Célia Murat Email & Phone Number

Bordeaux, Nouvelle-Aquitaine, France

France

London, Royaume-Uni

London, Royaume-Uni

London, Royaume-Uni

Orlando, Floride, États-Unis

Waitress at the two restaurants of Paul Bocuse at the French Pavilion of Walt Disney World EPCOT,Orlando,Florida CHEF DE FRANCE: Chef de France is a French nouvelle cuisine in a friendly-family brasserie with a changing menu every season and extensive choice of wines. Serving an average of one thousands guest per day,Head waiters of a lines of tables.My job was to be friendly, polite and respect the standard of Disney Policy.I was grating the guest directly when they were arriving, guide the guest through the menu, upsell the items with the selling method, bring and served the food and beverages with the servers assistant.Making the payment by using the Disney computer software.MONSIEUR PAUL :French fine dining restaurant with ''Chef Francesco Santin'' second in rang after Jerome Bocuse. Head Waiter of a line of tables at Monsieur Paul, I was responsible to deliver a professional authentic french service, with the services manners, greeting the guest, served the food and beverage with the servers assistant,flame the ''Crepe Suzette'' , served the wines with the patrons manners. making the payment with the Disney software. And invite the guest to come back.

Région De Paris, France

'' ADECCO PRESTIGE RESTAURATION'' a prestigious staffing agencies in Paris. -Head Waitress ''La Verrière restaurant '' & ''Le Bar'' at the Intercontinental ''Le Grand'' Paris,France An Impressive eight hundred square meter ''La Verrière '' is a beautiful winter located in the hearth of Paris and away from the hustle Parisian Street. Serving international guest for breakfast, lunch or teatime with hot drinks and excellent french Pastries. the ''Bar'' offers an extensive selection of alcohol and canapesWelcoming the guests, guide them thought the menu respect the standard of the service manners. respond to the special need of family and international companies. -Head waitress restaurant of High Management of L'Oreal-Head waitress restaurant of High Management of the twelve district of Paris..

Région De Toronto, Canada

One month before the opening of ''against the grain'' I have been trained about Italian,America and Canadian wine and local brew beer. During my experience in this restaurant I was responsible of :- Taking care of eight tables - Bring the beverage to the guest - Selling the items of the menu - Taking care of the food runner - Respect the service manners - Operate the cash-out with the restaurant rules

Région De Toronto, Canada

Batifole is a French restaurant with “no attitudes”, base in the Toronto Chinatown they use to say that is the best restaurant in Chinatown; Owned by Pascal Gefrroy the food is classic, simple and Comfortable French food.As a food runner I was responsible of :- Baked the bread before each services - Deliver the food to the right table - Taking care of the silverware, glasses and dishes

Région De Paris , France

In the "Safran" restaurant (250 seat and 3 terraces), Purple bar (70 seat), Banqueting department (7 meeting lounge) and the Room-service (463 guest rooms) - Guest: 40% English speakers and 60% French speakers.- Provided a excellent service for guest of dishes and a selection of one hundreds wines.JUNIOR ASSISTANT STEWARDING - Assured the management of the dish-washing team - Organized the planning and found the occasional staff- Respected the Haccp (hazard Analysis control point) and Iso 9001 standard - Inventory control and crockery

Région De Paris, France

APPRENTICE IN THE SEMI-GASTRONOMIC KITCHEN - Brigade of twenty persons- Assured the service for the two restaurants (the “Chinoiserie” and the “Café M”) and the room service of eighty-six rooms.

Région De Paris, France

APPRENTICE IN A LUXURY BRASSERIE- Prepared the all bakery and pastries- Assured and send at the all posting in the kitchen

Btec Higher National Diploma, Hospitality Management, With Honnors

Business And Technologie Education Council (Btec), Hospitality,Travel And Tourism, With Honnors

National Vocational Qualification Of Food Production And Cooking, Cooking (Cuisine )