Laurie Bachmann

Experience

• 

  HEC Paris

  Sept 2012 - Aug 2015

  Apprenticeship kitchen

  During my apprenticeship I saw all the post in the kitchen:- Starter-Dishes (Side/ sauce/ meat/ fish)-Dessert-Morning and evening shiftI also learned:-How to create the menu of the week-Became more independent-Managed evening shift by myself-Created a new recipes-How to control the order-HACCP method-Inventory

• 

  Manoirs de Tourgévill

  Sept 2015 - Aug 2017

  Apprenticeship waitress

  4* hotel, including 2 catering areas: - A gourmet restaurant "1899" - The lounge bar. The hotel has 57 rooms ranging from the standard room to the connecting suite. During my apprenticeship I was able to occupy the positions commis, chef de rang, runner and bartender. I also practiced several service techniques as the flambeed crepes or Norwegian omelette, cuts like rib of beef or Sole Meunière.

• 

  Mercure Paris Boulogne

  Sept 2017 - Oct 2018

  Apprentie assistante F&B
• 

  Novotel London bridge

  Dec 2018 - Aug 2020

  • F&B team leader

    Sept 2019 - Aug 2020

  • F & B team member

    Dec 2018 - Sept 2019