Leroy Vere

Started as a waiter in Veneto Club, but worked myself up to become a bartender by watching and listening to the standard that Veneto Club bar has to offer. Learnt every skill myself and got the RSA licence. I was a waiter, however I would proactively help the bartender with the knowledge I learnt by watching the most efficient way to bartend from other bartender. I always ask question from my supervisor/managers for any task I find vague. I make minimal mistake and always learn from it, especially not making the same mistake twice.

Bar Sur Loup is a very small coffee shop, I started as a front staff. Clearing, rinsing and washing the dishes and glasses. I started with very little to no coffee experience to start. However, I learnt my barista skills mainly from watching YouTube and implementing it during my work, while asking for advice what I could have done better. In a month, I was promoted to head of barista. In days that are quiet, I would be the front staff/barista just alone in the shop. I am capable of doing a lot when needed and a quick learner with exceptional quality.

Was slightly trained as a barista and trying to gain more experience as a barista. This was my third job, doing 3 job at once which demonstrate my durability and organized skill.

This was my first job with no experience, I just gave it my all. Work as hard as I could, trying to find the most efficient way to work, which made other people follow what I did and get recognised by the owner of Billy's Lounge. In more than a year of working there, I was offered manager role. However was not able to accept it due to university commitment and was not able to sign the full time contract there. I slowly learn how to make coffee by watching the baristas there, every shift I would make my own coffee and experiment myself.

Got offered a short casual shift and trying to gain more experience on working as a waiter. Learning how to be more professional and efficient at the job.