Julie Liang

• Prepared and cooked menu items according to recipes, ensuring proper portion size and quality of food.
• Stocked kitchen with supplies such as ingredients, condiments, spices, seasonings and other necessary items for the day's shift.
• Monitored food inventory levels and placed orders when needed.
• Taking inventory of café supplies and ordering new stock as needed.
• Trained new employees on kitchen procedures and policies.
• Checked completed orders for correct quantity and quality.
• Training staff and managing schedules.
• Organising special functions in kids cafe.

• Answered questions about store policies and addressed customer concerns.
• Helped customers complete purchases, locate items and join reward programs.
• Operated cash register for cash, check and credit card transactions with excellent accuracy levels.
• Processed customer refunds and exchanges according to established guidelines.
• Mentored new team members on sales software system operation.
• Stocked, tagged and displayed merchandise as required.
• Restocked and organized merchandise in front lanes.

Ryde TAFE-The Ambassador Training Restaurant

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Plated meals paying special attention to garnishes and overall presentation.
• Maintained well-organized mise en place to keep work consistent.
• Prepared items for roasting, sautéing, frying and baking. Also for all different sections dishes.
• Work effectively with others.
• Follow standard recipe card.

• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Sanitized dining ware and kitchen equipment according to health code standards.
• Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
• Plated hot meals and salads in aesthetically pleasing arrangements.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.

• Wiped counters and sanitized equipment to maintain clean food prep and dining areas.
• Maintaining dining areas and kitchen areas, including clearing and cleaning tables, emptying trash cans, and washing or vacuuming floors
• Restocked workstations and food display cases with fresh selections to decrease customer waiting during busy periods.
• Processed orders on POS system and accepted cash and charge payments.
• Promptly resolved customer complaints, escalating major issues to supervisor.
• Trained newly hired employees on routine tasks and customer service.
• Preparing and cooking food
• Taking food and drink orders

• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Inspected dishes and utensils for cleanliness.
• Met with chef to review daily specials and menu changes.
• Used cash registers and credit card machines to cash out customers.
• Collaborated with kitchen staff to correctly update customers on unavailable dishes and wait times.
• seat customers, explain menu items, take orders, refill drinks, and clear tables.

• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Bussed and reset tables to keep dining room and work areas clean.
• Collaborated with kitchen staff to correctly update customers on unavailable dishes and wait times.
• Seat customers, explain menu items, take orders, refill drinks, and clear tables.

• Informed customers about daily and seasonal specials.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Maintained customer satisfaction by clarifying questions about orders and specialty items.