Experience

Domaine de Manville

• France
• Hospitality
• 1 - 100 Employee

• Maître d’hôtel

  • Oct 2023 - Present

• Assistant Maître d’hôtel

  • Sep 2022 - Nov 2023

  Bistrot de L’aupiho

• Chef de rang

  • Apr 2021 - Sep 2022

  Bistrot de l’Aupiho



Le Prose

• France
• Hospitality
• 1 - 100 Employee

• Chef de rang

  • Jun 2020 - Sep 2020

  Chef de rang extra en 2018/2019/2020 puis contrat saisonnier été 2020 Chef de rang extra en 2018/2019/2020 puis contrat saisonnier été 2020



Vatel France

• France
• Higher Education
• 1 - 100 Employee

• Practice weeks

  • Nov 2017 - Jul 2020

  24 practice weeks in the differents Vatel's departments, in 3 years. -Gastronomic restaurant -Brasserie -Central kitchen -Spa -Pastry 24 practice weeks in the differents Vatel's departments, in 3 years. -Gastronomic restaurant -Brasserie -Central kitchen -Spa -Pastry



The Alexander Hotel Collection

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Chef de rang

  • Jun 2019 - Nov 2019

  Chef de rang pour le bistrot d’un palace Anglais. Chef de rang pour le bistrot d’un palace Anglais.



HOTEL WEST END

• France
• Hospitality
• 1 - 100 Employee

• Receptionist

  • Aug 2018 - Sep 2018

  A 4 months internship : 2 months at the reception. Customer Relationship and Customer problems management. Check in and check out management. Partiel work of conciergerie.

• Chef de rang

  • Jun 2018 - Jul 2018

  4 months internship : 2 months in the hotel's restaurant. Restaurant with discerning customers and 90% english speakers.



Aubergine

• United Kingdom
• International Trade and Development

• Polyvalent waiter

  • Apr 2017 - Oct 2017

  Fisrt experience in a restaurant, brasserie type. A lot of responsabilities with the customers. Very dynamic restaurant with big services, all day serving and I needed to be very polyvalent (taking orders, serving, running, sommelier, bartender). Fisrt experience in a restaurant, brasserie type. A lot of responsabilities with the customers. Very dynamic restaurant with big services, all day serving and I needed to be very polyvalent (taking orders, serving, running, sommelier, bartender).