Responsable de restaurant et chef de cuisine du restaurant de l'hôtel La Ferme du Golf ***

As I had no knowledge of Scandinavian languages, I had to take a position of assistant. However, this was for me an opportunity to learn norwegian and improve my knowledge in beer product and production.

This was a complet job experience. I needed to be polyvalent and manage a large average age of waiters. Furthermore, this job contained a large part of maintenance. The restaurant can accommodate a hundred persons on the terrace and the same inside. On a good day we use to serve 250 persons in two services.My team was composed of a barman, four chef de rang and two runner.This experience improved my team leadership, my capacity to serve two hundred persons and also to deal with the weather of mountain.

I was working in a traditional French restaurant as chef de rang

This temporary works in Hospitality and Catering by means of this agency offer me the opportunity to work in the banquet service. The different mission proposed was 200 at 4000 persons' banquet in luxury hotel of Geneva like the Kempinsky, the Four Season les Berges, the Intercontinental, the Royal Manotel...

I worked in one of the restaurant of this establishment call Le Lodge d'été. This restaurant was specialised in sushi and grilled fish cut at the front of the guest.

J'ai réalisé mon stage de BTS dans ce prestigieux établissement thermal. J'ai tout d'abord travaillé en service et au bar, j'ai terminé mon stage en tant que responsable économat. Cela m'a permis d'approfondir mes compétences et de travailler en total autonomie dans un secteur que je ne connaissais pas !

I worked as a commis in the brasserie, the gastronomic restaurant, in pastry and bakery.

It was my first experience in gastronomic restaurant as a waiter. At first I just do the run but after that I begin to be more confident I deal with customers.