- waitress = taking care of the customers and making sure the guests are well looked after, the restaurant is looking presentable and that the operations run smoothly.- bar = taking orders, pouring drinks, serving guests, clearing tables, making sure customers are happy. - taking bookings and phone calls- barista = making hot drinks for the guests

• Working in the Pastry section. This includes making food for mealtimes, afternoon tea and events. • Learning new skills in the Larder and Mains section. • Plating food for all sections. • Maintaining labels, as well as food and kitchen hygiene.

My duties· BAKERY – the production of fresh items made from scratch every morning (croissants danishes and baguettes)· BREAKFAST – running the breakfast section and making sure the food is of an excellent standard to serve to the guests as well as reinventing the menu and bringing in additional items while also catering to specific diets such as vegans and gluten intolerance · SAFARI – preparing the safari food and bags and making sure the food is presentable and of good quality as well as bringing in new ideas such as free starters and aperitifs· LUNCH – preparing lunch for the guests during the day and making sure the presentation is beautiful · PATISSERIE – focusing on the presentation and creating of all the desserts for the dinner menu – this is where I specialize and spend most of my time creating and growing the desserts to an excellent standard – my main focus is the French cuisine (ILE FLOTANTE\ CHOCOLATE RELIGIEUSE/ FLAMBEED BANANA/ SEASONAL TART/ CHOCOLATE PARFAIT/ MILKY RICE and many more) as well as birthday cakes for guests and biscuits for the lodge · ADDITIONAL DUTES – training students at our school/ stock take and weekly food orders/ takeaway breakfasts and lunches, price comparisonsDINNER - preparing the food for mains and starters as well as serving and cooking the food for the guests and presenting the food in an elegant and beautiful manner· I have received training from multiple French chefs – Andre Ahiba (from the French embassy) Fabien and serena ( from Oh La La Cape Town) France Du sartel

serving of drinks for all events, often helping at other clubs when needed

PRIMARY AQUATIC WATER SAFETY COURSE . Introduction to water safety . Ocean theory . Introduction to lifeguarding and pool safety. confidence in and around water . Practical rescue scenarios . Backline swim confidence SUGAR BAY STAFF TRAINING. Emergency first aid: Primary and secondary care . Safety and supervision protocols. water safety ocean, lagoon and pool . Camp counseling . the theory of teaching . High ropes (skilled in ropes) and climbing activities. Kayaking and SUP . child and staff pyschology . lifeguard spotter duties. marine biology MARKETING OFFICE POSITION . Sales . calling past campers and getting them to book upcoming holiday camps

My duties included:· Assisting with Function set ups, including weddings· Old Town Italy cake event assistance· Working in the Cold Kitchen· Cake baking (sponges) and biscuits· Weekly stock take· Fondant preparation · Buttercreams and fillings· Working in the Hot Kitchen· Deep cleaning and general maintenance of the kitchen· Cupcakes and miniature cakes· Deliveries

• Bulk order of baking, cutting and packaging shortbread. • Set up and cook rice-based goods for the Gold Keys Rice event and release of cookbooks. • Bulk packaging of muffins. • Setting up for events.

My duties included:· Working in the Hot Kitchen· Working in the Cold Kitchen· Running the Kids Buffet· Cooking and serving at the breakfast and dinner buffets· Preparing and cooking at live stationsI also provided all the above services at any of the events held during the duration of my stay

· Bartender for the sol bar and VIP lounge · Management of the entertainment and pool table area

Whilst working in the deli, my duties included:· Cleaning:· Kitchen· Equipment· Floors· Displays· Bain-maries· Bins· Making food· Preparing food· Serving food· Maintaining hot foods· Receiving orders· Stock take· Stock packing· Ensuring products were in date· Closing the store