OLLIE JAGROOP

I headed to Japan to work the ski season and enjoy the world class skiing & culture when I wasn't working. I secured a job as a waiter in one of the resort restaurants. This job showed me the importance of front of house service, team work and how to manage stressful and busy situations while maintaining a professional manner at all times.

As the season slowed down and the restaurant became less busy I took on the role of Bell Boy. It was my job to welcome and greet new guests as they checked in & to deal with their luggage promptly during check in and check out. It was important to be approachable & organised at all times.

This was a very enjoyable role for me as I've climbed my whole life and have grown up climbing at TCA. It was great to be the other side of the counter! My responsibilities were varied and include greeting members upon arrival to create a welcoming atmosphere, administration duties such as membership enquiries or queries, working in the shop and cafe as well as opening and closing the centre. Working there for 3 months allowed me to develop my skills as a barista as coffees would be the most ordered item off the menu, so getting the skills to make a wide variety of drinks was very rewarding and enjoyable.

As part of my Gold Duke of Edinburgh I volunteered once a week at my local Oxfam Book. I enjoyed chatting with the customers, sorting books and displays them & learning how things worked in the world of retail. I volunteered at the bookshop for 12 months & really enjoyed my time working there.

I worked a Friday night shift in a Michelin recommended restaurant. It was hard work and very busy but I loved it. I was part of a small team of four. I had to remain calm under pressure & ensure kitchen equipment, crockery and utensils were spotlessly clean and ready for when the chef and waiting staff needed them. The majority of crockery is handmade and as such needed to be hand washed!