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Embed code for: RESUME 2015
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10 years working in a commercial cookery role, in various different establishments
Extensive barista work experience
Competent in all aspects of hotel work including; bar, gaming, office duties, accommodation, opening/closing procedures, cookery and restaurant service
Extensive experience in a managerial role
Strong focus on customer base and building business
Certificate IV in Training and Assessment 2014 2014
Completed all required subjects including make a presentation, contribute to assessment, plan assessment activities and processes, assess competence, participate in assessment validation, provide work skill instruction, plan organise and deliver group-based learning, plan organise and facilitate learning in the workplace, design and develop learning programs, use training packages and accredited courses to meet client needs, use training packages and accredited courses to meet client needs.
Certificate III in Commercial Cookery 2014
I completed this course as an apprenticeship through the Tuckshop, a Bellingen gourmet cafe specialising in breakfast and lunch menus, which has just started opening for dinners.
Food Safety Supervisor 2014
Provide First Aid 2014
Certificate III in Business Administration 2009
I completed this course in a 6 month time frame learning all aspects of business administration including payroll, word processing, document creation, create and maintain spreadsheets participate in OHS processes
RSA and RCG 2008
Renewed 2015 due to current regulations
Year 10 2005
Southern Cross School
Mathematics, English, Science, Geography, History, Food Technology, Physical Education
Old Butter Factory Cafe 2015-current
Assisting in menu design
Working in a team environment
Supervising junior staff
Head chef/Kitchen Management duties when required
Working under pressure in a face paced large kitchen
Cookery of breakfast, lunch, private functions and wedding catering
The Tuckshop 2013- 2015
Manage all aspects of business
Training of all staff
Ordering and stocktake
Menu design and costing
Building rapport with customers
Organise functions and catering
Cooking of all meals
Opening and closing
Accountable for food safety
Duty Sous Chef 2014-2015
No.2 Oak Street
Assisting head chef in all aspects of a fine dining menu
Lunch, Dinner and Sunday Brunch
Preparing high quality meals
Follow set menus
Training kitchen hands I their role
The Jolly Swagman
Menu design for fine dining- preparing a fresh menu every six weeks
Creating meals for 70 people per service
Ordering and preparation of all stock
Researching clienteles interests
Training staff in groups and one on one in food preparation and assisting during service
Bar, Gaming and Barista duties
The Club Hotel
Working in a team
Rotating roles throughout the kitchen
Lunch, dinner and function services
Ability to work in a busy and stressful environment
Preparing food in large quantities
Supervising and coaching apprentices
Bar, gaming, office and barista duties
Owner and Manager of Oak Street Food & Wine
Former Tafe teacher in Hospitality and Tourism
0422 433 576
Former owner and Manager of The Tuckshop Café
0427 552 697
Owner and Manager of Diggers Tavern
0422 404 819
18 May 2015
1896 Waterfall Way
Bellingen, NSW, 2454
To whom it may concern,
Re: Hospitality Teaching Opportunities
Thankyou for considering me for any teaching opportunities arising on the hospitality team. I am very passionate about pursuing a career in Vocational Training and Assessment. I have the relevant qualifications and industry experience to contribute to any positions.
I have recently completed a Certificate IV in Training and Assessment through North Coast TAFE and I am a qualified Chef completing my apprenticeship in commercial cookery. I also have a certificate III in Business Administration to support the administration side of a teaching position.
I have been employed in a commercial cookery capacity for 10 years in a range of different commercial kitchens working individually and in a team environment. I am a very independent chef, being comfortable with managing restaurants, planning menus, supervising and training all staff, cooking under high pressure environments, creating all components of breakfast, lunch, dinner and dessert menus. Along with this I most enjoy preparing tapas and degustation events, using a range of modern and classical cuisine.
I would also like to note I have extensive knowledge and workplace experience in bar, gaming, office, restaurant, barista, waiting positions and managerial roles.
As I work to a high standard and ensure all meals are a high quality I would be a great role model for up and coming chefs. Tafe would be a great training company for me to pursue my training career as I admire the high level of cleanliness, compliant processes, the extensive range of cooking equipment and facilities. I am highly motivated and passionate about the hospitality industry and look forward to discussing any opportunities that may arise.
4 Jessica Boardmanll aspects of business administration including payroll, word processing, document creation, create and maintain spreadsheets participate in OHS processes
I have recently completed a Certificate IV in Training and Assessment through North Coast TAFE and I am a qualified Chef completing my apprenticeship in commercial cookery. I