Hilke Anne Dijkstra

At The Daintree Ice Cream Company i worked as a barista for my 88 Days. I loved the experience to actually live and work in a Rainforest. I mainly did the barista work and i learned how to make coffees in the Australian way!

I missed making coffee and the personal guest contact, so I decided to go back to working at a coffee bar. I learned a lot about making coffee and made it completely my own. We also made sandwiches, yogurt and salad bowls. It was a good balance of making food and coffee. I did the orders and made sure the workday went smoothly.

Here, I learned even more about dealing with stress and planning because you usually work with two people and you have to combine everything well.

One thing I really enjoyed about this position is training people and sharing my passion for coffee with them, giving them personal attention, and maintaining a good work atmosphere through performance reviews.

At De Groote Wielen, I wanted to improve my leadership skills and learn new things. Here, I mainly organised weddings and events and was their host. I also often worked in the restaurant as a waitress.

For school, I had to do my final internship as a manager in the coffee corner/ catering/ Banqueting. Here, I had to train students and managed everything behind the scenes such as: placing orders, creating schedules, solving problems, and ensuring that everything runs smoothly.

As a side job i spend a lot of time in Restaurant ‘T Luifeltje. I was working as a waitress and behind the bar.

For my studies, I had the opportunity to work in a hotel in Malta, where I learned a lot about guest contact, communicating well with colleagues, and handling a lot of stress.

At Lazy Lemon, I did an internship for half a year for my hospitality training. Here, I completely mastered serving and bartending.

In the summer of 2020, I worked for 4 months in a restaurant on the island of Texel. Here, I learned to serve well and spent a lot of time behind the bar making drinks and cocktails.

At Kofje en Mear, I got to know the coffee world. Here, I learned latte art and how to be social with guests. I also spent a lot of time in the kitchen making sandwiches and cakes.