Anisha Jwarchan

Following were my roles while working as a part time kitchen staff at Hog's Breath Cafe;

• Worked well in team setting, providing support and guidance.
• Provided professional services and support in a dynamic work environment.
• Passionate about learning and committed to continual improvement.
• Worked effectively in fast-paced environments.

I started at Maxie Coffee as a cafe all-rounder position and eventually got offer for manager position. Below are my roles as a cafe manager;

• Implemented effective inventory control systems to reduce food spoilage and waste.
• Kept staff motivated with regular feedback sessions, recognition of achievements, and opportunities for professional growth.
• Responded to customer inquiries and resolved complaints to establish trust and increase satisfaction.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.
• Filled in for absent employees in any position in cafe, keeping operations efficient even when short-handed.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

I started as a barista/all-rounder and eventually got promoted as a supervisor where following were my key roles;

• Monitored customer feedback to improve barista performance and customer service.
• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
• Accurately completed end-of-day financial tasks worth over $[Amount] of cash and card transactions daily.
• Advised customers on whole bean and bulk tea purchases by detailing origin, flavor, and pairing recommendations.
• Scheduled and rotated staff for adequate coverage and fair distribution of workload.
• Improved store cleanliness and sanitation standards by regularly conducting thorough inspections and addressing issues promptly.

This was my very first job after I came to Australia, however I lost this job because of Airport close down due to COVID19. I started as a customer service representative and got promoted as a floor supervisor, below were my key roles;

• Controlled line and crowd with quick, efficient service.
• Recommended products based on solid understanding of individual customer needs and preferences.
• Prevented infections and maintained store professionalism by cleaning and sanitizing work areas daily.
• Assisted in inventory management to maintain adequate stock levels and reduce wastage.
• Cleaned counters, machines, utensils, and seating areas daily.
• Maintained regular and consistent attendance and punctuality.
• Created wide variety of hot and cold drinks in average shifts with consistently positive customer satisfaction scores.
• Trained new employees, sharing knowledge and expertise of coffees, teas, and merchandise.
• Trained new team members with positive reinforcement and respectful, encouraging coaching.
• Used POS system to accurately enter orders and process payments.
• Prepared specialty drinks such as cappuccinos, lattes and mochas.
• Supported training efforts for new hires, sharing knowledge of coffee making techniques and customer service standards.
• Managed time effectively to balance both front-of-house tasks and back-of-house responsibilities during busy periods.

• My key responsibilities were preparing the orders, opening and closing procedures, supervising BOH.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained food safety and sanitation standards.

• My key responsibilities were serving the customers, taking orders on the table, running foods, make coffees with must latte art.
• Prepared specialty drinks such as cappuccinos, lattes and mochas.
• Elevated customer loyalty by using strong communication abilities to resolve customer problems.