Professional situation
Professional aspiration
- Marketing
- Food Services, Institutional Catering
- Food and Beverage processing
Summary
Currently based in Paris, I’m immersing myself in the local culture while advancing my French and gaining hands-on experience in restaurant operations. My background includes diverse international roles that have shaped a global perspective on consumer behavior and market trends. I’m passionate about the F&B and hospitality space and am now looking to grow into a long-term opportunity where I can contribute in a marketing or management capacity.
Professional experiences
Assistant maître d'hôtel
Mischief Paris , Paris
From September 2025 to February 2026
Chef de rang
REYNA PARIS
From November 2024 to October 2025
In my current role, I support front-of-house operations to ensure a smooth and efficient dining experience. I coordinate timely order delivery to maintain seamless service and quick table turnovers, manage dining room inventory to keep supplies and equipment fully stocked, and proactively engage with guests to deliver personalized experiences. This hands-on position strengthens my operational knowledge and deepens my understanding of service excellence in a fast-paced hospitality environment.
Hostess
Big Mamma Group
From April 2024 to September 2024
I managed seating for over 260 covers per service (up to 600 daily) using SevenRooms, ensuring smooth guest flow and minimizing wait times. I collaborated closely with head waiters to achieve up to three table turnovers per service while accommodating special requests and VIP preferences. By optimizing walk-in availability and real-time table management, I contributed to daily sales exceeding €13,000.
Graphic designer & marketing assistant
TOMORROW STUDIOS
From March 2023 to February 2024
I created client-focused designs using InDesign, Photoshop, and Illustrator, ensuring high-quality visuals that aligned with brand identities. I managed B2B social media accounts and websites, boosting engagement and maintaining consistency across platforms. Additionally, I supported marketing campaigns, consistently meeting tight deadlines to enhance client satisfaction and contribute to the overall success of projects.
Commis de cuisine
CHATEAU DE LA CHEVRE D'OR*****
From September 2022 to November 2022
I maintained strict HACCP standards, ensuring kitchen safety, hygiene, and efficiency, even under pressure. I organized and prepared garnish mise en place to support smooth and timely service. Adapting to the fast-paced demands of the kitchen, I coordinated with the team to deliver dishes for up to 30 guests per service, contributing to a seamless dining experience.
Degree
Languages
Anglais - Native language
Tagalog - Fluent
Allemand - Intermediate
Français - Intermediate
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