Poppy Grand

As part of my university course, I had the opportunity to volunteer at HCT, learning practical skills that my course could not offer me. Although I have done courses on museum management and archaeology that have taught me theory, the trust taught me how to handle collections,how to undertake audits/ due dilligence checks and inputting data sets into Modes. At the trust I was working within a network of archives across the Hampshire area in order to gain a better understanding of its cultural history.

My time at Three Joes gave me experience working with a team in a high pressure environment. During peak times, I would have to work with up to three other chefs at the same time to coordinate our designated jobs and ensure quick, efficient service.

• Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.
• Collected cash payments, processing and providing correct change and receipts using Point Of Sale (POS) systems.
• Performed closing duties, thoroughly cleaning, sanitising and replenishing stock.

• Being in a high pressure work environment, I spent most of my time directly interacting with customers and providing fast but attentive service.
• I was kept on my feet, working well with a team and alleviating some of the work loads of my colleagues when working peak hours.