I work alongside the director of Obadiah to source, brew, and apply tasting profiles to various high quality coffees. Within this role I have assisted my employer to source exemplary coffees, which has put Obadiah on the coffee map within Scotland, and the UK. Between Dec '15 and March '16 we worked together to establish a pop-up cafe in the heart of Edinburgh - listed below.

In my day to day I deal with very high quality single origin coffees, working in a very high pressure environment, and maintaining consistent quality and customer service.

The cafe supervisor role was created specifically for me, after creating a trust relationship with my employers. Within this position my main role was to train staff, and to encourage work ethics towards quality, not only in dealing with customers, but also in preparation. This quality control continued through to the kitchen, in which I participated in communication with our chefs, to prepare food to a higher standard than what was expected of them. I worked closely with my employers to improve quality exponentially, in my time at the Dickson Tradies, through the acquisition of new equipment, training, and finally the creation of a brand new menu.