ANDRIAN WOIVIREVOLI TARI
Summary
Proven track record of enhancing customer satisfaction and streamlining operations, as demonstrated at Warwick Le Lagon Resort. Skilled in food safety and team collaboration, I boosted service quality through innovative menu development and effective inventory management. My approach consistently leads to improved efficiency and guest relations, underpinning a commitment to excellence and continuous improvement. Professional hospitality worker with focus on delivering high-quality service and ensuring guest satisfaction. Proven ability to manage multiple responsibilities and maintain clean and organized work area. Reliable team player who adapts to changing needs and consistently achieves results. Diligent with background in providing exceptional customer service and maintaining clean and welcoming environment. Successfully managed daily tasks and resolved customer inquiries efficiently. Demonstrates strong teamwork and adaptability in fast-paced settings.
Overview
12
12
years of professional experience
Work History
Roadhouse Attendant
CHILLAGOE TOURIST VILLAGE
04.2023 - Current
- Developed rapport with regular customers, fostering loyalty and repeat business.
- Handled cash transactions accurately, maintaining balanced registers at the end of each shift.
- Trained new employees on company policies, procedures, and best practices to ensure consistent service quality across all staff members.
- Ensured timely fuel dispensing, resulting in reduced waiting times for customers.
- Coordinated with delivery truck drivers for timely unloading of shipments, ensuring efficient replenishment of inventory levels.
- Assisted supervisors with scheduling and task delegation, ensuring smooth operations during peak hours.
- Collaborated with team members to ensure seamless coordination of duties and responsibilities for maximum efficiency.
- Monitored security cameras to deter theft or vandalism within the premises.
- Maintained proper food handling procedures, ensuring compliance with health codes and regulations.
- Improved overall facility cleanliness with meticulous attention to detail in daily maintenance tasks.
- Proactively restocked shelves with merchandise to maintain an organized appearance throughout the store area.
- Managed inventory levels for optimal stock availability and minimized waste.
- Contributed to increased sales through suggestive selling techniques and product knowledge.
- Assisted customers in locating desired items, providing knowledgeable recommendations when necessary.
- Prepared fresh food items quickly while adhering to high-quality standards for presentation and taste consistency.
- Enhanced customer satisfaction by providing efficient service and maintaining a clean and welcoming environment.
- Provided exceptional customer service by promptly addressing concerns and resolving issues.
- Restocked ice, condiments, and snacks.
- Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
- Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
- Greeted customers and provided friendly, knowledgeable service.
- Operated POS system to collect payments from customers.
- Delivered information and details of interest about facility to visitors.
HOTEL CHEF
Warwick Le Lagon Resort
01.2013 - 10.2019
- Collaborated with front-of-house staff to provide seamless service during peak hours, enhancing overall guest experience.
- Attended industry events such as food festivals or chef conferences to stay updated on current trends in cuisine innovations.
- Optimized food costs by negotiating contracts with suppliers while maintaining quality standards in ingredient procurement.
- Enhanced guest satisfaction by creating visually appealing and delicious culinary dishes.
- Established positive relationships with vendors, fostering long-term partnerships beneficial for both parties involved.
- Led a team of kitchen staff to ensure smooth communication and collaboration during high-pressure situations.
- Developed new menu items for seasonal offerings, ensuring variety and freshness in the dining experience.
- Streamlined kitchen operations by implementing efficient prep procedures and cooking techniques.
- Sourced local ingredients whenever possible to support local farmers and maintain sustainability practices.
- Organized regular training sessions for the culinary team members, focusing on skill development in specific areas such as sauces or pastry making.
- Monitored food production at all stages, ensuring consistency in quality and presentation to maintain high standards of service.
- Managed kitchen inventory effectively, reducing food waste and maintaining cost efficiency.
- Regularly updated the specials board with creative dishes based on seasonal availability of ingredients.
- Actively participated in menu planning meetings with hotel management, providing valuable insights for appealing dishes that catered to a diverse clientele.
- Ensured strict compliance with health and safety regulations, maintaining a clean and organized work environment.
- Mentored junior chefs on proper knife skills, cooking methods, and ingredient sourcing for professional development.
- Assisted in hiring processes for kitchen staff, evaluating prospective candidates based on skill level and cultural fit within the team''s dynamic.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
No Degree - Certificate III Commercial Cookery
QLD TAFE APTC
SOMOA12.2019
Skills
- Food safety knowledge
- Food preparation assistance
- Menu Memorization
- Order Accuracy
- POS System Operation
- Fast-Paced Environment
- Efficient multitasking
- Cleaning proficiency
- Stock Rotation
- Waste Reduction
- Positive Attitude
- Strong Work Ethic
- Teamwork and Collaboration
- Customer Service
- Time Management
- Attention to Detail
- Customer Assistance
- Problem-solving abilities
- Multitasking Abilities
- Reliability
- Excellent Communication
- Organizational Skills
- Team Collaboration
- Flexibility
- Active Listening
- Adaptability and Flexibility
- Cash Handling
- Customer service expertise
- Team building
- Task Prioritization
- Food Service
- Self Motivation
- Supervisory skills
- Conflict Resolution
- Employee Training
- Risk Assessment
- Guest Relations
- Safety Monitoring
- Inventory Management
- Conflict Management
- POS Systems
- Policy compliance
- Professional Demeanor
Timeline
Roadhouse Attendant
CHILLAGOE TOURIST VILLAGE
04.2023 - Current
HOTEL CHEF
Warwick Le Lagon Resort
01.2013 - 10.2019
No Degree - Certificate III Commercial Cookery
QLD TAFE APTC
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