Lucas Jonker

Experience

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  Three Sisters Pub

  Aug 2006 - Mar 2008

  Bar, Service, Kitchen Employee & Sous Chef

  Started as a bartender/waiter with also 1 day in the kitchen. Due to staff changes I started working in the kitchen more and more, and eventually became the sous-chef.

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  Cafe-restaurant Diferent

  May 2008 - Oct 2008

  Barmanager

  Responsible for the (cocktail) bar area of the restaurant. Creating and/or improving cocktail recipes.Responsible for purchasing for the bar.

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  Apres-ski restaurant Hexenal-Fiss

  Dec 2008 - Feb 2009

  Bar Manager
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  Café Kale de Derde

  Mar 2010 - Jan 2011

  Bar Manager

  Responsible for the ( cocktail) bar area of the restaurant and supporting the manager from the floor.

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  Holland Casino

  Oct 2010 - Oct 2011

  Bartender
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  Biblos Amsterdam

  Jan 2011 - Sept 2014

  Assistant Manager & Bartender

  In this function I supported the business manager in the day-to-day management on the floor, as well as bartendering.

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  Maxim Pianobar Amsterdam

  Mar 2011 - Sept 2014

  Wines and Entertainment & Guest Relations

  Bartender: mainly cocktails and luxury wines.

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  Dixie Amstelveen B.V.

  Sept 2014 - Dec 2014

  Bartender + service & independent cook

  Employee bar and service, as well as independent working cook.

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  Cafe De KLOS

  Jan 2015 - Apr 2016

  Bartender and Kitchen staff

  I worked in both the kitchen and the bar, catering to people from all over the world with our famous spareribs.

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  Café ‘t Genootschap der Geneugten

  Jan 2015 - Apr 2016

  Bartender

  Bartender at (cocktail)bar

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  Loetje

  Jun 2016 - Jan 2020

  Operations Supervisor

  In addition to leading the daily operations on the floor, I was (co-)responsible for the tasks: Purchasing, onboarding andtraining of employees, scheduling via Nostradamus. I was also a Heineken ambassador for the aan 't Ij branch.

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  Lowlander Botanical Bar&Restaurant

  Mar 2023 - Mar 2024

  General Manager

  In my current position I am responsible for the daily operations on the floor, as well as service and kitchen alignment. I manage a team of +/- 30 people, for whom I am responsible for ensuring that they are adequately inducted, trained and have the opportunity to expand their knowledge of wine and food. Together with the head chef I decide our weekly & monthly menus. The wine list & purchasing is my responsibility. While I still enjoy coordinating our busy lunch and diner service, I get most of my inspiration from coordinating parties for large groups. Show less

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  George Marina

  Mar 2024 - now

  General Manager