We often hear from our students about their curiosity and nerves before starting their placements and how to make the most of placement. To get a closer look at what it’s really like, we chatted with our talented student, Kimberly Casuyon.
Kim Casuyon is a SIT40521 Certificate IV in Kitchen Management (CRICOS Course Code: 10682H) student working under Chef Chad. She was chosen for a placement at the fine-dining venue Victory Lane in Ascot. Kim spent two days a week there — Wednesdays and Thursdays — and recently completed her 10-week placement.
So, we visited the venue to congratulate Kim and also brought a handful of questions to ask Kim!
Kim: Thank you so much! It was really fun and amazing. I learned a lot of new things and new processes. The best part was being able to use what I learned in my practical classes here in the kitchen.
Kim: Sure! My daily tasks involve lots of prepping. My day typically starts with helping the chefs clean and set up the kitchen. Then, I do a lot of prepping — chopping vegetables, preparing meat and seafood, and preparing desserts. I also help out during service and with special events and private functions we hold at Victory Lane.
Kim: There were so many great parts! I loved learning new things, and the chefs were amazing at helping me do just that. Every new experience helped me improve my skills and knowledge. Overall, it was a fantastic experience.
The friendly and supportive culture was a big plus. Everyone was nice and welcoming, which made it easier for me to learn and grow. Even though it was just 10 weeks, I felt truly valued here.
Kim: One thing I found really interesting was food texturing. It’s amazing how much texture can add to a dish, making it more exciting and enjoyable. It’s a small detail, but it makes a big difference.
I also improved my communication and problem-solving skills. For example, when a customer has a complaint about a dish, I learn how to handle it by working with the team to find a solution, whether that’s making a new dish or offering a complimentary item. This helped me get better at talking with both customers and my team.
I also learned how to manage stress by taking time to relax and stay active, which is really important.
Kim: Definitely! Working in a fine-dining restaurant has sharpened both my technical and soft skills. I feel ready to handle any challenges that come my way. I’ve been using the skills I learned from my classes and placement in my current job, and it’s helping me achieve great results.
Kim: I started with Chef Chad for my SIT40521 Certificate IV in Kitchen Management (CRICOS Course Code: 109682H) class, and his teaching was really engaging. He covered all the important industry standards and details, like washing our hands before cooking and preparing our work clothes before class. These may seem like small things, but they made a big impact during my placement and my current job.
When it was time to find a placement, I was juggling work and studies, which was tough. Luckily, the team at Queensford College, especially Chef Bryant, helped me find a placement and supported me throughout. If I had any questions, I could always call him.
The practical classes at Queensford really prepared me with the skills and habits I needed for the real workplace.
Kim: Coming from an Accounting background, I wanted a change from my office life. Since I enjoy being active, I decided to start fresh in Brisbane and study Kitchen Management at Queensford College.
My advice for anyone starting out is to be open to new experiences and learn as much as you can. Work hard and smart, and don’t forget to take time for yourself — spend time with family and friends or just unwind.
Also, develop your attention to details skill. They might seem minor, but they can make a big difference in your career.
While we’re here at the venue, we also took a moment to chat with Jamie, the Head Chef at Victory Lane, to get this thoughts on Kim’s performance.
Chef Jamie: Kim did an excellent job during her time here. She handled every task to a high standard, asked thoughtful questions, and took feedback well. Her work on prepping and special events was top-notch. Kim’s dedication and hard work have been impressive. In my view, while skills can be taught, a positive attitude is what makes a lasting impact. Kim’s attitude and eagerness to learn will definitely her her advance in her career. She’s a great example of a promising new talent in the industry.
Chef Jamie: Absolutely! I enjoy teaching and training, and I’d love to see more students from Queensford College. It’s always exciting to meet new apprentices and see their aspirations.
Chef Jamie: Yes, I wish Kim could have stayed longer because there’s so much more she could learn here. Her hard work and eagerness to learn are exactly what’s needed in this field. If we had an open spot, I’d hire her right away. But I’m confident she’ll do well anywhere in the industry. She has all the qualities of a great chef. We’ll miss her, and our team truly appreciated her help.