photo de profil d'un membre

Aloysio

CV Aloysio da Veiga Alves EHG

Situation professionnelle

En recherche active

Souhait professionnel

Experience
De 2 à 5 ans
Rémuneration
Entre 40 k et 50 k€
Type de contrat
Stage
Mobilité
- Suisse
Fonctions
- Ressources humaines
- Assistant(e) F&B
- Assistant/e de direction
Secteurs
- Luxe
- Office de tourisme
- Evénementiel

Résumé

Currently studying at the Higher School of Hospitality (ES) at the École Hôtelière de Genève, I am developing a versatile profile at the crossroads of hotel management, business, and customer relations.Trilingual in French, Portuguese, and English, I am an empathetic, adaptable person, motivated by dynamic and demanding environments.

Expériences professionnelles

Demi chef de partie

Restaurant de la Plage SA

De Mai 2026 à Août 2026

It was a pleasure to work with such an open and welcoming team, and the workplace is absolutely picturesque.
I was able to take part in this lovely project during the summer 2026 season, when the restaurant is at its busiest thanks to its prime location.

Chef de cuisine

Alecrim Dreams

De Mars 2025 à Novembre 2025

Alecrim Dreams is a retreat located away from downtown Brasília. I was able to bring my skills and qualities to their private events by offering plated service or French-style service. It was a wonderful project where I got to test recipes and develop standardized recipe cards.

Commis de cuisine

Hilton Geneva Hotel & Conference Centre

De Juillet 2024 à Novembre 2024

Following my more-than-satisfying apprenticeship at the Hilton hotel, I agreed with my supervisors to stay on for a few more months, working on everything related to banquet services, in order to broaden my experience and to fund my trip to Brazil.

Apprentice de cuisine cfc

Hilton Geneva Hotel & Conference Centre

De Septembre 2021 à Juin 2024

My culinary apprenticeship at the Hilton hotel was important for my personal and professional development, teaching me the codes and standards of the trade, as well as the know-how. I was fortunate to have a head trainer chef and 3 other chefs who trained me as well, teaching me different ways of doing things and of finding solutions to problems.

Parcours officiels

Ecole Hotelière de Genève – Hôtelier – Restaurateur-trice ES – -0001

Langues

Portugais - Langue maternelle

Français - Langue maternelle

Anglais - Courant

Espagnol - Notions