My work at the Huiskamer

My work at The Huiskamer proves my dedication, loyalty, love for collaboration and love for having fun!

I was lucky to find The Huiskamer at the right time. It had only been open for 2 months when I started, which meant that everything and everyone was new. The team we started with all knew our brand and our vibe and with the support of our amazing boss we were able to communicate this to our guests. The Huiskamer translates directly to The Living Room and our experience is based on that. We are cosy, honest, informal and very welcoming. We organise various events such as open mics (picture on the left), oyster sundays or our "last Friday of the month" parties. It has been such a journey and I cannot believe how much we have developed in 2 years.  
My role at The Huiskamer has developed quickly. 2 months after my first day I was asked to become a "Huisbaas" aka a Floor manager. As I was already very involved, I did not hesitate for a second. After getting my social hygiene certificate, I was ready to rule the place when I was the only Huisbaas onsite. From the beginning, my boss and manager gave me a lot of responsibility and trust, for which I am very grateful. I developed my people skills by helping the team to develop the right attitude towards guests and teaching them basic restaurant skills.
In addition to my role as Floor Manager, I also fulfil many other roles. I work as a barista and behind the bar, as well as in the kitchen and bakery. I also love serving people and making them feel at home in our living room. I also often host the open mics, which involves standing on stage between the performers and chatting to the guests throughout the evening. I have also done some graphic design for some of the Huiskamer's events and when the boss is absent, I take care of the socials with one of my colleagues. 
I am responsible for all the cakes and pastries at The Huiskamer. I design the menu and the recipes, and on closed days I spend my time making all the sweet goods. This has challenged my creativity when it comes to food, as well as my planning and inventory skills, as we need enough to sell every week. I love coming up with new recipes and getting feedback from our guests. It is very rewarding to see our guests enjoying the sweets I have created.