In this feature we spend time getting to know some of the team that make Sue Lambert Trust who we are. In this edition of getting to know… we interviewed Jason who is our Service Support and Development Manager, he talks about his working like and love of cherry desserts.
Working life
1. What lead you to your role working at Sue Lambert Trust?
My journey prior to joining Sue Lambert was a dynamic progression through various industries, each contributing unique experiences to my professional growth. Beginning in hospitality management, I honed my skills in bars and restaurants, cultivating a strong foundation in customer service and operational management.
Transitioning into the realm of technology, I found myself immersed in the intricate world of tech support, specialising in troubleshooting and repairing restaurant Point of Sale (POS) systems. This pivotal role not only deepened my technical expertise but also sparked my interest in learning and development. Harnessing this passion, I transitioned into a role where I facilitated training programs focused on POS systems, empowering individuals to master these essential tools effectively.
Each step of my journey has equipped me with invaluable insights and skills, priming me for the enriching opportunity to contribute to Sue Lambert’s esteemed team.
2. How would you summarise your role at SLT?
My role is to lead the service team and look for ways to improve our service.
3. What do you like most about working for Sue Lambert Trust?
I like the people I work with; the team are all extremely passionate about their vocations and this creates an excellent environment to work in.
Home life
1. What do you like doing in your spare time, what are your hobbies or interests outside of work?
I love cooking, reading and playing touch rugby, cooking I find very relaxing and there is a treat once complete, reading I like anything from Roman history to Star Wars novels and touch rugby is a great way to stay fit and fine tune my teamwork skills.
2. What’s your favourite food or meal?
This is a tough question as I love food. I guess if I was made to pick it would be French cuisine, ratatouille is definitely up there along with anything accompanying dauphinoise potatoes. In terms of sweet, I class cherry Bakewell as an elite dessert / confection.
3. What’s your favourite place to visit in Norfolk?
Having moved away and returned to Norfolk, I would have to say Norwich city centre is a favourite place, the mix of old and new buildings is like a patch work of this fine city’s history, not to mention the brilliant marketplace!
4. If you could go anywhere in the world, where would it be?
I would go to the Galapagos Islands; I would love to see the wildlife and go snorkelling around their reefs.