ASHLEE FRASER
Adelaide,SA
Summary
As an 18-year-old with a deep passion for the hospitality industry, I am eager to bring a fresh, enthusiastic perspective to a fine dining environment. My experience in customer service has equipped me with a strong understanding of the importance of attention to detail, creating memorable guest experiences, and maintaining a polished, professional demeanor. I am committed to delivering exceptional service in a refined setting and take pride in working collaboratively with a team to ensure each guest enjoys a seamless dining experience. With my adaptability, reliability, and genuine enthusiasm for fine dining, I am excited to contribute to Botanic’s exceptional reputation and continue growing within the industry.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Wait Staff Member
Grange Golf Club
10.2024 - Current
- Delivered food items to customers at their tables in a friendly, courteous manner.
- Processed payments accurately using cash registers or point-of-sale systems.
- Cleared dishes between courses and after guests finished dining.
Bar Runner
Plaias Hotel
02.2023 - 11.2024
- Trained on Pass in the Kitchen: Developed strong multitasking skills by efficiently coordinating between the kitchen and front-of-house to ensure timely and accurate delivery of dishes
- I have gained a solid understanding of food preparation and presentation standards
- Trained in Bar Operations: Acquired hands-on experience in bar service, including preparing and serving beverages, maintaining cleanliness, and managing inventory
- Order Management via Point-of-Sale (POS) Systems: Effectively used POS systems to take and manage customer orders, ensuring accuracy and efficiency in a fast-paced environment
- Gained familiarity with handling transactions, including cash and card payments
- Customer Service and Food Presentation: Presented food and beverages to customers, ensuring that all orders meet the hotel's quality standards
- Team Collaboration: Worked closely with kitchen staff, bartenders and waitstaff to ensure a smooth service, and demonstrated strong communication skills and the ability to work effectively under pressure
Cook
Semaphore Hotel
09.2022 - 01.2023
- Trained in Larder Position, Pans and Fryers: Gained hands-on experience in various kitchen stations, including larder, pans and fryers
- Developed a deep understanding of cold kitchen operations, while also cooking on pans and operating fryers for hot dishes
- Food Plating and Presentation: Plated dishes following the restaurant's detailed presentation guidelines, ensuring that each dish was visually appealing and met the standards expected by the patrons
- Quality Control and Food Safety: Maintained a clean and organised work station at all times, adhering to hygiene and safety protocols
- Adaptability in a Fast-Paced Environment: Demonstrated the ability to work efficiently under pressure, managing multiple tasks simultaneously while maintaining attention to detail
- Adapted quickly to the dynamic environment of the kitchen, ensuring timely preparation and delivery of dishes
Education
SACE Certificate Of Education -
Immanuel College
10-2024
Skills
- Customer Service Excellence
- Bar and Beverage Service
- Kitchen Operations
- Team Collaboration
- Adaptability in Fast-Paced Environment
- POS operation
- Dining customer service
- Food safety practices
References
- Leigh Karpluk, Owner/ Supervisor at Palais Hotel, lethal44@icloud.com, 0401 068 661
- Justin Furno, Head Chef at Palais Hotel, jfurno.jf13@gmail.com, 0439 686 541
- Cathrine Joyce, Food and Hospitality teacher at Immanuel College, cjoyce@immanuel.sa.edu.au, 08 8375 1700
Certification
- Responsible Service of Alcohol (RSA)
Timeline
Wait Staff Member
Grange Golf Club
10.2024 - Current
Bar Runner
Plaias Hotel
02.2023 - 11.2024
Cook
Semaphore Hotel
09.2022 - 01.2023
- Responsible Service of Alcohol (RSA)
SACE Certificate Of Education -
Immanuel College
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