Carole PICHON, F&B Administration Assistant at President Wilson - Vatel

Carole PICHON, F&B Administration Assistant at President Wilson

Question 1 : Can you tell us briefly about your education ? I obtained a general baccalaureate, then I obtained a Bachelor in Hospitality management in VATEL Lyon. It enabled me to acquire theorical knowledge but also professional experiences during my internships including one in the USA.

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Can you tell us briefly about your education ?

I obtained a general baccalaureate, then I obtained a Bachelor in Hospitality management in VATEL Lyon. It enabled me to acquire theorical knowledge but also professional experiences during my internships including one in the USA. I did my last internship 6 months at the “Traiteur” Potel et Chabot in Paris as a commercial. That internship confirmed my vocation for the world of gastronomy. Then I decided to extend the adventure by participating to the first session of VATEL Los Angeles.

I did my management training in the F&B department in the Sofitel in Los Angeles. After a year in the United States I came back to France and I worked during a year as supervisor in the restaurant Hyatt Roissy Charles de Gaulle. It was an other experience to work in an airport hotel with a lot a clients.

Then I had the opportunity to work as a sales executive person in the gastronomic starred restaurant  La Villa Madje in Cassis with Jean Marc Banzo and his team during 3 years. Recently, I started working at the hotel President Wilson in Geneva with the director of the catering and chef, Michel Roth, and his team. 

Do you have a full training plan for the trainees ?

Yes, from the first day, we give them a list of goals to achieve during the first month ( knowledge of the dishes, technical sheet,  cleaning,  inventory turnover, HACCP norms…)

At the end of their trial period, we check the learning objectives fixed the first day and during the internship the trainees receive feedbacks from the chef and the sous chef with evaluations.

How many people do you have in your team and how many of them are trainees ?

Between 45 and 50 people spread between the gastronomic restaurant the Bayview, the Libanese restaurant L’Arabesque, room-service 24/7, banquets and 6 months a year the Japanese restaurant with French influence the Umami on the terrace.  We regularly have 6 trainees over a period of 6 months.

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