Worked in the kitchen having the opportunity to become head chef of the buffet restaurant and sous chef in one of the gourmet fine dining restaurant. Regarding service I experienced from fine dinning to the more casual ways of serving. Having the opportunity to become manager in all of the modules. Also went through stewarding which helped me become more considerate about everyone regardless of their position. Making me a more humble and grateful person. I had practical lessons on housekeeping and front office which diversified my knowledge in key areas of the industry which I did not know. Overall, from those 6 months I grew both personally and professionally, strengthening my leadership skills.

Basic knowledge in bartending and mixology. Service and customer relationsBasic team and enterprise management

Service and customer relations Hosting and hotpassBack of the house administration