Responsible for maintaining critical systems and implementing new features for an in-house fulfilment service. Also Supporting a sister marketing company by handling front-end tasks

A platform that helps graduates to improve their tech skills by working collaboratively on meaningful projects.Since April I have been working on two projects with other developers: a hair tissue mineral analysis reportand a meal plan generator (powered by AI). Our goal is to support doctors, dietitians and nutritionists with theirworkload. These projects will be presented in Autumn at The New School of Nutritional Medicine

Having experience in both back and front of the house I improved organizational effectiveness and made sure I can be counted on to achieve results in emergency situations by:• Set and use the table planning option in the booking system to handle bookings and tables in a more efficient way and help staff to manage their daily tasks. As a result the restaurant is able to take bookings from maximum of 6 guests to groups of 16+ people without overcharging the workload in the kitchen and floor and avoid overbookings.• Liaise with a designer to optimize the food and drinks menu to eliminate confusing to customers by adding a layout, and established a clear and meaningful criteria based on most sold items and those with the highest profit margin for effective performance.• Reduced the work load of the waiting staff and the confusion in the kitchen by installing a printer in the server/pass area to print the orders as soon as an order is made. Customer service improved as waiting staff can focus on customers and plates arrive on time to the table and all together.• Make effective use of hands-on learning to issue myself the payslips in order to reduce cost, this helped me to understand better about economical utilization of personnel.• Advised to the owners for the uses of an spreadsheets application to manage the stock with the purpose of track costings, identify stored stock and stock required as well as help with the budget management.

I learned how to prepare myself and the kitchen for busy service inone of the busiest places on Brighton seafront. I mastered the skill ofworking well and effectively under pressure.

As an only cook I had to show strong self-management in openingand closing the restaurant as well as during the service. I made surethat even working by myself the quality of the service and food hasn’tdropped

As a care giver I had to display high degree of emotional maturity andmaintain strong self-control. Working with elderly people sufferingfrom dementia I had to remain warm, genuine, relaxed and selfconfident