Alfie Larkins

I have worked during school holidays and presently, cleaning for luxury properties after construction across Chelsea, Kensington, and Mayfair.
Working alongside a team to uphold high standards of service and decorum.
Managed client interactions under direction from the owner to foster positive relationships.
Participated in the project at Cocochine after its recent refurbishment. Successfully delivered on tasks within tight deadlines.

I learned a sales pitch in order to turn leads into potential client meetings for senior sales men. I had to be confident, concise and informative, making potential clients want to invest and why we were the company to invest with. With developments in predominantly the south west of England (Devon and Cornwall). In addition, I helped the sales team with any job they needed to push the limits and maximise investments for these developments.

• Josephine Bouchon is a high end French bistro that prides itself on delicious food and even better service. The restaurant is famous for its Llyonais style of cooking which is where the owner, Claude Bosi if from. Claude learnt everything from his Grandmother, who he fondly named the restaurant after.
• This strong sense of family bond and tradition is why I felt very proud to be a part of working for this fabulous restaurant.
• ‘Josephine's’ upmarket and a quick paced restaurant. Therefore, I learnt the skills for swift, friendly and efficient service. I have a good understanding of the importance of turning tables.

At Josephines, as a bartenders I was expected to clean and polish glasses and maintain effective bar organisation. I was expected to uphold the highest of hygiene standards. I was responsible for the cleaning of stock rooms, bar equipment, bottle cleaning and beer line cleaning. In addition, I would stock the bar appropriately for the service ahead allowing for a smooth service.

Furthermore, the sommeliers taught me a great deal about wine , in organising there cellar and trusted me with collecting bottles for service or if service was busy and they were selling to guests I could go and quickly retrieve the correct bottle and vintage also making sure I replenish the eurocaves.

I always greeted customers with a smile and would welcome them into the restaurant. I have excellent people skills and can read people and the dynamics of groups well.

I was also preparing cocktails, wine choices, and beer to the highest standard. I worked alongside the Sommeliers, learning about the wine varieties and the correct service procedures. I was expected to have knowledge of all spirits and wines that we stocked.

I equally enjoyed my experience in Sophie’s. Here, I could demonstrate the following

• To be knowledgable of all dishes on the menu. The menu was varied, ranging from sharing steaks such as their flagship Tomahawk, to the classic cuts such as a ribeye & rump
• To be diligent with customer bills to ensure that there were no errors.
• To be diligent with all aspects of waiting the tables
• To be able to multi task my service skills, managing other tables and ensuring that all diner left satisfied.
• To understand allergens and dietary requirements.

I equally enjoyed my experience in Sophie’s. Here, I could demonstrate the following

• To be knowledgable of all dishes on the menu. The menu was varied, ranging from sharing steaks such as their flagship Tomahawk, to the classic cuts such as a ribeye & rump
• To be diligent with customer bills to ensure that there were no errors.
• To be diligent with all aspects of waiting the tables
• To be able to multi task my service skills, managing other tables and ensuring that all diner left satisfied.
• To understand allergens and dietary requirements.

Thank you for reading through my resume. I consider myself to be a friendly, approachable person. I have a natural ability to get get along with everyone. I am a good team player and I can take instruction well and work hard.