Matilde Da Silva

• Established solid relationships with supervisors and peers, fostering an excellent atmosphere at work.
• Checked stock levels, chemical levels, and drink counts, as well as ordering to met the par.
• Expert leader in taking catering orders, offering diligent service to ensure customer satisfaction.
• Effectively trained junior staff members to comply with store policies and offer exceptional service.
• Trained in counting tills, handling money and discretely identifying fake notes.
• Adhered to national safety regulations and health codes in the service area, protecting all diners.

Professional Reference: Carlos Moreira

• Frango Charcoal Chicken Manager / Part-Owner
• Ph: 0416 470 113

• Facilitated clear communication between design team members, ensuring project goals were met on time,
• Created slideshow presentations, ensuring to follow strict guidelines and maintaining cohesion with peers.
• Created an educational video with the use of AI to create a voice-over, adhering to guidelines set by project manager.
• Identified target audiences to pinpoint the perfect content to include, ensuring standards were met.

Professional Reference: Natalie Rumbelow

• Birchtree Centre of Excellence Project Officer
• Ph: 02 9518 8719
• Email: natalie@birchtreecentre.com.au

• Maintained a clean and welcoming environment for customers, contributing to positive dining experiences.
• Handled high-pressure situations, always maintaining good service standards even during peak hours or understaffed shifts
• Provided attentive service and addressing inquiries in a timely manner.
• Opening and closing tasks were carried out conscientiously to ensure that the establishment was prepared for peak operation on a daily basis.
• Contributed to team efficiency by promptly completing side work tasks such as making sauce and doing stock during downtime periods.
• Trained new front-of-house employees on company policies, menu knowledge, and customer service techniques to help them integrate seamlessly into the team.

Professional Reference: Carlos Moreira

• Frango Charcoal Chicken Manager / Part-Owner
• Ph: 0416 470 113