Isabella Tucker

I am still currently employed at IMC and intend on staying for the foreseeable future. When I first commenced employment at IMC, I was tasked with kitchen handing roles such as dishes, preparing salad plates for the chefs and making dessert orders. I have since moved up to my current role which is entrees. I am trained on both the pans section of entrees and the fryer section. On quiet nights I will also help with general maintenance (reorganising shelves, wiping down benches, scrubbing floors etc) to ensure the cleanliness of the kitchen is upheld.

I am still employed at Tropic Living and plan on staying for the foreseeable future. My main role at Tropic is talking to customers and helping with enquiries they have. I have a vast knowledge of the furniture we stock and am therefore able to assist customers with what they are looking for. I also process sales and am able to do up quotes. On quiet shifts, I partake in general cleaning jobs to ensure a professional image. Another aspect of the job is interior designing, I often help to rearrange our pieces to keep the shop exciting and inviting.

My primary role while at Cactus Jacks was washing dishes through service. I was also tasked with getting ingredients for chefs during busy periods and helping with early morning food preparation before lunch services.

Before I found employment elsewhere, I was delivery driving for Doordash. I worked at all hours of the day picking up orders and delivering them to customers in a safe and timely manner. This job required me to be able to use navigation, follow specific customer requests, run on a tight schedule and follow road rules.

While I was employed at the Kyogle golf club I had many roles and gained experience in many areas. When I first started I was mainly front of house, my duties included running meals, taking orders, customer service, clearing tables, assisting with dishes and polishing cutlery. I then trained in the kitchen where I was able to do fryers, food preparation for service, cater functions by myself and work the pass. I had one breakfast shift a week where I was able to work the grill as well. I also received barista training in my time at the golf club. Towards the end of my employment, I was also put in charge of handling the social media pages, this meant designing appealing specials menus, timing posts to achieve the most community engagement and making sure all events were sufficiently advertised.

While employed at Kyogle Quality Meats, my main duties included cleaning and maintaining the butchering equipment. I( was also in charge of the end of day general cleaning and shop pack down.

I worked at the Sugarbowl cafe every Saturday from 9am-3pm until the business shut down. During my time there, my primary roles were serving customers and ensuring friendly service. I was also tasked with clearing tables, polishing cutlery, washing dishes and running out meals and drinks. Before the sudden closure, I had started the process of learning to make coffees with a qualified barista.

I worked at Causley Fresh most afternoons after school as well as every Saturday. While at the fruit and vegetable shop I had many roles. Some of these roles included money handling, customer service, stocking and rotating stock and quite a lot of general cleaning duties (mopping, sweeping, wiping down shelves etc). I also had the responsibility of opening the shop and operating it by myself on Saturdays as well as closing most afternoons.