Dear Sir/Madam,

I would relish the opportunity to work for Skiworld as a chalet host at any of your
main locations, preferably in France or Austria.

I am a hardworking, sociable and outgoing engineering graduate taking a gap year.
For the past four months I have been working as a waiter at Leon, a busy restaurant
in the financial district of London. The ethos of the restaurant meant that I had to wait
at tables, clean and wash up. We were all responsible for scrubbing down the
kitchen at the end of each evening. I learnt to deal with the general public always
with a smile and a chat even during stressful evenings when it was extremely busy.
Whilst at Leon I frequently worked 12 hour shifts so I am very capable of working for
long hours. Team work was also crucial where we would delegate tasks between
team members to get the job done as efficiently as possible. I believe that these
skills would be crucial for a chalet host where working hard whilst maintaining a
friendly upbeat attitude to customers is paramount.

I am a skiing fanatic and have been skiing since I was 4 years old. I have over 25
weeks experience on snow and have raced as a teenager and for my university.
While I was at university I was on the committee for university snow sports society
where my responsibilities involved; arranging many of the social events and ski
races for the society, helping organise and promote the ski holiday, designing and
selling club merchandise as well as liaising with snow sports companies to negotiate
discounts on skiing and snowboarding product for club members. The work for the
ski society was very sociable where I was responsible for getting members involved
and being as enthusiastic as possible to make sure that everyone was enjoying the
various events.

I have always enjoyed cooking and come from a food obsessed family. I love
cooking for family and friends, sometimes in large numbers and get a big kick out of
putting a smile on peoples faces with the food that I cook. I have attached a menu
plan of dinners that I have cooked successfully in the past that I feel would be a good
balance between cost and quality providing; a good meal for guests skiing every day,
on budget for chalet catering and using ingredients that are easily sourced in the
alps.

I hope that you consider my application I would absolutely love the opportunity to
work for Skiworld and feel that my skills and enthusiasm would give customers an
experience to remember.

Yours Sincerely




Personal statement:
I am a hardworking, friendly, outgoing and social, engineering graduate with waiting
experience and a big passion for skiing. I have experience working in a demanding
fast paced environment as part of a team in a busy restaurant in the heart of the City
of London where I have gained skills in customer service, hospitality, waiting,
cleaning and team working skills. My engineering degree has also taught me
valuable team work and problem solving skills as well as giving me a meticulous
attention to detail. I am an enthusiastic and proficient cook having catered for family
and friends often in large groups on numerous occasions. I am a competent skier
with over 30 weeks of experience on snow and was on the committee of my
university skiing society helping to organise social events and ski races.

Work experience:
2013-2014 LEON
Front of house Team member at a very busy restaurant in the financial district of
London. My responsibilities and skills include:
Greeting Customers whilst maintaining a friendly and professional attitude in a
busy working environment.
Operating a Till and taking cash or card payments from customers.
Taking Customers orders and offering advice or recommendations based
upon their needs.
Keeping the Place of Work and surrounding area clean and organized at all
times
Trained barista

2012-2013 Swansea University Snow riders Merchandise and Media Manager
Swansea snow riders society committee member responsibilities include:
Designing and selling merchandise for the club.
Promoting and organising club social events and ski holidays
Co-ordinating with holiday companies to arrange travel and accommodation
for ski trips
Helping out with other club activities such as organising ski races and
securing discounts on skiing products and services for club members.

2011-2013 Working for Swansea Universitys events company as their official
photographer.
2008-present Freelance photographer at events and nightclubs, including
negotiating contracts, procuring sales and IT/printing.
2008: Work experience at Delphi Automotives research and development facility.
2005: Secure Base, a local locksmith

Volunteering:
2012 Stroke Association, within their Fundraising Directorate
Responsible for conducting research, providing cross- departmental administrative
support and working in database management, accomplishing all tasks with
accuracy.



Education:
2009 2013 - BEng. 2.1 (Hons) in Aerospace Engineering - Swansea University
This is a modular based course consisting of team based and individual projects as
well as several examined modules which include:
Engineering Mathematics
Fluid Mechanics
Aerodynamics
Thermodynamics
Airframe Structures
Materials
Propulsion
Group Design project
Engineering Management
Computational Aerodynamics
Finite Element Analysis

2007-2009 GCE A Levels - Fortismere School N10 1NE
Physics (B)
Geography (C)
Mathematics (C)

2004-2006 GCSEs - Fortismere School N10 1NE
Dual award science (A,A)Mathematics (A), , Electronics (A), Geography (A), English
Literature (B) English language (B), German (C), History (C)

Engineering Education Scheme England 2007-2008
I was selected to participate in a Scheme involving Delphi Automotive, who provided
us with an engineering problem to solve. The project was successful with the
company adopting our designs and machine for their own use. This project enabled
me to demonstrate and refine my time management and leadership skills and gave
me experience of project management and as a result of this, Delphi Automotive
offered me a highly coveted work experience placement.

IT skills:
Advanced knowledge of the Microsoft Office package, Photoshop and MATLAB and
proficient with MAC OSX.

Interests:
Sport: Skiing, ski racing, downhill mountain biking previous member of Swansea
universities Ski and mountain bike race teams.

Art, Recreation & travel: I have a keen interest in modern and contemporary art,
cooking & food as well as live music. I have worked as a club and recreational
photographer for 6 years and have travelled throughout Europe and beyond, for
example India, Canada, and The Caribbean. I especially enjoy any time spent up in
the mountains

Odu Bamgbose (Manager)
12 Ludgate Circus
London

020 7489 1580



Day Starter Main course Side dish Vegetable side dish Vegetarian option Dessert
Afternoon
tea
1
Smoked salmon with
a dill and horse
radish cream on
melba toast
Homemade slow
cooked beef
goulash with
sour cream boiled rice
mixed leaf salad with
French beans Wild mushroom risotto
homemade
chocolate
mousse with
longue de chat
homemade
scones with
selection of
jam
2
Fresh tomato and
basil bruschetta on
crusty French
baguette
Roast salmon
steaks topped
with basil and
olive crust
buttery new
potatoes
Roast tomatoes on the
vine and French
beans in olive oil with
toasted almonds
spinach and feta filo
pastry pie with pine nuts
and a tomato salsa Eton mess
lemon
drizzle
cake
3
Homemade Calamari
with aioli and lemon
juice
roast pork fillet
on a bed of puy
lentils with salsa
verde N/A
Oven roast
Mediterranean
vegetables
grilled halloumi on a bed
of puy lentils with salsa
verde
New york
vanilla
Cheesecake carrot cake
4
steamed asparagus
with hollandaise
sauce
homemade Beef
stroganoff rice green salad
homemade portabella
and forest mushroom
stroganoff
apple tarte tatin
with pouring
cream or
vanilla ice
cream
jam
doughnut
cup cakes
5
homemade Pea and
Pancetta soup with
crusty French bread
chicken
escalope la
Milanese
potato and
mushroom gratin Creamed spinach
aubergine slices fried in
a ground almond crust
panattone
bread and
butter pudding flapjack
6
roast goats cheese
on a bed of rocket
and lambs lettuce
with a balsamic
dressing
Roast pork belly
seasoned with
salt, garlic,
thyme and
fennel seeds
with apple sauce
roast potatoes in
olive all with
rosemary and
thyme
Braised fennel with
ground almonds ratatouille
Homemade
Bramley apple
and blackberry
crumble spiced
with cinnamon
served with
choice of
pouring cream
or vanilla ice
cream
victoria
sponge
with
strawberry
jam and
whipped
vanilla
cream