Saphire Karen Harrison-lopati

• working alternating shifts of 2 days followed by 2 nights 4 days off
• prepared cold cabinet foods including sandwiches, gourmet freya sandwiches, paninis, wraps, salads, and hot cabinet foods like pies, sausage rolls, and pasties.
• Crafted a variety of homemade baked goods, such as cheesecakes, cakes, and pastries.
  Enhanced sweet cabinet selection by preparing visually appealing sliced desserts.
  Monitored ingredient stock levels to guarantee freshness and minimize waste.
  Applied consistent quality checks throughout baking processes.

served hot lunches from bain marie prepared by in-house chef to Fonterra workers.

• collaborated with cooks to prepare meals for oil rig workers, including buffet-style breakfasts, lunches, and dinners, working weeks on, weeks off, onsite
• responsible for maintaining cleanliness of site including kitchen and cabins
• participating in food stock intake management and ordering

• Managed preparation of nightly à la carte menu, including vegetable cuts and meat cutlets.
  Produced desserts such as baked cheesecakes and crème brûlées.
  Embellished dishes with fruits and decorative toppings.
• acquired skills working alongside various chefs to execute food
• crafted unique and diverse menu offerings regularly
• Coordinated buffet nights, handling meats, vegetables, and various items displayed in bain-marie.

• barista role producing all types of coffee drinks, milkshakes, iced chocolates, etc.
• front-of-house responsibilities involving customer interaction, cabinet food preparation based on selection, and order relay to kitchen
• kitchen assistant preparing menu food alongside fellow cooks
• also preparing savory items and cake slices, muffins, scones

• catered large events for maraes, providing lunches and dinners for over 300 attendees, ensuring cultural and dietary needs were met
• organized catering for local meetings and events, accommodating 15 to 50 guests, enhancing client satisfaction
• cooked, packed, and delivered meals for schools serving over 3,000 students, ensuring timely and nutritious options