Nicolas Arouete Email & Phone Number

Mérignac, Nouvelle-Aquitaine, France

Mérignac, Nouvelle-Aquitaine, France

Bordeaux, Nouvelle-Aquitaine, France

London, United Kingdom

London, United Kingdom

Freshfields

London, Royaume-Uni

London, Royaume-Uni

- Banqueting Supervisor- In Room Dining Coordinator- In Room Dining Waiter/Mini Bar attendant

Région De Paris, France

Casual Banqueting Supervisor for the Sodexo Prestige Catering company. Providing BOLLORE high managment with food & beverage in the different function with the highest quality service.Bolloré Group whose strategy is based on diversification, the innovation and on international development. It now holds strong positions in all its activities around three business lines, Transportation and Logistics, Communication and Media, Electricity Storage.

Orlando, Floride, États-Unis

Chef de rang at the two restaurants in the french pavillion at EPCOT Walt Disney World's, Orlando, Florida.Head waiter of four tables, sixteen seats. welcoming the guest,taking order with selling method with Disney standard. Serving the food and beverage with server assistant and making payment with I-pad technology. Answer the special needed of family and international customer and represent the french culture at EPCOT Disneyland park.CHEF DE FRANCE, brasserie restaurant.family-friendly brasserie serving traditional French cuisine with a changing menu every season and a extensive choice of French wine. Serving one thousand guest every day. MONSIEUR PAUL, fine dining retaurant.French fine dining restaurant with Chef Fancesco Santin representative Chef Paul bocuse at WDW EPCOT. Serving specially prepared dishes from the French cuisine with a focused wine list and a French quality service.

Région De Paris, France

Maître d'hôtel at the convention center, Maison Des Polytechniciens, Sodexo compagny at the heart of Paris 7th, France.Head Waiter in a professional team by managing all together the different events such as breakfast, coffee break, lunch, dinner and cocktail. My duty : - Preparing the set up, set the tables, organize the wine pairing and decoration, - Welcoming the groups, show them the meeting room, presenting the menu,- Ordering food with a good communication with the food department,- Serving food with perfect techniques manners and answer any guest needed.I was responsible for an average of 30 guest group and bartender of late dancing party. The convention center welcomes groups of international guest in this historic mansion with 14 authentic banqueting rooms for business and entertainment from 4 to 850 pax. This place rich of history take part of the prestigious Polytechniciens School.

Région De Toronto, Canada

Tasting bistro in entertainment district downtown Toronto melt cuisine from French, Italian and North American with fresh products and a nice choice of drinks.

Région De Paris, France

One of the seven palace in Paris in 2008, this hotel take part of the Four Seasons luxury group hotel.

Région De Paris, France

Le Grand Hotel Paris represent the high quality service of the Intercontinental Group Hotel in Paris.Bar head waiter : The bar is situate in the middle of the building in a light large place under the glass top. the customer join this living room to enjoy some lovely cocktail with a quality choice of food during their journey. responsible of 8 table, my goal was to serve food and beverage all day long from the breakfast to the The Time. Welcome and seat the guest, taking order, prepare hot beverage and serve every thing to the table, clean the tables set again. prepare the set up for the next shift and communicate any special information. Respect the health care and the high quality standard from the IGH company.VIP Club Room waiter : This place is available for important guest, they can enjoy some snack and drinks all day long in a quiet environment. Responsible to set the tables buffet and bar and keep a clean lounge, my main goal was to propose the best comfort in the club trough a quality service.

Betc Higher National Diploma, Management And Art Of Table Service

Training in sandwich course : 3 month in business, 3 month studing. Professional experience : Hotel Four Seasons George V Training as cook.

Btec National Diploma, Art Of Table Service And Culinary Art, With Honor

Training in sandwich course : 2 weeks in business, 2 weeks at school. Professional experiences : - 2004/2006 Cercle de l'Union.