Hi, I’m
Divesh Hauroo
Plaine Des Papayes, Pamplemousse
Summary
At Veranda Resort Grand Baie, I excelled as a Cook Leader, showcasing culinary creativity and exceptional customer service by mentoring staff, enhancing meal quality, and reducing waste. My expertise in cooking techniques and strong attention to food safety propelled kitchen efficiency and customer satisfaction, making significant contributions to the establishment's success.
Overview
1
year of professional experience
1
Certification
Work History
Veranda Resort Grand Baie
Cook Leader
05.2023 - Current
Job overview
- Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
- Placed orders to restock items before supplies ran out.
- Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
- Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
- Assisted in menu planning and development, incorporating guest feedback and industry trends to keep offerings fresh and appealing.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Managed opening and closing shift kitchen tasks.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Measured and mixed ingredients according to precise recipes for best results.
- Followed strict standards for food handling and safety, minimizing risks to customers.
Education
Sir Gaeten Duval Ebene
Nc3 from Food And Production
03.2023
Sheffied School Uk
from Accounting
11.2022
MITDEbene
Nc3 from Information Technology
02.2019
Triolet Sss Triolet
Sc
01.2018
Skills
- Customer Service
- Cooking
- Cleaning and organization
- Food handling
- Food Preparation
- Strong attention to safe food handling procedures
- Cooking techniques
- Food presentation
- Food Waste Reduction
- Food plating and presentation
- Culinary creativity
- Food presentation talent
Certification
Credit in food and production
Languages
french
Advanced (C1)
English
Advanced (C1)
Hindi
Elementary (A2)
creole
Bilingual or Proficient (C2)
Timeline
Cook Leader
Veranda Resort Grand Baie
05.2023 - Current
Sir Gaeten Duval
Nc3 from Food And Production
Sheffied School Uk
from Accounting
MITD
Nc3 from Information Technology
Triolet Sss
Sc
Credit in food and production
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