Vincent PONGE

5 months of Ouistreham–Portsmouth rotations on the Guillaume de Normandie (LNG). 7 days on / 7 days off rhythm. Versatility across all stations from breakfast to hot/cold prep. Final week validated in crew kitchen. Active participation in safety drills (Abandon, Fire) and Deck skills improvement (maneuvering).

Intensive training in deck techniques. Seamanship (knots, splicing), maneuvering (heaving line, mooring), maintenance (painting, chipping), and advanced firefighting.

Created the micro-enterprise Bixent & Co. Designed and developed bixent-digital.fr (web agency) and bixent-marin.fr (maritime portfolio). Modern stack: Astro, React, Tailwind CSS, Vercel. Full autonomy across the entire chain: design, development, deployment, SEO.

Over 10 years of cooking experience, from a Parisian palace to event catering in Australia. Full kitchen management, menu creation, local sourcing, high volume. An expertise that translates directly into crew cooking competency.

Experience in digital project management, website creation, UX design and digital printing. Transferable skills useful on board: IT autonomy, problem-solving, document management.

Experience in very high-volume institutional catering (1,600-1,800 covers/day) and medico-social care. Early responsibility-taking, team management, logistical rigor. Skills directly applicable to crew life.

Two major international experiences that build adaptability, resourcefulness and English fluency. Proven ability to thrive in unknown, multicultural environments — essential qualities at sea.