IND301A: Developing a Professional Competency Portfolio - Torrens

This document presents a professional competency portfolio created by a student for the IND301A Industry Consulting Project. It includes a detailed CV outlining education, interests, personal skills, and job descriptions from various roles in hospitality and customer service. The portfolio also features performance reviews, feedback, and a letter requesting on-the-job training. The student aims to leverage this portfolio for career advancement, showcasing their skills and experience gained through work-integrated learning activities. Desklib offers similar documents and study tools to assist students in their academic and professional development.

Name: Edison
Bachelors of Business (Hospitality Management)
Email: [e-mail]
Address: Australia
CAREER OBJECTIVES
To exploit my expertise towards the accomplishment of business goals and based on virtue of
my performance, climb up the ladder of hierarchy by using continuous learning principle.
EDUCATION
Course Period
 Bachelors of Business (Hospitality Management) January 2017 to Present
 William Blue College of Hospitality Management, Torrens University Australia 2016
INTEREST
I am a very enthusiastic person and enjoy talking with others, and cooking. These interests
decline my stress level.
PERSONAL INTRODUCTION
I recently work as a consumer representative at Cole supermarket but looking to further
enhance my consumer dealing and communication skills to effectively deal with consumers. I
am also always passionate to use the latest technology in order to manage the consumers and
enhance the satisfaction level of consumer.
PERSONAL SKILLS
 Confident
 A Good listener
 Enthusiastic

 Capable to deal with diverse projects
 Self-motivated and flexible
 Effective communication skills and good interpersonal
JOB DESCRIPTIONS
Company Name Designation Time Activities
William Blue Dining –
The Rocks, NSW 2000
Food and Beverage
Attendant
Jan 2017 – Dec 2018  Performing a la
carte sequence of
service integrating
food and beverage
 Dispensing a range
of alcoholic and
non-alcoholic
beverages
 Operating both
manual and
MICROS
electronic point of
sale systems
 Completing
cashiering duties
 Developing
knowledge of
contemporary
Australian cuisine
 Advising
customers on
menu
William Blue Dining –
The Rocks, NSW 2000
Kitchen Attendant Jan 2017 – Dec 2018  Performing a
range of basic
cookery methods
 Producing a range
of contemporary
restaurant dishes
for the general
public
 Conducting
kitchen operations
observing hygiene
and OHS practices
ADDITIONAL PROFESSIONAL EXPERIENCE

Company Name Designation Time Activities
Coles supermarket Consumer
Representative
Aug 2017 – present  Greeting and
farewell
customer’s
 Handing
customer’s
order correct
 Help and fix a
customer
problem
 Assisting
customer with
directions
 Keep fresh
produce
department
nice clean and
full
 Make sure
follow first in
and first out
principle
Boulevard hotel F&B attendants Jan 2016- Dec 2017  Greeting and
farewell guest
 Set up the
table and
polish cutlery
 Set up buffet
section
 Set up the
conference
room
 Ensure
accuracy with
requests,
orders and
service
delivery
 Ensure all
service areas
are
immaculate
 Promote
safety and
support WHS
practices
Primus hotel Sydney Casual porter Nov 2014 – Nov  Assisting guests

2015 with directions
 Parking guest
cars in the
garage
 Looking after
guest luggage
 Delivering guest
luggage to the
room
 Recommending
dining options
to guests
CAFÉ SYDNEY Waitress Feb 2012 – Nov 2014  Knowledge
about wine
varietals and
menu pairings.
 Memorize the
food menu and
quickly answer
the guest
question.
 Great with
providing food
recommendation
s for indecisive
guests.
Mcdonalds Part-time crew
member
Sep 2009 – Deb 2011  Preparing
customer orders.
 Cleaning
grills/deep
fryers/various
equipment
 Training new
crew members
 Taking
customer’s
orders using
POS
 Handing
customer’s
correct order
 Assisting in
receiving stock
take
WORK ACTIVITIES
Organization Designation Time Role

The Temple House Wedding Staff May 2015  Set up the room
 Serving the food
course through all day
 Assist all guests with
the menu, dietary
requirement, and
recommendations
 Use of POS system
 Maintain standards of
hygiene and food
NICCOLO
Hotel (China)
Event Staff April 2018 • Serving 5
food course
dinner
throughout the
evening
• Serving
cocktails and
wine to guests
• Welcome and
farewell guest
PERFORMANCE REVIEWS
 I manage my relationship with my co-workers, managers, and consumers in a
professional manner.
 I gave my contribution to the success of my team on the regular basis.
 I am a team player and understand how to assist others in time of need.
FEEDBACK
 I want perfect work so I give more time to obtain accurate information but it
negatively affects my productivity due to time consuming.
 I am very talkative that supports to make an effective relationship with consumers but
at the same time, it could be a barrier to completing my allocated task in the specific
time period.
REFERENCES

Designation Phone number
Marcues Coles Store manager 0448721782
Hossien Coles Duty manager 0404997291

LETTER
Date: 11 July 2018
Ms. Adam hartsshorn
Coles Supermarket, China
Dear manager,
I am pursuing BB (Bachelors of Business) from William Blue College of Hospitality
Management at Torrens University Australia. I required to an endure OJT (on the job
training) for the minimum period of 400 hours. This is the fractional fulfillment of the course
requirements.
I am applying in your organization as a trainee scholar because I supposed that this training
will get surely improve my existing skills.
I am eager to get your favorable feedback. You can reach me at [e-mail] in
your most available period. Thank You and God bless!
Respectfully yours,
Edison