Matthew Shotter

Upon returning to higher education to study sports journalism, I began to volunteer at a sports news site called Vavel. During my tenure with the company, I was quickly promoted to editor of international and European football, as well as introducing coverage of cricket and darts.

It has afforded me opportunities such as attending press conferences and major European games.

While with Vavel, I have:

• Enhanced my writing skills and storytelling abilities.
• Learnt how to write under pressure and to a deadline due to time constraints.
• Grown as an editor, developing an understanding of what makes for good content and what does not.
• Improve upon my SEO and SMO optimisation skills.
• Led a team of over 50 people for European football coverage.
• Become an effective communicator, while also learning how to work effectively within a team.

After deciding to return to higher education, I needed a job that allowed me to study and continue earning a living simultaneously. A customer service role allowed me to do that, while working at the One Stop, I:

• Advanced quickly to a management position.
• Assisted customers with product inquiries for an enhanced shopping experience.
• Upheld company policies and procedures consistently to maintain standards of operation.
• Showcased strong communication skills when explaining promotions or discounts to customers.
• Provided high levels of customer service consistently.

I took a higher-ranking position at a smaller café in an effort to further develop my leadership skills, as well as enhance my culinary skillset.

While running the kitchen, I:

• Oversaw record-taking revenues for the business and helped get the Cafe back to order post-COVID.
• Planned menus in coordination with dietary requirements, resulting in healthier options for customers.
• Implemented food safety regulations to uphold a superior culinary environment.
• Prioritised cleanliness within the work area, preventing cross-contamination issues.
• Purchased quality produce to ensure the best ingredients were used in every dish.

At the age of 18, I entered my first full-time job, working as a sous chef at the Apple Store Cafe.

Over my time there I:

• Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
• Ensured quality control with strict adherence to hygiene regulations.
• Assisted the head chef in menu development, resulting in innovative dining experiences.
• Demonstrated excellent teamwork abilities whilst working alongside sous-chefs and other staff members.