William Lear-Miller

• As a crew member at Mcdonald's, I would always be working in the kitchen and assigned a specific position/ area by the shift manager. The position assigned to me would be based on my level of experience and knowledge. Due to my high level of experience, I would always be
  comfortable in whatever area I was assigned to in the kitchen.

My duties include:

• Following the correct procedures when making an order
• Making orders within a certain time frame.
• Ensuring that all meat, when cooked, is of high quality—neither overcooked nor undercooked. Labeling ingredients with a timer to ensure that there is no use of out-of-date ingredients.
• Keeping productive throughout the shift by either preparing ingredients, cleaning as you go, and stocking up on resources needed for the kitchen—clams, wrappers, food, cloths, sauces, etc.
• Having a loud and clear voice when communicating with the service crew members, such as responding to how long an order is going to take if they ask. Using most forms of communication is vital as a crew member.
• When working with food, keeping good hygiene is one of the most important responsibilities of a crew member

Over the last four to five years, I have partaken in odd jobs; this consists of:

• Picking weeds out of the ground on a farm outside of my hometown, Launceston.
• Splitting wood with a wood splitter on my uncle's and aunt's farm, as well as lifting and sorting hay bales during hay bale season.
• Recently, I worked on a yacht for three weeks as a green deckhand. This consisted of waxing, scrubbing, washing down, keeping watch for a certain amount of time, tying knots, etc. The location where this took place was Gold Coast, Ku-ring-gai Chase National Park, and Sydney Harbour.
• Doing basic yard work, car washing, and cleaning.