Interest

Personal interests :

  • traveling
  • descovering new culture
  • meeting people
  • fine food & wine
  • design & art
  • Cinema

Professional interests :

  • hospitality in general
  • real estate
  • consulting
  • luxury goods and services
  • networking
  • new challenges
  • boutique and concept hotels

Summary

Creative young hotelier with experience in kitchen, service, banqueting, front office and F&B management.

Natural networker, exigent, team player and entrepreneur.

Objective

As short term objetive, I would like to find first a managing position in the industry, ideally in Korea or China. Then, I would like to build a career within an international chain.

Work History

Work History
Mar 2009 - Jun 2009

Night auditor extra

Hotel du Lac, Vevey
  • Responsible for the Hotel during the night
  • Gest relations
  • Late check-in
  • Security tour
  • Early check-out
Feb 2009 - May 2009

Project manager

Projet SBP, Ecole hôtelière de Lausanne

The Student Business Projects (SBPs) are consulting mandates that place groups of 4 to 6 students in a real-world situation over a period of 8 1/2 weeks. (www.ehl.ch) Project Fine Chocolate Boutique Shanghai : building a business plan for a private investor to create a luxury chocolate shop in Shanghai. Research in Lausanne and Shanghai, creating a concept, planning strategies, marketing plan, operations, finance.

May 2008 - Dec 2008

Food and Beverage Manager

Fête Finale A2008

Organize graduation dinner and party for the older semester, 650 guests for dinner - 1200 for the party following the dinner

  • Manage the F&B team, more than 100 students volonteering for this party
  • Menu planning with the Kitchen chef
  • Coordination of the service and kitchen
  • Wine selection and pairing
  • Receive the food, beverages and decoration items
  • Cost controling
  • Budgeting

As the party happend after my Olympic experience, I felt that this event organisation wouldn't be a problem. However, working with volonteers is different than collaborating with professionals. A good experience that is very rewarding once the oldest student are so happy and thank you.

Jun 2008 - Aug 2008

F&B consultant

Commune by The Great Wall managed by Kempinski
  • Final planning and opening of the new café-restaurant and the poolside bar
  • Planning and purchasing the wines for the Olympics period
  • Food and service quality control
  • Coordination of events
  • Guest relations
  • Staff training

At the end of my Management Trainee in 2007, the hotel management offered me to come back as a support to the F&B team during the Olympic period, as this was matching with my Summer holidays.

I had the opportunity to follow up with projects I started during my internship, such as the kitchen extention and the opening of two new outlets that I was asked to propose ideas of concept earlier. This experience was excellent as I was facing a complex organisation (300 to 400 lunch per day) but continue to be flexible as the government was changing the situations and timing was adapted everyday.

Dec 2008 - Jun 2008

Somelier/Bartender extra

Midi20 Winebar

Wine advices and service to clients

Prepare tapas food

Jun 2007 - Dec 2007

Management trainee in F&B

Commune by the Great Wall managed by Kempinski
  • Second internship included in EHL program
  • I was attached to the Courtyard dinning for supervision in restaurant at the beginning of the internship.
  • Then, I was involved in taking part at the selection process of new trainings, plan and prepare a course program on 10 days and give the lessons
  • During the second part, I assisted the F&B manager in his daily tasks and was given the responsability to manage, follow up and check the well beeing of the guests for special F&B events hosted by foreign companies such as UBS, Credit Suisse, Sennheiser, etc
  • Selection of new wines for the wine list, contacted, met and negotiated with the providers

I learned to work in a totally different cultural environment and to be more flexible toward other way of working. I came out of this experience more mature and with knowledge about China, one of the future strong country of the world.

Jun 2005 - Dec 2005

Kitchen Trainee

Alpenhof Murnau, Relais & Châteaux
  • First internship (operation) included in EHL program
  • Fine dining and brasserie cooking in cold kitchen, pastry, fishes and meats partie
  • Learned the importance of teamwork, forecasting and organizing

For this internship, students have the choice of service, kitchen and housekeeping for a period of 6 months or splited in 2 periods of 3 months.

Jul 2001 - Jun 2002

Front Office Trainee

La Porte d'Octodure
  • Check in - Check out
  • Infromation to guests
  • Money exchange
  • Welcome drinks to bus tours
  • Please every guest request
  • Night Auditor

I learned from this internship the importance of knowing languages and gained more self-confidence, polyvalence and maturity as I was treated as a employee and not as a trainee.

My interest in hospitality was growing during this experience.

Education

Education
Jan 2005 - Jun 2009

Bachelor

Ecole Hôtelière de Lausanne

Student in the Bachelor of Science Program

The choice of EHL as a school came in my mind after a visit there. I have been interested by hospitality since I was young, especially for kitchen. However, after a few internship as a cook (the first one was I was 13 years old), I realized that it was not exactly what I wanted. I choosed to study in a commercial school first before finding my way during this visit at Ecole hôtelière de Lausanne. It was like "love at the first sight" ! Since I entered this university, I never regreted my choice and am very proud of having the opportunity to study there.

2004 - 2004

Language school

Seafield School of English

To start my studies at Ecole hôtelière de Lausanne, I needed to improve my English skills.

I had the opportunity to travael through New Zealand, learn to play golf and study withing an international school during my studies in SSE.

2002 - 2003

ZMP

Goethe Institut

German is an important language in Switzerland.

My mother insisted that I should be fluent in German before improving my English as without German, there is no opportunities to have a good career in Switzerland. I never regretted to follow this advice as I learned the importance of knowing language and had my first experience in an international school.

Skills

Skills

Food and beverage training

Learned and practiced at EHL, this skills were put in real practice in Commune by the Great Wall managed by Kempinski, where I was asked to develop a full training program on 10 days (8 hours a day) to bring to operation young students selelcted for their level of English. Those students had no experience at all of hospitality and should be able to work in the hotel restaurants after my training. The topics were food and beverage knowledge, service technics practice, giving advices to clients, behaviour, etc More training focused on certain points were given to all staff too, especially on Western food, wines and spirits.

Management

Certifications

Certifications
2008 - Present

Certificate of appreciation

Confrérie de la Chaîne des Rôtisseurs
2001 - Present

Diplôme Commercial

Canton du Valais - Ecole supérieure de Commerce de Martigny
2002 - Present

Maturité Professionelle Commerciale

Confédération Suisse, République et Canton du Valais
2003 - Present

Zentrale Mittelstufenprüfung

Goethe Institut Inter Nationes
2004 - Present

First Certificate In English

University of Cambridge - ESOL Examinations