ANTONIA FLAÑO

Managment Student at Institut Paul Bocuse
  • Claim this Profile
Contact Information
us****@****om
(386) 825-5501
Location
Greater Lyon Area, FR
Languages
  • Español Native or bilingual proficiency
  • English Native or bilingual proficiency
  • Francaise -
Skills

Topline Score

Topline score feature will be out soon.

Bio

Generated by
Topline AI

You need to have a working account to view this content.
Join now
You need to have a working account to view this content.
Join now

Credentials

  • Técnico de Nivel Superior en Gastronomía Internacional
    L'École, ecuela culinaria francesa - centro de formación técnica - Santiago-CHILE
    Jul, 2013
    - Oct, 2024

Experience

  • Institut Lyfe (Ex-Institut Paul Bocuse)
    • France
    • Higher Education
    • 200 - 300 Employee
    • Managment Student
      • Oct 2013 - Present

      Last year student in Bachelor's Degree International Hospitality & Food service Management Institut Paul Bocuse & IAE Université Lyon 3 - France I have had: - Accounting and Finance management classes - Hotel Business classes - Food & Beverage seminars - Human Resources seminars - Marketing classes - Revenue Management classes - Computing classes - Marketing Digital - Sustainable Development -Management Intrculturel In between other clases Last year student in Bachelor's Degree International Hospitality & Food service Management Institut Paul Bocuse & IAE Université Lyon 3 - France I have had: - Accounting and Finance management classes - Hotel Business classes - Food & Beverage seminars - Human Resources seminars - Marketing classes - Revenue Management classes - Computing classes - Marketing Digital - Sustainable Development -Management Intrculturel In between other clases

  • C Gastronimie, Boutique
    • Lyon, Francia
    • Internship - Sales
      • Jun 2015 - Oct 2015

      Boutiique Sales, gastronomical catering & epicerie. Mainly in charge of foreign customers, product presentation & description, sales and shop arangment. Boutiique Sales, gastronomical catering & epicerie. Mainly in charge of foreign customers, product presentation & description, sales and shop arangment.

  • GL events
    • France
    • Events Services
    • 700 & Above Employee
    • Internship - Restaurant Opening - Hostess & waitress
      • May 2015 - May 2015

      Opening French Pavilion Restaurant, for 300 guests. In charge of clients welcome, explanaition of menu in several languages and their acomodation. Directing & organizing waiters to prepare and serv tables for clients. As well as serving tables when needed. Opening French Pavilion Restaurant, for 300 guests. In charge of clients welcome, explanaition of menu in several languages and their acomodation. Directing & organizing waiters to prepare and serv tables for clients. As well as serving tables when needed.

  • Château de Riell****, Relais & Châteaux et Grand Hôtel Thermal***
    • Molitg-les-Bains, France
    • Internship - Front desk receptionist
      • May 2014 - Aug 2014

      Greeting clients, check-in/check-out – Control of bar tickets and safety box – Enter reservations in the OPERA system - Inform clients and answer to their questions Greeting clients, check-in/check-out – Control of bar tickets and safety box – Enter reservations in the OPERA system - Inform clients and answer to their questions

  • Ambrosia Catering
    • Events Services
    • 1 - 100 Employee
    • Cook
      • Mar 2011 - Dec 2012

      Group work to prepare special events.Wedings, Baptisms, First Comunions, Big Birthdays. Group work to prepare special events.Wedings, Baptisms, First Comunions, Big Birthdays.

  • Casa Luz Restaurant, Santiago - CHILE
    • Santiago, Chile
    • Práctica - Asistente y jefe de pastelería
      • Aug 2012 - Aug 2012

      Preparación de postres y decoración. A cargo cuando jefe pastelero no estaba. Preparación de postres y decoración. A cargo cuando jefe pastelero no estaba.

  • Termas de Puyuhuapi - CHILE
    • Puyuhuapi, Chile
    • Aistente cocina y pastelería
      • Jan 2012 - Jan 2012

      Aportar con nuevas ideas para el menu, asistir al chef de partie de cada sección,y ayudar en el servicio armando platos y entregandoselos al Chef y hacer inventario. Aportar con nuevas ideas para el menu, asistir al chef de partie de cada sección,y ayudar en el servicio armando platos y entregandoselos al Chef y hacer inventario.

  • Restaurant SUKALDE-Santiago-CHILE
    • Santiago, Chile
    • Prácticas
      • Oct 2011 - Oct 2011

      Ayudante de Chef de partie Ayudante de Chef de partie

Education

  • Institut Paul Bocuse
    Bachelor in International Hotel & Restaurant Management, Hotel & Restaurant Management
    2013 - 2016
  • ECOLE-Escuela Culinaria Francesa-, Santago-CHILE
    Chef técnino, gastronomía, pastelería y repostería
    2011 - 2013
  • Redland School - Santiago - CHILE
    Licentiate degree, Enseñanza Media
    1996 - 2010
  • Holly Spirit - Memphis, Tennesse - USA
    Pre-school
    1993 - 1995

Community

You need to have a working account to view this content. Click here to join now