Experience

Perfect Daily Grind

• United Kingdom
• Technology, Information and Internet
• 1 - 100 Employee

• Managing Editor

  • Feb 2022 - Present

• Associate Editor

  • Jan 2021 - Feb 2022

• Staff Writer

  • Jul 2019 - Jan 2021



Espresso Embassy

• Hungary
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Barista

  • Sep 2019 - Mar 2020

  I was employed in a team of 15 baristas with consistently efficient bar workflow, delivering most espresso-based beverages to customers within a minute of purchase. I formed meaningful, amicable connections with workmates and customers in a context with frequent difficult language barriers. I was an advocate for Oatly Barista Edition by bringing my own stock to every shift and introducing the product to the owner, encouraging him to adopt its use in the café. I was employed in a team of 15 baristas with consistently efficient bar workflow, delivering most espresso-based beverages to customers within a minute of purchase. I formed meaningful, amicable connections with workmates and customers in a context with frequent difficult language barriers. I was an advocate for Oatly Barista Edition by bringing my own stock to every shift and introducing the product to the owner, encouraging him to adopt its use in the café.



Kahve

• Vancouver, Canada Area

• Barista

  • Mar 2019 - Jul 2019

  I worked in a team of three baristas while continuously multi-tasking preparing beverages, serving customers, and cleaning both FOH and BOH. I often completed 10-hour shifts and 6-day working weeks. I administered daily dial-ins of two espressos and at least two filter coffees, alongside regular tastings to check extraction levels. I encouraged the owners to use oat milk by having my own stock, and to include more vegan options on the menu. I worked in a team of three baristas while continuously multi-tasking preparing beverages, serving customers, and cleaning both FOH and BOH. I often completed 10-hour shifts and 6-day working weeks. I administered daily dial-ins of two espressos and at least two filter coffees, alongside regular tastings to check extraction levels. I encouraged the owners to use oat milk by having my own stock, and to include more vegan options on the menu.



Matchstick Coffee

• Vancouver, Canada Area

• Barista

  • Sep 2018 - Mar 2019

  I served on a team of eight staff members, often working alone on both the cash register and espresso machine. I assisted in extensive daily food preparation and baking with minimal training. I organised and coordinated weekly on-shift cuppings for staff to enhance coffee knowledge. I trained new staff on distribution and tamping techniques, dialling-in, steaming milk, pouring latte art, and brewing pourovers. I served on a team of eight staff members, often working alone on both the cash register and espresso machine. I assisted in extensive daily food preparation and baking with minimal training. I organised and coordinated weekly on-shift cuppings for staff to enhance coffee knowledge. I trained new staff on distribution and tamping techniques, dialling-in, steaming milk, pouring latte art, and brewing pourovers.



Costa Coffee

• United Kingdom
• Retail
• 700 & Above Employee

• Assistant Manager

  • Oct 2015 - Aug 2018

  I managed a team of 25 staff members at a store often totalling an average £3000+ daily gross profit. I trained staff members weekly to prepare beverages and food to Costa Brand Standards, alongside cashing up procedures. I performed mock Company Store Checks which led to 80%+ pass rates in Area Manager Company Store Checks. I ordered large volumes of daily stock, often totalling an average £800+ per day. I also handled large quantities of money daily and completed daily recorded safe checks. Show less



Lancaster University

• United Kingdom
• Higher Education
• 700 & Above Employee

• Venue Manager

  • Oct 2017 - Apr 2018

  I was requested to cover an absence. I managed a team of six staff members, including a chef in a commercial kitchen. I designed, implemented, and promoted a contemporary seasonal plant-based menu, which increased daily gross profits by an average £200+. I also created and costed Standard Operating Procedures for two additional menus. I led internal and organised external espresso and milk-based training to improve staff barista skills. I connected with a local coffee roaster to implement a weekly rotating single origin batch brew programme. Show less