Carlos NADIA SOPHIA

Head Chef: STEVEN SHUANG HE

Ph: 0426 432 789

Email: 313534929@qq.com

• Decorated a variety of high quality petit gateaux and entremets with glazes, chocolate decorations and piping creams.
• Assembled and produced layers of different entremets.
• Produced a variety of cold-set dessert items such as mousses, whipped ganache, fruit confit, gels and glazes.
• Produced a variety of baked goods such as sponge cakes, chiffon, crumbles, sable, cheesecakes and choux.
• Created well-organized mise en place to keep work consistent.
• Maintained a clean working environment and upheld food safety standards.
• Acted in accordance with the Head Chef's decisions, acquired new skills and followed exact directions.

Manager: LEO CASTANEDA

Ph: 0406 495 598

Email: magicfoodptyltd@outlook.com

• Qualified barista.
• Independently decorated and produced hundreds of donuts.
• Maintained composure and work quality while under stress.
• Adhered to procedures in preparing food items.
• Proved successful working within tight deadlines and fast-paced atmosphere.
• Opened and prepared store in early mornings.
• Thoroughly cleaned and closed store.
• Demonstrated professionalism and high customer service as a cashier.
• Collected orders and authorized Eftpos and cash payments.
• Responsibly counted till and reported total amount in Eftpos and cash sales.

Doctor: SCOTT FERGUSON

Ph: 3870 0893

Email: scottferguson@dr.com

• Interacted with customers by phone, email or in-person to provide information as well as booking appointments.
• Restocked office supplies and retrieved files and items for staff.
• Answered incoming telephone calls, took down messages and provided information.
• Arranged Medicare and Eftpos payments.
• Cleaned and sanitized the office including the medical room.

Manager: YAN SHI

• Worked as a qualified barista.
• Doubled as a kitchen hand and maintained cleanliness in the kitchen.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Kept server areas clean and stocked to increase efficiency while working tables.
• Bussed and reset tables to keep dining room and work areas clean.
• Displayed enthusiasm and promoted excellent service to customers.