Experience
"The choices of the food were exceptional as was the service. I would particularly like to mention Taylor but all staff made us feel welcome and valued" - Tripadvisor
I have always been fascinated with the hospitality industry. From the moment I turned 16, I have been working at Pennyhill Park Hotel and Spa, quickly working up to a chef de rang responsible for sections in the Michelin restaurant. Going into work knowing I’ll be interacting with customers and giving them a wow experience is why I love doing what I’m doing and someday I hope to work my way up to a managerial role. I've been fortunate enough to have experience in some amazing establishments, as well as be a part of globally recognised competitions.
Pennyhill Park, an Exclusive Hotel and Spa, Bagshot
- Bartender
Starting my career at this prestigious hotel has taught me many skills needed in the hospitality world. I have taken on roles such as:
• Running and overseeing sections in the restaurant
• Customer quieres
• Serving different styles of service: Conference & Banqueting, Afternoon Tea, In Room Dining as well as Table Service.
• Preparing & serving beverages
• Setting up buffets
• Hosting guests
• Dealing with payments and much more, all to a Michelin standard.
Roost Kitchen & Pantry, Key holder
Working here at Roost has given me excellent practice on the Barista side of things. Not only am I responsible for the restaurant/cafe when open, I have duties such as:
• Preparation of speciality coffee
• Serving guests
• Stock and cleaning checks
• Dealing with payments as well as cashing up
• Opening and closing
The Ritz Hotel London, Work Experience
I worked in the Ritz to gain work experience and get an insight of the high standard service and operations behind the scenes of this reputable hotel.
Experiencing the Ritz operations and being part of the restaurant team gave me a great insight on the service and very high standards it takes to run one of London’s most Luxurious hotels. My roles included being a Chef De Rang for the first week dealing first hand with customers and seeing the operations at the front; on the second week, I experienced how Commis Waiters work with the kitchen to perform a seamless and smooth service.
Aviator Hotel Hampshire, Work Experience
I worked in the Aviator Hotel for a week of work experience, developing skills in concierge, accompanying customer needs and overall, experiencing a different style of service.
Some of my experiences were:
• Room service
• Checking in guests
• Amenities in the rooms
• Serving in the Brasserie
Heat 2020 Competition
This was my second competition in the industry. I experienced and gained so many new skills, as well as obtaining a greater insight into the industry.
This competition solidified my ability to work in a team and achieve the best service possible in a completely new environment.
Nestle Professionals, Touque D'or Competition
This was my third competition of 2020. It was digitally based & I achieved a lot from this incredible experience. I obtained a WSET Spirits Award, as well as focusing on social media and sustainability within the industry.
I also got to experience how to run a business with the 'business challenge' all of which can be seen on Nestle's socials.
Pomodoro Restaurant, QLD, Australia
Amid my Australian venture to Queensland in 2018, I supervised an independent Italian Restaurant, taking on responsibilities such as:
- Distributing rotas
- Training staff
- Stocktake and ordering
- Design the current menu
- Quickly adapted to the Australian POS system
Along with other responsibilities. This was my first taste of a managerial role, teaching me many skills that I use in Front of House to this day.
