Billie Kiel

As a Chef de Partie at Ombra, my day to day tasks were to help prepare ingredients as needed, and to cook dishes to order during service. I was working all three cooking sections that the restaurant had to offer, demonstrating versatility and adaptability under pressure.

I was serving food to one of the busiest bars in Wellington. As a senior chef de partie, my responsibilities included mentoring junior team members and developing strong teamwork. I was also responsible for the ordering of ingredients. I maintained a high standard of cleanliness and organization, and advocated for safe and efficient workplace.

I represented New Zealand's Air Force and performed at many ceremonial events, including the dawn services on Anzac Day, and the changing of government in New Zealand. I learnt many important aspects of working as a team, such as practicing extensively to ensure tight music rehearsals. I was also responsible for maintaining a high level of presentability with my uniform and personal grooming.

My responsibilities included identifying customer needs, and offering suitable products in return. I would assist customers with prompt and polite support, whilst maintaining confidentiality in-person and over the phone. I also used the POS system to process sales and returns, and safely and accurately recorded and managed the cash on hand.