Aalia Webber - 28/05/2009

• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
• Consistently kept adequate supplies on hand for expected customer loads.
• Maintained a well-organised work area to maximise productivity and safety.
• Shared responsibility for the breakdown of the kitchen during closing hours.
• Assisted chefs in preparing mains and desserts, with involvement in food preparation activities for future service.

(WORK EXPERIENCE)

During a one-week placement:

• Planted, weeded and harvested fresh produce for the ‘Patch Organics’ in preparation for the local Farmer’s Market.
• Gained knowledge of various meat cuts and assisted with product labelling at ‘Bello Beef’ butchery, in Coffs Harbour. Also prepared packaging for stock.
• Organised and priced produce for the Levenvale ‘Farm Shop.’
• Engaged in land management activities, including herding cattle and maintaining fences and plumbing systems.
• Learnt about sustainable and regenerative agricultural practices for cattle and poultry.

(Un-Paid Work)

• Developed strong bonds with horses through consistent care and attention.
• Enhanced horse health by providing regular grooming, exercise, and proper nutrition.
• Monitored horse behaviour for signs of stress or illness, promptly addressing concerns with owners.
• Contributed to overall facility maintenance keeping common areas clean and organised. Mucked out stables, stacked feed and bedding to foster a clean, comfortable environment for animals.
• Prepared horses for specific competitions or tasks and rotated horses between stables and fields to maintain wellbeing of animals.
• Developed positive relationships with local farriers, and other service providers.

• Assist owner/designer in organising studio space and wardrobe.
• Colour-coded and hung costumes.
• General cleaning, vacuuming and dusting.

• Greeted customers with friendly and professional acknowledgement to build rapport.
• Processed payments with a focus on accuracy and correct cash-handling procedures.
• Prepared beverages and adhere to food and hygiene standards.
• Reduced risks by maintaining a clean and organised work environment.
• Assisted in setting up, breaking down and cleaning the marquee and food prep stations.

(VOLUNTEER)

• Maintenance of facilities by caretaking waste management at the event.
• Use of strong interpersonal communication skills to convey information to others.
• Positive and professional representation of the organisation while providing the community with much-needed services.