings by resolving issues quickly and accurately.
- Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
- Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
- Recruited, hired and trained staff on bar practices, customer service standards, and productivity strategies, providing Number% improvement over prior onboarding process.
- Upsold daily specials and beverage promotions to exceed daily sales goals.
- Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings.
- Explained daily specials and beverage promotions to exceed daily sales goals.
- Implemented drink prep procedures, significantly reducing wasted stock.
- Followed strict recipes and drink measurements to minimize product used.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Developed unique events and special promotions to drive sales.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Purchased food and cultivated strong vendor relationships.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Coordinated with catering staff to deliver food services for special events and functions.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized quality assurance by completing frequent line checks.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Oversaw food preparation and monitored safety protocols.
Fast Food Cook
Little Choppers
03.2002 - 09.2006
- Checked temperature of foods to guarantee doneness and prevent food-borne illnesses.
- Interacted with customers to address kitchen-related complaints and praise.
- Kept kitchen up to code for health and safety inspections.
- Trained and assisted new kitchen staff members.
- Prepared ingredients for menu items.
- Worked in fast-paced environment with sense of urgency to serve guests quickly.
- Maximized sales potential by properly prepping, storing, and rotating food products.
- Prepared food items according to recipe to drive quality and consistency.
- Handled portion control activities according to specified instructions provided by chef.
- Cooked menu items according to specified instructions.
- Delivered instructions clearly and respectfully to avoid errors due to miscommunication.
- Planned order execution to simultaneously deliver items ordered together.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Practiced proper safety and sanitation standards.
- Understood cooking techniques and fundamentals to maximize safe food handling.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Managed opening and closing shift kitchen tasks.
- Prepared meals with special accommodations for those with allergies.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Meat Packer/Butcher Assistant
Milner Meat Supply
07.2002 - 05.2004
- Organized and stored items at specific temperatures to maintain freshness.
- Operated dicing and packaging equipment consistently and safely to keep station operations moving at same speed as nearby work areas.
- Inspected and graded meat prior to processing.
- Packed meat in Styrofoam, plastic and paper packaging and weighed on scale for pricing.
- Maintained product integrity and optimized workflow while following company good manufacturing practices.
- Processed meat by cutting, sorting parts, deboning and grinding.
- Cut off animal hides, removed unwanted components and cured for sale.
- Achieved demanding production schedules by using tools, processes and materials to process and package meat products.
- Counted stock and recorded for inventory recordkeeping.
- Picked, packed and processed deli meat products such as cold cuts and other deli items.
- Cut meat products with slicing equipment according to size specifications.
- Packaged finished products and ready to eat products for storage and shipment.
- Decontaminated work areas using sprayers to apply cleaning and disinfecting solutions.
- Identified various meat product forms by sight, inspected product quality and assessed production safety to protect consumers and workers.
- Removed bones and cut meat into standard cuts in preparation for marketing.
- Packaged and attached labelling to various meat selections.
- Performed equipment maintenance by cleaning, lubricating and maintaining proper alignment.
- Unpacked fresh, cured and hanging meat and poultry from delivery trucks.
- Sanitized surfaces to maintain cleanliness of food service area.
- Removed trash and cardboard from production areas to maintain proper cleanliness and safe department operations.
- Inspected meat to perform quality assurance checks.
Head Chef , Bar Manager Housekeeper When Required
Elkira Motel
02.2001 - 05.2004
- Responsible for Breakfast, Lunch and Dinner shifts also was responsible for large catered events and bookings as i was the only cook employed.
- Planned menus for different events, seasons and customer requests.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Arranged for kitchen equipment maintenance and repair when needed.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Obtained fresh, local ingredients to lower grocery costs.
- Placed orders to restock items before supplies ran out.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Hired, managed, and trained kitchen staff.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Modernized work processes to reduce guest wait times and boost daily output.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cooked memorable dishes that brought new customers into establishment.
- Created recipes and prepared advanced dishes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Self-motivated, with a strong sense of personal responsibility.
- Passionate about learning and committed to continual improvement.
- Acted as a team leader in group projects, delegating tasks and providing feedback.
- Resolved problems, improved operations and provided exceptional service.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Restocked towels and amenities in bathrooms, bedrooms and kitchen spaces.
- Adhered to professional house cleaning checklist.
- Washed and put away kitchen dishes, utensils and glassware.
- Hand-dusted and wiped down office furniture, fixtures, and window sills to keep areas clean and comfortable.
- Returned emptied garbage receptacles to proper locations.
- Disposed of trash and recyclables each day to avoid waste buildup.
- Swept high ceilings, tight spaces and around furniture to remove built up dust and cobwebs.
- Restocked cleaning storage cabinets, carts and baskets for easy use.
- Restocked room supplies such as facial tissues for personal touch with every job.
- Eliminated germs and minimized infection risk with expert bathroom and kitchen cleanings.
- Scrubbed floors with special cleaners and equipment to achieve deep clean.
- Maintained spaces with routine upkeep and basic repairs, coordinating with management on more advanced needs.
- Disinfected and mopped bathrooms to keep facilities sanitary and clean.
- Rotated linens in storerooms and replenished when supplies ran low.
- Polished fixtures to achieve professional shine and appearance.
- Engaged with guests on room requirements and amenities to promote overall satisfaction.
- Slid beds, sofas, and other furniture aside to wipe down baseboards and remove dust and dirt from hard-to-reach areas.
- Handled requests for extra linens, toiletries and other supplies.
- Collected trash and moved garbage cans from kitchen areas to pick-up stations.
- Operated electronic backpack vacuums and floor sweepers.
- Resealed floors with wax and kitchen counters with correct applications to minimize staining and damage.
- Ran special errands, including retrieving dry cleaning and making requested purchases.
- Changed bed linens and collected soiled linens for cleaning.
- Verified cleanliness and organization of storage areas and carts.
- Emptied waste paper and other trash from premises and moved to appropriate receptacles.
- Sorted, laundered and put away various laundry items.
- Maintained clean and comfortable environments in commercial buildings by vacuuming, cleaning windows, and dusting.
- Dusted picture frames and wall hangings with cloth.
- Used chemicals by following safety protocols and procedures to avoid burns and injuries.
- Hang, cleaned and rehung draperies to maintain freshness.
- Removed bed sheets and towels from rooms and pre-treated stains to maintain and restore linen condition.
- Vacuumed rugs and carpeted areas in offices, lobbies, and corridors.
- Completed special housekeeping actions such as turning mattresses on set schedule.
- Worked on cleaning team to service hotels, offices, and other commercial buildings.
- Cleaned and stocked guest rooms by replacing used towels and linens vacuuming floors, making beds, and restocking bathroom items.
- Skilled at working independently and collaboratively in a team environment.
- Cultivated interpersonal skills by building positive relationships with others.
- Demonstrated creativity and resourcefulness through the development of innovative solutions.
- Increased customer satisfaction by providing excellent service and crafting high-quality cocktails.
- Reduced wait times for drinks by efficiently managing the bar area and prioritizing orders.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Contributed to a positive work environment through effective teamwork and communication with colleagues.
- Developed loyal clientele by consistently delivering outstanding service and engaging in friendly conversation.
- Continuously updated knowledge of industry trends, introducing new cocktails and techniques to the menu.
- Supported special events through attentive service, adapting quickly to varying needs of guests or clients.
- Educated customers on drink options, making personalized recommendations based on preferences or dietary restrictions.
- Assisted with staff training, sharing expertise in bartending techniques and customer service best practices.
- Collaborated with kitchen staff to develop creative food pairings that complemented beverage offerings.
- Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
- Proactively addressed potential conflicts or disturbances among patrons, maintaining a safe atmosphere for all guests.
- Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
- Participated in promotional events, representing the establishment positively while showcasing signature cocktails.
- Consistently met or exceeded sales targets by upselling premium products without compromising guest satisfaction.
- Developed strong relationships with vendors, negotiating favorable pricing terms for liquor purchases.
- Implemented cost-saving measures such as portion control guidelines, reducing overall expenses without sacrificing quality.
- Contributed innovative ideas for seasonal cocktail menus that attracted new clientele while retaining regulars.
- Served high customer volumes during special events, nights, and weekends.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Kept bar presentable and well-stocked to meet customer needs.
- Followed alcohol awareness procedures for preventing excessive guest intoxication.
- Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
- Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Upsold menu items to customers, driving up per sale revenues and maximizing profits.
- Obtained cash bank and stocked service bar to prepare for operation.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Followed strict recipes and drink measurements to minimize product used.
- Explained daily specials and beverage promotions to exceed daily sales goals.
- Recruited and trained new bartenders and barbacks to help maintain talented team.
Cook/Kitchen Crew Member/ Bar Attendant
Lasseters Hotel Casino
01.1998 - 05.2002
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
- Identified inefficiencies leading to improved productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Suggested actionable improvements to streamline training procedures.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Developed relationships with local suppliers to obtain freshest ingredients available.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Monitored food quality and presentation to maintain high standards.
- Managed opening and closing shift kitchen tasks.
- Adjusted recipes based on ingredient availability or customer request.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Maintained food safety and sanitation standards.
- Prepared and served various food items in fast-paced environment.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Measured and mixed ingredients according to precise recipes for best results.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
- Increased bar revenue by upselling premium beverages and promoting special offers.
- Maintained a clean and organized work environment to ensure efficient service and compliance with health regulations.
- Assisted in inventory management, tracking stock levels, and ordering supplies as needed.
- Collaborated with bartenders to prepare and serve high-quality cocktails and mixed drinks.
- Developed strong rapport with regular patrons, fostering a welcoming atmosphere that encouraged repeat business.
- Demonstrated proficiency in using point-of-sale systems for accurate order processing and payment handling.
- Received numerous positive reviews from guests for providing exceptional service, contributing to the bar''s overall reputation.
- Supported fellow team members during peak hours to maintain seamless operations and minimize wait times for guests.
- Handled customer complaints professionally, resolving issues promptly to preserve guest satisfaction.
- Contributed to menu development by suggesting new beverage offerings based on current trends and customer preferences.
- Ensured responsible alcohol service, adhering to local laws and regulations regarding age verification and intoxication levels.
- Participated in staff meetings and training sessions to continuously improve skills and stay up-to-date on industry best practices.
- Assisted in event planning efforts for private parties or special occasions held at the bar venue.
- Performed opening and closing duties efficiently, ensuring the bar was ready for operation each day or safely secured after closing time.
- Managed cash transactions accurately, balancing the register at the end of each shift without discrepancies.
- Displayed extensive knowledge of drink ingredients, preparation techniques, glassware selection, allowing customers to make informed decisions about their orders.
- Provided recommendations for food pairings with selected beverages enhancing the overall dining experience for guests.
- Exceeded daily sales targets consistently through effective upselling strategies and personalized service.
- Maintained a positive, professional demeanor even during high-pressure situations, promoting a team-oriented work environment.
- Maintained clean and organized bar area.
- Assisted with bartending duties during high-volume shifts.
- Served alcoholic and non-alcoholic beverages in bar environment.
- Communicated with guests to record orders and assess needs.
- Anticipated guest needs and provided proactive service.
- Received over Number beverage orders nightly from wait staff and delivered beverages to guests while keeping up with bar orders.
- Checked identification for minimum age for sale of alcoholic beverages.
- Maintained accuracy and efficiency when processing sales transactions.
- Built solid rapport with many frequent patrons to cultivate guest loyalty.
- Applied comprehensive knowledge of wine, cider, and beer to increase daily beverage sales.
- Poured and prepared mixed drinks for over Number customers daily.
- Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
- Collected dirty flatware and glassware to deliver to sanitizing station.
- Stored food in designated containers and storage areas to increase shelf life, improve kitchen organization, and provide easy access during busy peak service times.
- Explained daily specials and beverage promotions to exceed daily sales goals.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
- Answered customers' questions, recommended items, and recorded order information.
- Checked guests' identification before serving alcoholic beverages.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Processed orders and sent to kitchen employees for preparation.
- Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
- Inspected dishes and utensils for cleanliness.
- Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
- Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
- Increased sales significantly by upselling higher-end products to customers.
- Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
- Supervised set up of banquet food stations and coordinated service to multiple dining areas.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Printed dining checks with total due, collected payment and offered receipts to complete transactions.
- Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
- Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
- Supported needs of Number- person wait staff who attended to specific needs of countless customers daily for Type restaurant with social relevancy and intentionality.
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
Ambulance Officer- Junior
St John Ambulance
02.1995 - 01.1999
- Assessed ambulance for cleanliness and properly stocked with first aid and medical supplies.
- Completed mechanical checklist prior to each shift, monitoring functionality of ambulance.
- Maintained flexible availability to accommodate on-call hours.
- Documented and reported mechanical issues to appropriate service personnel.
- Reported facts concerning accidents or emergencies to hospital personnel and law enforcement officials.
- Removed and replaced soiled linens and equipment to maintain sanitary conditions.
- Earned and maintained necessary certifications.
- Administered first aid such as bandaging, splinting and oxygen support.
- Transported patients to assigned medical facilities, enabling secure delivery to appropriate departments.
- Restrained violent or non-compliant patients in emergency situations.
- Assisted patients onto ambulance gurney and with transfer into ambulance.
- Cultivated interpersonal skills by building positive relationships with others.
- Developed and maintained courteous and effective working relationships.
- Worked well in a team setting, providing support and guidance.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Resolved problems, improved operations and provided exceptional service.
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
- Self-motivated, with a strong sense of personal responsibility.
- Gained extensive knowledge in data entry, analysis and reporting.
Bakery Assistant
The Bakery
01.1996 - 01.1998
- Helped customers locate ideal menu items by listening to needs and recommending specific products or services.
- Created new bakery menu items to appeal to new and existing customers.
- Used utensils and equipment to portion, wrap and display bakery items.
- Monitored counter and display inventory by replacing stock and requesting new products from kitchen to keep areas well-stocked for maximum sales.
- Assisted up to 160 customers per day with helpful attitude and positive approach.
- Collected payments accurately with cash, debit and credit card, using Point of Sale system to process transactions.
- Packaged customer purchases with care and strong organizational skills to facilitate easy carrying and prevent product shifting.
- Arranged bakery displays to showcase baked goods, cakes, and pies to drive product sales.
- Maintained clean, organized kitchen to maximize efficiency and food safety.
- Washed dishes and sanitized prep area at end of each shift.
- Stored, labeled and replenished supplies in compliance with food safety regulations.
- Trained new bakery staff on company policies and POS system use to maximize job satisfaction, expertise, and team performance.
- Provided superior customer service to promote guest satisfaction, brand loyalty, and consistent revenue.
- Recommended new bakery items to customers based on taste preferences, building rapport and boosting sales.
- Developed recipes, implemented standardization processes and applied adjustments based on kitchen climate for new and current menu items.
- Answered customer questions about products and services, helped locate merchandise, and promoted key items.
- Followed production chart to keep hot, fresh products available daily.
- Operated commercial kitchen equipment and tools.
- Inspected goods to establish accurate pricing and labelling.
- Approved products before sale to maintain highest level of quality control.
- Checked expiration dates and rotated products to verify freshness and avoid spoilage.
- Decorated and merchandised quality bakery goods to build business reputation and revenue base.
- Lifted and moved items weighing over [Number] pounds using proper lifting techniques.
- Decorated baked goods and designed visually appealing displays of finished products.
- Measured and mixed ingredients accurately to assist in baking process.
- Maintained tidy and organized work area to comply with cleanliness standards.
Sfs
Coles Supermarket
07.1995 - 01.1998
- Kept drawer balanced by accurately processing cash, credit and debit payments.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Loaded dishwasher with china and thoroughly hand-washed dishes, pans and utensils to tidy up serving line.
- Reconciled receipt totals, cash and credit payments to address shortages.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Observed customer purchases in line and differentiated between standard portions.
- Filled out daily shift log to record amount of food prepared, used and leftover.
- Monitored inventory levels to order new supplies and maintain consistent stock.
- Loaded food, dishes and utensils on carts and trays to transport from designated food preparation areas to designated tables.
- Performed serving, cleaning and stocking to high standards and provided excellent customer satisfaction.
- Kept cold meat case stocked with fresh selections and arranged to entice orders.
- Kept kitchen, counter and dining areas cleaned and sanitized.
- Greeted customers at counter to fulfill requests and answer questions.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
- Took special orders for event catering and party trays, assisting customers by recommending additional items, condiments, and garnishes.
- Documented customer orders and conveyed special requests to kitchen staff.
- Prepared recipe ingredients by washing, peeling, cutting, and measuring example; pre made cold pizza's
- Replenished serving stations with fresh food and cleaned up spills.
- Responded to telephone inquiries regarding available products and services and helped customers make appropriate choices.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Offered product samples to customers, generating additional sales through taste-testing.
- Operated cash register to manage cash and credit card transactions, providing receipts for proof of transaction.
- Properly labeled and stored food and fresh ingredients in cooler or freezer to optimize freshness.
- Learned other teammates' work tasks to train as backup.
- Delivered exceptional service as illustrated through multiple positive customer reviews.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Accurately operated cash register to process customer payments.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
Education
High School Diploma -
Anzac Hill High School
Alice Springs, NT1995
Skills
- CHEF / COOKING / KITCHEN SKILLS:
- Chef Assistance
- Chef Support
- Chef Solo
- Product Availability
- Portion Sizes
- Collaborative Relationships
- Food Allergies
- Culinary Staff Management
- Reading Comprehension
- Company Quality Standards
- Food Safety Regulations
- Food Consumption Estimates
- Food Spoilage Prevention
- Critical Thinking
- Cooking Procedures
- Supply Ordering
- Production Preparation
- Menu Planning
- Profit Target Achievement
- Procedure Preparation
- Health Guidelines
- Preventive Maintenance
- Dish Preparation
- Proper Food Storage
- Cleaning and Sanitation
- Expenditure Authorization
- Maintaining Clean Work Areas
- Station Preparation
- Timely Food Delivery
- Employee Performance Evaluations
- Team Management
- Inventory Cost
- Kitchen Utensils
- Construction Design
- Inventory Supervision
- Proper Storage Procedures
- Special Orders
- Check Writing
- Staff Scheduling
- Shipment Preparation
- Catering Oversight
- Event Planning
- Brand Loyalty
- Waste Reduction
- Consumption Tracking
- Guest Services
- High-Volume Environments
- Inventory Records
- Food Safety
- Kitchen Management
- Vendor Relationships
- Dietary Requirements
- Customer Needs Assessments
- Food Safety and Sanitation
- Restaurant Operation
- Accounts Payable and Accounts Receivable
- Standardized Recipes
- Vendor Sourcing
- Work Assignments
- Portion Standards
- Recruiting and Hiring
- Order Control
- Special Dietary Requests
- Equipment Inspection
- Baking Techniques
- Safe Work Practices
- Kitchen Preparation
- Performance Strategies
- Delegating Assignments and Tasks
- Culinary Trends
- Supply Ordering and Management
- Menu Pricing and Writing
- Calm and Pleasant Demeanour
- Equipment Maintenance
- Optimal Inventory Levels
- Order Accuracy
- Cook Foods
- Credit Card Transaction Processing
- Tool Preparation
- Marketing Strategies
- POS Terminal Operation
- COMMERCIAL CLEANING SKILLS:
- Handling Procedures
- Buffing and Waxing
- Quality Control
- Supply Replenishment
- Routine Cleaning Plans
- Project Coordination
- Specialty Deep Cleaning
- Team Training
- Equipment Safety
- Chemical Cleaners
- Trash Collection
- Facility Security
- Supply Management
- Maintenance Requests
- Surface Dusting
- Guest Satisfaction
- Furniture Rearranging
- Regulatory Compliance
- Equipment Operation
- Housekeeping Skills
- Floor Waxing
- Equipment Monitoring
- Window Cleaning
- Disposal Replacement
- Step Therapy
- Interior Trimming
- Polish Furniture
- Steam Cleaning
- Hazardous Chemicals Management
- Bathroom Disinfection
- Bathroom Servicing
- Daily Reporting
- Communication and Interpersonal Skills
- Facility and Site Cleaning
- Sanitization Techniques
- HAZMAT Training
- Carpet Steaming and Shampooing
- Adaptable and Flexible
- Safety Standards
- Basic Carpentry
- Repair Building Fixtures
- Biohazard Disposal
- Clean Floors
- New Employee Training
- Cleaning Solution Preparation
- Checklists and Recordkeeping
- Supply Inventory Management
- Maintain Equipment
- Conscientious and Detail-Oriented
- Site Inspection and Evaluation
- Sealant Application
- Industrial Equipment Operation
- Insecticide Spraying
- Maintaining Building Security
- Operating Heavy Machinery
- Fixture Cleaning and Polishing
- Hand and Power Tool Operation
- Productivity and Time Management
- Painting
Certification
Certificate 3 in commercial cookery
Timeline
Chef
Berri Golf Club
10.2023 - Current
Chef
Barmera Football Club
05.2023 - 10.2023
Commercial Cleaning
Self Employed MJM Cleaning Services
09.2011 - 03.2016
Commercial Cleaner
Robar / Sub Contracted
04.2009 - 01.2011
Assistant Cafe Manager
The Coffee Shoppe
01.2007 - 04.2010
Sous Chef / Chef De Partie
Pulver's German Restaurant
01.2004 - 05.2007
Meat Packer/Butcher Assistant
Milner Meat Supply
07.2002 - 05.2004
Fast Food Cook
Little Choppers
03.2002 - 09.2006
Head Chef , Bar Manager Housekeeper When Required
Elkira Motel
02.2001 - 05.2004
Cook/Kitchen Crew Member/ Bar Attendant
Lasseters Hotel Casino
01.1998 - 05.2002
Bakery Assistant
The Bakery
01.1996 - 01.1998
Sfs
Coles Supermarket
07.1995 - 01.1998
Ambulance Officer- Junior
St John Ambulance
02.1995 - 01.1999
High School Diploma -
Anzac Hill High School
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