Experience

Fairmont Bab Al Bahr, Abu Dhabi

• United Arab Emirates
• Hospitality
• 1 - 100 Employee

• Food and Beverage Management Trainee

  • Sep 2021 - Present



La Bastide Bruno Oger (Villa Archange**, Bistrot des Anges)

• France
• Restaurants
• 1 - 100 Employee

• Food And Beverage Intern

  • Oct 2020 - Oct 2020

  Grasping the industry at a professional level, with higher standards, to advance my level of French and kitchen skills to get an all around experience of becoming a successful restaurant manager. However due to the COVID-19 pandemic and government regulations, the restaurant had to shut down. Grasping the industry at a professional level, with higher standards, to advance my level of French and kitchen skills to get an all around experience of becoming a successful restaurant manager. However due to the COVID-19 pandemic and government regulations, the restaurant had to shut down.



London Marriott Hotel County Hall

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Internship Trainee F&B

  • Feb 2019 - Aug 2019

  Working in a diverse and versatile environment as an intern has helped develop skills in different areas of a grand hotel. Working in the restaurant for 5 months, 1 month in the concierge and 1 month in the kitchen has helped me develop fundamental skills of how to run each operation within a hotel. Working in a diverse and versatile environment as an intern has helped develop skills in different areas of a grand hotel. Working in the restaurant for 5 months, 1 month in the concierge and 1 month in the kitchen has helped me develop fundamental skills of how to run each operation within a hotel.



PS BAR LLP

• United Kingdom

• Waiter

  • Apr 2018 - Aug 2018

  Within my role as a waiter starting anew within the hospitality industry, I learnt about the fundamentals and running of a restaurant, combined with constant pressure from both service and kitchen. Of which, I gained the traits of multi-tasking and to continuously be knowledgable of how to strive for better understanding of the menu and guests. Within my role as a waiter starting anew within the hospitality industry, I learnt about the fundamentals and running of a restaurant, combined with constant pressure from both service and kitchen. Of which, I gained the traits of multi-tasking and to continuously be knowledgable of how to strive for better understanding of the menu and guests.



Den Kongelige Livgarde

• Denmark
• Armed Forces
• 200 - 300 Employee

• Garder/Soldier

  • Aug 2017 - Mar 2018