THE AP­PLI­CANT

The Courier-Mail - Career One - - Learning Curve -

Name: Con­nie Yuen For­mer job: Of­fice man­ager New Job: Head choco­latier, Nes­tle Kit Kat Stu­dio Af­ter work­ing as an of­fice man­ager in the education sec­tor, I al­ways had a yearn­ing to do some­thing I re­ally loved.

Both my par­ents were chefs and I al­ways had a pas­sion for bak­ing. I love to eat cake too and de­cided to make a ca­reer out of it.

I did a lot of re­search on where to study and Wil­liam Angliss In­sti­tute stood out.

My de­ci­sion was ce­mented when an ex­ec­u­tive pas­try chef of a lead­ing ho­tel said “Wil­liam Angliss In­sti­tute grad­u­ates would be my first choice if I need to hire more staff”.

The teach­ers have spe­cialty knowl­edge and al­ways teach best prac­tice. With em­ploy­a­bil­ity in mind, they have al­ways of­fered to be our ref­er­ees, give us ad­vice on how best to im­prove our skills and have rec­om­mended job and work ex­pe­ri­ence op­por­tu­ni­ties.

As some­one with no prior ex­pe­ri­ence, this has been in­valu­able to me.

My cur­rent em­ploy­ment at the Nes­tle Kit Kat Stu­dio was brought to my at­ten­tion due to a staff mem­ber rec­om­mend­ing me for the job and I am very grate­ful to have this sup­port be­hind me.

Now that I have work ex­pe­ri­ence in the pas­try kitchens at two ma­jor five- star ho­tels, I be­lieve ho­tel work or cater­ing would be a fan­tas­tic fit for my per­son­al­ity and pas­sion. I would love to be re­spon­si­ble for the high teas and desserts that ev­ery­one looks for­ward to.

I be­lieve ho­tel work or cater­ing would be a fan­tas­tic fit for my per­son­al­ity and

pas­sion

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