Boardings carried out

• Period: 12/2023 - 04/2024
  Unit: SY 30 mt
  Use, area: Privata
  Role held: 1 Stewardess
  Main Tasks: inventori , guest reception, booth and table service responsibilities

• Period: 07/2023 - 11/2023
  Unit: 43 MY Awezome 2
  Use, area: Private
  Role held: Chief Stew
  Main Tasks: Coordinating and managing 3-person team, organizing in-house work, inventories, guest reception, booth and table service responsibilities

• Period: 04/2021 - 05/2023
  Unit: SY Egiwave Souther Wind
  Use, area: Private
  Role held: Chief Stew
  Main Tasks: 6 crew. Coordinating and managing 2-person team, organizing interior work, inventories, cellar, managing interior furniture making and supplies (re-stalling), welcoming guests, responsibility for cabins and table service; managing galley, cooking/food, beverage and no-food

• Period: 09/2020 - 03/2021
  Unit: SY 30 mt
  Use, area: Private
  Role held: 1Stew
  Main Tasks: Team coordination and management, organizing interior work, inventory, guest reception, cabin and table service responsibilities; galley management, food, beverage and no-food supplies, for 8 guests and 7 crew

• Period: 04/2017 - 10/2019
  Unit: "EGI 4” mylius ’76 S/Y 25m
  Use, area: + “EGI WAVE”- southern wind, S/Y 33 m
  Role held: Chef
  Main Tasks: Food preparation and galley management

• Period: 05/2016 - 10/2016
  Unit: “Vervece" Motor Yacht, 38m
  Use, area: Italian flag
  Role held: Chef
  Main Tasks: Preparation of breakfast, aperitif, lunch and dinner for 8-10 guests; meals for crew; food &beverage and galley management.

• Period: 04/2015 - 10/2015
  Unit: "Far Far Away” Motor Yacht, 38m
  Use, area: British flag
  Role held: Chef / Deckhand
  Main Tasks: Food preparation and galley management.

• Period: 09/2014 - 10/2014
  Unit: “Marea” sailing boat, 20m
  Use, area: Italian flag
  Role held: Hostess - Chef
  Main Tasks: Trainee purser for recreational craft level 2. Preparation of breakfast, aperitif, lunch and dinner for 8-10 guests; meals for crew; food &beverage and galley management.

• Period: 05/2014 - 09/2014
  Unit: "Chocolat" Ferretti 761 Recreational Yacht, 27m
  Use, area: British flag
  Role held: Hostess - Chef
  Main Tasks: Trainee purser for recreational craft level 2. Preparation of breakfast, aperitif, lunch and dinner for 8-10 guests; meals for crew; food &beverage and galley management.

• Period: 11/2013 - 01/2014
  Unit: “Clementine” Recreational Yacht, 30m
  Use, area: Monegasque flag
  Role held: Chef
  Main Tasks: Trainee purser for recreational craft level 2. Food preparation and galley management

Personal info

• During the years on board, I become a very organize person. I like to dedicate all my time to improve my job and create a good working atmosfere. I'm confident in all the areas, I have good knowledge of voly and I know how to manage the budget in my department. Also i'm confident with inventories , wines and all interior department organization
  •Silver service •Wine knowledge •Flower arrangemets •Laundry and Housekeeping knowledge •Excellent Pc skills •Voly •Hospitality •Inventories •Excellent job organization •Managerial skills