Experience

Submarine Delivery Agency

• Defense and Space Manufacturing
• 1 - 100 Employee

• Waterfront Engineering Apprentice

  • Sep 2022 - Present



McDonald's

• United States
• Restaurants
• 700 & Above Employee

• Crew Member

  • Oct 2022 - Present



Alberts

• Belgium
• Food and Beverage Services
• 1 - 100 Employee

• Quality Control and Food Runner

  • Apr 2022 - Aug 2022



Five Guys Europe

• United Kingdom
• Restaurants
• 300 - 400 Employee

• Quality Control Supervisor

  • Jul 2021 - Feb 2022

  Five Guys provided me with an immense amount of in-depth training on fresh food preparation, equipment maintenance and unique skills such as shift structuring. Providing me the opportunity to work in a multitude of stores across Manchester building relationships and improving social skills with new staff and teams. Learning to work with fresh produce that must be used in limited time periods has enhanced my ability in stock management; ensuring enough materials are prepared but minimal stock is trashed post service. QC states my level of training and role within Five Guys, having undertaken and received qualifications in each sector of the workplace, food preparation, customer service, grill, fry station and dressing on the line. Each of these sectors much be learnt and proven before receiving the promotion ensuring your knowledge is absolute. Since working as the role of QC I have begun taking on managerial roles and expanding my knowledge in the workplace to aid and relieve the workload put on management. Having proved myself as a reliable member of the team I was requested to travel between most Manchester stores training and supporting them through busy periods of the year including Trafford Park/ Centre, Arndale, Ashton, Parrs Wood and Piccadilly. Show less



Rosies Tea and Coffee

• United Kingdom

• Dining Room Server

  • Jul 2020 - Jul 2021

  Maintaining a friendly and approachable entity within the café, I strive to provide each customer with a high level of care, satisfaction and an enjoyable environment. Clearing, disinfecting and rearranging tables to provide for each party that enters between serving food and drink. When the dining area quietens I often flex onto the pot wash, helping who is on that station or swapping with them to permit breaks. Maintaining a friendly and approachable entity within the café, I strive to provide each customer with a high level of care, satisfaction and an enjoyable environment. Clearing, disinfecting and rearranging tables to provide for each party that enters between serving food and drink. When the dining area quietens I often flex onto the pot wash, helping who is on that station or swapping with them to permit breaks.



Nexperia

• Netherlands
• Semiconductor Manufacturing
• 700 & Above Employee

• Production Assistant

  • Sep 2019 - Sep 2020

  During my time at Nexperia I have had to adapt to working in a working environment where communication is limited yet essential. Due to the environment being a cleanroom; I was required to wear a full clean suit when on shift; this covered my face and muffles my voice, because of this I adapted to use more physical forms of communication allowing me to convey information to staff who I may not recognise outside of the cleanroom environment. Along with this, the workload is stressful and tiring since I worked in a photolith environment. There is no white light meaning that there are no stimulants to maintain wakefulness or increase awareness. This put the endurance of my concentration and vitality to the test over a 12-hour shift working 4 nights on. 4 nights off. Show less



McDonald's

• United States
• Restaurants
• 700 & Above Employee

• Crew Trainer

  • Sep 2017 - Sep 2019

  While working at McDonald’s, I have learnt to work face-to-face with customers, taking orders for both customers and delivery drivers, working in the kitchen to prepare and produce food while consistently maintaining the high standards that are required from McDonald’s. Due to my methodical working practice, I have also been trusted to maintain the stock room levels throughout the store. While working at McDonald’s, I have learnt to work face-to-face with customers, taking orders for both customers and delivery drivers, working in the kitchen to prepare and produce food while consistently maintaining the high standards that are required from McDonald’s. Due to my methodical working practice, I have also been trusted to maintain the stock room levels throughout the store.



REHAU

• Germany
• Plastics Manufacturing
• 700 & Above Employee

• Receptionist

  • Jun 2019 - Jun 2019

  As a Temporary Administrator, I had to welcome visitors in person and ensure that their entry and exit was logged to keep a record and maintain the security of the workplace. I was also tasked to answer the phone, help out with any enquiries that customers were looking into, then refer them to the correct department or sales manager. Additionally, I sorted out the daily post, ensuring it went to the correct person and department. As a Temporary Administrator, I had to welcome visitors in person and ensure that their entry and exit was logged to keep a record and maintain the security of the workplace. I was also tasked to answer the phone, help out with any enquiries that customers were looking into, then refer them to the correct department or sales manager. Additionally, I sorted out the daily post, ensuring it went to the correct person and department.



JW Lees Brewery

• United Kingdom
• Hospitality
• 100 - 200 Employee

• Dishwasher

  • Apr 2017 - Jul 2017

  As a Pot Washer, my main job was to collect empty glasses, and then to ensure that there were enough glasses behind the bar at all times to keep serving customers. When working as a Bar Hand, I kept the bar well stocked, rotating stock in all the fridges before putting in new products. I was also required to clean the bar at the end of service before we closed at night. As a Pot Washer, my main job was to collect empty glasses, and then to ensure that there were enough glasses behind the bar at all times to keep serving customers. When working as a Bar Hand, I kept the bar well stocked, rotating stock in all the fridges before putting in new products. I was also required to clean the bar at the end of service before we closed at night.