IT Executive intern Review

During my time at Pernod Ricard I found my time went very quickly. I found myself expanding my knowledge every day and taking part in new things. Working for a Company like Pernod Ricard allowed me to also embrace the brands that we work with as well as take part in training for my job and training for self-development.

During my time as Pernod I felt valued by staff, whilst working in IT ops I was able to help a large amount of staff on a regular basis and was able to help them at urgent times. There therefore allowed people to know me on a first name basis which made me feel valued.

During my time, I had lots of guidance by my manager, there were also several in house training guide that were made available to help me during my time. I was also able to go on training session to better learn any new system that we were looking to use. Other than my job role my manager provided a significant amount of guidance on general work related stuff for example when taking holidays setting an out of office.

I would meet with my manager on a regular basis to keep them informed of what I am currently doing and what I am planning to do. This therefore meant that if there was any feedback or additional tasks to do this was then communicated to me. Also Due to have responsibilities on some systems it also meant that I had to keep on top of any tasks and ensure I tackle them as soon as possible as this could cause delays and therefore prevent employees from being able to carry out their daily work.

While working at Pernod Ricard I was given responsibilities in certain systems which meant that I oversaw getting any tasks done. This meant that I was treated like any other employee as opposed to an intern, the expectations were the same with me as any other employee. There were also process that I would do on a regular basis which the team relied on.

I developed several skills both general and job specific. I spend large amount of time working with T-SQl which has been a big benefit as I have been able to work on a more advance level. Some of the training I received e.g. Bi reports, this is something that I want to get experience with but my degree did not allow/provide this. This has therefore allowed me to experience more and I found something that I’m passionate about.

The office was open plan and they followed a sit anywhere policy this made it a very friendly environment. On top of that it allowed me to meet new people regular and being new allowed me to get to know more people other than my team. The company provided an array of different hot drinks as well as options of still and sparkling water.

The placement was well set-up and though through, there was a clear plan of what I would be doing from start to finish. There were clear dates of what and who I would be working with. The placement allowed me to work in a range of different teams within IT from front end solutions to data management solutions.

During my time, I was able to go on job related courses as well as courses on personal development for instance understand more about me and I work as a person. This allowed me to better understand how I interpret myself as well as understand how other people interpret me.

Coming back to the company would be something that I would consider, if the opportunity were to arise. During my time, I have been able to find what I enjoy and what I don’t and therefore would only come back only if a specific job was made available to me.

I was one of 9 interns at Pernod Ricard which meant that we tried to eat lunch together once a week as well as meet up after work. In the area there were several different bars and restaurant that we had visited which working in Chiswick. I also had regular event with my team outside of work where we would go out.

Lucky for me the placement was fairly close to where my family home was which meant I was able to save a significant amount of money. The cost of working in Chiswick can be expensive however there are other ways around it for instance local super markets as opposed to restaurants on the park. Cost are similar those of in London making it more on the pricey side.