• Waiter

    at Jacques Restaurant

    November 2019 - at Present


    I currently wait tables, provide wine bottle service and prepare alcoholic beverages for this award winning high-end restaurant in the heart of Cork City

  • Supply Chain Assistant

    at Musgrave Group Ltd.

    February 2019 - September 2019


    Working as a supply chain assistant, I was tasked with organizing incoming stock from suppliers and distributing specific quantities of products to various shops depending on their orders. This post allowed me to gain valuable experience working with a large team of colleagues, working accurately and efficiently to deliver on each customer's needs. At Musgrave, we were awarded a bonus for efficient working speeds and I took pride in maintaining the highest possible efficiency percentile week to week.

  • Continuous Improvement Intern

    at Boran Packaging Ltd.

    March 2018 - August 2018


    As part of my 3rd year of BSc Food Science in UCC, I was given the opportunity to experience a 6 month internship in the Food Industry. I worked in a continuous improvement role at Boran Plastic Packaging in Naas, Co. Kildare. During my time at the company, I was involved in numerous projects concerning process efficiency, quality issues and environmental issues. I also oversaw the development of detailed Standard Operating Procedures (SOPs) for many of the processes and machinery at the factory and I dealt with invoices and production data entries on a daily basis. During important meetings I would regularly be called upon to explain how we could improve our processes. I gained a wealth of knowledge on the use of certain IT skills, in particular the use of Excel and I picked up a lot from the company’s ‘Lean Manufacturing’ principles, and the application of same in the workplace

  • Front of house chef, barista

    at Hey Presto!

    September 2016 - March 2018


    Operating as a front of house chef, waiter and barista, I prepared a variety of different pasta and salad dishes as well as different variations of hot and cold beverages. I also operated the till and card machines, all the while dealing with customers in a friendly and welcoming way, a standard that was crucial to our success. I acquired the job in the midst of my manager's first year as a startup business owner. Due to this there was a measure of trial and error regarding how the restaurant was run. My manager often came to me for suggestions to challenges facing the company and it was in this way that I felt I discovered my aptitude for innovative thinking, usually being able to come up with prompt, practical solutions to the problems we were facing. I obtained a staff key after working there for some time and I regularly oversaw the opening of the restaurant in the morning and lock-up at night. We were nominated for ‘Best Newcomer’ in the Irish Restaurant Awards 2016.

  • Waiter

    at Dunne & Crescenzi - l'Officina

    June 2017 - September 2017


    The summer of 2017 meant working in an upmarket Italian Restaurant in the heart of the retail outlet center, Kildare Village. Operating as a waiter, my experience here allowed me to witness the running of a large-scale, premium restaurant and equipped me with valuable waiting skills such as dealing with customers in a friendly and welcoming way, correct wine service and organizing and ordering stock correctly. I completed the HACCP level one Food Safety course here also.


  • 'Business Foundations'

    at Wharton Business School, University of Pennsylvania, US

    2019 - 2020 (1 year)

  • ‘Unravelling solutions for Future Food problems’

    at Utrecht University, NL

    2019 - 2019 (1 year)

  • BSc Food Science

    at University College Cork

    2014 - 2019 (5 years) Munster

  • Leaving Certificate

    at Patrician Brothers Secondary, Newbridge

    2008 - 2014 (6 years) Leinster


  • English Native

  • French Conversation

  • Italian Elementary

  • Irish Native