Finn Kiely

Through the school's elite, nationally recognized Volleyball Program, I coach multiple teams of junior athletes who compete on the national stage each year. Coaching is not only a ton of fun, but it has also really helped me mature. Learning how to take care of the kids and influence them as a mentor has significantly improved my handling of responsibility.

I started work at the busy local cafe as an all-rounder. For around 3 years I made myself as useful as possible wherever i was needed; this included being a dish hand, counter hand, running food and beverages out to customers, and assisting in the kitchen or coffee counter when needed. In the beginning of august 2024 I became the cafe's full time and only barista where I have dedicated myself to learning the art of coffee making. Being my first job, this cafe has taught me how to work effectively and positively in hospitality, great customer service, how to calmly and efficiently work in busy/high-stress environments, and most importantly, how to work with a team.

I along with a few mates were lucky enough to work the 2024 snow season at Mount Hotham through the Arlberg Hotel. while staying in the hotel's accommodation, we had to work enough to pay off the rent and make some savings. During my time, I worked in multiple areas of the hotel, including as a bartender in the bar, a kitchen hand in the bistro, a commercial cleaner, and in housekeeping. My work in the bar and bistro gave me great experience towards working in bars and kitchens, but it was the commercial cleaning and housekeeping shifts that taught me how to push through and do the jobs no one wants to do (cleaning toilets while hungover, 6am morning shifts after a night out, and having to miss out altogether because you've got a night shift till 2am).

I began work at Miss Pryor as a front-of-house waiter, where I learned valuable lessons in serving customers in a restaurant setting, as compared to a cafe. After a few months, I transitioned to the role of a kitchen hand, where I washed dishes and prepared food. My time as a kitchen hand gave me great experience in how busy restaurant kitchens operate as well as the chefs personally teaching me how to cook when they could.