Mirazur ****** Michelin Star Restaurant* Michelin Star for Sustainable GastronomyBest Restaurant in the World - 2019

Tasks and Responsibilities:• Calling for Interviews• Advise when calling: Internships, School Holiday Jobs• Application process + Interview• Interview• Follow up on documents• Call for reference check • Make the personal file of new employees• Induction - First Day of the Employee• Give pay slip• Give medical report to employees• Help employees fill their Claim Insurance form• Take photos during events• Creating posters for any events• Print docs and make sure that they are available for the employees to take• Follow up on leavers to fill their exit form before leaving• Desk Setup• Open Door Policy• Assisted in the Rebranding

During the traineeship, there were some events that were held at the Constance Belle Mare Plage Mauritius. There was the Culinary Festival of Bernard L’Oiseau with Michelin Stars Chef, Meilleur Ouvrier de France and winners of Bocuse d’Or and there was also a Celebrity Golf Championship with amateur, semi pro and professional golfers.Managed a small section during the competition, where I had to assist all the VIPs in that section. Assisted Mercotte who is a well-known French Food Critic who is also a jury in Le Meilleur Pâtissier. Helped by clearing the tables, serving and presenting the dish made by the Chefs competing on that day and organising the small buffet for the VIP section.Had the chance as well to meet and work with Davy Tissot, Meilleur Ouvrier de France, Bocuse d’Or 2019 and Michelin Star Chef.

La Plantation d'Albion Club MedWaiter:• Welcomed the guest to their table.• Took their orders.• Had to do the setting up in the morning and afternoon.• Brought the bill to the guests - if they bought cigars or drinks outside the all-inclusive menu.• Had to clean and sanitise the table as per new sanitary protocols.• Had to inform them about the menu• Served the guests as per standard.• Had to manage a big area; taking orders, serving, clearing the table.At the bar:• Managed a bar alone and work under pressure• Had to sanitise the counter top.• Welcomed guest.• Took their orders.• Cleaned the bar, the back office.• Had to prepare the drinks, cocktails or mocktail for the guest.• Learned what cocktail to be made according to the beverage type.• Had to do the mise en place of Mint, Dry fruits and fresh fruits for the cocktails• Learned how to use the coffee machine

Front Office (OPERA): • Monitored incoming and outgoing calls• Maintained close communication with front desk and other departments• Monitored Check in and Check-out• Familiarized with front desk documents• Managing customer records (file in)• Liaison between front office and other departments• Guest handling• Guest Key card programming • Explaining guest all the information about the hotel• Bell Boy• Learned how to welcome VVIP• Accompanying guest to their car using umbrella• Driving and moving guests carsHousekeeping:• Accommodation organization about the different section• Knowing the room’s classification• Knowing the hotel areas• Preparing the linen trolley• Respecting the step forward for cleaning a room including the sanitisation• Realising the cleaning tasks• Entering a room whether it is a Vacant Dirty (VD) or an Occupied Dirty (OD)• Welcoming guests• Effective dusting• Making beds• Cleaning of rooms• Cleaning of bathrooms• Preparing room on turndown• Preparing room Vacant Clean Inspected (VCI) for arrivalSupervision in Housekeeping:• Knowing the daily planning• To organise a daily planning• Controlling of Stock• Filling the floor status report + worksheet + cross checking• Inspecting a room with the checklist• Inspecting a public area with the checklistFood & Beverage Department ( MICROS SYSTEM):• Food Runner• Back office, wipe glasses and plates• Room Service ( preparing of the tray)• Welcomed guests to their table• Took their orders• Made sure they were not allergy to some food• Put orders on the Micros System• Had to do the setting up in the morning and afternoon• Had to do the setting up where there was a buffet• Brought the bill to the guests• Took payments • Cleaned and sanitised the table as per new sanitary protocols• Had to inform them about the menu• Served the customers as per standard• Served wine as per standard• Learned how to use the barista station

• Managing of the Pastry Department alone• Preparing desserts which was a la carte• Managing the kitchen pastry pass alone for lunch• Mise en place for desserts (jam of red fruits sauce, meringue, mint decoration, tuiles)• Mise en place of cake orders• Decorating the plates for service• Experimenting using chocolate for decoration• Writing on plates or cakes• Follow up of the cooking of cakes and plates in the oven

Was the Chef Cook during the internship:• Managed the kitchen• Had to do the mise en place• Prepared and cooked according to orders• Had to order any missing ingredients• Had to prepare staff food• Cleaned every appliances and dishes

Skills learned and practiced was to:• Preparing different types of cakes, pastries and bread• The cutting of fruits for the mise en place• Garnishing cakes with cream and ganache• Writing on cakes• Learned how to put rosette on cakes• Respected “Clean as you go” by cleaning the table after dirtying• Packing the cakes• Learned how to knead the dough equally• Learned how to give a visual to the bread

Reservation of excursionsCreation of TUI excursions for the DMC Company