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Chidi Joseph , HELD BARTENDER

Chidi Joseph

HELD BARTENDER

Radisson Blu Anchorage

Location
Nigeria - Lagos
Education
Bachelor's degree, BACHELLOR IN ARTS
Experience
12 years, 0 Months

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Work Experience

Total years of experience :12 years, 0 Months

HELD BARTENDER at Radisson Blu Anchorage
  • Nigeria
  • January 2021 to January 2024

Clean, arrangeandwashbartoolsandbarareasonresumption.
Stocktakingandreportofdamages/shortagestothesupervisoronduty.
Bar requisitions; requisite for necessary equipments, ingredients and premium
sellingdrinksandhavethemreceivedinthestocksheet, loadallofthebeverages
totheirrightfulplacesandplacetheequipmentsintheirrightfulplacespriorto
demand.
Mis-en-plance:Setandprepareallbartoolsandingredientsforservice
Receiveorderfromwaitersandhavethemservedaccordingtotheinstructions
andguide
Mustpossessbroadknowledgeofdrinks, beverages, wines, coffeetypesetc, and
shouldputthemintorightfulcourseforguestsatisfactionandvalueformoney.
Make cocktails, mocktails, smoothies etc. To the Hotel standard and proper
presentation
Should possess wide knowledge of red and white wines, both dry and sweet
including their estates, cultivar and vintages. And also recommend premium
selling wines to guests. In addition, should be able to recommend and advise
guesttogoforwinesthatwouldaidtheirappetiteanddigestionbeforeandafter
dining.
Queueallguestsordersithemicrospayment machineandreadyguestbillbefore
theirdeparture.
Possess a strong and bold confidence to approach guests with smile and have
thatconfidencethatyoucanmeetupwiththeirdemand.
Closestockbarcontrolsheet.
Withtime, checkbeveragessuchaspackjuice, carbonatedsodadrinks, beerand
ciders and shouldn’t hesitate to contact the food and beverages manager or
supervisorondutyaboutanyofthedrinksthathavegoneobsoleteorexpired.
Beingofgoodbehaviourandworkingsmart.

Bartender at Transcorp Hilton, Abuja
  • Nigeria - Abuja
  • April 2018 to May 2021

Clean, arrangeandwashbartoolsandbarareasonresumption.
Stocktakingandreportofdamages/shortagestothesupervisoronduty.
Bar requisitions; requisite for necessary equipments, ingredients and premium
sellingdrinksandhavethemreceivedinthestocksheet, loadallofthebeverages
totheirrightfulplacesandplacetheequipmentsintheirrightfulplacespriorto
demand.
Mis-en-plance:Setandprepareallbartoolsandingredientsforservice
Receiveorderfromwaitersandhavethemservedaccordingtotheinstructions
andguide
Mustpossessbroadknowledgeofdrinks, beverages, wines, coffeetypesetc, and
shouldputthemintorightfulcourseforguestsatisfactionandvalueformoney.
Make cocktails, mocktails, smoothies etc. To the Hotel standard and proper
presentation
Should possess wide knowledge of red and white wines, both dry and sweet
including their estates, cultivar and vintages. And also recommend premium
selling wines to guests. In addition, should be able to recommend and advise
guesttogoforwinesthatwouldaidtheirappetiteanddigestionbeforeandafter
dining.
Queueallguestsordersithemicrospayment machineandreadyguestbillbefore
theirdeparture.
Possess a strong and bold confidence to approach guests with smile and have
thatconfidencethatyoucanmeetupwiththeirdemand.
Closestockbarcontrolsheet.
Withtime, checkbeveragessuchaspackjuice, carbonatedsodadrinks, beerand
ciders and shouldn’t hesitate to contact the food and beverages manager or
supervisorondutyaboutanyofthedrinksthathavegoneobsoleteorexpired.
Beingofgoodbehaviourandworkingsmart.

Bartender at Protea hotels by Marriott
  • Nigeria - Owerri
  • February 2016 to March 2018

Clean, arrangeandwashbartoolsandbarareasonresumption.
Stocktakingandreportofdamages/shortagestothesupervisoronduty.
Bar requisitions; requisite for necessary equipments, ingredients and premium
sellingdrinksandhavethemreceivedinthestocksheet, loadallofthebeverages
totheirrightfulplacesandplacetheequipmentsintheirrightfulplacespriorto
demand.
Mis-en-plance:Setandprepareallbartoolsandingredientsforservice
Receiveorderfromwaitersandhavethemservedaccordingtotheinstructions
andguide
Mustpossessbroadknowledgeofdrinks, beverages, wines, coffeetypesetc, and
shouldputthemintorightfulcourseforguestsatisfactionandvalueformoney.
Make cocktails, mocktails, smoothies etc. To the Hotel standard and proper
presentation
Should possess wide knowledge of red and white wines, both dry and sweet
including their estates, cultivar and vintages. And also recommend premium
selling wines to guests. In addition, should be able to recommend and advise
guesttogoforwinesthatwouldaidtheirappetiteanddigestionbeforeandafter
dining.
Queueallguestsordersithemicrospayment machineandreadyguestbillbefore
theirdeparture.
Possess a strong and bold confidence to approach guests with smile and have
thatconfidencethatyoucanmeetupwiththeirdemand.
Closestockbarcontrolsheet.
Withtime, checkbeveragessuchaspackjuice, carbonatedsodadrinks, beerand
ciders and shouldn’t hesitate to contact the food and beverages manager or
supervisorondutyaboutanyofthedrinksthathavegoneobsoleteorexpired.
Beingofgoodbehaviourandworkingsmart.

Bartender at Imo Concorde Hotel & Casino
  • Nigeria - Owerri
  • February 2012 to January 2016

Clean, arrangeandwashbartoolsandbarareasonresumption.
Stocktakingandreportofdamages/shortagestothesupervisoronduty.
Bar requisitions; requisite for necessary equipments, ingredients and premium
sellingdrinksandhavethemreceivedinthestocksheet, loadallofthebeverages
totheirrightfulplacesandplacetheequipmentsintheirrightfulplacespriorto
demand.
Mis-en-plance:Setandprepareallbartoolsandingredientsforservice
Receiveorderfromwaitersandhavethemservedaccordingtotheinstructions
andguide
Mustpossessbroadknowledgeofdrinks, beverages, wines, coffeetypesetc, and
shouldputthemintorightfulcourseforguestsatisfactionandvalueformoney.
Make cocktails, mocktails, smoothies etc. To the Hotel standard and proper
presentation
Should possess wide knowledge of red and white wines, both dry and sweet
including their estates, cultivar and vintages. And also recommend premium
selling wines to guests. In addition, should be able to recommend and advise
guesttogoforwinesthatwouldaidtheirappetiteanddigestionbeforeandafter
dining.
Queueallguestsordersithemicrospayment machineandreadyguestbillbefore
theirdeparture.
Possess a strong and bold confidence to approach guests with smile and have
thatconfidencethatyoucanmeetupwiththeirdemand.
Closestockbarcontrolsheet.
Withtime, checkbeveragessuchaspackjuice, carbonatedsodadrinks, beerand
ciders and shouldn’t hesitate to contact the food and beverages manager or
supervisorondutyaboutanyofthedrinksthathavegoneobsoleteorexpired.
Beingofgoodbehaviourandworkingsmart.

Education

Bachelor's degree, BACHELLOR IN ARTS
  • at Imo state university
  • July 2018

Specialties & Skills

Product Knowledge
+Endorse 0
Cocktail
+Endorse 0
Wineries
+Endorse 0
Coffee
+Endorse 0
Beverage Marketing
+Endorse 0
Communication skill
+Endorse 0
Multi tasker
+Endorse 0
Experienced marketer
+Endorse 0
Product knowledge
+Endorse 0
Cocktail Expert
+Endorse 0
Beverage knowledge
+Endorse 0

Languages

English
Expert

Training and Certifications

Bartending For Beginners (Certificate)
Date Attended:
October 2022
Handling Food safely in Retail (Training)
Training Institute:
Tipsy
Date Attended:
July 2023
Duration:
2 hours
Wine knowledge Essentials (Certificate)
Date Attended:
November 2022
Induction and guest interaction (Training)
Training Institute:
Dewdrop institute
Date Attended:
June 2019
Duration:
140 hours
Food and beverage (Training)
Training Institute:
Dewdrop institute
Date Attended:
June 2019
Duration:
140 hours
Classic whiskey Cocktails (Training)
Training Institute:
Tipsy
Date Attended:
October 2022
Duration:
2 hours