Summary
Overview
Work History
Education
Skills
LANGUAGES
References
Timeline
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Adarsh Kanaram

Adarsh Kanaram

Pamplemousses

Summary

Enthusiastic Demi Chef de partie eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.


Qualified with background as Demi Chef de Partie. Consistently delivered high-quality dishes and contributed to menu development in fast-paced kitchen environments. Demonstrated proficiency in culinary techniques and effective kitchen management.

Overview

5
5
years of professional experience

Work History

Demi Chef de Partie

Veranda Paul & Virginie Hotel & Spa
01.2020 - Current
  • Telephone: +230 209 2400
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
  • Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.

Education

National Certificate - Food Production Level Three

Ecole Hôtelière Sir Gaëtan Duval (MITD EHSGD)
07.2024

Goodlands S.S.S Boys
11.2018

Certificate of Proficiencies

Acropolis Training Institution
Port Louis
04-2025

Skills

  • Enthusiastic
  • Hard worker
  • Quick Learner
  • Accurate Implementer
  • Culinary trends
  • Recipe adaptation
  • Cooking methods
  • Reliable
  • Have the right attitude to be a team player
  • Kitchen leadership
  • Ordering and requisitions

LANGUAGES

English (speak fluently / understand / written)
French (speak fluently / understand / written)
Hindi (speak fluently/ understand)

References

Yogesh, cattooa, sous chef, schef@vpv.veranda-resorts.com, 58018369

Timeline

Demi Chef de Partie

Veranda Paul & Virginie Hotel & Spa
01.2020 - Current

National Certificate - Food Production Level Three

Ecole Hôtelière Sir Gaëtan Duval (MITD EHSGD)

Goodlands S.S.S Boys

Certificate of Proficiencies

Acropolis Training Institution

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Adarsh Kanaram