Adele Tarryne Laurel Fourie
* ******* ********, ********** ****, Harare, Zimbabwe
Tel: +263*********
Email: *************@*****.***
EDUCATION
MA Luxury Hospitality Management, University of West London, London. Sep 2016 to Aug 2018
Final Year Modules:
•Management Consultancy
•Brand Reputation Management
•Organisational Behaviour in Theory and Practice
•Designing the customer experience
•The Luxury Hospitality Business Environment
•E- Strategies
BA (Hons) Professional Culinary Arts: Grade (2.1) University of Derby Sep 2015 to June 2016
Final Year Modules:
Managing the Customer Experience (Events): During this module I learnt about large scale event management and facilities management. I was able to develop my organisation and time management skills as well as my passion for planning large scale events.
•Food and Beverage Appreciation
•Contemporary Issues in Culinary Arts
•Independent study
•Anthropology of Food
Professional Culinary Arts Foundation, University of Derby : Sep 2014 to May 2015
•Exploring the Meal Experience
•Hospitality Facilities Management
•International Cuisine
•Pastry bakery Techniques
•Professional Kitchen 2
•Research Skills
Le Cordon Bleu, Grande Diploma, London : June 2013 to March 2014
•Event Organisation and Preparation
•Afternoon Tea Production and Event Organisation
•Kitchen Management 1,2,3
•Implementing Health & Safety and Hygiene Procedures
•Complex Savoury Restaurant Contemporary Style Dishes
Arundel School, Zimbabwe : Jan 2010 to Dec 2012
7 GCSEs grades A - C including Maths and English
WORK EXPERIENCE
Self Employed, Treats In A Jar : Feb 2019 to Present
Altrac Services : Jan 2019 to Present
Sales and Marketing Manager
Responsible for managing marketing and social media
Ensuring relevant payments in and out are up to date
Managing customer enquiries and negotiations
Stock requisition and allocation
Intern, InterContinental London Park Lane : June 2017 to Jan 2018
Hostess, Theo Randall and Ella Canta
•Meet, greet and seat guest
•Reservations, confirmation calls and emails
•Responsible for menu adaptations and printing
•Responsible for opening and closing restaurants
Collecting the float and cashing up after shifts
Ensuring my teams meet targets and goals
Room Service Coordinator
•Coordinating the room service team
•Processing orders, ensuing meals are delivered on time.
•Allocating amenities for loyalty scheme members and guests
celebrating special occasions
•Placing stock requisitions and auditing waste management
Events Student Assistant Manager, University of Derby : Sep 2015
(As part of the module: Delivering the Customer Experience)
•Created international menu designs for large scale events including graduations and weddings
•Responsible for sourcing equipment for events
•Efficiently managing kitchen and front of house teams to ensure events ran successfully
OTHER EXPERIENCE
Sous Chef, Dome Restaurant, Buxton, Derbyshire : Nov 2013
•Overseeing menu creation for special events
•Delivery of dishes for large functions
•Worked front of house to develop customer service skills
Assistant, Altrac Services, Zimbabwe : Nov 2012
•Scheduling meetings
•Organising bookings
•Negotiating prices with clients
•Dealing with customer complaints in an efficient and professional manner
KEY SKILLS AND ACHIEVEMENTS
•Commercial awareness of the hospitality industry developed through reading, research and experience
•Certificate in Health & Safety, Level 2
•Captain of secondary school Football team
•IT skills in Microsoft Word 6.0/7.0, Access Database, OpenTable, Opera,Micros PowerPoint, SPSS and Email,
HOBBIES & INTERESTS
My hobbies include fishing, baking and helping with Christian Union. Fishing and baking have taught me the art of patience and baking has allowed me to develop an eye for detail.
Through Christian Union I am able to practice charity and community service as I have a desire to help those less fortunate.
REFERENCES
Available upon request