Nick Conrick

• Production targets daily basis
• Use large scale manufacturing equipment daily
• Train staff in - production techniques, use of equipment, safety, shut down, and cleaning equipment
• Work with many different people with a huge range of diverse backgrounds, nationalities, and religions.
• Cultivated interpersonal skills by building positive relationships with others.
• Organized and detail-oriented with a strong work ethic.

• worked with large scale manufacturing equipment
• Made large quantities of pies, sausage rolls from start to finish.
• Familiar with large mixers, dough breaks, commercial ovens, blast freezer.
• Trained new kitchen staff on procedures.
• Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
• Cooked meals according to administrative policies, health code regulations and food service standards.

Only left due to Covid and not bring allowed to cross the borders

• Running one of Sydney's most well know bakery's. Day to day management of business, negotiating with suppliers, ordering stock , managing 11 staff and customer service

• Head Pastry Chef, Managing Staff of 12, Negotiating Stock with suppliers, Customer Service

• Worked two season in the Italian ski slopes , numerous jobs throughout Europe and Great Britain on a working holiday
• Worked in Canada for 11 months, Banff on ski Slopes

• Pastry Chef - daily running of fresh products and stock, creating new and interesting pastry's