In this job I am in charge of the creation of new cocktails for a high intensity bar. The cocktail menus (currently on the fourth), involve locally sourced ingredients for local vendors, including the English Market. Using said ingredients I, with my team, was able to create fresh, new and seasonal cocktail menus with both a list of classics and house recipes, while creating new syrups, purees, tinctures & ingredients. I liaised with suppliers and distillers to find new products, to further my… Show more In this job I am in charge of the creation of new cocktails for a high intensity bar. The cocktail menus (currently on the fourth), involve locally sourced ingredients for local vendors, including the English Market. Using said ingredients I, with my team, was able to create fresh, new and seasonal cocktail menus with both a list of classics and house recipes, while creating new syrups, purees, tinctures & ingredients. I liaised with suppliers and distillers to find new products, to further my knowledge of future products. I presented and curated training sessions, presentations and meetings for all staff, for all those looking to improve on their skills, customer service, serving of wine, floor service, drinks presentation, product information and cocktails (methods of creation, learning about and using equipment and recipes).I worked with making: schedules, weekly stockists for orders & implementing daily checklists for clean-up as well as weekly activities to be completed. I also worked with cash-up in this establishment, using their methods of inputting all values into their system. Also worked with invoices for events, bands, DJs etc.I rostered staff for their weekly shifts. All 3 weeks completed in advance, in accordance with public holidays, booked time off, staff members’ education commitments, busy periods of the year etc. all within budgetWhen doing events I liaise with the event’s organiser to agree on the logistics of the event ahead as well as the creation of new cocktails to suit the event involving the main spirit of the event. Even so far to create an entirely new menu exclusively for the event working in unison with the event organiser and using only ingredients, that the event company works with, e.g Irish Distillers (Pernod Ricard) Diageo & Heineken Ireland. Show less

In this job, I worked with the staff on creating cocktail menus, drinks, syrups, cocktails and new ingredients for a busy city bar all while implementing classic and previous signature drinks, to great success.I worked with the Covid restrictions introduced from the government, this gave me an extra edge to perform my bar duties efficiently and then work the floor in the same area, all taking orders, making said orders and delivering them to the tables in an efficient manner.We worked… Show more In this job, I worked with the staff on creating cocktail menus, drinks, syrups, cocktails and new ingredients for a busy city bar all while implementing classic and previous signature drinks, to great success.I worked with the Covid restrictions introduced from the government, this gave me an extra edge to perform my bar duties efficiently and then work the floor in the same area, all taking orders, making said orders and delivering them to the tables in an efficient manner.We worked on bringing in new signature drinks into new menus, by selling them as specials at a reduced price from the menus’ average sell price. This method came with great success as we have found out what will work and won’t with our clientele before we even released the new menu.I also worked with cashup in this establishment, using their methods of inputting all values into their system. All while in contact with ownership and management.I worked with making weekly stockists for ordering and implementing daily checklists for cleanup as well as weekly activities to be completed. While working in other stations I conversed with other employees seeing how we could speed up service with efficiency. Then trialling said ideas and implementing them to create a better service for us to work in. Show less

In this job, I worked on creating new cocktail menus, drinks, syrups and cocktails for a busy city bar and implemented them into menus and sold some as specials, to great success. I liaised with suppliers and distillers to find new products, to further my knowledge of future products. I ran the bar on many busy occasions, to great success. I did cash up, till and safe floats, all using excel cash sheets and the Bizimply system. I also brought in a checklist system that helped create a definite… Show more In this job, I worked on creating new cocktail menus, drinks, syrups and cocktails for a busy city bar and implemented them into menus and sold some as specials, to great success. I liaised with suppliers and distillers to find new products, to further my knowledge of future products. I ran the bar on many busy occasions, to great success. I did cash up, till and safe floats, all using excel cash sheets and the Bizimply system. I also brought in a checklist system that helped create a definite list of areas prepared for the next day of service and run the bar with efficiency.In this job I had extensive experience, in fast paced brunch, lunch and dinner services, waiting tables and running service from the pass, positioning the staff in areas where they can play to their strengths, all while adhering to a checklist system of tasks/side work to be completed by the end of the shift.Here I started as a member of the floor staff running food and waiting tables, through very busy periods and prepping stations for the next day of service with my allocated roster schedule. After a few months I moved to the bar area and worked both sides for a period of time, learning how to run and work each bar and floor, while improving my skill set as much as possible. Show less

In this job, I closed on most nights, while doing a till count at the end of the night. I also helped out in the kitchen, using my years of kitchen experience.

In this job, I prepared dishes for the public in a very busy environment.

In this job, I worked in a busy environment, where I got to run the kitchen on my own on many occasions, while creating new dishes for the menu and ordering from suppliers on many occasions.