saad jaafil

• Developed deep expertise in Japanese beverage programs, specializing in
curated selections of Japanese whiskies, sakes, and culturally inspired cocktail
pairings.
• Formulated custom syrups and liqueurs from scratch, utilizing advanced
culinary techniques including sous-vide processing and vacuum maceration
alongside traditional methods to elevate the beverage complexity.
• Mastered molecular mixology techniques, specializing in the precision
preparation of air foams and siphon infusions for avant-garde cocktail
programs.
• Utilized advanced fat-washing techniques to infuse complex savory profiles
into spirits, significantly enhancing the depth and body of signature cocktails
• Executed traditional milk-clarification techniques to produce visually striking,
crystal-clear punch cocktails with refined textures and complex flavor profiles.
• Researched the history and flavor profiles of whiskies and white spirits to
deliver expert, personalized recommendations that consistently met client
preferences and maximized satisfaction.

• Created unique and innovative cocktails.
• Prepare handmade flavored syrup, gelatine pops and other required
ingredients for beverages as needed.
• Conducted daily, weekly and monthly inventory count.
• Served orders at minimum time to increase customers satisfaction.
• Responsible for taking orders from bar-seated customers and issuing their bills
when closing their tabs.
• Handled bar service alone for over 115 people at every weekend party.
• Put up flaming show for customers.
• Preparing order sheets of supplies needed.

• Created a menu for drinks including alcoholic and non-alcoholic virgin
beverages.
• Managed daily opening procedures, ensuring meticulous bar organization,
visual presentation, and full operational readiness.
• Monitored beverage and supply stock through structured periodic counts,
optimizing inventory accuracy and reducing waste.
• Streamlined the supply chain by submiting detailed inventory forecasting
reports to the owner to facilitate accurate and cost-effective purchasing.
• Maintained a high-velocity service standard during peak hours, significantly
reducing wait times and elevating the guest experience.
• Served international and newly created drinks.

• Put schedule for employees and sectioning them to cover all areas.
• conducted checkup meetings with the bar manager to ensure everything was
functioning according to the plan.
• Ensuring that every order arrived correctly and nothing was missing.
• Divided customers orders upon employees during busy hours and beach
parties.
• Overviewed all drinks before being served to customers.

• Served international drinks.
• Check missing supplies and refilling refrigerators using FIFO method.
• Covering areas where theres a short staff of bartenders.
• Cleaning and closing my assigned station and bar display.