Aude CORDONE

En résumé

Entreprises

• Hotel Le Mas des Herbes Blanches - Maitre d'hôtel

  2011 - maintenant Manage a team made up of an assistant maître d’, sommelier, barman and 6 waiters.
  • Distribution of workload among front of house restaurant team
  • Manage plateware, glassware, and cutlery inventory (stock and
  purchasing),
  • Control beverage cost
  • Ensure accurate and precise billing
  • Develop monthly employee schedule
  • Ensure high dining and foodservice quality and standards

• Hotel and Conference Prinicpal Halley Château St Just, France - Sales and events executive

  2011 - maintenant Co-ordination of few conferences and events, welcomes and follows through with clients concerning all details of their event and communicates this information to the relevant departments.

• Seabourn Cruise Line - Chef de Rang

  2009 - maintenant • Ensure high dining and foodservice quality and standards
  • Ensure proper implementation of standards and procedures

• Restaurant Alfresco - Restaurant Supervisor

  2009 - maintenant • Manage a team made up of 10 waiters & 3 barmen
  • Control beverage cost • Develop monthly employee schedule
  • Ensure high dining and foodservice quality and standards
  • Develop wine and cocktail lists in collaboration with the Head Chef
  • Ensure compliance to standards and procedures, and internal training requirements

Formations

• INFA

  Gouvieux 2011 - 2011

• University Of Brighton INFA (Eastbourne)

  Eastbourne 2011 - 2011 Hospitality and Catering Management

• Lycée Augustin Fresnel

  Caen 1999 - 2002

Réseau

• Aurélien ROUXEL

• Diana-Paola D'ORINTERNATIONAL

• Edouard LAFLECHE

• Gabriela MEDINA

• Guillaume COLAS

• Laure COUDOUEL

• Meet AND COM

• Philippe BRIN