Charlie Adams

Following the end of my tenure as a Kitchen Porter I remained at Lympne Castle as a Front of House staff where I worked full time up until I went to University the following year. In my time there I worked numerous events such as: weddings with over 100 guests, birthdays, corporate meals as their only server and many more day to day events as we were open daily for standard business too. Also in this period we had film crews constantly in filming documentaries and also a movie in the castle so I have been involved in many filmed events and large parties which many would not have experienced in their work.

In addition to this throughout the year I filled in in many fields across the castle undertaking in: gardening shifts on the grounds, cleaner shifts during staff turnover, estates jobs when needed and even in the kitchen as a assistant chef when we needed an extra pair of hands as I'm happy to help out where required. Although In my time there I never received a promotion I did supervise and be in charge on many shifts be that general day to day or on certain areas during events that we put on.

• Whereas at Lympne Castle I have worked with 2 different owners over the years; and I was there during various staff changes during change of ownership and people moving on which has helped my abilities to work and get along with different people. I spent 2 years working as a Kitchen Porter and in that time I had begun developing my people skills which led to me eventually changing my role at the beginning of September 2024.

• I have now obtained multiple years of experience in different forms of work as during my time as a referee for young children’s football games it allowed me to improve my ability in talking to parents and children; this was important as sometimes parents would become quite animated with a decision I would make and I had to as ref calm them down and reason with them without rising to them to maintain professionalism.

• When working as a Kitchen Porter at the Shipp Inn I rarely dealt with customers as I was mainly stationed in the kitchen doing work and cleaning primarily in there and worked with only a small number of staff as was a relatively small business.
• Kitchen closed due to lack of chefs and funding