Experience

Docks Beers
• United Kingdom
• Food and Beverage Services
• 1 - 100 Employee
• Brewer

  • Jun 2021 - Present


Crooked Concept Brewing

• Owner/Brewer

  • Dec 2017 - Present

  Crooked Concept is my personal side hustle. I operate(d) this tiny half barrel brewery in my spare time as an outlet for my passion producing beer when I can/when inspiration struck. I operate every facet of the brewery, from yeast propagation to fermentation control, to cleaning to marketing sales and deliveries. It has been an incredibly steep learning curve making the leap from home brewer to asking for money for a product that has to stand shoulder to shoulder with some excellent products. It has taught me so much that can easily be applied to any other aspect of life or work. Show less


Boozy Bobs Brewery
• Brewer

  • Aug 2020 - Jun 2021

Bier Central
• Belgium
• Restaurants
• 1 - 100 Employee
• Bartender

  • Dec 2018 - Dec 2019


HASHIGO ZAKE LIMITED

• Restaurants
• 1 - 100 Employee

• General Manager

  • Jan 2016 - Dec 2018

  Managing a small team in a popular craft beer bar in the heart of New Zealand's capital city. My duties included managing and maintaining stock levels, cellar management and maintenance/repairs, Tap and bottle list development, creating and promoting events through social media. I was also charged with the task of staff training, hosting public tasting sessions. Developing the food menu and creating and implementing new best practices for various aspects of the business, I also took on a minor role helping with the accounting side of things. Show less



The Bruhaus

• Germany
• Retail Art Supplies

• Duty Manager

  • Mar 2015 - Jan 2016

  General Bar work, beer list consultation/development along side assigning daily roles to staff members and end of day procedures (banking etc) General Bar work, beer list consultation/development along side assigning daily roles to staff members and end of day procedures (banking etc)



Holyrood 9a

• United Kingdom
• Restaurants

• Cellar Manager

  • Oct 2014 - Jan 2015

  Daily ordering of new stock where needed, Preparing, Stilling and Venting of new casks, Creating and promoting new events, creating and maintaining beer matching library. Daily ordering of new stock where needed, Preparing, Stilling and Venting of new casks, Creating and promoting new events, creating and maintaining beer matching library.



Ushers of Edinburgh

• United Kingdom
• Higher Education
• 1 - 100 Employee

• Bartender/Assistant Brewer

  • Jun 2014 - Oct 2014

  Running the bar safely and efficiently along side tasks including cellar management, Beer selections for 15 keg, 5 cask and 30 plus bottle lines, as well as assisting at the onsite 1.5bbl brewery on brew days. Running the bar safely and efficiently along side tasks including cellar management, Beer selections for 15 keg, 5 cask and 30 plus bottle lines, as well as assisting at the onsite 1.5bbl brewery on brew days.



Brewery Creek

• Canada
• Retail
• 1 - 100 Employee

• Cashier

  • May 2014 - Jun 2014

  Helping customers choose from a stock list containing over 1000 different beers from around the world, Open/Closing procedures, General house keeping and cash handling Helping customers choose from a stock list containing over 1000 different beers from around the world, Open/Closing procedures, General house keeping and cash handling



The Local Taphouse

• Australia
• Hospitality
• 1 - 100 Employee

• Bar Supervisor

  • Sep 2012 - Nov 2013

  Conveying and expanding customer knowledge of local and international craft beers, along with general bar work . Conveying and expanding customer knowledge of local and international craft beers, along with general bar work .



The Waterfront Restaurant

• United States
• Environmental Services
• 1 - 100 Employee

• Bartender/Deputy Events Manager

  • Nov 2011 - Sep 2012

  General restaurant bar work (including coffee and cocktails) combined with a role I was promoted to in overseeing the efficient set up and running of small team dedicated to working events and functions for up to 180 guests General restaurant bar work (including coffee and cocktails) combined with a role I was promoted to in overseeing the efficient set up and running of small team dedicated to working events and functions for up to 180 guests