Alexandre Rochon

I was assigned to the position of runner in the prestigious Michelin-starred Castel Novel hotel restaurant. I was able to adapt and diversify, which enabled me to take orders, manage the bar and organize weddings and other events on the estate... The responsibilities I was given enabled me to become a Head waiter in a very short time... comfort and satisfaction were our watchwords!

• Presented food and beverages to guests at tables.
• Provided exceptional service to high volume of daily customers.
• Greeted customers, provided menus and answered questions about menu items.
• Provided excellent customer service by anticipating guest needs, responding promptly and acknowledging all guests, however busy and whatever time of day.

• in charge of service and washing up in the small restaurant La Bastidie which has a 3-star hotel.
• Maintained knowledge of menu items, ingredients and preparation methods to assist guests with menu selection.
• Helped customers select menu items by suggesting courses, explaining specials and answering food preparation questions.

• Sanitized surfaces after each use following standard sanitation practices.
• Prepared and cooked food items according to recipes, portioning, and presentation specifications.

• Installed structures or fixtures using hand or power tools per plan drawings.
• Demonstrated best safety practices working at heights and lifting various objects.
• Coordinated with other workers onsite to ensure efficient completion of tasks.