Joseph Braganza

Experienced hospitality professional with expertise in customer service, beverage operations, premium spirits, and inventory management. Proven ability to maintain high standards of hygiene and compliance while delivering exceptional guest experiences in fast paced environments.

Chiller Marshal at Dnata catering (2025-10 – Present)

Warehouse Operator at Walker Logistics Ltd (2023-02 – 2025-10)

• Received, checked, and processed deliveries of Chapel Down wines.
• Picked and packed customer orders with accuracy, meeting daily targets.
• Stored and handled wines correctly to protect product quality standards daily.

Final Assemblage at HTk Europe Ltd (2020-09 – 2023-02)

• Worked efficiently in a fast paced, time sensitive environment to meet flight deadlines.
• Maintained hygiene and food safety standards in compliance with HACCP, aviation regulations, and dietary requirements.
• Completed regular aviation security training in compliance with industry regulations.
• Received, checked, and processed deliveries of Chapel Down wines.
• Picked and packed customer orders with accuracy, meeting daily targets.
• Stored and handled wines correctly to protect product quality standards daily.
• Final assembling and configuring cask and its components as per Machine shop drawings and manufactures specifications.

Bartender at Norwegian Cruise line (2016-11 – 2020-08)

• Prepared both alcoholic and non alcoholic beverages using correct techniques, liquid measurements and garnishes.
• Successfully managed high volume shifts, serving up to 200 customers with service consistency.
• Checked guest for proper identification and serve alcoholic beverage to guest in accordance with federal, state, local and company laws and regulations.
• Assurred customer needs and preferences to make appropriate beverage recommendations.
• Recorded accurate orders, managed cash/ credit payments effectively, maintained inventory of beverage section.
• Led and coordinated with six floor staff members to ensure smooth running of operations and timely delivery of orders.

Bartender at Gleneagles Hotel Scotland (2014-08 – 2016-10)

• Assured customer needs and preferences to make appropriate beverage recommendations.
• Recorded accurate orders, managed cash/ credit payments effectively, maintained inventory of beverage section.
• Led and coordinated with six floor staff members to ensure smooth running of operations and timely delivery of orders.

Restaurant Waiter at Royal Caribbean International Cruises (2004-11 – 2014-03)

• Served food & beverages to the passengers in a friendly, timely and efficient manner.
• Anticipated guests needs and attained maximum level of satisfaction of the customer by serving the right product.
• Efficiently managed the assigned station as per company and USPH standards.

Bar Server at P&O Princess Cruises (2002-09 – 2004-07)

• Promoted beverage options to customers to boost sales at the bar.
• Kept bar and pantry areas clean and ready for service throughout shifts.
• Assisted stock control by supporting stock checks and replenishment task.

– Fr. Angel Higher Secondary College

Hotel Management – International Training Institute

WSET Level 2 – Wine & Spirit Education Trust

Food Hygiene Course – Environmental health Institute of Perth Scotland

Spirit and Mixology Course – BarSmarts By LLC & Pernod Ricard USA