alex vinquart

Go to give a help a few days a month in different section of the hotel when need it. In reception, kitchen, restaurant or account to do the City Leger and so when the account manager is in holiday.

I work as interim at the restaurant "Le Poivrier in Gerpine" . I was still part time at the Leonardo as receptionist but their head chef left so I went to help them wiles they find a new one.

Working in one of the three 6 stars ship in the world on the Voyager in the gastronomic french restaurant called "Signature" every evening and obviously a little bit everywhere for breakfast & Lunch depending on the schedule. 6 months contract and I extended to 7 months.

Contract of 3 months wiles waiting my acceptation on a cruise ship

Wanted to live & work in a typical English atmosphere without too much french touch before to leave UK

Worked in the Michelin star restaurant, wine service, bar, realized training on the menu knowledge, wisky & brandy trolley and worked close to the F&B manager. I just looked for knowledge so after service I spend a lot of time in the office to learn all the organisational of the Michelin star restaurant & luxury brasserie. After 1.5 year I wanted to go to work with our Michelin star chef as Chef de Partie to make the most of it and worked in the larder & pastry.

I first worked as a commis to improve my English, once I felt more confortable I worked in the bar and manage and trainned 3 commis. We win the competition of Relais & Chateaux "Cocktail of the Year for UK & Irland"