Guest Relations and Front office intern at the St. Regis Singapore, in charge of coordinating different departments within the hotel to ensure guest’s entire satisfaction. Following up on standards requirements while the hotel was merging with Marriott International, in a very challenging context.

My experience in Zuma Hong Kong began as a waiter, for me to know better all the dishes and standards of this contemporary japanese restaurant. Quickly, I've also been introduced to all the departments (Wine dpt, Bar dpt and reception, front desk). After knowing on a better way all the standards and service process, I've been working as a section holder which was a real challenge, learning a lot about service, products, and focusing on guest experience.

Restaurant Fond Rose - This experience learnt me a lot about food and cocktails service. It actually was my first experience in food service, which began as a food runner. Then I got promoted as a full time bartender for the whole summer. Then I continued to be the barman every week-ends, this time as a casual worker.

As a summer job, I worked in the office and in the storage warehouse. It was a real challenge in terms of managing my time spent in working because it was during a very busy period for the company.