I am a hospitality and customer service professional with more than five years of combined experience in restaurant kitchens, duty management, and retail operations.
I have experience coordinating daily operations, supervising shifts, leading teams, training new staff, and maintaining a positive and efficient environment in fast-paced customer-facing settings.
I am confident in cash handling, POS transactions, daily reconciliations, stock control, supply ordering, and merchandise or storage organisation. I focus on accuracy, smooth operations, and reducing shortages and wastage.
I maintain strong food safety, hygiene, health and safety, and cleanliness standards. My kitchen and restaurant experience has developed my ability to work effectively under pressure while consistently delivering quality service.
I enjoy building positive customer relationships, resolving concerns professionally, and supporting multicultural teams. I am organised, self-motivated, result-oriented, and able to manage multiple priorities at once.
I am seeking an opportunity as a Duty Manager, Shift Manager, or hospitality operations professional where I can contribute to the smooth and profitable running of a restaurant or customer service operation.
Supervised daily retail store operations across locations in the Auckland North Shore Division, supporting smooth business performance and customer service delivery.
Led and supported team members, trained new staff on store policies and service standards, and resolved customer concerns professionally. Managed cash, POS transactions, daily reconciliations, stock control, inventory organisation, and merchandise presentation.
Coordinated staff and daily restaurant operations in a fast-paced environment, helping ensure smooth service and high-quality customer experiences.
Managed cash transactions and POS systems, maintained stock levels and supplies, and ensured food safety and hygiene compliance. Trained and onboarded new staff members while supporting team coordination.
Prepared and cooked menu items to a consistent standard in a busy cafe environment while maintaining kitchen cleanliness, food safety, and hygiene requirements.
Managed kitchen stock and supplies to prevent shortages and wastage, and worked closely with front-of-house staff to support strong customer service.
IELTS, English Language
Achieved IELTS Band 7.
Secondary School Certificate (SSC), Science
GPA 5.00 out of 5.00.
Junior School Certificate (JSC)
GPA 5.00 out of 5.00.
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