Experience

Black Sheep Restaurants

• Hong Kong
• Hospitality
• 100 - 200 Employee

• Group Bar Manager

  • Jul 2017 - Present

  Black Sheep Restaurants is a Hong Kong-based hospitality group that specialises in developing niche, thought-provoking restaurant concepts that add to the existing culinary dialogue. The company was founded in 2012 by Syed Asim Hussain and Christopher Mark, whom together share decades of experience in hospitality and business development, along with a zest for travel and discovering dining subcultures. Black Sheep Restaurants curates distinct dining experiences that tell a story about a particular time, place, culture or cuisine, while celebrating the bounty of premium ingredients available both locally and from abroad. Always pushing boundaries, the group continues to expand rapidly within Hong Kong and beyond. In December 2018, Syed Asim Hussain became the world’s youngest restaurateur to hold two Michelin stars when BELON and New Punjab Club were honoured with one Michelin star each. New Punjab Club is the world’s first Punjabi restaurant to be awarded a Michelin star. Show less



Foxglove - York Tide Enterprises Ltd.

• Restaurants
• 1 - 100 Employee

• Bar Manager

  • Oct 2015 - Present

  • Involved in the designing and creation of the bar area • Direct contact with all beverage suppliers, in charge of selecting and dealing with the high quality demand of all products • Creating the whole cocktail menu and changing the menu on a seasonal basis • In charge of all hiring in the beverage department • Beverage cost control • Research trips for new ideas to develop the existing venue and to create new future International projects • Working closely with the operation team and directors in decision making for the venue • Responsible for all training and developing an entire team • Creating the Martini experimental Bar • Creating a developing a beverage trolley • In charge of all beverage supply for private events and global events in both Shanghai and Bali • Representing Foxglove as a guest Mixologist at the Mandarine Oriental Show less



Botanicals Bar - The Pawn

• Mixologist - Bar Manager

  • Mar 2015 - Sep 2015

  The Pawn underwent extension renovations in 2014 and collaborated with celebrity chef, Tom Aikens. My role was the Group Mixologist for the ‘Botanicals’ bar. (https://www.youtube.com/watch?v=sHotzOqgA1g) My experience at The Pawn enabled me to use my expert knowledge and create innovative drinks and cocktails that explored the boundaries of various flavours. The Pawn underwent extension renovations in 2014 and collaborated with celebrity chef, Tom Aikens. My role was the Group Mixologist for the ‘Botanicals’ bar. (https://www.youtube.com/watch?v=sHotzOqgA1g) My experience at The Pawn enabled me to use my expert knowledge and create innovative drinks and cocktails that explored the boundaries of various flavours.



GAUCHO

• Hospitality
• 300 - 400 Employee

• Assistant Manager

  • Oct 2014 - Feb 2015

  Assistant Bar Manager and part of the opening team for Gaucho Hong Kong. After completing an intensive 1 1⁄2 Gaucho training academy and passing the relevant exams I began to work full- time as an assistant bar manager .I was involved in the grand opening of the restaurant and worked closely with the opening team from Gaucho London. Gaucho has a strict service policy and we were trained in all sections of the restaurant, from bar service to reception duties. Wine and menu expertise were a vital part of service and we participated in ongoing training throughout my time working for the company. As well as that we were expected to provide a high quality of customer service which involved ongoing training and written tests to ensure mainlining the high quality standards of the brand. Show less



ZUMA Restaurants

• United Kingdom
• Restaurants
• 700 & Above Employee

• Head Bartender

  • Jun 2013 - Sep 2014

  Bar supervisor position in Zuma cocktail lounge. After previously having had extensive training in sake it enable me to extend my knowledge when serving over 40 varieties at the bar. Innovation and imagination were essential in this position and a creative cocktail was expected to be make for every shift with an explanation or a brief history of the drink. I was fully responsible for managing the bar staff which included weekly rotas and staff requests. Organising weekly mini training sessions with a variety of spirit . Motivating staff with weekly cocktail competitions . My aim being to promote the bar as a destination bar' rather than the restaurant's bar. Show less



Sushi Samba london

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Head Bartender

  • Apr 2012 - May 2013

  Full- time Bar tender in one of London's most popular Bar / Restaurant's. Duties included waiting on customers in the restaurant, serving signature cocktails at the bar and also offering a bespoke cocktail experience to customers. Extensive knowledge of all spirits and drinks was essential. Full- time Bar tender in one of London's most popular Bar / Restaurant's. Duties included waiting on customers in the restaurant, serving signature cocktails at the bar and also offering a bespoke cocktail experience to customers. Extensive knowledge of all spirits and drinks was essential.



Aqua Restaurant Group

• United Kingdom
• Restaurants
• 100 - 200 Employee

• Senior Bar Tender

  • Feb 2010 - Mar 2012

  Full-time bartender in both restaurants Aqua Spirit and Aqua Kyoto. Duties included waiting on customers, opening and closing duties, full bar and stock control. Intense training in areas such as whiskey and sake were essential in delivering the correct standards expected of us. Within six months I was promoted to head bar tender. I was responsible for all stock, for designing and promoting new cocktails / drinks on the existing menu. Full-time bartender in both restaurants Aqua Spirit and Aqua Kyoto. Duties included waiting on customers, opening and closing duties, full bar and stock control. Intense training in areas such as whiskey and sake were essential in delivering the correct standards expected of us. Within six months I was promoted to head bar tender. I was responsible for all stock, for designing and promoting new cocktails / drinks on the existing menu.