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| Position wanted: |
Executive sous chef |
| Job category: |
Hotel Industry |
| Preferred Location: |
South Africa |
| Preferred City-State/County: |
Cape Town |
| Objective and Resume Summary: |
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I’m a very well trained chef with an outstanding professional background, a sound knowledge of work experience. I gained comprehensive knowledge of traditional French cuisine as well as Mediterranean, Chinese, Italian, Asian, and Mauritian from various local well-reputed establishments, including Royal Palm, Le Fouquet’s Restaurant Oberoi and The Grand Mauritian a Luxury Collection Resort and Spa of the Starwood Group. My experience also includes the opening of Oberoi hotel and The Grand Mauritian as Executive Sous Chef. I feel comfortable with resort setting, banquet functions as well as a la carte. I very disciplined strong personality, very good leader excellent organizer, and decision maker. I earn respect of my staff by “hand on approach” and by “leading by example”. Over the years I adopted a strong but fair managerial style, which supports individuality and initiative among staff.
I’m very committed and will do my utmost to shoulder responsibilities given the right environment and management support. I am prepared to exceed expectations without compromise.
No doubt that I will be a valuable asset to my future employer
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| Skills: |
executive sous chef |
| Known languages (and levels): |
English-Very GoodFrench-Very Good
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| Type of Employment wanted: |
Contract
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| Minimum Yearly Salary in Numbers: |
Unspecified
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| Current Location: |
Mauritius, Port Louis |
| Education History, Qualifications & other additional information: |
| Level of Education: |
Unspecified
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May 1993- April 1994
CAP in Culinary and Pastry
Mauritius Government hotel and Catering School
Les Casernes, Curepipe
January 1991 – December 1992
School Certificates
University of Cambridge Local Examination Syndicate
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| Work History & Experience: |
| Years of Work Experience: |
More than 15 Years |
April 2008-May 2009
The Grand Mauritian
A Luxury Collection Resort & Spa of Starwood Group
Balaclava Mauritius
Position: Executive Sous Chef
Five Stars Hotel
193 rooms, with 3 Restaurants,1 banquet kitchen, 3 Bars and room Service
Duties:
• Assist the executive chef in the operation
• Ensure the smooth operation of the kitchens, delivering a consistent quality product and service
• According to set standards and procedures
• Ensure daily order , planning and training
• Maintains disciplines, cleanliness in all culinary area and ensure general hygiene at all time
• Ensure for inventory and food costing procedure
• Responsible for the culinary department in the absence of the executive chef
September 2000 to March 2008
The Oberoi
Balaclava Mauritius
Position: Sous Chef/Executive Sous Chef
May 2007 to November 2007 acting executive chef
Five Stars Deluxe Hotel
72 Villas, with 2 Restaurants, 3 Bar and room Service
Duties:
• Assist the executive chef in the operation
• Ensure the smooth operation of the kitchens, delivering a consistent quality product and service
• According to set standards and procedures
• Ensure daily order , planning and training
• Maintains disciplines, cleanliness in all culinary area and ensure general hygiene at all time
• Ensure for inventory and food costing procedure
• Responsible for the culinary department in the absence of the executive chef
July 1999 to August 2000
Paparazzi Ristorante
Position: Sous Chef
Italian Resturant of 80 seats
Royal Road Grand Bay
Mauritius
Duties:
• Assist the chef in the daily operation
• Ensure the smooth operation of the kitchens, delivering a consistent quality product and service
• Supervised the preparation of all pastas, sauces and grilled according to set standards and procedures
• Ensure daily order , planning and training
• Maintains disciplines, cleanliness and ensure general hygiene at all time
March 1997 to June 1999
Le Fouquet’s Restaurant
Position: Demie Chef De Partie
French Gastronomie Restaurant
Domaine Des Pailles
Mauritius
120 seats, 2 Private Conference dinning rooms, cater up to 300 pax
March 1996 to February 1997
Le Royal Palm Hotel
Position: cook
5 star of Beachcomber group
Grand Bay Mauritius
93 suite, 3 restaurant and 3 bars
June 1994 to February 1996
Le Batelage Restaurant
Seafood Restaurant of 120 seats
Souillac, Mauritius
Trainee
Preskil hotel and Varangue Sur Morne Restaurant
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