Sabine Kohl
Suchst Du eine andere Sabine Kohl?
Fähigkeiten und Kenntnisse
Werdegang
Berufserfahrung von Sabine Kohl
- Current
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TST Table Service
- 2 years and 5 months, Jun 2007 - Oct 2009
Chief stewardess
MY "ITASCA" (privat yacht)
complet responsability of interior on 53m privat yacht cruising around the world, -supervising 2 jr. stewardess, - provisioning vessel for 12 crew and 10 guest, -taking care of max. 10 guest on a day to day base
- 2 years and 11 months, May 2004 - Mar 2007
1st Stewardess
MY "PALOMA" (charter/privat yacht)
taking full responsibility of interior (Laundry, Cabin & Guest service) and 3 jr. stewardess; serving Breakfast, Lunch and Dinners for max.12 Guest during cruising the Mediterranian & Caribbean Sea; preparing and serving special events for max. 30 high profile Charter guest during cruises
- 2 years and 2 months, Mar 2002 - Apr 2004
Chef de Rang/ Barmaid
Hilton Noga Hotel, Cannes, FR
learning french: taking charge of Breakfast, Lunch & Dinner Service at the Hotel facilities "Le Bar Grand Bleu" and "La Scala Restaurant" (***** luxury); preparing and serving special Gala events up to 300 guest (Cannes Film Festival) and privat VIP-Dinner party's
- 1 year and 6 months, Sep 2000 - Feb 2002
Head Waitress/ Assistant Restaurant Manager "Aspects" & "Fiamma"
Hilton London Metropole, London, UK
co-ordinating daily restaurant and bar business during Breakfast, Lunch and Dinner periods; recruiting and developing service team (20/30 team members); forecasting and controlling financial budget of bar and restaurant; organizing monthly team rotation; maintaining stock level of bar and restaurant equipment; taking responsibility as F & B Duty Manager
- 4 months, May 2000 - Aug 2000
Chef de Rang
"Square Restaurant"; London; UK
taking care of service station (20 guest) during lunch and dinner - * Michelin
- 7 months, Nov 1999 - May 2000
Chef de Rang/ Sr. Chef de Rang
Conran Great Eastern Hotel, London; UK ("AURORA RESTAURANT")
organizing and preparing opening of the Hotel; taking full responsibility over lunch and dinner service with 2 jr. co-workers up to 40 guest (fine dining); training junior team members on a weekly base
- 9 months, Feb 1999 - Oct 1999
Commis/ Chef de Rang
Hilton London Metropole, "ASPECTS" London; UK
learning english; being part of restaurant operation
- 2 years and 10 months, Mar 1996 - Dec 1998
Chef de Rang
Landhaus "HENZE", Probstried; GER
taking responsibility of day to day restaurant operation, also responsable for stock level of all wines (* Michelin)
- 3 months, Jan 1996 - Mar 1996
Restaurant Trainee
Schlosswirtschaft Illereichen, Illereichen; GER
proving and improving gained experiences in the Hotel & Catering business (* Michelin)
- 2 years and 4 months, Aug 1993 - Nov 1995
Chambermaid
Landgasthof "Roessle", Stiefenhofen; GER
learning the daily operation of the hotel and catering business in a small but very busy family enterprise (Laundry, Room and Guest service)
Sprachen
English
C1 (Fließend)
French
B1-B2 (Gute Kenntnisse)
German
C2 (Verhandlungssicher / Muttersprachlich)
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