CARLA BOULOS
Summary
Professional with experience in luxury hospitality service standards, specializing in upselling and revenue generation. Proven track record in building and maintaining client relationships through effective upselling techniques and innovative concept development. Skilled in analyzing customer behavior and enhancing experiences with multilingual communication. Demonstrates strong problem-solving abilities and adaptability in high-pressure environments, committed to driving client satisfaction and business growth.
Overview
3
3
years of professional experience
1
1
Certification
Work history
Restaurant supervisor
TOUM
London
2025.10 - Current
- Ensured smooth operation by effectively managing all front of house staff.
- Trained new staff members on targeted upselling strategies, leading to improved service standards.
- Collaborated closely with kitchen staff to ensure consistent food quality and presentation for heightened guest satisfaction.
- Ensured compliance with health and safety regulations to maintain a safe environment for both staff and customers.
- Achieved COSHH Certificate, HACCP certification, and Level 3 in Health and Hygiene to ensure compliance with safety standards.
- Designed and implemented targeted promotional strategies that effectively increased customer engagement and revenue growth.
- Organised special events and private functions, highlighting establishment's versatility and adaptability.
- Managed financial transactions accurately, safeguarding against loss or discrepancies in income.
Private event catering
Philippe Roth Catering
, England
2025.01 - 2026.03
- Executed high-profile events across England, maintaining a focus on personalised and confidential service to meet diverse client needs.
- Utilised advanced techniques in table design and presentation to improve dining experiences and elevate guest satisfaction.
- Implemented creative concepts for unique event experiences that successfully attracted new clientele.
Apprentice chef
SOLA Soho
2023.11 - 2024.01
- Executed meticulous plating techniques in high-end restaurant, achieving Michelin-star presentation standards for each dish.
- Supported kitchen operations to enhance efficiency and consistency, contributing to seamless guest service experience.
- Ensured high standards of hygiene and cleanliness, maintaining a safe kitchen environment.
Commis Chef
Dinings SW3
2023.07 - 2023.10
- Prepared high-standard dishes in a fast-paced service environment, consistently maintaining presentation, quality, and health standards.
- Mastered diverse cooking techniques through consistent practice and mentorship from senior chefs.
- Managed inventory, minimising stock shortages.
Waitress
Grupo Sagardi
2022.11 - 2023.06
- Anticipated and addressed guest needs, offering tailored food and wine recommendations.
- Demonstrated full knowledge of menu items to personalise guest experiences and exceed expectations.
- Maintained service excellence in a busy upscale dining environment, contributing to positive guest feedback and repeat visits.
Education
BBA - Culinary Industry Management
Le Cordon Bleu
London 1 2022 - 6 2025
Diploma - College Preparatory Program, American High School
International College
Beirut 1 2006 - 6 2021
Bachelor of Arts - Business and Culinary Management
Birkbeck, University of London
City of london 09/2022 - 12/2025
Skills
- Luxury hospitality service standards
- Upselling and revenue generation
- Client relationship building and retention
- Sales and client persuasion
- Concept ideation and creative thinking
- Customer behaviour and experience insight
- Multilingual communication
- Professional discretion and problem-solving
- Adaptibility in high-pressure environments
LANGUAGES
English (Fluent)
Arabic (Fluent)
French (Average)
REFERENCES
- Thomas, Kyritsis, Head of Higher Education Programmes, tkyritsis@cordonbleu.edu
- Sean, Kimpson, Sean@diningssw3.co.uk, Chef
- Philippe, Roth, +44 7956577562
Certification
HACCP Certification
Level 3 award in Food safety and Hygiene
COSHH Awareness Certificate
Timeline
Restaurant supervisor
TOUM
2025.10 - Current
Private event catering
Philippe Roth Catering
2025.01 - 2026.03
Apprentice chef
SOLA Soho
2023.11 - 2024.01
Commis Chef
Dinings SW3
2023.07 - 2023.10
Waitress
Grupo Sagardi
2022.11 - 2023.06
BBA - Culinary Industry Management
Le Cordon Bleu
1 2022 - 6 2025
Diploma - College Preparatory Program, American High School
International College
1 2006 - 6 2021
Bachelor of Arts - Business and Culinary Management
Birkbeck, University of London
09/2022 - 12/2025