JAKE HARBEN-SONNEVELD

During Season 1 I was primarily a Production runner at the kids house, wrangling the contributors and assisting all departments on location. For Season 2 it was the same case however with the parents which was more hands on and predominantly kept me at the AP's side. I also joined the art team to assist with bump out.

On the team for the Chase I assist the production team with paperwork filing, catering to the hosts' and chasers needs, stocking crew areas, adhoc duties, shopping runs and chaperoning.

On the team of the 63rd TV Week Logies I assisted production on set by catering to studio crew needs, general adhoc and office duties. Using my hospitality background I also assisted the star staff in making the night run promptly.

For the 13th season of MKR I came on board to assist on the instant kitchen shoots, I then became a part of the food team and assisted in studio on the grand final.

In 2023 was lucky enough to join this wonderful opening team for their restaurant endeavour. For the time that I was there, I pumped out classic cocktails and soaked in knowledge from the sommeliers. Proud to say I was a part of the Clam Bar team when we were awarded two hats.

Post Graduation I embarked on creating an ensemble short film in a single location with the intention of shooting with fellow graduates. I operated as Writer/Director/Producer, raised funding, tackled casting and managed sound recording on set. It was by far my most rewarding and challenging experience.

As a part of the art team I assisted in building props, set dressing and adhoc duties on set.

During my time at the The Waiting Room within the Crown I was able to improve my knowledge of top shelf spirits and classic cocktails, as well as grow with a lovely team and learn more about the hotel industry. During my last few months I trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.

Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory. Served high customer volumes during special events, nights, and weekends. Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.