Home' Hospitality Business : HB JULY 2017 Contents FROM MCDONALD'S TO THE GRAND WINDSOR!
NAME: Jasmine Parker
COURSE: Diploma in Hospitality Level 5
WHERE ARE YOU WORKING?
I’ve just started working at the Grand Windsor
Hotel in Auckland city, after graduating with a
Diploma in Hospitality Level 5 at NZMA. I first
started working at McDonald’s after school, and
then once I started at NZMA last year, and gained
training in Barista, I was able to start working in
cafes, which I loved. I particularly love baking, so
was in my element in cafes!
WHAT IS THE MOST EXCITING
ASPECT OF YOUR JOB?
I’m so lucky to be part of the foundation team at the
Grand Windsor Hotel, and I have the opportunity to
gain experience in all the main departments. My
training at NZMA was in Food and Beverage, but
as the hotel is undergoing renovations to become 5
star, I’m getting hands-on experience in a range of
roles as the hotel is in the final stage of renovations.
HOW DID YOUR TRAINING AT NZMA
HELP YOUR CURRENT ROLE?
NZMA gave me a purpose, and I have a path now,
so I know I’m going places. Apart from the skills
training in my course, I also gained confidence and
was able to present myself well at interviews. This
was in part thanks to the Careers Team who really
help so much, as when you start, you don’t know
what to expect. They really have your best interests
at heart, and help with opportunities to find work,
and this made all the difference to me.
WHAT IS YOUR CAREER GOAL?
I’m really keen to get as much experience as I
can in my current role. Eventually I would like to
continue my studies with NZMA and gain Level
6 and 7 leading to my Bachelor Degree from
HTMi (Hotel and Tourism Management Institute
Switzerland). That would be fantastic!
New Zealand School of Food and Wine director Celia Hay urges
those already working in the hospitality industry to also aim high.
“Look out, from where you are now and imagine how your career
can evolve in unexpected and exciting ways,” she says. There’s a
comprehensive fascination with the world of professional cooking,
exotic cocktails, rustic craft beer, single or igin coffee and wines of
all styles, says Celia, as well as the cur ious intrigue that people hold
for the ordinary lives of chefs, restaurateurs and sommeliers. Most
hospitality jobs may seem far from glamorous or aspirational, but
those in the industry need to remember that what they do every
day is what others want to exper ience on their day off, says Celia.
“You create your opportunities, and from a career perspective,
it’s good to be strategic and look to the future to pursue these
dreams.” Refining your skills is the key, she says. This may involve
attending a 3-day cocktail mixing course, or focusing on a specific
qualification, such as event management. “There are wonderful
job opportunities with excellent businesses, but often they require
some professional development to refresh your CV and unlock
The CMS programme for sommeliers certification run by
Cameron Douglas Master Sommelier, is a wonderful example, and
flows in to the New Zealand and Junior Sommelier Competitions.
Sommeliers from around the country will also show off their
skills on August 20 at the New Zealand School of Food and
Wine’s New Zealand Sommelier of the Year competition, with the
winner receiving a trip to Par is and the opportunity to be hosted
at Champagne Louis Roederer. For the New Zealand Junior
Sommelier, the prize is a trip to Queenstown with tasting and a tour
hosted by Misha’s Vineyard. Any aspiring hospitality professionals
and interested wine and food lovers can watch the finalists present
before the panel of judges. This competition for ms part of the W&F
Celebration at the New Zealand School of Food and Wine. Wine
tasting, Masterclasses with Bob Campbell MW, Joelle Thomson and
Michael Jemison and lessons in how to taste sake will be part of the
line-up. Cooking demonstrations will teach how to smoke foods
and make crusty breads, and there’ll be an opportunity to join the
kitchen brigade, preparing a celebration dinner featur ing, and later
enjoying, Lebanese cuisine. n
For more information: http://event.foodandwine.co.nz
NEXT GENERATION TRAINING
Links Archive HB JUNE 2017 HB AUG 2017 Navigation Previous Page Next Page