Oliver Killman

I started working in professional kitchens a year ago and have come up fast to a managerial position fast in my current kitchen. I have discovered that its not what I want to do for the rest of my life but is something that I have naturally excelled at. I've always enjoyed jumping into things I had no clue about before and trying to learn and experience it at the highest level possible, always putting my all into it.

After Monkey Bars went into administration, the company that bought it hand picked me and my head chef out of the old kitchen, acknowledging our work ethic and efficiency together, and how well we both worked as apart of a bigger team.

I am very friendly with multiple different bars and their workers, through meeting them in my work and at theirs. These people have come to be some of the best people I know to date.

I believe at my age, being 19 is looked down upon when applying for jobs especially with little experience beforehand, but I believe I have more experience in the important aspects of social jobs like managing and delegating staff, upkeeping relations with staff and outside parties. I think being trusted with so much responsibility so fast has taught me some things that I wouldn't have been taught if I was years older.