George Lowe

I have worked in a wide range of hospitality roles over a period of three years. I am passionate about kitchen work but also find it very pleasurable to deliver a high standard of customer service

Cafe: 

My most recent job was a long position at a vegan cafe called “T @ the Dials” in Brighton, which I worked at for over a year throughout my A levels and gap year. There I started as a kitchen porter but was taught the menu and quickly learned the skills to become a sous chef. I continued in this role and thoroughly enjoyed the fast paced and engaging environment as I became an integral part of the kitchen staff. From this job I learned how to coordinate well with the other staff under pressure, stay on top of the long list of orders but primarily how to handle food and prepare meals to a high and consistent standard. I did a little customer service and waiting on top of this but my main role was in the kitchen. 

Bar Backing: 

The job I had before working at the cafe similarly began as a kitchen porter, but resulted in me being promoted to a bar back position. This was at a high class restaurant in Brighton called “Wild Flor,” and the role involved me preparing all the drinks before they were served to customers. I had to pour wine and occasionally make cocktails all in full view of customers which began as stressful but quickly became very fun. I enjoyed working quickly and careful while it was very exciting handling expensive bottles and being part of a restaurant team. 

Fish and Chip shop:
At university, I have picked up work in a fish and chip shop, which adapted to very quickly. This is also where I have gathered my first customer service experience which I was very grateful for as I am now very comfortable being around customers and am able to respectfully deal with any problems that arise

Currently studying anthropology at the University of Bristol. I have A levels in Biology, Psychology and Politics