November 2008 to December 2010 Waitress La Poule Toquee Spain
November 2006 to October 2008 Head Stewardess on a private Yacht
July 2006 - October 2006 Dining Room/ F&B Manager
Bovey Castle Devon ****
October 2004 -June 06 Restaurant Manager
Foxhills Country Club****
2 Rosettes Restaurant
Dec 2003 – September 2004 Restaurant Manager- Restaurant Angl’Opéra
Hôtel Edouard 7****..
May 2003 – October 2003 Assistant F&B Manager- Club Med 2
6 months season on board of the Club Med 2
Inventory control and provisioning of the boat for 600 peoples –
Person in charge for standards H.A.C.C.P and U.S.P.H.S -
Accounts Department –
June 2001– April 2003 Assistant F&B Manager- Club Med Hotels
Order and inventory control - Person in charge for standards
H.A.C.C.P. - Accounts Department.
July 2000 - may 2001 Assistant Manager – Gretchen (Sun Valley Idaho-USA)
Second ski resort in the USA of category first class
Capacity of reception: 100 rooms, 10 country cottages of
Luxury Ten restaurants of which Gretchen' S: luxury
.
October 1999 - June 2000 Brasserie Manager – London Capital Club (London –UK)
Private club composed with luxury brasserie of 46 covers, a
Bar a gourmet restaurant and 6 rooms of conferences
1995-1998 Restaurant Owner– Alexandra Restaurant (London –UK)
Restaurant 60 covers, 6 members of the staff in the room and the kitchen
Affiliated in Good Food Guides since 1994
1994-1995 Bar manager wine bar Movenpick Cendrier (Geneva - Switzerland)
Complex hotel integrating 3 restaurants and a wine bar
Supervision of a team of 3 barmen–
Creation of a concept “great vintages tasting”
1991 –1994 Maître d’hôtel – Criterion (Paris 9ème)
Restaurant 280 covers – One star Michelin
From Oct 91 to Nov 94: Maître d’hôtel
From Feb. 91 to Sept 91: Chef de rang
Diplome(s) :
2010 Spanish Intensive course
2002 Diploma of Agent of Leisure
Obtained by the Minister du travail in validation of the professional assets
1996 Formation of œnology
One month given by Movenpick Cendrier
1998 Formation on the coffee
One 15 days duration formation exempted by Costa Coffee (London)
1987 BEPC
Motivations :
Durant ces dix dernières années, j’ai acquis une solide culture en ce qui concerne cette profession, dans différents secteurs, bar, cuisine, salle, bureautique et banquets.
Mon aisance relationnelle et mon sens de l’organisation m’ont conduite à assumer des responsabilités, et à tenir compte des contraintes de ce métier.
