Maia Bardell

• Sort wool into groups that have uniform colour, length, fault, and fibre diameter, and keep wool breeds separate
• Ensure wool is free from contamination.
• Pick up fleeces from shorn sheep
• Sweep the floor after each sheep is shorn and keep the board (the floor on which the shearers work) tidy at all times

• Listened carefully to customer instructions and prepared orders according to those preferences.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Opened new inventory and rotated stock by dates to maintain freshness.
• Greeted customers at counter to fulfill requests and answer questions.

• Established welcoming atmosphere by greeting each guest warmly.
• Kept register accurate through correct billing, payment processing and cash management practices.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Dishes and other cleaning as required.

Achieved NCEA level1 to 3