During the course of the summer I was responsible for designing and cooking a new menu for the opening of the kitchen, as well as assisting in the organisation of marketing and events for the venue itself. This required pre planning in order to maintain stock control, purchasing, preparation, profit margins and hygiene standards within the building to ensure that operations ran smoothly. Once we had opened to the public, I then began training a number of other staff to assist in the kitchen as we became busier during the summer holiday months.

Working in the community during the pandemic, helping customers receive their prescriptions whilst also managing the huge overflow of customers. This was a challenging experience as we saw prescription volumes increase by 300% in just one week.Working during this time was hugely beneficial towards improving people management skills amongst those most vulnerable and working under pressure.

Shaper for Q parks/ young mountain marketing. My role within the team of 3 was to work under the park designer to set up, groom and maintain the snow park for the season. I also took on additional responsibility of running the company's social media campaign for the region using both Instagram and Facebook in order to market the use of our facilities by running frequent competitions and giveaways. This ultimately encouraged more people to visit our snow park, promoting both ticket sales for the local mountain office, and a greater online presence for the Q parks brand itself.

Praia de Tocha Portugal. Surrounded by an incredible team, it allowed me to get creative and bring in new ideas to entertain the guests throughout the season. Generally the camp had between 75-100 guests at a time which I was responsible for organising the guest workshops, guided tours to Porto, alongside beach and evening activities around the hours of their surf lessons. During this role I was also charged with organising and taking care of our musicians, who upon rotation would visit the camp to perform for our guests after dinner.

Through these events it has been fascinating to be able to learn over 100 Gins and 30 Rums with regards to their origins, taste differentials and styles used in the distillation process. I was quickly promoted to bar supervisor where I had a new team of bar staff to train each week serving over 1000 customers.

Use of pyrotechnics, Co2 jets and Co2 powered confetti cannons. This role required pre-planning, effective timing and risk evaluation for multiple venues in order to provide the attendees with a safe but entertaining evening. Due to the multiple locations of the events, it was also necessary to negotiate travel, vendors and installation of all of the equipment at the venue whilst maintaining a strict schedule.

This role required me to host small events around Plymouth and curate specific playlists to gain traction through the platform via our student base. The overall goal was to promote and sell Spotify premium accounts and the year finished with the hosting of a Spotify Hyper party in one of our student clubs with over 1000 in attendance to finish off the December term.