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Victor BALIAN

Malabo

En résumé

My goal in a close future is to have a good understanding of how work a luxury hotel and how to manage it. I expect to have management positions and climb step by step in the hierarchy, probably by the food and beverage department.
Then my final goal will be at least to work as a General Manager of a luxury property for an international group with worldwide reputation.

Mes compétences :
Hôtellerie
Restauration
Management
Service
Communication

Entreprises

  • Sofitel Paris Le Faubourg - Receptionnist

    Malabo 2013 - maintenant Be part of the front desk team
    Doing check-in and check-out by applying Sofitel standard
    Prepare arrival of the next day according to guests´ special requests
    Increase my own knowledge of the Property Management System Opera
    Making upsell and participate to increase room revenu
    Creating loyalty card for Accor customer

  • Mandarin Oriental Paris - Chef de rang at Le Camélia

    2013 - 2013 Chef de rang at the all day dining restaurant "Le Camelia"
    Work in all sequences of service (breakfast, lunch, afternoon tea and dinner)
    Manage several commis during the service and the "mise en place"
    Work according to Mandarin Oriental standards as well as hygiene standard of the group

  • Gastronomy, the art & science of food - Chef de rang senior

    2012 - 2013 Chef de rang for all type of function
    - Banqueting
    - Boarding room
    - Cocktail

  • Four Seasons Hotel - Bell/garage attendant

    2012 - 2013 -Coordinator (manage all the Bell m'en to optimize Check in and Check out)
    -Bell attendant
    -Garage attendant

  • Antoine's Restaurant - Chef de rang

    2011 - 2012 Greating ans seating guess
    Taking order
    Advice guest on wine and food matching

  • Four Seasons Hotel George V - Apprenti Stewarding (Chef d'équipe)

    2010 - 2011 -Supervise an important team of dishwashers as well as equipment to work with

    -Control hygiene process according to four seasons standards in catering premises

    -Check stocks (china, glass, silvery and cleaning products).

  • Four Seasons Hotels George V - Waiter

    2009 - 2010 Commis

    - Runner food
    - Runner beverage

  • Four Seasons Hotels George V - Cook

    2008 - 2009 Apprentice cook at the gastronomic restaurant and the brasserie (service and "mise en place"

  • Bouygues construction - Cook at private boarding room

    GUYANCOURT 2006 - 2008 Boarding room private restaurant reserve to high position staff such as CEO of "Bouygues Construction"
    Cook and pastry apprentice (service and "mise en place")

  • Trianon palace Hotel - Apprentice chef

    2004 - 2006 Apprentice cook at the hotel's brasserie
    Involve as chef de partie during the second year

Formations

  • IEMI - CMH - EMC Campus

    Paris 2013 - maintenant Master of Business Administration International Hospitality and Luxury Brand Management

    Marketing
    Communication
    International Business
    Luxury Brand
    Negociation & Leadership
    Business Plan

  • Université Versailles Saint Quentin

    Saint Quentin En Yvelines 2010 - 2011 Bachelor degree in Tourism Management & International Hospitality

  • CFA GREGOIRE FERRANDI

    Paris 2008 - 2010 BTS

    Art culinaire et service de la table

  • TECOMAH (Jouy En Josas)

    Jouy En Josas 2006 - 2008 Baccalauréat Professionnel option cuisine

  • TECOMAH (Jouy En Josas)

    Jouy En Josas 2004 - 2006 BEP cuisine

Réseau

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