Jarrad Nelson
Wauchope
Summary
Experienced with precision piercing techniques, ensuring client safety and satisfaction. Utilizes hygiene best practices to maintain sterile environment and prevent complications. Knowledge of body anatomy and jewelry materials, enabling tailored recommendations for each client.
Results-driven management professional with proven ability to lead teams to success. Strong focus on team collaboration, operational efficiency, and achieving measurable outcomes. Adept at strategic planning, process improvement, and fostering culture of accountability and excellence. Known for adaptability and consistently meeting changing organizational needs.
Overview
15
15
years of professional experience
Work History
Body Piercer
Wildfire Tattoo
08.2021 - Current
- Trained apprentice piercers on proper techniques and safety protocols, fostering a supportive learning environment.
- Sought feedback from clients after their piercing experience, allowing us to continuously improve upon our services and maintain high levels of customer satisfaction.
- Collaborated with colleagues on cross-promotion initiatives between tattooing and body piercing services for increased business growth opportunities.
- Developed strong rapport with clients through clear communication and a friendly demeanor, building a loyal customer base.
- Ensured a safe and sterile environment for piercing procedures, resulting in zero infection incidents during my tenure.
- Delivered exceptional customer experiences by carefully listening to client needs, upholding strict safety protocols, and demonstrating expert technique.
- Conducted routine equipment maintenance checks to ensure optimal performance levels during every procedure.
Executive Chef
Mercure Hotel Port Macquarie
09.2018 - 11.2019
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Junior Sous Chef
Rydges Port Macquarie
11.2017 - 09.2018
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Led team by example in preparing items accurately and according to high-quality standards.
Apprentice Chef
Mercure Newcastle Airport
10.2015 - 06.2018
- Set up food stations by following chef's orders.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
- Performed other tasks as assigned by sous chef or chef
- Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
- Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
Kitchen Porter
The Anchorage
08.2014 - 09.2015
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Boosted team efficiency by keeping kitchen areas organized, clean, and properly sanitized.
- Assisted chefs with food preparation tasks, resulting in timely service and high-quality dishes.
- Maintained accurate records of cleaning activities, ensuring compliance with health department regulations at all times.
- Gently moved glassware, crystal, and other delicate items to prevent breakage.
- Demonstrated punctuality and reliability by consistently arriving on time for shifts and completing assigned tasks efficiently.
Assistant Manager
KFC
04.2012 - 06.2014
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Managed inventory levels to minimize stockouts while reducing overhead costs.
- Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.
Cook
Wood Oven
10.2011 - 03.2012
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Customer Service
Henny Penny
06.2010 - 08.2011
- Developed knowledge base for customer service reps, reducing resolution time.
- Provided excellent customer service through communication and interpersonal skills.
- Trained new cashiers on procedures, customer service, and sales techniques.
- Delivered excellent customer service, addressing inquiries and resolving complaints promptly.
- Displayed very good communication and customer service skills.
Education
M.D. - Psychology And Behavioral Studies
University of Melbourne
Parkville, VIC11-2022
No Degree - CPR
TAFE NSW
NSW03-2022
No Degree - Infection Control And Prevention
TAFE NSW
NSW08-2021
Certificate III - Hospitality
TAFE NSW
NSW12-2018
Skills
- Client consultation
- Sterilization techniques
- Stress tolerance
- Infection prevention
- Food safety
- Menu planning
- Cost control
- Menu development
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 15.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
Timeline
Body Piercer
Wildfire Tattoo
08.2021 - Current
Executive Chef
Mercure Hotel Port Macquarie
09.2018 - 11.2019
Junior Sous Chef
Rydges Port Macquarie
11.2017 - 09.2018
Apprentice Chef
Mercure Newcastle Airport
10.2015 - 06.2018
Kitchen Porter
The Anchorage
08.2014 - 09.2015
Assistant Manager
KFC
04.2012 - 06.2014
Cook
Wood Oven
10.2011 - 03.2012
Customer Service
Henny Penny
06.2010 - 08.2011
M.D. - Psychology And Behavioral Studies
University of Melbourne
No Degree - CPR
TAFE NSW
No Degree - Infection Control And Prevention
TAFE NSW
Certificate III - Hospitality
TAFE NSW
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