Joshua Vyner

In my job as Commis chef, I was required to communicate effectively with my team so that we could push out orders as quickly and efficiently as possible. Furthermore, I had to be organised whilst also multi-tasking by handling several orders simultaneously. In my 3 years of working at the Lodge I was required many times to help out front in case of emergencies, sometimes opening and closing by myself. Serving customers certainly improved my social skills, and I also learnt how to make coffee and occasionally cocktails. In addition, I was also required to train new workers to help in the kitchen and front of the house. I also volunteered to look through CVs with my manager to identify the perfect person for the job.