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Portes Du Soleil, Rhône-Alpes, France

Portes Du Soleil, Rhône-Alpes, France

French Alps

Portes Du Soleil, Rhône-Alpes, France

South Of France, Corsica, Sardina, Elba Island, Amalfi Coast And Islands

Moliver is very busy charter motor yacht built by Sunseeker in 2009. It has a gross tonnage of 331 tons and it’s powered by 2 MTU engines of 2735 hp each giving her a maximum speed of 24 knots and a cruising speed of 12 knots. Moliver can accommodate 11 guests in 5 cabins and 8 crew in 4 cabin. It’s equipped by a powerful Volvo 190 hp tender, 2 SeaDoo 255 hp, a rescue tender, 2 Seabobs, jet skis, wakeboards, stand up paddle boards, kayaks and many water toys. My positions on board were Chief Officer and PWC Instructor. As Chief Officer I was responsible of Moliver, its equipment, its crew and its guests. I was in charge of the daily operations, the daily/weekly/monthly checks, the maneuvers, the equipment operations, the safety on board and the exterior cleaning and maintenance. As PWC instructor I was in charge of the jet-skis operations, teaching and supervising the guests. We navigated about 9000 NM.

French Alps

Monaco

Rahil is a nice and solid yacht built in Netherland at Makkum Shipyard delivered to the owner in 2005 and refitted in 2008, interior and exterior designed by Reymond Langton Design. Its 625 gt are powered by 2 Caterpillar engines of 1400 hp each reaching a max speed of 16 kts. It has a max range of 3800 NM with its 83.000 litres of fuel capacity. It accommodate up to 10 guests in 5 cabins and 10 crew members. My role on board was Bosun and I was in charge to organize the exterior daily/weekly operations and supervising the 2 deckhands work. The daily tasks were cleaning, washing down, polishing, detailing, maintaining the teak, paint and exterior furnitures. Check, launch, run and drive the two 255 HP Seadoos (bow) and the jet tender (garage). In charge of anchoring, mooring, garage door and tender bay operations. I was also in charge of water toys and water sports: water-skiing and wake-boarding. I organized the winterization and the dry dock operations. We navigated about 3000 NM.

Megève, Rhone Alps, France

Fano (Pu), Italy

I joined the White Luxury as barman, and being a new management, at the beginning my job was to organise the bar: the bar counter, the menu, the orders, etc. After that my job was focused on customer satisfaction. I prepared and served accurately international cocktails, coffees, cappuccinos and snacks. Thanks to my experience, in the busiest evenings my job was head waiter, I ran the other waiters, organized the roles according to their skills and the needs of the bar and organised the work before and after the service. I made sure that everything was clean and organised and all the customers were accurately welcomed and looked after. I was in charge of customer payments either by cash or by credit cards and of the bar opening and closing. This experience helped me to get a very good familiarity and confidence with the bar management, of its customers and its employees.

Meribel, Rhone Alps, France

My job for the Magic In Motion Ski School consisted in teaching ski and snowboard in English and French to the clients of the ski school, providing private and group lessons of two or three hours duration, half day or full day. The ski school was made of about sixty ski instructors working over Meribel, Courchevel and Val Thorens with whom I often worked with during the group lessons. The level of the clients usually was medium-high, but the lessons range varied from beginners to experts teaching freestyle, freeride and eliski. The clients were welcomed at the meeting point or directly at the hotel where they were taken back. The range of clients’ age varied from 3 year’s old, to mature clients changing the teaching modes of the ski technique. We were often out for lunch with clients or their family. This experience helped me to improve my technical knowledge of teaching alpine ski on every slope and every situation and my skills to teach in French.

Mediterranean Sea, Atlantic Ocean And Caribbean Sea

Sofia 3 is a beautiful motor yacht built in Italy in 2008 and refitted in 2011 with 5 cabins for a total of 10 guests. I was part of a 9 members crew and I was in charge of the exterior cleaning, washing down, polishing, detailing, teak and general exterior maintenance. I was in charge of the daily operations, maintenance and driving of one 215 HP Seadoo, one 28 ft Serenella open tender and one jet service tender. I was in charge of water toys operations and water sports: water-skiing and wake-boarding. I was also watching the guests during their swimming activities as lifeguard qualified. I was in charge of towing, anchoring and mooring operations in the bow or stern and in day and night navigation watching. The boat stopped one month in the shipyard before the Atlantic crossing for some works of general maintenance and I was in charge of sanding, painting, varnishing, antifouling, polishing, teak maintenance and Sikaflex application. We navigated about 20.000 NM.

Ibiza, Spain

At Ocean Beach Club I worked as waiter. The club is one of the ten best beach club of Ibiza, opened daily from noon to midnight in the summer, divided in three bars, two restaurants and one sushi bar. We were more than 120 employees with different positions and divided by areas. My job consisted in taking care of customers in my assigned area from their entry in to the club to their exit. The customers were welcomed with a welcome cocktail and assisted in the beverage and food orders throughout their stay. There were rewards and incentives on sales, especially on bottles of champagne or other spirits. I was in charge of customer payments either by cash or by credit cards. This experience helped me to improve the quality of the service, the attention to the customer needs and to work in teams.

Mediterranean Sea

JBH is a beautiful yacht built in Germany in 2011 with 4 cabins for a total of 8 guests. I was part of a 7 members crew and I was in charge of the exterior cleaning, washing down, polishing, detailing, teak and general exterior maintenance. I was in charge of the daily operations, maintenance and driving of two 255 HP Seadoo, one 225 HP 25 ft Colombo Super Indios tender and one jet service tender. I was in charge of water toys operations and water sports: water-skiing and wake-boarding. I was also watching the guests during their swimming activities as lifeguard qualified. I was in charge of towing, anchoring and mooring operations in the bow or stern and in day and night navigation watching. The boat stopped at STP shipyard in Mallorca where I was in charge of general maintenance works as sanding, painting, varnishing, polishing, teak maintenance and Sikaflex application. We navigated more than 10.000 NM.

Courchevel And Meribel, Rhone Alpes, France

For the New Generation Ski School I taught ski and snowboard in English to the clients of the ski school, I did private and group lessons of two hours minimum, up to three hours, half days or full days. The Job for the New Generation Ski School was very specific on the ski technique and on its analysis. The lessons were on very specific topics as skiing on blues, skiing on reds, moguls, carving, freestyle, powder, etc. The ski school was made of about a hundred ski instructors over fourteen top resorts all over the West Alps. The level of the clients was usually medium-low, with many beginners, but anyway it was extended to few cases of expert skiers. The clients were welcomed at the meeting point and taken back to the same place. The first three years I worked in Courchevel 1850 and the last year in Meribel. These years of experience helped me a lot, technically e linguistically where I learned to teach in another language.

Mediterranean Sea

Blue Sky is a nice and very fast motor yacht built in Italy in 1994, powered by two MTU 3480 HP engines and the twin Kamewa waterjets that reach a speed of 42 knots. Blue sky accommodates up to 8 guests and it carries 5 crew members. I was in charge of the exterior general maintenance, exterior cleaning, washing down, polishing and detailing. I was in charge of the daily operations, maintenance and driving of one jet service tender and one 39 ft Cigarette powered by 1500 HP twin Mercury racing engines. I was also in charge of the water toys operations and the water sports: water-skiing and wake-boarding. I was watching the guests during their swimming activities as lifeguard qualified. I was in charge of anchoring and mooring operations in the bow or stern and in day and night navigation watching. I left the boat in October in Viareggio when it stopped at Codecasa shipyard for the refitting. We navigated about 10.000 NM.

Atlantic Ocean

Elphin II is a nice sailing boat built in France with 3 cabins where sleep comfortable 6 people. I joined the boat in Antigua (Caribbean) as deckhand to move it to Europe through the Atlantic Ocean. During the crossing until Azores I studied for my Yacht Master Ocean. At the same time, I assisted the captain and the crew in the operations on the deck and in the day and night navigation watching. Once we got to Azores I started my Yacht Master Ocean exam. I was in charge of the passage planning from Azores to Gibraltar, of the replenishing the boat with food, petrol and water, of the navigation, of the harbour manoeuvres, of the VHF procedures and of the navigation watching schedule. I passed all the exams, included the theory one once we got to Gibraltar, with excellent results. We navigated more than 4000 NM and it took more than 25 days.

Cardrona, New Zealand

For the Cardrona Ski School I taught exclusively alpine ski. The ski school was made of about sixty ski instructors. The lessons were in English and the time was usually of one hour. Most of the lessons were privates and the level of the clients was in general medium-low. The age range varied from little kids to adults. The lessons were mainly focused on the ski technique, often with the best clients there was an approach to the freestyle as Cordrona is very good for the snow park. This experience helped me to meet ski instructor and people from all over the world and to understand new teaching techniques.

Lido Di Camaiore (Lu), Italy

At Cavalluccio Marino I started as head waiter. The morning I served breakfast to the customers of the beach club, then, late in the morning after have prepared the tables for lunch, I was taking care of the customers during the lunch service. Usually the customers were regulars. After this first period has been given to me also the responsibility of the bar, so I started also to prepare and serve alcoholic and non-alcoholic cocktails, coffees, cappuccinos, etc. I took care of the customers from the beginning to the end trying to satisfy their wishes. I made sure that the bar and the restaurant were always comfortable and in perfect conditions. This experience helped me to grow professionally and to improve my relationship with the customers.

Pietrasanta (Lu), Italy

At Pinocchio a Pietrasanta I worked in the evening as waiter. I welcomed the customers, took them to the table, took the orders, helped them with the choice of the wine, served them and took care of them throughout their stay in the restaurant. It was a small, typical and nice restaurant in Pietrasanta, the menu was a la carte and Tuscan dishes were served. My job was focused on customer satisfaction. I kept the restaurant clean and tidy and at the end of every service I prepared the tables for the day after. This experience helped me to improve the quality, the professionalism of my service and my knowledge about Tuscan dishes and wines.

Torino, Italy

At SushiTo I worked as head waiter. The SushiTo is a small and friendly sushi restaurant. I was in charge of the customer service and of the beverages orders with the suppliers. I welcomed the customers, took them to the table, served them an appetizer and a welcome sake, took the orders and helped them with the choice of the dishes. I helped the customers also with the choice of the beer and the wine. I made sure that every aspect met the demands of the customers. It was a great experience that drew me into the sushi world and its dishes and taught me to work in complete autonomy.

Stiava (Lu), Italy

I worked at Il Caminetto as barman and waiter. The clients were usually regulars. During the day I worked in the bar serving the customers at the bar counter, preparing coffees, cappuccinos, aperitifs, alcoholic and non-alcoholic cocktails. During the lunch and dinner service I moved to the restaurant area where I was in charge of the service at the tables and I took care of the customers from their entrance to their exit, taking the orders, helping them in the wine choice and making sure that every order got to the table right and on time. At the beginning and at the end of the service we cleaned and set up the restaurant area. This experience helped me to improve my working and organizational skills and my knowledge of typical Tuscan products and specialities.

Sestriere (To), Italy

My job for the Freewhite Ski Team was training a group of about ten kids of 8 year’s old during the weekends and the school holidays. I was taking care of them all day including the lunch break, alternating workouts within the gates with free skiing. Freewhite was composed of about ten ski coaches and often we have collaborated together during trainings and competitions. We trained mainly in Sestriere, but we skied all over the Milk Way. I also had to prepare my athletes’ skis, make video analysis after workouts and take them to the competitions. They participated in about ten races achieving excellent personal results. This experience helped me to improve my teaching technique on kids and to work on goals. It gave me a deep personal satisfaction.

Sestriere (To), Italy

I worked at Spotti as bartender, I helped the barmen in the preparation of international cocktails, preparing the line for the service, cutting the fruit, preparing the bottles and serving basic cocktails, wines, beers, coffees and spirits. The service was concentrated in the evening hours from aperitif, where aperitif cocktails and appetizers were served, to the pre-disco where any type of cocktail and drink were served. The pace was very high and concentrated in few hours. I served the customers at the highest standards or, in case I couldn’t afford the requests, I passed them to the hands of professional barmen. I made sure that the barmen had always the equipment and the clean glasses available, as well as the necessary stocks for the service. It was a great experience professionally very useful that gave me the bases of cocktails’ preparation and of the bartending job.

Sestriere (To), Italy

For the Via Lattea Ski School I taught alpine ski to Italian clients, in general the time of the lessons was of one hour and they were focused on teaching the ski technique on piste. The ski school was composed of about forty ski instructors. The target of the clients varied from beginners to expert and from kids to adults and older skiers, the level was anyway medium-high. In addition to private lessons we worked with the Valtur Village where we gave group lessons either in the morning or the afternoon and often we had lunch with clients. We skied all over the Milk Way changing location and restaurant every day. At the end of the week there was a little competition for fun. This experience helped me to hone my teaching technique and customer relations.

Pragelato (To), Italy

In addition to teach alpine ski for the Pragelato Ski School, I worked for the Pragelato Village Resort, a five-star resort, now acquired by Club Med. My job for the Pragelato Village Resort was to manage reservations and coordinate sport activities such as alpine skiing, cross country skiing, ice skating, ice driving, snowmobiling, heli-skiing, snowshoeing, dog sledding and horse walking. The clients were exclusively English speakers. In the morning I gave ski lessons, while in the afternoon I was in charge of reservations, payments and coordination of all the sport activities. It was very hard as I was very young and at my first experience of meeting the demands of a “five stars” target. This experience taught me to work under stress and in a foreign language and for the first time it opened my eyes and the doors to the rest of the world.

Torino, Italy

I worked for Gobbino as waiter. My work was occasional and often concentrated on the weekends when weddings, communions, confirmations and baptisms were celebrated. We offered catering services for lunches and dinners. The job often began early in the morning by loading the vans with the equipment and unloading them in the place of the catering. After we arranged the tables, prepared them for the service and prepared the station for the waiters to stock the glasses, the cutlery and dirty dishes. The service was mechanical, we moved all together, every waiter ran two or three tables, we made sure to finish the entire table before to move to the next and made sure that in every table anything missed as water, bread, wine, etc. It was very tough, but it taught me a lot improving qualitatively my service and teaching me how to work in teams.

Torino, Italy

I worked for Stratta as waiter, occasionally and mainly on weekends when there were weddings or other ceremonies and we offered our service for lunch, dinner or aperitifs for conferences and meetings. Usually the services were near Turin, but sometimes we worked also in other cities in northern Italy. The work consisted, in addition to the proper service, to load and unload the equipment at the deposit or at the places of the catering. The service was usually managed in teams where each team had its own tasks and was responsible for its own sector. We made sure the clients had everything they needed. Usually the services were very long. This experience, as the one with Gobbino, was very challenging, but it helped me to improve the quality and organization of my service and it taught me to work in teams.

Pragelato (To), Italy

For Pragelato Ski School I taught alpine ski, mainly in Pragelato and in few rare occasions in Sestriere. The ski school was composed of about ten ski instructors. The lessons were usually of one hour and the level of the clients was medium-low. The age of them varied from young to old, but in general they were kids and we were teaching them all season. During the weekends and the school holidays group lessons were organized for kids of the schools in the area. The lessons were standards, based on the classical method of teaching the ski technique. 2006 was the year of the Winter Olympic Games in Turin and it was a great opportunity for me to work in their preparation and organization. In Pragelato there was the ski jumping and we were involved in the perfect and meticulous preparation of the competition area on every aspect. It was an incredible and unforgettable experience.

Cantalupa (To), Italy

At Maison Verte I worked as waiter. The Maison Verte is a charming hotel at the Alps’ feet. The customers were regulars and my job consisted in welcoming the guests, taking their orders, recommending wines and helping in their dishes’ choice. The hotel was provided with an excellent wine cellar. The service was a la carte, usually short and concentrated in few hours a part rare cases of ceremonies’ lunches where a set menu was served. In the evening after the cleaning the restaurant area was prepared for the breakfasts. It was a very nice experience where I learned to take care of customers with no haste, to offer a quality service and to pay attention to details.

Campiglione Fenile (To), Italy

At Le Volte I worked as waiter, usually in the evening, but sometimes it happened to work at lunch as well. My job consisted in welcoming the guests, taking them to the table, taking orders and taking care of them and of their needs during the service. In addition to the lunch and dinner services there were often music nights with jazz and folk concerts where the service was limited exclusively to the beverages. I made sure that everything was clean and tidy and all the customers were accurately welcomed and looked after. It was an experience professionally very useful that has sped up my service and taught me how to relate with customers.

Les Des Alpes, Isère, France

For the European Ski School I taught alpine ski in the morning, mainly in Italian being Les Deux Alpes, in the summer, a ski resort managed and frequented mostly by Italians. The clients were taken from the Hotel up to the glacier where the lessons were done and then back to the hotel for lunch. The lessons were mainly based on the teaching of the ski technique on piste being impossible to get off piste for the presence of crevasses. The level of the clients was medium-high and mostly they were adults. In the afternoon I helped to organise other sport activities as paintball, bungee jumping, climbing, rafting, bob, mountain biking, etc. Here as well the clients were taken from the hotel directly to the activity chosen, which it was done with them and then back to the hotel. This was my first working experience of teaching the ski technique and it introduced me to this world.

San Germano Chisone (To), Italy

I worked at Malan as waiter for lunch and dinner. Malan was a very popular restaurant where typical dishes from Piedmont where prepared and carefully reviewed by the chef. The quality of the service was very high, it was made with white gloves, long apron, shirt and bow tie. Usually the service was a la carte but often there were wedding dinners, communions, confirmations, baptisms or dinners with celebrities. During the service a la carte I took care of the guests from their entrance to their exit. We were more waiters during the ceremony lunches and dinners and we were divided in teams and sectors. We made sure that the service was made perfectly. This experience taught me a lot professionally, taught me to pay attention to the customer needs, to the organization of the service, to the care of the table, the posture, the presentation of the dishes and to the pouring of the wine.

Les Des Alpes, Isère, France

I started at La Brunerie as waiter working in the restaurant and serving breakfast, lunches and dinners to the guests of the hotel. For the first time I followed the instructions of a maître who taught me this job and to pay attention to details. Within a short time, I moved to the bar of the hotel where I took the management. The bar was opened mainly in the evening and my job consisted to create a welcoming environment after dinner for the guests of the hotel by playing relaxing music and serving alcoholic and non-alcoholic drinks. I was in charge of the beverage orders. I made sure that anything missed and the bar was always clean and tidy. I organized karaoke or other themed nights for the guests. It was a very demanding experience for my age and for the responsibility that it entailed, but it taught me to work by myself and to take care of the customers.

S. Pietro Val Lemina (To), Italy

At Il Gambero I worked as waiter and it was my first working experience in this sector. I worked mainly in the evening, the pace of work was very high and the dishes were varied and numerous. My job was to welcome the customers, taking them to the table, taking orders, serve dishes that came out from the kitchen and the pizzeria and serve drinks that came out from the bar. The menu was always a la carte even in the bigger tables. The service was very quick and the tables turned several times. I made sure the customers had everything they needed during the service and, at the beginning and at the end, that everything was ready and cleaned. It was a very important experience for me which has opened the doors to this world. It taught me to manage the orders, the tables, the customer relations and to work in stress situations.

Yacht Master Ocean Sail/Power Commercial Endorsed, Yachting

Gmdss Vhf Short Range

Proficiency For Seafarers With Designated Security Duties, Security

Stcw '10, Basic Safety Training

Eng1, Medical Certificate

Stcw 95

Level 4 Istd British Ski Instructor Qualification

Lifeguard Qualification

University Of Sport

Ski Coach Qualification

Italian Ski Instructor Qualification

High School