Audrey Pravata

- Operational and logistical support for internal and external meetings.

- Coordinating travel and accommodation arrangements in line with EMA policies and advising participants on eligibility and reimbursement rules.

- Liaising with travel agencies and internal stakeholders to resolve scheduling or booking issues.

- Supporting meeting logistics by handling participant queries, managing meeting room allocations and changes, and ensuring smooth communication before, during, and after meetings to guarantee efficient and compliant meeting organization.

- Assisting meeting organizers in their preparatory tasks, including the preparation of nameplates, seating plans, and participant lists, as well as coordinating with reception services to ensure smooth access and on‑site support.

- Preparing control sheets detailing participants’ reimbursable expenses and submitting them to the Finance Department for verification and reimbursement processing.

• Provide high-level customer service and support, ensuring smooth communication across departments.
• Serve as the first point of contact, managing inquiries and requests via phone and ServiceNow platform.
• In charge of Occupancy Database Service, keeping track of the moves operated within the EMA structure and assisting the moving staff members.
• Work in close cooperation with the Meetings Support Service daily: Collecting signature, escorting special guests and ensuring the assistance needed.

• Delivered personalized service to bakery customers, enhancing customer satisfaction and loyalty.
• Assisted with daily operations, including product recommendations and order processing.

• Organized and facilitated team-building events for corporate clients, ensuring seamless execution.
• Fostered B2B relationships with clients, driving business growth through strategic partnerships.
• Managed all aspects of a successful cooking studio, from staffing and training to maintaining high-quality culinary standards.
• Designed and taught cooking classes to diverse age groups, tailoring lesson plans for various skill levels (kids, teens, and adults).

• Organized workshops, exhibitions, and gala dinners to enhance customer relationships and brand visibility.
• Sourced premium ingredients in collaboration with vendors, maintaining tight cost control and aligning with seasonal promotions.
• Led culinary training sessions for 4 and 5 star hotel’ staff, specializing in duck products and foie gras preparation.

• Managed a kitchen team of 18, overseeing both restaurant and deli operations, while enhancing efficiency through process improvements.
• Developed kitchen SOPs from scratch, reducing wait times and increasing daily production.

• Created and developed the Pro Culinary Program, including curriculum design and kitchen setup.
• Delivered hands-on cooking classes to aspiring chefs, balancing both practical and theoretical instruction.