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Hello, I am a French girl, passionnated of gastronomy & guest experience.
I am looking for opportunities in the F&B Management field.
Available from now, without limit of duration.
Stagiaire management de projet
Institut Paul Bocuse - Écully, FranceAdministration & GeneralSeptember 2015 - Now
- Development of Culinary Training Programs: Pastry specialization program (coordination, courses description & syllabus, ...) , kitchen ... - Coordination between Administration & Chefs - Mentoring of an International Expedition around the World : ORIGIN - Development of a restaurant-school concept: Trendbook, study market in Lima.
Waitress / Casual Employment
La Cour des Loges - Lyon, FranceF&B serviceApril 2015 - Now
- Seminar & Banquet Service in a michelin star restaurant
Operational Director Assistant
Group B&W - Lyon, FranceAsset ManagementJuly 2014 - December 2014
-Development of a Quick-service restaurant concept based on "mini-sandwiches" : study market, trend analysis, customer's expectations ... - Supply Management: database, negociating, ordering ... - F& B Management: Menu Engineering, Menu Creation, Cost Analysis, Kitchen & Service Management - HR Management: recruitment, empowerement & training - Guest Experience Improvement: constantly looking for new processes to improve the customer satisfaction
Waitress / Casual Employment
Groupe Nord -Sud Brasseries - Lyon, FranceF&B serviceJune 2014 - March 2015
Waitress in the different Paul Bocuse Brasseries
Head Chef Assistant
Mama Shelter - Paris, FranceF&B kitchenJuly 2013 - December 2013
- Assist the Executive Chef in order to have a smooth service - Menu Creation: creation, tasting, costing, implementation - Cost - Control: Menu Engineering, Breakfast Costing - Kitchen skills: mise-en-place in the different stations, transmission ...
Chef Instructor / Casual Employment
Cook & Go / L'Atelier des Chefs - Lyon, FranceF&B otherFebruary 2013 - June 2015
Chef Instructor for adults, groups and Kids.
Kitchen & Pastry Trainee
Hôtel Le Boucan Canot - Saint-Gilles, ReunionF&B kitchenMarch 2012 - August 2012
-Rotation between the different stations: garde-manger, fish, meat & Pastry - In charge of the pastry station during 1 month and half
Four Seasons Resort Mauritius At Anahita - MauritiusF&B otherAugust 2011 - March 2012
F&B Cross training: - Bar - Room-service - Kitchen - Pastry - Service in the different outlets
Grand Hotel Loréamar - Saint-Jean-de-Luz, FranceF&B kitchenMay 2011 - August 2011
- Preparation - Service
Institut Paul Bocuse - Écully, FranceJune 2013 - October 2015
Vatel Paris - Paris, FranceNovember 2010 - May 2013
+ 1 year in Mauritius.
FrenchNative or fluent100%