Oenology competition for Geneva wines
8 years of experience in hospitality and restaurant management within a team environment where organization of time and handling of stress with a positive spirit was emphasized.
8 years and 5 months
Responsible for the 60-seat restaurant and self-service during the 2019 summer season. Catering organization for private events of up to 600 people. Supervise the activities of the teams, control the application of the rules of hygiene, safety and quality procedures. Inventory and order management. Customer relationship development and claims management.
Receptionist for a chain of three family hotels with ratings of 3 and 4 stars where versatility in all receptionrelated matters was required. My responsibilities involved contact with customers, bookings for groups and individuals, cancellations, customer complaints, check-in/checkout and payment etc.
General trainee at a recognized caterer in Johannesburg. responsible for the organization of material for various caterers, support for the preparation of dishes, creation of new proposals, development of recipes and data sheets for pastry and management of the store as well as organization of specific orders.
Outsourcing company work for a 4 star establishment with 205 rooms and 36 studios. Inspection of rooms and public areas. Team spirit and interpersonal skills were of high value.
Chef’s assistant for 1 year. Planning, creation of new menus, organisation of the day, and adherence of hygiene processes.
Store flow and stocks with the head pastry chef, creation and sorting of receipts, implementation of new initiatives. Creativity and innovativeness was required at all stages.
Organization of equipment, preparation of meals and customer satisfaction. During the 10 day Paléo Festival Nyon I was the manager of a team for a VIP room whilst also handling the production of pastry for the festival.
Participation in banquets with 2'000 customers where versatility within the various restaurants was important.
Diploma ES in Hospitality Management. Divided into 18 months of theory and 6 months practical experience.
Restaurant Vieux Bois SA, Geneva, CH Store flow and stocks with the head pastry chef, creation and sorting of receipts, implementation of new initiatives. Creativity and innovativeness was required at all stages.
Starling Hotel and Conference Center, Geneva, CH Participation in banquets with 2'000 customers where versatility within the various restaurants was important.
Native or fluent
Native or fluent
Date of birth
January 10th 1994
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