I was helping to create the concept for the Kronen Lounge. It was the starting point for the winter edition of Light Ragaz.My tasks were:- what is on the menu and the design- various purchases (ex. food, beverages, utility, papers,...)- daily service of the restaurant (service and cooking)- training of new employees- finance

This education covers various subjects from kitchen theory and all about wines in the first semester, over how to make a successful check-in or clean a guest room in the second semester, to lead a project, managing employees and how to handle cultural differences. During the last semester the focus is on the important subjects of leadership, finance and the diploma paper. Almost every subject is directly put into practice or suits as a basis for the internships.

As part of my time at Schloss Schauenstein I was presented with the opportunity to work in the service of its 3 Star Michelin restaurant. I became a better understanding of an upscale service and kitchen. I joined the team during the pandemic and an especially busy time as in December 2020 we were no longer allowed to have a lunch service and tried to make the most out of the evening service and had every day at least 37 guests instead of 28 which is a big difference in a gourmet restaurant.I was responsible for the following tasks:- Breakfast service (set up, prepare coffees and teas, serve egg specialties, clean the tables, guest relations)- Welcome Apéro at Meierhaus (snacks and beverages for the arriving guests of Schloss Schauenstein)- Set of the restaurant rooms - Welcoming and seating the guests- Lunch/dinner service- Explaining the dishes when we set them in front of the guests- Service back office

Schloss Schauenstein is known as one of the three best restaurants in Switzerland. The boutique hotel has nine generous rooms. The renowned restaurant is additionally to the 3 Michelin Stars listed by Gault&Millau with 19 points and Andreas Caminada, the owner was awarded as "chef of the year" in 2008 and 2010. To the company Andreas Caminada (www.andreascaminada.com) belongs beside Schloss Schauenstein (www.schauenstein.ch) the acasa Catering (www.acasacatering.ch), Remisa - La Tavolada, the Caminada-Magazine and since 2015 the second restaurant brand IGNIV (www.igniv.com) as well as the foundation "Fundaziun Uccelin" (www.uccelin.com). Since 01. October 2018 is Casa Caminada part of the company. It is a guest house with bistro, a bakery, a culinary cellar and 10 guest rooms.It was an amazing internship with great leaders to learn from. Due to Covid-19 it became a challenging year for everyone, and I am grateful to have spent it at Schloss Schauenstein where I was always surrounded by positivity and support. I was able to grow more independent and to find a better time management for stressful times that I hope I can use on my future path.As part of the reception team, I was responsible for the following tasks:- all guest communications in e-mails, telephone and the in-house guests- reservations for Schloss Schauenstein (restaurant and hotel) and Casa Caminada- Check-in, Check-out, tour of the property- Transfers- various lists for the daily services (i.e. allergy list for the kitchen and service, arrival list)- administration tasks like updating the website and booking.com

As a Guest Relations Agent, I greeted the guests with a warm welcome, a fresh tea and an "Oshibori" (wet towel). The VIP's of the hotel, I escorted to a special area to proceed with their more relaxed check-in and continued with the rooming.In the back office, I prepared the VIP arrival list for the next day, answered guest emails and organized birthday cakes, romantic turndowns and so-called “Wow Stories” for the guests.Another task was to engage with the guests and assist them with whatever they desire. Those engagements happened during breakfast, check-in, in the lobby or in other places of the hotel. In some cases, I was responsible to deal with the complaints of guests, some of which more complicated and challenging than others.

As a Resort Activity Agent, I was responsible for a serene daily routine. I checked the equipment, controlled the safety of the areas, prepared the activities, advised and motivated the guest for all the activities we provided and sold them. Additionally, I was on some days in charge of the Kids Club and the activities with our youngest guests.On the days the supervisor was off I took the responsibility for the team and acted as a liaison to the other supervisors and managers.I supported the supervisor in training the new interns and improving our activities and services to our guests.

I was working for two months in the kitchen from the Valbella Inn Resort in Valbella, Switzerland. After a short period of vocational adjustment I was in charge for the breakfast twice a week (different kind of eggs a la minute) and I also was given the responsibility to run the station of the Gardemanger and Pastry by myself. It was a great chance for me to learn more about myself, what I am capable of. We usually had between 30 and 80 hotel guests and some a la carte guests(my internship was during the low season) and a few times we had banquets with up to 200 guests.It was a great experience and I take a lot of positive and helpful memories with me.

The Restaurant Löwen has 14 Gault-Millau and serves delicious traditional and innovative food. There are two main areas to eat inside and a beautiful outdoor terrace at the stream Tamina. We had two more rooms we used for groups. I learnt a lot about a good classic service from presenting a good wine at the table over how to carve a Chateaubriand or how to flambé a lobster tail. As part of my internship I was engaged in the project Light Ragaz. It is a walking roundtrip in the Tamina gorge with huge projections that are measured precisely on the structures of the rock walls. I prepared all the safety reports, wrote a small instruction handbook, prepared some documents and letters and was responsible for my staff (hiring them, organizing the work schedule). Six days a week I was also working in the gorge and took care that all the electronics worked smoothly, that the roundtrip was safe, that our food stand was well equipped and that all guest were taken good care of and if there were any complaints I took care of them. I am grateful for this opportunity. I had no experience in leadership before, but I had a great mentor who taught me a lot.

I went to Shanghai for 3 months for a medical internship. I was assigned to a doctor and got different insights into how a hospital works in China. I looked into the following departments: urology, gynecology, endocrinology and traditional Chinese medicine. It was a very interesting time in which I learnt a lot about China and myself.