At the start of the pandemic, I became a key worker when I helped open a takeaway. The job was 6 days a week from 4 – 11pm, requiring me to be motivated and resilient. During the high-pressure environment of a takeaway during the pandemic, I quickly adapted to customer service both in store and online; cooking using the high-technology fryers and ovens; and calculating the profits. I handled money with integrity and honed my communication skills with other workers, working as a team. After working hours, I was in charge of marketing and writing professional emails for the shop, allowing me to present my initiative, creativity, and flexibility.