Vino Khan

  • Singapore
  • 85118364
  • vinoheartworm@gmail.com
Vino Khan

Curriculum vitae

Over the years of working behind the bar.

This is my brief idea on what Bartending is.
The purpose of the bar is to dispense beverages to customers.
Our aim as bartenders is to ensure these are of high quality
and are produced as quickly as possible.
We should also provide customers with information that will allow them to select beverages that they will enjoy.

QUALICATION AND KEY ELEMENT ACQUIRED 

  • Bar Knowledge: Beer, Wine and Spirits
  • Behind The Bar: Serving and Set Up
  •  Cocktails: Aromatics, Sours and spirit forwards
  • D.I.Y. (Bespoke)
  • Bar preparation
  • Set Up
  • Back-up Fruit Prepared
  • Sufficient Glassware
  • Back-Up Juices 
  • Fridges Stocked
  • Chiller Stocked
  • Spirit Backup
  • Cocktail Training
  • Cocktail Types: Sours, Aromatics, others
  • Cocktail Techniques
  • Understanding balance
  • Menu Costing 
  • Knowledge about stock keeping and maintaining records
  • Ability to analyze the stock and place orders accordingly
  • Creative skills for organizing the bar area
  • block ice carving- daily

Work History

Work History
Nov 2014 - Apr 2015

BARTENDER

L'Aiglon
  1. Cocktail Training
  2. Cocktail Techniques
  3. Understanding balance
  4. Menu Costing 
  5. Knowledge about stock keeping and maintaining records Ability to analyze the stock and place orders accordingly Creative skills for organizing the bar area making it all the more tempting
  6. block ice carving- daily
Aug 2014 - Nov 2014

BARTENDER

Bang Bang
  1. Utilized High Levels Of Energy And Multi- Tasking Abilities To Quickly Fill Drink Orders In This Extremely Fast Establishment.
  2. Continually Stocked Bar with Glasses, Ice, Liquor, Garnishes and Other Supplies.
  3. Maintained High Levels Of Cleanliness. Poured
  4. Mixed Drinks, Took Payments, Waited on guest
Jan 2014 - Jul 2014

BARTENDER

Kilo Lounge

  1. Mix ingredients such as soda, water, and sugar to prepare cocktails
  2. Anticipate guests’ needs.
  3. Clean and sanitize bar.
  4. Interacted with patrons in a professional and hospitable manner.
  5. Mixed and served drinks to customers at the bar
  6. Cleaned the bar area and glassware and equipment and replenish supplies

Education

Education
Jul 2008 - Aug 2010

NAVAL DIVING UNIT

NATIONAL SERVICE
Jun 2004 - Aug 2007

DIPLOMA IN VISUAL COMMUNICATIONS

NANYANG ACADEMY OF FINE ARTS