I started directly as a Bartender and learn my job while activating in the field in 2012 in Pub serving bavereges directly at bar. Standard meniu whit fusion caracteristic . Responsible for Inventory and any Recepy Modifications that was added to the Meniu. ( 1 year ) In 2013 after i gain one 1 year experiance in Fast Service i was lucky to Lead a team of 5 Bartenders per shif as Head Bartender in a Club. No inventory was needed as they had diferent position for every job. My only responsability was to work and coordinate a 12h Night shift . ( 1 year ) In 2014 i moved in Restaurant field where i hold a Bartender position for a Local Beer Producer and Fusion Cuisine. I learn about Craft Beer. The job also had Responsabilities in the Beer Factory as in Filing up the Barels for beer . Stock them and moving them in the bar. Working in a team of 3 Bartender implementing the new standards for Caffe Latte Art and Local Craft Beer . Service Bar ( 1 year ) In 2015 i moved in a A la carte Restaurant whit Fusion Cuisine and Eventes . Holding a position of Head Bartender had the Responsabilities to organise the standard A la carte Bar shift and Events Bar shift whit a total of 3 Bars every week . Events up to 2000 person per week. Inventory whit large deposites of Alcohol and bar products . I learn and Specialized in Local and import Wine , Scotch whisky ,Whiskey ,Whisky and Bourbon. Service Bar ( 5 years ) In 2020 i moved in a Pasta Fresca Restaurant and hold aBartender and Head Bartender until present . Fast Meniu based on Caffe , Fresh Limonades and local and import Wines. Service Bar ( 2 years )