At Quality Bartending I have a broad list of responsibilities. My tasks vary from shaking cocktails on a event to approaching possible clients and sell the services of the company. Depending on the event my tasks will be setting up the venue, providing drinks for the guests, managing my colleagues, contact with the client during the event, and evaluating the event for improvements. Apart from working during events my job consist of approaching possible clients. It will depend on the nature of the service the client desires, which actions I will have to take. For trainings and workshops I will inform them about the different possibilites, the benefits, and the overall outcome past clients have experienced. Clients who would like to hire experienced cocktailshakers will be informed about the bar possibilites, the necesities, the price, and will be consulted and guided to a fitting solution for both parties.

My responsibilities at The Fabulous Shaker Boys are making sure the events for which I am hired run smoothly. Creating an experience of high standard for the guests, while serving drinks of excellent quality.

ANNO 1929 is the new studentbar in The Hotelschool The Hague location Amsterdam and is set up by students for students. Students from the hotelschool come here to relax, have a nice drink and just enjoy their time off.During my time at ANNO1929 I worked in various functions. I started as head of the bar and was responsible for the inventory, communications between the suppliers, planning of events, barwaiter schedules, and everything F&B related.I later became vice-president under Victoria Sollorano. Together we managed the complete ANNO1929 bar. Additional tasks where the recruiting of new student barwaiters, communications with the involved personnel of the Hotelschool the Hague, and financial aspects.

My tasks as a barwaiter were to make sure every guests would receive an outstanding experience. Serving the guest at the table, explaining the menu, making and serving the drinks were my basic responsibilities. Apart from the basics I was responsible for the stockcount and overall cleanliness of the bar

During my internship at the Gleneagles I filled the possition of Chef de Commis in the Strathearn restaurant. For the duration of my internship I was working in split-shifts, 6 to 7 hours during breakfast and 6 to 8 hours during dinner. Tasks varied from providing excellent service on two Rosette level, to personalized service for private dining events.