Anthony Moyo

As an Aircraft Control Position Operator (ACPO) at NATS has shown me the vigorous learning procedures Trainee Air Traffic Controllers (TATC) go through to get their validated licenses. As an ACPO my primary job is to assist with simulated air traffic runs for TATC's to help them better learn airspace and how to manoeuvre aircraft's to comply with the Civil Aviation Authority (CAA) rules and adhere to proper separation rules.

Assisting in training new operators helps promote a culture of teamwork amongst peers in the simulation. As ACPO's we often work on huge configuration set ups with around 15 to 20 individuals running a single simulation. We all work in collaboration to provide accurate input into the simulation, passing aircrafts from one airspace to another upon request from the controllers. We work in harmony to ensure an accurate simulation of live airspace is depicted. This ensures seamless coordination of tasks and efficient completion of projects.

We primarily operate on a simulation kit called ACE, in which any ACPO needs to gain validation on. I managed to complete my validation within the space of a month. This in turn allows me to operate on live simulation kit without a trainer present. In addition for different airspace ACPO's can be placed in different sectors of airspace. Learning and understanding all airspace is essential to understanding how different aircraft's will operate in different areas of the country, based on pre arranged standing agreements, exit codes of an aircraft or even which airfield they will land in within the UK. This calls to a versatile and adaptable work environment, which I have no problem working in, as I matter of fact, I thrive in this kind of environment.

Working at Bunk was all about working under intense situations at pace. With more complicated cocktails to learn and make, and busier traffic than Hollywood Bowl, my responsibilities were to make sure customers get all their drinks correctly made in a timely manner. Drinks were to be accurately mixed with the correct ratio of alcohol to juice to ensure units per glass were all the same.

With over 15 cocktails to learn, I swiftly became comfortable in my position and had them all learned in the space of just two weeks. An average employer would take at least 6 to accurately learn and make all cocktails on the menu, I believe my 'sharpness, focus and determination' as stated by my manager allowed me to perfect these cocktails and still remember them to this day. I enjoy the fast pace nature of the work.

Serving high customer volumes during special events, nights, and weekends were my favourite periods as it felt like a challenge. I enjoy the nature of a fast pace environment.

As a bar tender I was responsible for providing a quality service for all customers we intend to serve. Customers would always be met with a cheerful smile and a helping hand. This consisted of mixing cocktails, spirits and mixers, pouring the "perfect" pint according to company regulations. Customers would also celebrate special events on occasion, so my job was to make it as special of an occasion as possible. This could range anywhere from blowing up birthday balloons, to bringing in birthday candles or even distributing Santa hats to customers having a Christmas party.

In addition to creating a great celebratory experience for customers, I would also be given the responsibility the open and close the bar on certain shifts. This entailed all cleaning standards were adhered to, and everything would either be set up and ready for the day or cleaned up and put away ready for the next shift to start the next day.

• As a chefs assistant, I was resposible for ensuring food safety and hygeine standards are being met, while food is being prepared, a number of roles included:
• Preparing fresh vegetables
• Making and serving desserts
• Aiding in closing the kitchen
• Prepping starters for chefs
• Making sides for main dishes