Nicole Urselmann

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Ensured dishes were properly cleaned and storage areas were organized.

Offered expert-level support and solutions to customers.

Utilized a TCM for loading bulk landscape materials onto customers' vehicles.

Ensured safe and precise forklift usage during unloading processes in store environments.

Offering expert advice on garden layout and plant selection.

Ensured optimal health of store plants through regular care.

Produced visually appealing displays leveraging available stock and design elements.

Executed customer and client transactions seamlessly.

Performed consistent spraying of indoor and outdoor plants.

Varied jobs. From Burwood hospital cafe to housekeeping shifts.

• Demonstrated versatility by performing roles across hospitality and cleaning sectors.

• Managed application of spray to control vegetation utilizing knowledge of chemical concentrations.
• Performed a range of activities including tree planting and scrub cutting with adherence to advanced health and safety protocols.
• Handled landscaping projects for Council and ECAN.
• Coordinated team's efforts when manager was away.

• A vastly different role to what I am used to, a very laid-back pub style restaurant
• It is all self-service and no table service, but the venue can hold up to 400 people
• Welles was extremely focused on quick and efficient service while still engaging with the customer and giving the customer an exceptional experience
• My main role at Welles was Duty Manager and managing staff
• Dealing with intoxication and doing closing and opening shifts
• Moved into the full-time kitchen position after beginning chef apprenticeship in February.

• Performed private catering services for diverse client events.

• Company Overview: Clearwater has just picked up New Zealand and Oceania best golf course for the third year in a row
• I had always wanted to get a job at the golf club ever since starting at Peppers it seemed very illusive, a manager from Peppers started work there and asked me if I would like a job I started out working two days a week and was then offered more hours
• Ran the club house side of twilight golf every week.
• Held a liquor license
• It is a golf club that has big emphasis on customer service and providing an exceptional experience for the members and guests
• Clearwater has just picked up New Zealand and Oceania best golf course for the third year in a row

• I followed the restaurant manager from The Bridge here and was put on nights to start off with, a high level of service is expected here
• Responsible for preparation and organization of major functions including wedding ceremonies.
• Handled shift supervision for multiple functions.
• Maintained strong relationships with team members.
• Faced and overcame unique obstacles regularly.

• Awaroa was my partners and myself home for a year over two years it is very remote with no cellphone coverage, no shops and no road access
• All staff lived on site and sometimes you would not leave for a month or two, it is part of New Zealand
• It was a challenging job that had a lot that you had to learn quickly, for example you had to learn tide times, boat times, how long the walks take the whole Abel Taman National Park takes 3-5 days to walk
• It was mainly international travelers working at the lodge which was amazing working and living with so many different cultures
• I worked all shifts including making coffees, blackboard and cabinet lunch menu and a’ la’ carte dinner
• At Awaroa I did housekeeping as well as front of house
• I thoroughly enjoyed the change of jobs and getting to interact with the guests on a different level.
• I was trusted to be left in charge when the supervisor was off and did a little bit of linen ordering too

• Mastered techniques to manage and prevent intoxication.
• Maintained efficient workflow in both bar and restaurant settings.
• Handled large crowds efficiently during busy restaurant operations.

• This was my first job in hospitality and I was scouted when they came in for dinner when I was training and was offered a contract after they finished
• I was mainly in the restaurant doing a mixture of morning and night shift and I had a few days a week in the conference department which I absolutely love
• I learnt a lot at this job and was trusted with opening and closing of the restaurant

• Balanced work at both workplaces while learning intricate details about Belgian beers.
• Worked at multiple restaurants owned by The Abbey's owner along Hamilton's main street.

• Built curriculum to educate students on comprehensive hospitality concepts.
• Maintained high standards in coffee brewing.
• Set tables to silver service standard.
• Ensured accurate recording of monetary exchanges.
• Enhanced workplace well-being through implementing health measures.
• Handled customer complaints efficiently.