Anatole Uzel

Gnocchi Solidarity Food Truck. - 40 customers/day
• Solidarity during the day (commercial sales) and humanitarian in the evening (food redistribution).
• Seeking partnerships and sponsors.
• Business plan creation, marketing strategy.
• Recipe development and hygiene standards maintenance processes.
• Definition of the company's strategic directions and service offering development.
• Budget management, cost control, and expense optimization.

Mobile Bar and Event Catering Business.
• Home-based Head Bartender.
• Client portfolio creation, 30 events/ year
• Recipe development, product sales at markets.
• Customized service provision (Weddings, baptisms, auto shows, afterworks, corporate parties...).
• Updating of tracking tools: charts, various files.

Intern in Gourmet Restaurant "L'Art de Vivre" - 50 customers/day
• Management of dining and sommelier teams (8 people).
• Cross-functional collaboration with Chef Laurent Chabert.
• Management of reservations and special events (weddings, wine masterclasses, Jazz Festival, SomArt...).
• Implementation of processes to achieve the Green Star (awarded in March 2024).
• Creation of biodynamic infusions and digestives carts...

Temporary Contract in Italian Restaurant - 150 customers/day
• Coordination between the kitchen, bar, and dining area to optimize service flow.

• Wine and Beverages Stock Management
• Beverage Menu Creation

Intern at a Ski Restaurant - 200 customers/day
• Reservation management / seating plan
• Order taking / event organization
• Wine stock and supply management

Intern in Chef Emmanuel Renaut's Three-Star Gourmet Restaurant
• Setting up front-of-house and back-of-house services
• Management of the pass
• Dish presentation
• Sommelier services