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Oihabe GHASSOULI

PARIS

En résumé

Pas de description

Entreprises

  • LE COSI - CHEF DE RANG

    2014 - 2015 Restaurant cuisine Traditionnel
    Paris 75008
    (France)

  • NO VACANCY - CHEF DE RANG

    2012 - 2013 Bar / club / restaurant
    SYDNEY
    (Australia)

  • DOWN UNDER - CHEF DE RANG

    2012 - 2012 Bar / cafe/restaurant
    MYKONOS
    (Greece)

  • Piano Room - CHEF DE RANG

    2009 - 2011 Bar/cafe/restaurant

  • Favela Club - CHEF DE RANG

    2007 - 2009 restaurant / lounge / nightclub

  • Gaia Lounge Bucharest - Chef de rang

    2006 - 2007 Working Land
    . Team 13 people
    . Recruitment training Détection of Potential
    . Marketing Events Bookings Inform clients Take orders
    Perform service and present the dishes to customers
    . Establish and Collect additions..

  • Favela Club - Chef de rang

    2006 - 2006 Restaurant, Cocktail Bar & Club Sydney

    Establishment 500m² Restaurant 60 pl. Capacité 450 pers.]

    Position Chef de rang

    Working Land
    . Team 30 people
    . Recruitment training Détection of Potential
    . Marketing Events Bookings Inform clients Take orders
    Perform service and present the dishes to customers
    . Establish and Collect additions..

  • Pacha Restaurant - Chef de rang

    2005 - 2006 Restaurant, Cocktail Bar & Club Ibiza - Espagne

    Establishment 750m² Restaurant 25 pl. Capacité 1500 pers.]

    Position Chef de rang

    Working Land
    . Team 345 people
    . Recruitment training Détection of Potential
    . Marketing Events Bookings Inform clients Take orders
    Perform service and present the dishes to customers
    . Establish and Collect additions..

  • Hollywood Club Bar Restaurant - Chef de Rang

    2005 - 2005 Restaurant, Cocktail Bar & Club MILAN ITALIE

    Establishment 900m² Restaurant 12 pl. Capacité 1700 pers.]

    Position Chef de rang

    Working Land
    . Team 345 people
    . Recruitment training Détection of Potential
    . Marketing Events Bookings Inform clients Take orders
    Perform service and present the dishes to customers
    . Establish and Collect additions..

Formations

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