Profil professionnel
Expérience
Formation
Skills and interests
Languages
Generic
Tristan Bertolero

Tristan Bertolero

Business SchoolStudent
Nice

Profil professionnel

Adaptable and determined business student at EDHEC Global Business, eager to take on challenges and deliverresults. Recognized for reliability, initiative, and the ability to thrive in demandingenvironments—from international immersion to professionalexperiences—alwaysfullycommitted and trusted to perform.

Expérience

Cook

Galopins
Antony, France
06.2022 - 07.2022
  • Execution of 8 starters, 7 main courses, 7 desserts in service, following the instructions of the head chef.
  • Carrying out preliminarypreparations: cuttingalliaceousvegetables, meats, fish, aromaticherbs and vegetables to getahead of the service and make it smoother.
  • Checkingdailyarrivals from differentsuppliers (quantity, quality, omissions) by listing the incomingproducts and comparingthem with the ordersheets to ensureproper supply of stock and preventshortages or unforeseenevents.
  • Dressing of dishes, desserts and starters according to the defined model and sendingthem to the dining room.
  • Creation of 2 desserts with the chef'sadvice: Pavlova and rice pudding with scallops, to vary the menu.
  • Managing stocks and reservesaccording to the principle of first in first out (recentarrivals at the back, olderones at the front) to sell products with short dates as a priority.
  • Contribution to the development of the daily menu according to the product to be sold: readjustment of somedishes on the menu in order to consume products at the closest expiration dates to minimizelosses.
  • Production of 5 sauces in large quantities in the afternoon to meetdemand for the nextthreedays.

Cook

Galopins
Antony, France
02.2022 - 02.2022
  • Execution of 5 starters (charcuterie board, salads, starter of the day), 4 desserts (profiteroles, cheesecake, crème brulée and floatingisland) and 7 dishes (salads, tartares and ceviche) from the menu following the instructions of the head chef. Preparation of more than 120 plates per service. In service: cutting, seasoning, presentation.
  • Organization of workstations to optimize service time: Setting up kitchenutensils (boards, knives, mixingbowls, frying pans, saucepans), organization on the work surface of all previouslypreparedpreparations, organization of the 16 kitchenfridges: foods with the shortest dates near the door, the rest at the back.
  • Setting up the room and cutlery, cleaning the 32 tables, the floor and the walls, to welcomecustomers. Preparation of 150 verrines of sauces to preventanyneedduring the service.
  • Takingorders in English for ~6 foreigncustomersperday.
  • Cleaning and maintenance of the kitchenequipmentafter service: washingutensils, sharpeningaroundthirtyblades, washingkitchenfloors to meetcleanliness standards.
  • Assisting the chef with otherrecipes and washing up (dishes) during major services.

Formation

Global Business track - Business Administration

Edhec Business School
Nice, Los Angeles, Singapour
09.2025 - 05.2029

French Baccalaureat - HighestHonours - "Mention très bien" with 16,38/20, Graduating in Mathematics (17/20) and Physics & Chemistry (18/20)

Speciality: Physics & Chemistry, Mathematics, Advanced Math Option

Institut Sainte-Marie
01.2022 - 01.2025

Collegediploma - HighestHonours - "Mention très bien"

Institut Sainte-Marie
01.2018 - 01.2022

Skills and interests

  • Investment in start-ups, mainly listening to 2 podcasts: 'La Martingale' by Mathieu Stefani and '20VC' by Harry Stebbings.
  • Muay Thai (2 years): 3 one and a half hour workouts per week, in club, will start competitions in 3 months. I really like the respect and humility values of this sport. It builds perseverance and determination.
  • Workout (4 years): 2x/week for 2.5h sessions. Like the discipline it brings and how it allows me to let off steam.
  • Tennis (9 years): stopped for two years, when I discovered Muay Thai, 2h a week, allowed me to spend my energy.
  • Cooking (daily), most of the time alone or with my father, since my youngest age, I cook around twice a week. I like to please people and make a dish just as I had imagined it.
  • Electric guitar (2 years): practice 6 hours a week plus 1h of lessons. I appreciate the creativity it fosters and the way it allows me to express my emotions.

Languages

Français
Langue maternelle
Anglais
Bilingue
Espagnol
Courant
Chinois (mandarin)
Débutant
Tristan BertoleroBusiness SchoolStudent