I am a highly motivated and professional Chef with an innovative approach & over 10 years of extensive experience. My passion for & commitment to cooking is reflected in my progression up to Sous Chef within 5* establishments. Capable of managing services of up to 150 tables while supervising & motivating staff to perform to the best of their abilities across every service. Valued for my excellent organisational skills, management of Health & Safety standards and customer satisfaction, I am a quick learner who can effortlessly adapt to any team & environment.
Diploma in hotel management
Diploma in cookery school
Sous Chef, Hilton Hotels & Resorts (5*), Mauritius
(July 2022 - Present)
• Managing all aspects of the kitchen including
operational, quality & administrative functions
• Managing the provision of food to Food &
Beverage outlets & taking action where
necessary to ensure compliance with current
legislation
•Assisting in positive outcomes from guest
queries in a timely & efficient manner
•Ensuring food stuffs are of a good quality &
stored correctly
• Contributing to menu creation by responding &
incorporating Guest feedback
- Ensuring the consistent production of high
quality food through all hotel food outlets
•Managing customer relations when necessary,
in the absence of the Executive Chef
• Ensuring resources support the business needs
through the effective management of working
rotations
• Supporting brand standards through the training
& assessment of the Team
• Managing the kitchen brigade effectively to
ensure a well-organised, motivated Team
- Controlling costs without compromising
standards, improving gross profit margins &
other departmental & financial targets
• Complying with hotel security, fire regulations &
all Health & Safety, & food safety, legislation
•Being environmentally aware
Reason for leaving: Relocation to Bristol, U.K
Consultant Chef/Cooking Trainer, International
Chefs Academy, Mauritius
(December 2021 - July 2022)• Teaching Masterclasses in a professional &
encouraging manner
• Consulting Chefs on best practice & meeting
high-quality standards
• Creating forward thinking & innovative menus
•Training & managing kitchen personnel and
supervising related culinary activity
Reason for leaving: Headhunted by ICA client
(Hilton Hotels & Resorts)
Chef de Partie, Heritage Le Telfair Resort & Spa (5*),
Mauritius
(August 2019 - December 2021)
- Managing the hot & cold kitchen
-Producing innovative menu offerings to promote
company awareness & customer satisfaction
- Taking guest allergies into consideration
concerning culinary operation, communicating
to the Team & ensuring follow up is done
accordingly
- Ensuring guests satisfaction during services
- Ensuring that orders are prepared as per set
standards & delivered accordingly
-Ensuring the quality of food produced and
served to guests are as per set standard
-Minimising food wastage & breakage
- Ensuring respective Team members are
operating as per Quality Management System
- Supervising & participating in all stages of
preparation
-Controlling quality & visual presentation of
every dish
-Instructing cooks on how to prepare food
- Closing of the kitchen
- Supervising the cleaning & carrying out routine
inspections of the kitchen sections
- Checking & controlling the proper storage of
products, especially those freshly produced,
ghecking on portion control, so as to maintain
product quality & quantity
-Respecting procedures for food handling
purposes
- Complying with sustainability commitments &
practices
Reason for leaving: A better work / life balance
Snowboarding
