Floor Manager

• May 2022 - Present

Line Cook

• Oct 2016 - Jul 2018

I started as a Flam/Pizza cook where I during almost 2 years improved my skills and my knowledges in the kitchen.I have been able to switch between all the sections of the line, such as the Pantry, fryer, the Grill or even the sauté.I have been for the first year on the closing shifts, which taught me how to make sure the line is clean and stocked for the following day, and for the second year on the opening shift, which taught me how to make sure the mise en place and the line is ready to go for the service.I have been able to learn how to maintain the stock properly, doing some orders, and sometimes supervising the team and training the new staff.

Line Cook

• Jan 2018 - May 2018

In a great environment, I was in function of my shift on the sauté section on which I had the pizza section at the same time, or on the grill section on which I had the fryer at the same time. In a restaurant where everything was freshly homemade, I was also focus a lot on the Prep for my own shift and section but also for the following days and other sections, working and helping the entire team hand in hand making sure we were all ready to exceed the expectations. In a great environment, I was in function of my shift on the sauté section on which I had the pizza section at the same time, or on the grill section on which I had the fryer at the same time. In a restaurant where everything was freshly homemade, I was also focus a lot on the Prep for my own shift and section but also for the following days and other sections, working and helping the entire team hand in hand making sure we were all ready to exceed the expectations.

Kitchen Manager

• Sep 2014 - Apr 2016

For almost 2 years in one of the biggest Street Market and events company of Europe, I was not only a cook, but also a Baker, and even a Truck driver between different Markets and event.My work was mostly based in Italia, in the biggest and most touristic places as well as in small little towns. I have been sent also working in Norway for 3 mounts and in Poland for few weeks. Over there I developed my leadership skill by often being the decision maker while we had new challenges to face. I also developed my adaptation and my openness, by hiring new staff for temporary contract in every cities I have been working. I was the Manager of the takeaway restaurant, I was managing the stock, the sales but also the strength of the team.

Cook

• May 2014 - Sep 2014

In a street Market stall, I was cooking different dishes for take out orders such as Paella, Chicken Mustard, while following a big team of street marketer. I was moving between cities every week all around Norway, while setting up a new weekly market.I developed my adaptation skill, by discovering every week a new work place and a new environment, which could lead to new problems. I became a good problem solvers, by taking my responsibilities and facing each new situation with calm and confidence.

Server Assistant

• Nov 2013 - May 2014

For my First steps into a foreign country, I have been assistant server, while I was improving my English.I was in charge to make sure the tables, the glassware, and the culturing were perfectly clean. I was also in charge to make sure all the mise en place for the server were perfect.Serving and describing every dishes and every drinks for each guest into a new language has been interesting, and helpful. The restaurant was also providing twice a week some courses on food and beverage which I was always attending. Working in a new team, and a new country while my communication were still weak, helped me to develop more patience and more maturity in front of the daily challenges that I had to overcome.

Server

• Jan 2009 - Sep 2013

For almost 5 years in one of the most prestigious Bistro of the city of Toulouse in France, I started as a Bartender and became one of the best server. Over there I developed my ability to work under a big pressure, while delivering the best experience possible for the guests. My experience over there allowed me to supervise the Front of House and train new staff I was in charge of my own checkout, and in charge of the Bar inventory while I was Bartending. For almost 5 years in one of the most prestigious Bistro of the city of Toulouse in France, I started as a Bartender and became one of the best server. Over there I developed my ability to work under a big pressure, while delivering the best experience possible for the guests. My experience over there allowed me to supervise the Front of House and train new staff I was in charge of my own checkout, and in charge of the Bar inventory while I was Bartending.

Server

• Sep 2008 - Dec 2008

In one of the most popular bistro of Paris France, I was in charge the mise en place and the cleanness of my section. Without assistant server and in a busy environment, I learned how to manage my time and ability to be multi tasking, while keeping my politeness and hospitality for the guest to exceed the expectations. In one of the most popular bistro of Paris France, I was in charge the mise en place and the cleanness of my section. Without assistant server and in a busy environment, I learned how to manage my time and ability to be multi tasking, while keeping my politeness and hospitality for the guest to exceed the expectations.

Server

• Jun 2008 - Sep 2008

For this temporary and seasonal contract as a server in one of the most popular seaside town of France, I have been working under a big daily pressure for 4 months. I was responsible of my tables, my mise en place, but I also had to make some of my orders at the bar and helping once a week the back of house at the pantry section. For this temporary and seasonal contract as a server in one of the most popular seaside town of France, I have been working under a big daily pressure for 4 months. I was responsible of my tables, my mise en place, but I also had to make some of my orders at the bar and helping once a week the back of house at the pantry section.

Server

• Sep 2007 - May 2008

For my Apprenticeship, I learned all the basics of the restaurant industry by doing every position such as server, bartender, but also cooking some dishes.In a busy place which could provide a simple food menu, I learned how to work under pressure while delivering the best experience possible to the guests. For my Apprenticeship, I learned all the basics of the restaurant industry by doing every position such as server, bartender, but also cooking some dishes.In a busy place which could provide a simple food menu, I learned how to work under pressure while delivering the best experience possible to the guests.