Josie Sengstock

Cocobrew is a fast paced drive through but also a modern twist on a cafe experience.

With a fully operating kitchen serving nothing but fresh, made to order meals within a short time span but also ensuring it satisfy the customers wants/needs.

• Barista and making Cold drinks to order
• Handling cash/counting tills and the open and close of every day whilst also taking daily takings and doing banking
• Developed and implemented kitchen policies, procedures and quality standards.
• Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
• Trained new kitchen staff on proper food handling techniques and safety regulations.
• Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
• Maintained accurate records of food costs, labor costs, waste management and other related expenses.
• Monitored sanitation practices to ensure that all employees adhere to health department regulations.

As a chef at flour being the busy and favorite breakfast destination of Yeppoon QLD I worked along side amazing chefs but also baristas/front of house to deliver a perfect dining experience.

Some of these jobs were:

• Exercised portion control for items served, eliminating waste.
• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Prepared delicious and nutritious dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Used standardized recipes and other instructions to prepare food.
• Replenished food items from inventory and rotated ingredients.
• Helped front of house staff with running meals and hot/cold drinks to tables, wiping and clearing tables, answering phones and taking orders.

• Ensured food preparation and presentation met high standards of quality and sanitation.
• Assisted in menu development and recipe testing.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Monitored inventory levels to ensure adequate supplies on hand.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Developed daily specials utilizing seasonal ingredients.