Experience

Nolinski Paris

• France
• Hospitality
• 1 - 100 Employee

• Superviseur restaurant

  • Feb 2022 - Present



Le Bristol Paris

• France
• Hospitality
• 200 - 300 Employee

• Chef de rang

  • Jan 2022 - Apr 2022



l’Anthurium Traiteur

• Vannes, Bretagne, France

• Assistante événements

  • May 2021 - Nov 2021

  • Élaboration de l’offre commerciale • Contact et suivi clientèle • Planifier l’organisation dans le temps et l’espace • Prévisions des besoins en logistique pour les événements •Organiser et contrôler le travail des équipes de services sur un site de réception • Débriefing et retour suite aux prestations à analyser • Élaboration de l’offre commerciale • Contact et suivi clientèle • Planifier l’organisation dans le temps et l’espace • Prévisions des besoins en logistique pour les événements •Organiser et contrôler le travail des équipes de services sur un site de réception • Débriefing et retour suite aux prestations à analyser



Cocoon Hôtel Belair

• Bourscheid, Diekirch, Luxembourg

• Chef de rang

  • Jul 2020 - Aug 2020

  - Take control of a section of the hotel restaurant in relation to all food and beverage orders and requirements - Attend to all guest requests and anticipate their needs - Prepare appropriate mise-en-place (from break first to dinner) - Deliver checks and collect bill payments (LightSpeed) - Take control of a section of the hotel restaurant in relation to all food and beverage orders and requirements - Attend to all guest requests and anticipate their needs - Prepare appropriate mise-en-place (from break first to dinner) - Deliver checks and collect bill payments (LightSpeed)



Steigenberger Hotels and Resorts

• Hospitality
• 700 & Above Employee

• Stagiaire été

  • Jul 2019 - Sep 2019

  -Order taking. -Preparation and supervision of banquet events. -Compliance with company-wide standards. -Intensive guest advice and support. -Independant management and organization of a row in the restaurant (head waiter). -Cash Accounting. -Order taking. -Preparation and supervision of banquet events. -Compliance with company-wide standards. -Intensive guest advice and support. -Independant management and organization of a row in the restaurant (head waiter). -Cash Accounting.



Manathai Hotels & Resorts

• Hospitality
• 1 - 100 Employee

• Stagiaire Réceptionniste - 6 mois

  • Nov 2017 - May 2018

  I worked for 6 months at the Manathai Hotel (Thailand - Kao Lak) as a trainee. I worked at the reception: - Help for check in and check out. - Welcome clients with special tasks for European customers. I worked at the restaurant and at the hotel's bar. I learnt Thailand's culture and improve my English. I worked for 6 months at the Manathai Hotel (Thailand - Kao Lak) as a trainee. I worked at the reception: - Help for check in and check out. - Welcome clients with special tasks for European customers. I worked at the restaurant and at the hotel's bar. I learnt Thailand's culture and improve my English.



La Route des Langues, Cork, Ireland

• County Cork, Ireland

• Waitress

  • Jun 2017 - Aug 2017

  Trainee waitress, served customers, acknowledged the Irish culture and customers. Trainee waitress, served customers, acknowledged the Irish culture and customers.



Hôtel Pashmina 5*

• France
• Hospitality
• 1 - 100 Employee

• Waitress trainee & receptionist trainee

  • Nov 2016 - Apr 2017

  Take orders, serve customers, set up tables, handle customer transactions at check-out, check in and out customers. I learnt and managed to work with a great team to serve customers. Take orders, serve customers, set up tables, handle customer transactions at check-out, check in and out customers. I learnt and managed to work with a great team to serve customers.



SOCIETE SAONOISE DE CONTREPLAQUE SSC

• France
• Paper and Forest Product Manufacturing
• 1 - 100 Employee

• Assistant production

  • May 2016 - Jul 2016

  Manufacturing process, assisting in the production process, deep understanding of an industry functions Manufacturing process, assisting in the production process, deep understanding of an industry functions



Vatel Business School - Hotel & Tourism Management

• France
• Hospitality
• 200 - 300 Employee

• Trainee waitress, trainee cook, trainee receptionist, trainee barmaid

  • Sep 2015 - Jul 2016

  Took orders, served customers, set up tables, handled customer transactions at check-out, checked in and out customers, prepared food (salads, starters, main courses, desserts), dressed plates, food stock management Took orders, served customers, set up tables, handled customer transactions at check-out, checked in and out customers, prepared food (salads, starters, main courses, desserts), dressed plates, food stock management