Vernon Jacob Powell

• Transitioned to a level-3 cook at Conservatory as required for work placement by my education institution. My shifts are rotating between Morning-Lunch, and Lunch-Dinner shifts averaging 200-440pax. I can run the Larder & Seafood sections alone whilst perfecting the skills to run the Western & Asian sections. Following April 2023 onward, I am currently a Multi-Hire for both FOH & BOH.

Role as a cook at The Conservatory:

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Communicated closely with servers to fully understand special orders for customers.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• 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.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.

• Handling buffet sections and reporting directly to Supervisor & Manager
• Thrived in the fast-paced & intensive workplace of the Forbes award-winning buffet
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Formally greeting & catering the needs to Guests & VIP Patrons of Crown
• Worked in Bulgari Afternoon Tea service, Lunch service, Dinner service
• Worked the POS & Micros systems, inputting food & beverage orders
• Maintained Responsible Service of Alcohol and attained the elusive Crown RSA certification upon completion of the Corporate Induction program
• Supported and assisted team members in handling guest inquiries and requests and in resolving guest complaints.
• Ensured section and table service cleanliness

June 2022 onward:

• Began Hosting after only 3 months on the job: allocating 400+ guests’ reservations to their tables via Sevenrooms, inputting all financial P/L information into Excel spreadsheets, handling cashier & all payments including cash, credit cards, vouchers whilst maintaining a low cash float variance
• Being the frontline to everything customer-related including professional customer service, telephone operations, and complaint resolutions reporting directly to Restaurant Manager.

• Working in liaison with other team members and reporting directly to Store Manager
• Customer Hero” job role: greeting & assisting customers of BigW
• Store Tidy: assorting goods and categoric shelving of items in a quick & timely manner
• Handling of ‘hardgoods’ & ‘softgoods’ sections; ability to self-manage a section
• Ticketing & Labeling of items, clearance items, discounted items
• Member of Assisted & Self-Assisted Checkout: the ability to rapidly assist in the checkout machines & customer service with little to no mistakes on a shift, and little to none in cash float variances
• Member of Online Customer Service: handling customer orders/inquiries/complaints
• Resolved product or service problems by clarifying customer's complaint, determining cause of problem and selecting best solution to solve problem.

Based in Canggu, Bali which has a tour company, villas, surf school (Base Surf Bali), boutique guest house/hostel (Base Bali), party buses (Bali Party Bus) and tourist support. I took over local management of our family business whilst awaiting visa approval and allowance of foreign students into Australia.

My role with Bali Assist:

• Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
• Identified and resolved unauthorized, unsafe, or ineffective practices.
• Increased profit by streamlining operations.
• Negotiated contracts with vendors and suppliers to obtain best pricing and terms.
• Led hiring, onboarding and training of new hires to fulfill business requirements.
• Trained new employees on proper protocols and customer service standards.
• Managed purchasing, sales, marketing and customer account operations efficiently.

• Prep work for both breakfast & dinner shifts
• Worked in breakfast section, grill section, dinner section
• Worked in pastry section temporarily
• Worked closely to CDP chef and being the assistant cook
• Ensured station and kitchen cleanliness as per HACCP standard
• Resigned as accepted into Academia21 Institute in Melbourne and prepared for travelling to Melbourne where I was due to commence end of January 2020. Unfortunately, the Australian Government delayed visa approvals from early January 2020 due to uncertainties of Covid-19

• Part of my certification from Bali Culinary School
• Responsible for receiving, storing, and rotating produce: dairy, meat, fish, poultry on a FIFO rotation
• Worked in 4 sections while doing the internship; buffet section, restaurant section, pastry section, butcher section
• Ensured a clean and organized work station while preparing food items for service
• Operated grills, fryers and ovens to cook food items.
• Prepared, cooking, plating and serving food while maintaining high quality standards
• Checked supplies and prep lists and ensuring all items are prepped in a timely fashion
• Minimized waste and maintain controls to attain forecasted food cost
• Able to work in a fast-paced environment with speed and quality
• Record production or operational data on specified forms
• Performed and explained dishes to guests.

• Assisting in accounting and bookkeeping
• Defined clear targets and objectives and communicated to other team members.
• Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
• Co-created and coordinated all OTA bookings
• Guest relations and check-in/check-out
• Supervising staff and cleanliness
• Made edits on the www.basebali.com website

• Handling tours and transport packages
• Handling social media and marketing
• Created ad campaigns; designed and developed brochures, signs and neon boards
• Made edits on the www.baliassist.com website
• Motivated and trained employees to maximize team productivity.
• Encouraged and promoted ideas aligned to business needs and benefits.