TREVOR HYAM

Trevor Hyam

D.O.B: 20th November 1976

Email: TREVORHYAM@aol.com

I relocated to Cardiff, Wales in February 2007, and am happily residing at The Plan cafe bar at present - but I would always be keen to hear of any serious opportunites working more exclusively with high quality espresso coffee in the area. Various aspects of my CV have now progressed since writing - please view The Bean Vagrant for more information about my barista credentials.

Qualifications:

2000 B.A. (Hons) Degree in Fine Art.

1997 BTEC Diploma in Foundation Studies, Art and Design.

1996 3 ‘A’ levels in Art (C), English (B) and Photography (B).

1994 7 G.C.S.Es in English (A*), Geography (A*), Spanish (A*), Art (A),

Photography (B), Maths (C) and Chemistry (C).

Education:

Sept 1997 – June 2000

Coventry University, School of Art and Design.

Sept 1996 – June 1997

De Montfort University, School of Art and Design, Lincoln.

Sept 1993 – June 1996

Boston College of Further Education, Boston, Lincs.

1986 – 1993

Home Educated.

1981- 1986

West Pinchbeck Primary School, Lincs.

Employment:

May 2004 – Jan 2007:

Charlton House Catering Services Ltd, The Restaurant, Government Buildings,

Chalfont Drive, Nottingham.

Post: Barista and Coffee Bar Supervisor

I was responsible for the full-time running of our popular coffee bar serving a large site of over 2000 civil servants and visitors. During my time in charge of the bar I have developed and sustained a genuine passion for quality espresso and coffee in general. I feel that this passion, combined with my dedication to excellence in all aspects of the job, guaranteed the success and great reputation that my bar came to enjoy.

The bar operated to consistently high standards and offered the full range of hand-crafted espresso-based beverages that one would expect to find in the best high street coffee houses.

Key Responsibilities:

- Preparation and quality control of our wide range of traditional and modern

espresso drinks in a busy environment.

- Till work, and all cashing-up of all tills used by our unit – in the adjacent

restaurant and site shop, as well as the coffee bar.

- Daily cash summaries, safe management and checks, and inputting of sales

analysis on our computer system. Completion of weekly banking procedure

for our unit.

- Training and guidance of other staff to prepare our quality coffees and operate

the bar in my absence. I provided both initial barista training for total beginners

and top-up sessions covering more advanced techniques and skills for drinks

preparation and service - including free-pour ‘latte art’ – all to my own

exacting standards.

- Development of monthly and seasonal special promotional drinks – including

recipes for our summer range of iced drinks and frappes for 2005+6.

- Weekly stock-taking and ordering for bar. General presentation of bar

displays and counters, paying attention to detail and cleanliness.

- Pricing and costings for drinks and other products when necessary; including

GP, VAT, product portioning, disposables, etc.

- Preparation of quality homemade sauces for the bar – used as bases and

toppings for drinks.

Additional Professional Statement:

I am constantly trying to further my knowledge of coffee and espresso, and even though I consider myself to be quite an experienced barista, I find that there is always more to learn. After nearly three years I am still perfecting techniques and discovering new facts about this wonderful cuisine, and I believe my passion and dedication inspires an appreciation for speciality coffee in both staff and customers alike.

I am committed to excellent customer service, and always deal with customers in a professional, polite and respectful manner. I take pride in remembering dozens, if not hundreds of regular customers’ usual orders, which always makes people feel special and - together with consistently high quality - ensures continuing loyal custom.

I am used to working in a busy environment and handling large queues – usually without assistance. My experience and speed of work enable me to serve these queues quickly and efficiently, whilst maintaining quality and remaining calm under pressure. I am used to preparing multiple orders at the same time – sometimes working on as many as 12 different drinks, with different specifications. I am also familiar with a wide range of terminology used in coffee bars.

I am highly reliable, hard-working and punctual – in the last five years I have only taken two days off sick.

Since early 2006 I have been researching and practicing free-pour latte art. I discovered the technique on the internet and have spent the last year attempting to master it. I have gradually become very proficient, and am able to pour intricate circles, hearts, leafs and rosettas. Customers are amazed by the designs, and I find it is a real 'wow’ factor and a great selling point that can really raise the profile of a bar, and increase sales. I still have some way to go – anybody practicing the technique will know it is very challenging - and I cannot pour perfect patterns every time, but the results so far are usually quite stunning. With enough experience I would eventually like to enter one of the annual barista competitions. I have written an article on latte art for customers in my bar, and have a portfolio of my designs – both of which are available on request, or online at:

www.thebeanvagrant.wordpress.com

Coffee Training:

I have had basic and top-up training from Ritazza, Starbucks (the bar was a Starbucks franchise for one year), and First Choice Coffee. I achieved 99% in Starbucks QA tests. Through research and practice I have since taught myself a great deal, and now often find that my knowledge of techniques and coffee exceeds that of many reps and trainers. My experience is such that I am now able to train staff myself to much higher standards than visiting trainers.

I gained a basic food hygiene certificate several years ago and have sat yearly update tests.

May 2001 – May 2004:

Eurest Catering LTD, then Charlton House Catering Services, address as above.

Post: Catering Assistant and Vending Operator

Part of the catering team in the site restaurant. Duties included food preparation,

serving customers and dealing with their enquiries, stock taking, cash handling, till

work and stocking of on-site vending machines. Became a valued part of a friendly

team, and developed a professional rapport with many regular customers.

On the basis of my performance and interest in coffee was then promoted to my

current position in the newly opened coffee bar.

Sept 2000 – May 2001:

Blue Arrow Personnel, Friar Lane, Nottingham.

Post: Temporary general catering assistant.

I worked in a wide variety of placements for the agency after moving to

Nottingham, with duties mainly as listed above. This type of work was demanding

and stimulating as it required me to be very flexible, employing my experience and

initiative within constantly changing environments. Found permanent position.

June 2000 – Sept 2000:

Roadchef Motorway Service Station, Watford Gap M1.

Post: Catering assistant.

Food preparation and service in very busy environment. Moved to Nottingham

after completing Degree.

Summers 1998 and 1999:

Speedlink UK, Grovelands Industrial Estate, Coventry.

Post: Parcel sorter.

Sorting, scanning and loading of parcels for Freemans catalogue.

Previous to 1998: Various employment during summer holidays.

Interests:

I enjoy cooking, gardening, reading, spending time with friends and family, and walking – especially in mountainous countryside. Following my Degree, I practiced as an artist in my spare time, specialising in painting, and took part in several exhibitions. I have since given up my studio space due to lack of time, but hope one day to resume painting. I also enjoy traveling during my holidays, and have been to Italy, Amsterdam, Morocco, Greece and Paris.

References are available on request