Thalia Jones

Gallery exhibition,

During my art studies I collaborated with two friends (each of us studying at separate schools) to take advantage of our growing creative circle and organise an exhibition of work. This meant finding and working with lots of different artists, organising safe transportation for all pieces, pushing our project on social media and most importantly curating a space.

Organiclea,

A worker co-operative, community food project based in London. I volunteered for 6 months as a chef, cooking for the farmers with the food we grew. I also consulted them with their social media, helping them define their voice and creative a cohesive image across their platforms.

A fast paced restaurant in the heart of Soho. Working in a kitchen team relies on heavy communication to ensure we maintain a certain standard of speed and quality. Often being placed as the Expo meant I was the last person to see the plate before sending to table; this highlighted me as someone on the team with an eye for presentation and good management skills. The expo has to oversee ticket to table timing, inventory tracking and keep verbal clarity in the most stressful hours of service. I also oversaw kitchen activities independently during less busy periods maintaining a cleanly workspace and smooth handover.

A specialty sandwich shop with a rotating menu, reinventing staples with experimental flavors. Being part of the opening team I was entrusted to have an extremely hands-on attitude; this meant going from painting walls/building shelves to running time-bound errands and making decisive decisions on behalf of the owners. I made sure I could fill any role needed (chef, barista, FOH etc). I held a responsibility of training any new members of staff, coordinating team schedules, managing inventory levels and placing orders for food and supplies while keeping waste to a minimum. I enjoyed building relationships with our customers and embedding our cafe into the community. Understanding the demographic of the neighbourhood my opinions were always sought and often followed through when deciding on how to fill our retail space and what food we could/couldn't sell. I kept very involved in the building of our recipes, even having one of my own added to the menu.

• Private prep chef
• Loop (Residency restaurant) FOH, waitress
• Marmelo (Deli cafe) Barista
• Tilbury Yard (Night market) Bartender
• Perky Blenders (Speciality coffee) Barista
• ChiChi (Cafe)Waitress
• Luna Lounge (Live music bar) Bartender