My role involved:• Creating professional, user friendly reports for a wide range of clients using Power BI• Performing ETL on an extensive list of data sources using Azure Data Factory and Power BI Dataflows • Data warehousing using SQL Management Studio• Customer facing and requirements gathering

I have a small portfolio of React web applications that I have developed, one for personal use as a blog and another for a small wedding makeup business.

I undertook basic training at BRNC Dartmouth to become an officer in the Royal Navy. During my time there I underwent extensive physical and mental training, learning basic military skills as well as developing my leadership and teamwork skills in a demanding environment.

Whilst at university I was accepted into the Oxford University Royal Naval Unit (URNU) as a Cadet. As part of this, I attended and hosted formal dinners with high ranking officers in the Royal Navy. In the unit we are taught the values of teamwork, leadership and camaraderie.

I worked primarily as a React JS developer, creating a bespoke web application for a diesel power specialist. I gained experience in the following areas: • JavaScript, HTML and CSS development• Source control using Azure DevOps and implementing Git flow• Web application development using React JS and styling using SASS• Agile project management and sprint planning

I worked as a Barman and Barista making a wide range of drinks from coffee to cocktails for customers. My responsibilities included:• Providing excellent customer service to all visitors to the restaurant.• Multi-tasking in a high-pressure environment for extended periods of time• Working in a team by communicating clearly and concisely with fellow bar staff, waiters and floor managers• Stock checking, supplying inventory and overseeing stock replacement• Ensuring the bar is clean and organised at all times

As part of my gap year I independently planned and worked in the French Alps as a chalet host for Esprit Ski. My responsibilities included: • Planning, preparing and serving breakfast, afternoon tea and a four-course evening meal for up to 16 guests daily• Completing an accurate stock take of the chalet and ordering all produce from our supplier each week• Housekeeping on a daily basis and performing a deep clean on transfer day in preparation for new guests• Providing an informative welcome speech for the guests, ensuring they are aware of all the chalet services and arrangements for the week