AURORE BOSC
Clermont
Summary
Exceptional leader with management experience, strong communication skills, and exemplifying customer satisfaction. Proficient in successful approaches for overseeing operations and assessing programs. Excellent skills in report writing, records management and problem-solving. Focused on enhancing food safety and removing unsuitable items from food supply.
Overview
30
30
years of professional experience
1
1
Certification
Work History
Front of the House Manager
Chef De France | Epcot
Orlando, FL
12.2021 - 04.2025
- Analyze production control methods and personnel practices in order to ensure food is safe and distributed according to sanitary conditions.
- Develop an environment of continuous learning, open and honest feedback, and corrective action as needed while setting clear directions for all employees using effective judgment and knowledge of statutes and rules.
- Investigate consumer complaints; report follow-up when problems arise.
- Maintain a safe, clean working environment by taking safety precautions and providing compliance with regulations, sanitation, cleanliness, labeling, and other food safety regulations.
- Ensure a safe and healthy environment for food production, handling, cooking, housekeeping, sanitation, dress, and employee hygiene at all times.
- Inspect, evaluate, and assess cooking devices with a thorough understanding of how to operate and troubleshoot.
Sous Chef
The Boathouse | Disney Springs
Orlando, FL
04.2015 - 11.2021
- Responsible for all daily culinary operations including sanitation, product presentation, cost control, labor costs, timing and execution of quality service.
- Ensured that all food items met our quality standards before being served to customers.
- Utilized proper quantities and rotated products to reduce spoilage and waste, and ensured the safety of the food by preparing, packing, distributing and storing it under sanitary conditions.
- Instructed, trained, and supervised the kitchen staff in the proper preparation of menu items.
Front of House Manager
My French Cafe
Winter Garden Vineland, FL
12.2011 - 03.2015
- Assisted in recruiting, supervising, training, scheduling, disciplining, and directing the staff.
- Responded quickly to problems while the restaurant was busy and improvised when necessary.
- Maintained a safe, clean working environment by taking safety precautions and providing sanitary provisions.
- Achieved an environment in which all employees were encouraged to learn, receive feedback collaboratively, and take corrective action when necessary.
Owner
Tabac De La Colline
Paris, France
05.1995 - 02.2009
- Planned and supervised all staff and production schedules, made financial and non-financial reports, ordered supplies and raw materials, reviewed and managed invoices, made payments, ensured production and profit goals were met.
- Recruited, hired, trained, and facilitated staff meetings to develop employees.
- Worked with the kitchen staff to prepare, cook, and present the meals, monitored the wait staff to make sure they were serving customers, and supervised the cleaning staff.
- Scheduled and received food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Education
Diploma - Hospitality Management
Lycee Professionnel
Vesoul France01.1992
Skills
- Production Standards
- Active Listening
- Employee Performance
- Quality Assurance Requirements
- Regulations Compliance
- Food Hygiene and Safety
- Safe Handling
- Customer Satisfaction
- Food Service Background
- Business Operations Expertise
Certification
- Certification: ServSafe Food Manager
- National Restaurant Association
Awards
Employee of the month at Boathouse- October 2019
Languages
French
Native or Bilingual
Timeline
Front of the House Manager
Chef De France | Epcot
12.2021 - 04.2025
Sous Chef
The Boathouse | Disney Springs
04.2015 - 11.2021
Front of House Manager
My French Cafe
12.2011 - 03.2015
Owner
Tabac De La Colline
05.1995 - 02.2009
Diploma - Hospitality Management
Lycee Professionnel