Kai Assing

My three - seven weeks of work experience as a Children's Entertainer, (Youth Worker) gave me the know-how on how to support young people in their personal, social as well as, educational development to help them reach their full potential in society.

Building a positive rapport with children and parent to enhance overall entertainment experience and future relationships with the children.

I had to bare on the the responsibility of the following during my work experience with Youth Working:

• Developed stage characters to completely embody acting roles.
• Adapted performance styles to align with various themes, maintaining flexibility and versatility.
• Entertained the children by arranging, adapting and improvising popular music.
• Captivated audiences through interactive and showstopping performances.
• Communicated safety rules to audiences to minimise risk.
• Reacted to time cues to create desired visual, musical or comedic effect.

I have Nine years’ experience in child care with children from 4  – 14 years old (my younger brothers and cousins). I have gained  expertise in patience and effective communication skills and the ability to stay calm in tough and difficult situations with children. I have also built-in trusted relationships with parents through outstanding levels of care and communication.

One of the many keen skills I have learnt and self-taught would be

• Communicated clearly and attentively to improve children's language and listening skills.
• Accompanied children to parks and play spaces, providing diligent supervision for maximised child safety.
• Dropped off and picked up children from school, driving safely and arriving on time.

My five week work experience gave me a more and better understanding with what Health & Social Care was. It gave me the understanding everyone was going though and is going through there own battles and everyone is truly equal and the diversity is at unity.

Also, I personally set some objectives for myself as these were to observe and take knowledge of those who are mentally in need of support. I had objectives to interact and take notes of different personal experiences upon how different people viewed mental health and how they were tolerating it.

These were the responsibilities and skills I learnt and took from it:

• Evaluated and addressed individual client needs and concerns through targeted assessments.
• Collaborated with other professionals in health and social care to coordinate holistic support.
• Maintained accurate, up-to-date and confidential files in line with reporting standards.
• Exercised professional judgement to implement interventions and make tough decisions.
• Established and maintained professional relationships to offer objective guidance and support.
• Managed assigned caseload documentation in alignment with regulatory requirements and standards.

My three year job (33 Months) was one the first hospitality job I’ve taken as well as, the very first job I had to take. My Job was a Trainee Waiter in Aubaine (Selfridges/Marylebone). This gave me a meaning and a picture of what to expect and what to provide within the hospitality circle. It pushed me and it pushed my knowledge of how to deal with Customers/Patients in a professional and kind manner. To understand and know my surroundings in a busy and full restaurant. I had to monitor and make sure every customer was enjoying not only their food but their comfortability in the restaurant.

My responsibilities in Aubaine was a Trainee Waiter.

These were what i gained:

• Assisted customers with menu selection, offering knowledge of current special dishes and personal recommendations to build rapport.
• Used appropriate sanitising and cleaning products to maintain hygienic kitchen and food preparation areas.
• Provided friendly, courteous service, maximising positive customer satisfaction ratings.
• Delivered an outstanding culinary experience, verifying meticulous aesthetic appeal of dishes before serving.
• Ensured the highest levels of guest satisfaction, making server immediately aware of special dietary requirements relayed by guests.
• Transported food quickly between kitchen and restaurant areas to maintain temperature and quality.

Mid November - Mid April. I was a waiter at LIMA for 5 Months. LIMA is a Peruvian restaurant with a 1 star Michelin. As a waiter, I had gained more experience as a waiter and honed my ability to a further profession in the hospitality industry. I had gained the knowledge of Peruvian dishes. This pushed me further into hospitality industries and made me more confident and comfortable with both myself and towards the customers.

During my time there, I had to adapt to the amount of high volumed guests in fast-paced service environments with exceptional customer care.

Another thing i gained the experience to warmly greet guests upon arrival to create welcoming atmosphere.

The main skills i learnt and took with me upon working at LIMA are the following:

• Provided friendly, courteous service, maximising positive customer satisfaction ratings.
• Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.
• Served meals and drinks with professionalism and skill, maintaining high presentation and quality standards.
• Improved on regularly communicating with kitchen and bar staff to maintain smooth front of house operations, minimising potential service delays.

I am currently working at Nessa for 8 months as a waiter.

Nessa is a neighbourhood bar and restaurant with classic dishes that champion seasonality with an inventive and playful twist, as well as, a variety of expensive list of wines and lively seasonal cocktails enjoyed both day and night.

My job as a waiter in Nessa was to, take care of my section of the restaurant and apply all my waitering skills and attitude to accommodate the guests making sure they have a nice, pleasant and relaxing time.

One of the main things i was trained upon in Nessa was

calculated charges, issued bills and collected payments, processing accurately to avoid till discrepancies.

I also was further taught on Supporting restaurant set-up, cleaning and preparations, readying appropriately for first customer arrivals.

On the other note I had a regularly trained on my wines and champagne allowing me to take back notes and also the origin of where the first wines were created and champagne too, the percentage of grapes and how long it was made for.

The common skills I have taken from working in Nessa are the following:

• Provided friendly, courteous service, maximising positive customer satisfaction ratings.
• Checked menus to verify current selection availability, updating accordingly to avoid customer disappointment.
• Maintained excellent level of service in busy and demanding restaurant environment.
• Delivered food and drinks discreetly for seamless and unobtrusive service.
• Offered menu recommendations as appropriate, displaying expert knowledge of food and drink pairings.