As barista and café manager at this small but high-end café, with their coffee-roastery, I get to focus on the quality of my coffee-work and discuss different brewing techniques with interested customers. I place and organize for all the ordering in the café as well as training new staff.

Yuqo is a global platform that provides marketing, content and SEO information aimed at online brands, businesses and media outlets. My job is to proofread and edit the content that has been translated into Swedish. I work closely with two translators and when we are given a project of translating an entire website it is my job to make sure that we standardize our translations and that the suggested SEO works for the Swedish market. I also have contact with other editors within the company and if I find an error in the original text I am able to take it up with the team.

Since 2019 I have been hired to proofread the Swedish translation of a total of 9 novels. The novels are aimed at young adults and translations have been of various quality depending on the translator. I will look at the grammar, find any punctuation errors, see if translation of keywords are consistent and if the language over all is consistent throughout the book.

I was hired to proofread the revised third edition of "Swedish: An Essential Grammar", a book written in English. The book was written with the Chicago Manual of Style, which I had to make sure it did not defer from. I also had to make sure that all the translations were correct and up to date in a modern fashion.

Being headbarista at Ampersand Eatery was a great and joyous challenge. With several owners they combined a high-end restaurant with a specialty coffee-roastery and after two months of training I was in charge of the café section. It was my responsibility to update the staff on our coffee-selection, educate new baristas, have a good repour with the kitchen staff as well as the restaurant managers. This job taught me leadership, how do adapt education based on the student, to keep a team together and above all planning and organization.

I started working at this great café just before their business really took off. I got to follow their journey from barley getting by, to having a two hour long wait for a table on weekends, and during this time I worked closely with my team to try out new routines in order to make our work more efficient without slacking on the quality of coffee or service. I was in charge of ordering, making new drink-recipes and encouraging my team.