Jake Grandorge

I worked part-time at Good as Gold alongside my studies. During this time my capabilities as a barista were vastly improved. With a tryingly fast-pace environment, the ability to operate with compassion and professionalism towards coworkers and customers became essential.

At the Deli, I was required to have an extensive knowledge of the produce, spanning wine, cheese, cured meats and the many other speciality products we stocked. I regularly recommended and prepared cheeseboards and hampers for customers. I also ran multiple coffee training workshops for new employees. I worked at The Deli Downstairs during the Covid-19 pandemic. With supermarkets shut, our clientele increased rapidly, so I quickly learnt to operate in a demanding environment. Additionally, the Deli remaining open became a comfort to the local community, and so genuine relations with customers were fostered and maintained beyond the pandemic.

I worked for a year as a bread courier, delivering bread by bike in Hackney through all manner of weather conditions. I learnt to be dependable and determined in what could often be a physically demanding job.