Hamish Nelson

Previous experience e at boutique wedding venue, often with guests exceeding 110. With the quantity of guests and small workforcce, working at high intensities came as second nature, this proved beneficial, given the confidence it provided me. I often covered other areas of work when necessary such as working on food service, waitering and also event preparition, which included a plethora of different things such as assembling tipi's and marquees to setting up a bar and amending drinks menus.