aleksandra putz

* During my employment in Druid Lane Restaurant I was responsible for Overseeing the day to day operation of all aspects of the restaurant business * offering a premium customer service managing all the floor and kitchen staff, organizing weekly rotas * hiring and training staff * ordering wines, food and restaurant supplies * managing stocks, inventory and margins * writing menus * cash handling, banking and cash-flows, dealing with suppliers, looking after all the invoices and payments.

* Overseeing the day to day operation of all aspects of the restaurant business * offering a premium customer service managing all the floor and kitchen staff, organising weekly rotas * hiring and training staff * ordering wines, food and restaurant supplies * managing stocks, inventory and margins * writing menus * cash handling, banking and cash-flows, dealing with suppliers, looking after all the invoices and payments.

* Interviewing job seekers and prepare shortlists of candidates for referral to prospective employers * recording relevant personal * receiving and recording job vacancy information from employers * organised advertising, interviewing and selection processes for recruitment campaigns.

* Taking reservations * booking all kind of meetings for private parties * billing hotel guests * answering the phone, answering questions about facilities and amenities in the hotel and the surrounding area * writing and receiving mails * dealing with general paper work * presenting day-to-day reports.

* Working in the Pompadour Restaurant, In a luxury dining room - my duties included : greeting and serving customers * taking orders * serving food * offering silver service * cash handling * taking reservation.

* Working on board of the luxury train * providing all kinds of hospitality services for all of 36 guests on board. During the first year my duties included serving breakfast, lunch, afternoon tea and dinner in fine dining rooms * serving drinks and cocktails in the bar as well as housekeeping in of the guests cabins and common train areas and pantry * during the second year on the RS Train i was promoted to Head of Dining, I was arranging all the menus with the chefs * supervising the waiting staff * managing the stocks

I was responsible for 6 classes of 50 to 60 primary school students age 5-6 in a public-experimental primary school with a student population of 2,000. My daily duties included lesson planning as well as teaching English vocabulary, plaing educational games, keeping all the students entertained and promoting English language through story telling, teaching of nursery rhymes and children songs. Managing groups of 50 to 60 very young students in a small Chinese classroom was often a challenging task. It was very important to be creative, versatile, innovative, and open to new ideas. I was likable and gave 100% during each lesson. After the end of the semester my students knew all the songs, rhymes and vocabulary from the book provided as well as other songs and vocabulary which I was able to add to the curriculum.

The purpose of this award is to enable the learner to acquire the knowledge, skill and competence to work as an autonomous practitioner and or take responsibility for the work of others in leading and coordinating the provision of a quality early childhood care and education environment which promotes children's well-being, development and learning. This award provides me with opportunities to transfer and progress to program-mes leading to higher education and training awards.