 |
|
|
|
|
Chief Hostess
Passaporto Italia
Scheda n. 15401
42 anni,
nubile
non fumatrice
(Ventimiglia IM
Italia)
|
| Registrazione del: 22/02/2008 |
Visite: 1351 |
| Ultimo aggiornamento: 09/04/2021 |
Contatti attivati: 82 |
Disponibile anche come
Chief Hostess
Hostess
Commissario di bordo
Cuoco
Interprete
Segretaria/o
Subacqueo brevettato
ove richiesto
|
| Disponibilità improbabile |
L'utente 15401 NON risulta immediatamente disponibile |
| Titoli marittimi |
• Commissario di bordo
|
| Gente di Mare |
Iscritta
a Taranto,
in 2a categoria
con qualifica:
Ufficiale |
| Corsi professionali |
• Antincendio base
• PSSR
• Sopravvivenza e salvataggio
• Elementary First Aid
• Familiarizzazione alla Sicurezza
-SECURITY AWARENESS
-PDSD (Proficiency in Designated Security Duties)
-HIGHFIELD LEVEL 2 AWARD IN FOOD SAFETY FOR CATERING (RQF)
-YACHT SERVICE LEVEL 2 - PYA - G.U.E.S.T. PROGRAM
|
| Patente nautica |
non in possesso di patente nautica
|
| Autodichiarazione |
Dichiaro che, per l'incarico da me richiesto, sono in possesso di abilitazioni, Corsi Professionali e libretto di navigazione come richiesto dalla legge per il charter (navigazione commerciale). |
| Navigazione |
10 anni
di navigazione effettiva /
5 anni
di navigazione a libretto
|
| |
Ho navigato su:
S/Y oltre 24mt S/Y oltre 18mt S/Y oltre 12mt M/Y oltre 50mt M/Y oltre 24mt Caicchi fino a 24mt
Lingue parlate:
Italiano
Inglese
Spagnolo
Francese
Titolo di Studio:
Laurea
Esperienza di Ristorazione:
Si
Compenso richiesto:
non dichiarato
|
 Sono disponibili documenti allegati |
 |
MOTOR YACHT VICTORIA G
|
(Lettera di Referenze)
|
Emissione: 19/03/2018
|
|
MOTOR YACHT MALO
|
(Lettera di Referenze)
|
Emissione: 31/10/2013
|
|
MOTOR YACHT LADY N
|
(Lettera di Referenze)
|
Emissione: 01/02/2021
|
|
MOTOR YACHT LA CIMA III 2016
|
(Lettera di Referenze)
|
Emissione: 30/11/2016
|
|
MOTOR YACHT LA CIMA III 2015
|
(Lettera di Referenze)
|
Emissione: 31/10/2015
|
|
HIGHFIELD LEVEL 2 FOOD SAFETY CATERING (RQF)
|
(Altro tipo di documento)
|
Emissione: 16/02/2021
|
|
YACHT SERVICE LEVEL 2 - PYA - G.U.E.S.T. PROGRAM-Interior Intermediate Service; Housekeeping & Valet and Laundry; Silver Service; Butler Service; Plated Service;Synchronized Service; Floristry; Cigars and Caviar).
|
(Altro tipo di documento)
|
Emissione: 10/03/2017
|
|
PDSD (PROFICIENCY DESIGNATED SECURITY DUTIES)
|
(Corso professionale)
|
Emissione: 01/03/2021
|
|
SECURITY AWARENESS
|
(Corso professionale)
|
Emissione: 22/10/2016
|
|
ASHORE REFRESHER BASIC TRAINING
|
(Corso professionale)
|
Emissione: 17/10/2016
|
|
PSSR - PSTT- REFRESHER
|
(Corso professionale)
|
Scadenza: 21/02/2026
|
|
BASIC FIREFIGHTING REFRESHER
|
(Corso professionale)
|
Scadenza: 21/02/2026
|
|
ELEMENTARY FIRST AID
|
(Corso professionale)
|
Scadenza: 20/02/2026
|
|
Competenze
e Note personali |
Note personali
I started work as a waitress from 1999-2007 in Italy, Scotland, Spain (Balearic Islands), Germany and Tunisia at various luxury hotels and restaurants. I enjoyed this experience very much and learned many skills as a fine dining waitress, organizing banquets and gala dinners, wine service, silver service and bartending and eventually as a F&B supervisor in the hospitality industry.
My passion for the sea has prompted me to enroll in a degree course in Marine Biology. I then attended a basic sailing course and also obtained A.N.I.S Diver Certificate.
From 2007 I started to work in the yachting industry as a deckhand, sole stewardess, chief stewardess, and cook. I wanted to combine my hospitality background with my love for the sea and with a big spirit and will to adapt.
My work experience since then has made me a responsible, professional and dedicated hard worker, striving to reach goals and good at coping with stressful situations. I have developed a proven capacity and ability work to in a team and develop excellent management skills. I believe people perceive me as a driven team-worker with an ability to think outside the box and multi-task for many scenarios
I have also always had a huge passion for food and cooking, since I was very young, which came from my grandmother. I like to experiment with different culinary techniques and recipes from varied cultures: Chinese, Japanese, Thai, Mediterranean food and of course my native Italian cuisine. I am also open to and experienced with vegetarian, gluten-free and vegan food styles.
Competenze Professionali
Professional, efficient and effective HR management for interior crew
PYA Interior Intermediate Service; Housekeeping & Valet and Laundry; Silver Service; Butler Service; Plated Service; Synchronized Service; Floristry; Cigars and Caviar
Extensive accounting and administrative experience
Exceptional multi-tasking and organizational abilities across different departments and duties
Fully committed to the highest level of guest care and enjoyment
Exemplary eye for detail to the very highest standard
Experienced Personal Assistant to Owners aboard and also onshore in private luxury residences
Trained and knowledgeable in fine wines, gourmet foods and other luxury consumables, PYA accredited
Experience and knowledge on international etiquette and protocols particular to the guests’ culture and expectations. PYA accredited
Wide knowledge and contacts for provisioning throughout the Mediterranean with Purser experience
Charter experience dealing directly with globally recognized charter and brokerage companies. (Details on request)
Extensive direct contact details for berthing requirements in important Marinas throughout the Mediterranean
Fully experienced deck knowledge for berthing procedures and bridge communications
Self-motivated with experienced and confident delegation abilities
Excellent all round communication, organization and diplomacy ethics
Extensive experience and knowledge of restaurants, luxury hotels and activities in major cruising areas
Yacht pre-season and new build set-up expertise
Competenze Relazionali
I am a committed, professional individual with 13 years of experience in the Yachting Industry – an industry I love. This wonderful experience has given me a broad skill set, as listed below, to which I endeavor to grow each year in order to further develop and improve myself. I take great pride in my work and my high standards and always give 100% to the care of guests and owners. I am cheerful, enthusiastic, well organized and always endeavor to maintain great professional relationships with my fellow crew and keep the boat running smoothly for the enjoyment and safety of all aboard
|
| Esperienze, imbarchi |
| PERIODO: June 2020 - November 2020 |
| ARMATORE: Imperial Yachts - Private |
| UNITA': 89ft MY |
| TIPO DI IMPIEGO: Sole stewardess - Cook |
| PRINCIPALI MANSIONI:
Full set-up of the yacht after the winter shipyard period, equipping the galley, organizing and sourcing crew uniforms and addressing owner specific requests
Created all inventories with details, descriptions and pictures on excel files as requested from the Yacht Management Company
Full guest provisioning/requisition accounting reports to the Captain and to the appropriate departments of the Yacht Management Company
Cooking/baking and service for all guests including young children and special dietary requirements
Advance menu planning for guests including theme dinners and guest parties, flower arrangement and welcoming guests aboard (also crew breakfast, lunch and dinner)
Keeping all interior storage areas organized, orderly, and maintained
Housekeeping, valet and laundry service for guests and crew
End of season inventory including designing yacht specific excel files for recommended 2021 interior requisitions (towels, lines, decoration sets with photos, fabrics details and prices for the owners consideration
S.A.P. (Standard applied procedures)
Winterization of the vessel
|
| PERIODO: May 2019 - September 2019 |
| ARMATORE: Private |
| UNITA': 131ft MY |
| TIPO DI IMPIEGO: Chief stewardess |
| PRINCIPALI MANSIONI: I started with a 15-day period in the owners villa in Monaco to familiarize myself with the owners particular requirements and tastes for interior decorations, service style, food preferences and clothing care etc.
Shipyard/refit period, controlling and monitoring shipyard workers aboard, fine detailing inspection and reporting of all scratches/damages etc.
Thereafter checking existing inventories aboard the yacht and formulating listings of outstanding owner requirements including subsequent siting, sourcing and pricing outstanding requirements. This included items such as all linens, towels, toiletries required for anticipated guest usage, provisions etc. Followed by subsequent sourcing of specific owner requirements for the upcoming season
Organizing and sourcing crew uniform and setting up all the interiors for the upcoming season
Drafting a laundry plan for guests and crew and personal supervision of particular dress care requirements.
Supervision and duty assignment for my second stewardess and setting her schedules for guest service and interior duties
Standing in for the Chef and cooking for crew
Full interior and galley accounting and requisition reporting to the Captain
|
| PERIODO: March 2019 - April 2019 |
| ARMATORE: Commercial |
| UNITA': 190ft MY |
| TIPO DI IMPIEGO: Temporary Chief stewardess |
| PRINCIPALI MANSIONI: Leading the interior set-up process of a new build yacht, checking inventories and thereafter listing, sourcing and pricing outstanding owner specific requirements for interior detailing and decoration
Controlling and monitoring shipyard workers aboard and fine detailing reporting of all interior defects
Creating and maintaining an inventory of all onboard items and supplies, organizing and sourcing crew uniforms and setting up all the interiors
Supervision, training and duty assignment for three junior crew, setting stewardess schedules for guest service, laundry plan for guests and crew and cleaning. This also included full training the yacht Creston system
Replaced the Chef during his days off and during his absence taking refresher courses
Full interior and galley accounting and requisition reporting to the Captain
|
| PERIODO: May 2018 - October 2018 |
| ARMATORE: Private |
| UNITA': 141ft MY |
| TIPO DI IMPIEGO: Cadet purser |
| PRINCIPALI MANSIONI: Responsible for the everyday smooth operation of the boat’s interior department, involving housekeeping services, laundry procedures and wardrobe management, food and beverage service and direct engagement and entertaining of guests, including selection, purchasing, and serving fine wines, specialty teas, cigars, and other luxury consumables as requested
Responsible for directing, motivating, and training the 2nd and 3rd stewardess’s which included the assignment and scheduling of rotational duties and implementing HR procedures and guidelines
Protecting, maintaining, and caring for valuable interior items and surfaces such as artwork, silks, china, crystal, linens, fine woodwork, and marbles
Providing valet services and overall guest care, packing and unpacking guest luggage, caring for their personal items and garments, and making daily activity arrangements as required
Creating, implementing, and monitoring a financial planning system that included accounting and budgeting for interior department needs including an informational management system of interior inventories and maintenance procedures
Collaborating with the Chef regarding meal service for the guests and arranging F&B provisioning accordingly, thereafter creative planning and quality service of theme dinners and guest parties
Writing and updating all interior manuals and guest-information documents including maintaining and displaying knowledge of international etiquette and protocols particular to the Owners and Guests culture
Watch keeping in accordance with the list of responsibilities for the Yacht
|
| PERIODO: September 2017 - April 2018 |
| ARMATORE: Private |
| UNITA': 80ft MY |
| TIPO DI IMPIEGO: Chief stewardess - Cook |
| PRINCIPALI MANSIONI: Management and accounting of interior and galley departments
Guest management and transfer organization Provisioning for delivery trips, guests and crew
Cooking and menu planning for all guests and crew, keeping all interior storage areas organized, orderly, and well maintained
Flower arrangement and welcoming guests aboard, housekeeping, valet and laundry service for guests and crew
Docking and anchoring duties, relief watches on night passages, crew uniform purchasing
New build interior advisor to the owner regarding galley layout and crew area
|
| PERIODO: April 2017 - August 2017 |
| ARMATORE: Commercial |
| UNITA': 141ft MY |
| TIPO DI IMPIEGO: Chief stewardess |
| PRINCIPALI MANSIONI: Responsible for accounting and managing budgets
Hiring, training and managing 3 interior crew for all their relative departments and duties for guest service (silver; butler; plated) Flower arrangement guest welcoming, charter organization and menu planning in coordination with the chef.
Writing and updating all interior crew instruction manuals and guest-information documents along with crew uniform purchasing
Creating, implementing and maintaining an informational management system of interior inventories and maintenance procedures, including provisioning to maintain inventory supplies and cover guest/crew usage
Deck crew support as needed with line and fender handling to a high standard
|
| PERIODO: May 2015 - November 2016 |
| ARMATORE: Private |
| UNITA': 115ft MY |
| TIPO DI IMPIEGO: Chief stewardess - Cook - PA (Personal Assistent) |
| PRINCIPALI MANSIONI: Cooking for the owner, guests and the crew (breakfast, lunch and dinner)
Responsible for all the interior duties on board such as F&B provisioning, interior housekeeping to Yacht standards, accounting, laundry, ironing and supervising my sole stewardess
Promoted to lead deck for docking and anchoring the yacht and in charge of crew uniform purchasing
Personal assistant & Villa Manager including 1 interior and 1 exterior members of staff
|
| PERIODO: May 2014 - October 2014 |
| ARMATORE: Private |
| UNITA': 82ft MY |
| TIPO DI IMPIEGO: Cook - Stewardess - Deckhand |
| PRINCIPALI MANSIONI: Cooking for the owner, guests and the crew (breakfast, lunch and dinner) including silver service
Responsible for all the duties on board, housekeeping services, laundry procedures and wardrobe management, F&B provisioning
Docking and anchoring the yacht.
|
| PERIODO: May 2013 - October 2013 |
| ARMATORE: Commercial |
| UNITA': 82ft MY |
| TIPO DI IMPIEGO: Sole stewardess - Cook |
| PRINCIPALI MANSIONI: Responsible for all the interior, catering service (pastry), laundry, ironing and docking
Writing and updating all interior manuals and guest-information documents
Crew uniform purchasing
|
| PERIODO: April 2011 - October 2011 |
| ARMATORE: Private |
| UNITA': 115ft MY |
| TIPO DI IMPIEGO: Second stewardess |
| PRINCIPALI MANSIONI: Responsible for the interior, catering service, bartender, laundry, ironing and dockings. |
| PERIODO: October 2010 - January 2011 |
| ARMATORE: Private |
| UNITA': 52ft SY |
| TIPO DI IMPIEGO: Deckhand - Cook |
| PRINCIPALI MANSIONI: Cruise sailing from Australia to French Polynesia through New Zealand. |
| PERIODO: May 2010 - October 2010 |
| ARMATORE: Commercial |
| UNITA': 82ft SY |
| TIPO DI IMPIEGO: Sole stewardess - Cook |
| PRINCIPALI MANSIONI: Responsible for the interior, catering service, bartender, cook, (charter boat), deck duties
Writing and updating all interior manuals and guest-information documents
|
| PERIODO: May 2009 - October 2009 |
| ARMATORE: Private |
| UNITA': 55ft SY |
| TIPO DI IMPIEGO: Deckhand - Stewardess - Cook |
| PRINCIPALI MANSIONI: Responsible for the interior and exterior, cook. Cruise sailing from North of Italy to Greece. |
|
|
|
