Experience

Bosque Den Bosch

• Netherlands
• Caterers
• 1 - 100 Employee

• Eigenaar

  • Dec 2020 - Present



Het Horeca Kantoor

• Management Assistent

  • Sep 2020 - Present



Temper

• Netherlands
• Technology, Information and Internet
• 500 - 600 Employee

• Freelancer

  • Feb 2019 - Jul 2020



Hotel Arts

• Canada
• Hospitality
• 100 - 200 Employee

• Chef de partie

  • Sep 2018 - Feb 2019



Restaurant Versaen

• Netherlands
• Restaurants
• 1 - 100 Employee

• Assistent maître

  • Feb 2015 - Jan 2017

  Restaurant Versaen is a restaurant which opened februari 2015. Assisted them starting up and worked there in a small team. Learned a lot about management in a small restaurant. At absence of the maître I was responsible for the service team and wine pairings. Restaurant Versaen is a restaurant which opened februari 2015. Assisted them starting up and worked there in a small team. Learned a lot about management in a small restaurant. At absence of the maître I was responsible for the service team and wine pairings.



Librije's Zusje Amsterdam

• Food And Beverage Assistant

  • Aug 2015 - Jul 2016

  Librije's Zusje Amsterdam is a two Michelin restaurant in the Waldorf Astoria Amsterdam. Worked there during one year as a trainee. Worked on different menu explanations, non-alcohol drinks and food pairing, fromagier. Have been host and served dishes and drinks. Experienced very high class service. Librije's Zusje Amsterdam is a two Michelin restaurant in the Waldorf Astoria Amsterdam. Worked there during one year as a trainee. Worked on different menu explanations, non-alcohol drinks and food pairing, fromagier. Have been host and served dishes and drinks. Experienced very high class service.



Restaurant 't Veerhuis

• Waiter/bartender

  • 2010 - Jan 2015

  Worked here for 5 years. This was my first experience in the hospitality industry and it made me passionated about it. Started as a dishwasher and at the end I had several responsibilities in the restaurant. From host to bartender. Prepared drinks, communicated between kitchen and service team, guided new staff and assisted with finance. Worked here for 5 years. This was my first experience in the hospitality industry and it made me passionated about it. Started as a dishwasher and at the end I had several responsibilities in the restaurant. From host to bartender. Prepared drinks, communicated between kitchen and service team, guided new staff and assisted with finance.