Created a brand-new bar concept and menu. I was also responsible for organising and educating the bar staff in order to provide friendly, knowledgeable service. I was also responsible for making sure all employees were aware of and adhered to the strict alcohol and food hygiene regulations.

Ran a small team providing a great experience and tailoring each cocktail's taste to the individual’s requirement. We also provided drinks for the surrounding restaurant; this requires the whole team to work in a very high pace environment. Our key focus was on customer satisfaction while still achieving a high spend per head. During my time here I created an indigenous cocktail menu utilising the rare and peculiar ingredients Australia has to offer.

Ran a busy pool bar connected to one of Koh Tao’s largest dive schools. I was responsible for creating a new cocktail and shooters menu. During my time at the bar, we ran quiz nights, special pizza nights and many pool parties including the world’s biggest water fight Songkran. Through this job I improved my ability to work to a tight budget and make great cocktails with limited ingredients available.