Adam Cobb

• Before leaving to travel the east coast I did seven weeks regional work through my friends aunties friends, farmwork was not needed for my visa but I wanted to give back to the economy where I could and where it's needed as the farm was very short staffed and was struggling through the end of summer.

Gained initial retail experience at Showcase through managing two small pop-up outlets. I was able to use my hospitality experience to help confidently interact with guests and offer products which suited them the best.

• First job in Australia, landed about a week prior to landing through Australian Venue Co. Compared to prior hospitality jobs I've had where I was mainly on the bar, here everyone did abit of everything changing every shift, helped massively improve my floor skills while still being on the bar every so often.

• Started here on day 1 of the place opening, from helping create the cocktail specs and developing the furnishing of the place. As it opened it became the best and busiest place in town, cocktails were followed to a crucially detailed and accurate spec. When here high levels of coffe training was given via outside people making me fully understand everything on coffee from all types, inside on the milk, and ratios of coffee and how to perfectly dial a machine. As I was here from day one I also helped train the new staff and was able to help with stock some weeks to give a deeper understanding at a manager aspect.

My first job within the hospitality sector, I was initially hired as a glass collector which rapidity changed and I was on the bar. This was because I showed a huge passion in interaction with guests and determined to be the first of the new hires to perfect the cocktails spec and a good starting knowledge of all of the products which we were tested on every week. I became the staff with the highest taking every Friday and Saturday night after a few months and was consistent until I left for more experience elsewhere.