I moved to France in June and started for Ma Nolan’s as a bar tender for the summer to help me improve my French whilst on the cote d’Azur. My main duties are to help the manager in the day to day running of a busy establishment. Serving customers, cleaning, stocking and general upkeep. I was a vital part of the team during the world cup which was extremely busy as France went on to win. I also helped out on the floor severing tables and running food as I have lots of experience.

I started working for buzzworks as a sever/bartender and was given the opportunity to be promoted through the company at very quick rate. Roles held at buzzworks: Server/bartender, Head bartender, bar manager and Assistant manager. My main responsibilities whilst in these roles are as follows: *Rota Management *Ordering and deliveries*GP Management *Staff Training and development*Menu design and pricing *Health and Safety*Cash Handling *Quality Control/Stock rotation Please see CV for more details.

I was one of only two bartenders in this high end restaurant in the middle of Sydney’s CBD. I learned many new skills here including making coffee to a very high level and learning how the classic cocktails came about. I was given the chance to create my own cocktails for a new summer cocktail list. Being in the middle of the CBD the restaurant was always busy which helped me become a better barman and improve on my skills that I already had. On many occasions I was left in charge of the bar making sure we had the correct amount of stock and keeping up the high level of cleanliness.

My main duties as a bartender were to mix drinks, cocktails and coffees to a very high standard inside a very successful restaurant. I also had to learn the differences between wines from a vast selection of good wines. There were many cocktails that I had to learn whilst knowing all the classics as the restaurant was always busy at peak times.I was only at the post for 2 months as i choose to move to Sydney.

Providing the highest standards of table service in a large and busy restaurant within a prestigious hotel. My main duties were delivering food from hotplate/kitchen to the customer. I regularly done this due to my good understanding of food as I have worked in a kitchen in a previous job. I was also given the opportunity to control the pass on the front of house side, helping the executive head chef make sure service ran smoothly and the front of house team delivered the correct dish to the correct table. As a very flexible member of staff I was also a very important part of the bar team, making drinks, cocktails and coffees to a very high standard.

Responsible for the smooth operation of a small, but exclusive restaurant. I started as a waiter and was gradually given more responsibility, leading to the management of service. As affront of house manager I was in charge of several members of staff making sure they kept to a high level of customer service. I was also responsible for handling daily takings and had to secure the premises at the close of business. I also worked in the kitchen as a commis chef preparing and serving starters and desserts. I also help the head chef on a daily basis prepare all meals for a smooth running of service.