- Operationele opzet; assisteren bij de coördinatie & uitvoering van events- Aansturen van personeel- Coördineren van de werkplanning & werkvoorbereiding- Uitvoeren & creeren van recepten & andere culinaire aspecten

Multitasking various front-of-house duties and providing guests with excellent service.

In this function I was responsible for organising events and the smooth running of our association bar. Working with different internal and external stakeholders within a restricted time frame and limited funds has given me the necessary experience about working under pressure and nurtured a feeling of responsibility towards the people around me who depended on my ability to get things done. It allowed me to understand what it must be like (in a smaller way) to run a company and simultaneously has taught me much about personal development.

Assisted in the preparation and presentation of dishes in line with Under’s renowned standards, ensuring each plate met the one-star Michelin quality and visual aesthetics. Gained proficiency in a range of cooking techniques, from basic to advanced. Participated in research and development sessions, experimenting with new ingredients and sustainable food sources, embracing Under’s philosophy of underwater-inspired culinary experiences.