Tammie Jee
Wandella,New South Wales
Summary
Motivated Service Worker with exceptional social skills, communication abilities and customer service background. Dedicated to following health and safety guidelines and handling food items properly. Pursues every opportunity to support team members and proactively address issues. Reliable, top-notch sales associate with outstanding customer service skills and relationship-building strengths. Dedicated to welcoming customers and providing comprehensive service. In-depth understanding of sales strategy and merchandising techniques.
Overview
30
30
years of professional experience
Work History
Barista
Jessie Collins (The Shake Up Cafe)
02.2022 - 04.2023
- Pleasantly interacted with customers during hectic periods to promote fun, positive environment.
- Controlled line and crowd with quick, efficient service.
- Cleaned counters, machines, utensils, and seating areas daily.
- Maintained regular and consistent attendance and punctuality.
- Maintained and operated espresso machines, blenders, commercial coffee brewers, coffee pots, and other equipment.
- Memorized recipes for specialty coffee beverages and seasonal offerings.
- Made and served brand-specific café beverages with focus on speed, quality and consistency.
- Trained new employees, sharing knowledge and expertise of coffees, teas, and merchandise.
- Operated espresso machines and commercial coffee brewers to create beverages.
- Used POS system to accurately enter orders and process payments.
- Sanitized equipment and wiped down counters and tables to prevent spread of germs.
- Prepared specialty drinks such as cappuccinos, lattes and mochas.
- Restocked display cases with attractive arrangements to promote specialty food items like bagels and muffins.
- Packaged bagels, muffins and other food items for customer purchase.
- Repaired minor issues and maintained espresso equipment and coffee machines for smooth functioning.
Chef Manager
Diane Jee
02.2017 - 04.2019
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
Bakery Assistant
Paul And Sandy
04.2016 - 01.2017
- Maintained clean, organized kitchen to maximize efficiency and food safety.
- Washed dishes and sanitized prep area at end of each shift.
- Operated commercial kitchen equipment and tools.
- Arranged bakery displays to showcase baked goods, cakes, and pies to drive product sales.
- Decorated baked goods and designed visually appealing displays of finished products.
- Stored, labeled and replenished supplies in compliance with food safety regulations.
- Packaged customer purchases with care and strong organizational skills to facilitate easy carrying and prevent product shifting.
- Followed production chart to keep hot, fresh products available daily.
- Approved products before sale to maintain highest level of quality control.
- Checked expiration dates and rotated products to verify freshness and avoid spoilage.
- Measured and mixed ingredients accurately to assist in baking process.
- Used utensils and equipment to portion, wrap and display bakery items.
- Collected payments accurately with cash, debit and credit card, using Point of Sale system to process transactions.
Chef Manager
Diane Jee
11.2013 - 04.2016
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Developed close relationships with suppliers to source best ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef
Vern ( Cafe 59 )
04.2004 - 10.2005
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
Nursery Hand
Graham Parr
05.2004 - 09.2004
- Inspected plants to identify for signs of disease or infestation and address problems early.
- Water, pruned and groomed plants and trees to maintain health and attractiveness.
- Transplanted seedlings and young plants to promote growth and prepare plants for sale or transfer to other locations.
- Cultivated soil and added fertilizer, compost, and amendments.
- Maximized water conservation, checking sprinkler spray angles and testing digital controller performance.
Nursery Hand
Graham Parr
06.2003 - 09.2003
- Unloaded plants and nursery items from delivery trucks.
- Inspected plants to identify for signs of disease or infestation and address problems early.
- Water, pruned and groomed plants and trees to maintain health and attractiveness.
- Transplanted seedlings and young plants to promote growth and prepare plants for sale or transfer to other locations.
Nursery Hand
Graham Parr
06.2002 - 09.2002
- Disposed of hazards or debris found on farm such as downed trees and broken machinery.
- Assisted with mowing, weeding and maintenance of grounds.
- Unloaded plants and nursery items from delivery trucks.
- Inspected plants to identify for signs of disease or infestation and address problems early.
- Water, pruned and groomed plants and trees to maintain health and attractiveness.
- Transplanted seedlings and young plants to promote growth and prepare plants for sale or transfer to other locations.
- Planted bulbs, trees, bushes, and flowers for residential and commercial clients.
Wattleton Junction
Helen Morrison
01.2001 - 05.2001
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Chef Apprentice
Mr Heslip
01.2000 - 12.2000
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Opened and Closed each day.
- Prepared all food from scratch, Sauces, Dressings, Soups, Mains and Cakes,
Apprentice Chef
Steve And Vicki
06.1998 - 12.1999
- Set up food stations by following chef's orders.
- Prepared cooking ingredients for chef.
- Maintained well-organized mise en place to keep work consistent.
- Operated commercial cooking and baking equipment in support of head chef.
- Used food inventory and supplies resourcefully to prevent waste and avoid unnecessary ordering from vendors.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepped daily menu items to quickly deliver upon request.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Modernized work processes to reduce guest wait times and boost daily output.
- Ordered new ingredients and supplies to meet expected needs.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Started Tafe in Moruya one day a week.
Trainee Chef
Helen Morrison
01.1997 - 04.1998
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Cleaned kitchen counters, refrigerators, and freezers.
- Utilized culinary techniques to create visually appealing dishes.
- Developed close relationships with suppliers to source best ingredients.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Kitchen Hand
Gerry Burton
10.1993 - 09.1996
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Managed time to juggle multiple tasks simultaneously with ease.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Transported food items from storage areas to kitchen for prepping.
- Followed recipes and chef instructions to prepare food correctly.
- Plated and presented food following chef requirements.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Learned other teammates' work tasks to train as backup.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Unloaded food deliveries and stored items in proper locations for easy access.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Monitored food temperatures and quality throughout shifts.
- Cleaned and maintained work areas, equipment and utensils.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Followed food safety practices and sanitation guidelines.
Education
Chef - Chef Training
Tafe Moruya
Moruya, NSW2000
No Degree -
Bega High School
Bega, NSW10.1993
Skills
- Financial Transactions
- Food Preparation and Safety
- Mobile Devices
- Guest Satisfaction
- Performance Improvement
- Utensils and Equipment
- Stocking Supplies and Retail Products
- Resolving Complaints
- Clean and Sanitize
- Serve Customer Needs
- Safe Food Handling Practices
- Beverage Preparation
- Exceptional Customer Service
- Coffee and Tea Expertise
- Equipment and Store Cleaning
- Team Player
- Workstation Maintenance
- Station Preparation
- Ability to Adapt
- Credit Card Transactions
- Register Balancing
- Opening and Closing Coordination
hobby
I am a mum of five boys and enjoy lots of family time, crafting, gardening and working on the farm.
Timeline
Barista
Jessie Collins (The Shake Up Cafe)
02.2022 - 04.2023
Chef Manager
Diane Jee
02.2017 - 04.2019
Bakery Assistant
Paul And Sandy
04.2016 - 01.2017
Chef Manager
Diane Jee
11.2013 - 04.2016
Nursery Hand
Graham Parr
05.2004 - 09.2004
Chef
Vern ( Cafe 59 )
04.2004 - 10.2005
Nursery Hand
Graham Parr
06.2003 - 09.2003
Nursery Hand
Graham Parr
06.2002 - 09.2002
Wattleton Junction
Helen Morrison
01.2001 - 05.2001
Chef Apprentice
Mr Heslip
01.2000 - 12.2000
Apprentice Chef
Steve And Vicki
06.1998 - 12.1999
Trainee Chef
Helen Morrison
01.1997 - 04.1998
Kitchen Hand
Gerry Burton
10.1993 - 09.1996
Chef - Chef Training
Tafe Moruya
No Degree -
Bega High School
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