Louisa Gray

Whilst at college I would work Saturdays on the shop floor working the till. I would also spend the mornings putting out, quality checking and restocking the fruit and veg sections. I also learnt how to make coffees and took part in a barista training course in Bristol provided by the company where we got our coffee from called Extract.

For my gap year I branched out more within the shop and worked on the deli where we sold a variety of pasties and quiches, as well as cakes.

Working on the deli became my main focus and it would involve me doing the following:

• Organising display counters daily for visual appeal and easy access to products.
• Maintained high standards of cleanliness within deli area, promoting a healthy environment.
• Helped to open and close deli counter in line with store policies.

I also received a food safety level 2 certificate.

My Deli work would also occasionally branch out into our kitchen where I would help prepare food for their catering service and help organise where the catering food was going.

The company also won the opportunity to cater for the admin building at Bristol Airport, where we would serve breakfast and lunch to the office staff. I used to do sick cover for the café manager up there, so I am used to working by myself.

Lastly, because I have my own car I would work a few food pop ups that we would do in office buildings around Bristol and as far as Filton. This would also be a solo job.