Antoinette Marie Michelle Armel
Rivieres Des Anguilles
Summary
Highly skilled Demi Chef de Partie with focus on creative, high-quality cuisine preparation and presentation. Prior experience includes working in high-pressure kitchen environments, demonstrating strong capabilities in multitasking and time management while ensuring compliance with health and safety regulations. Known for inventive culinary techniques, ability to manage kitchen staff effectively, and commitment to creating memorable dining experiences. Significant impact made in previous roles through implementation of innovative menu items and efficiency improvements in food preparation processes.
Overview
14
14
years of professional experience
Work History
Demi Chef De Partie
New hotel Troux Aux Biche Ltd(Beach Comber
Troux Aux Biche
04.2024 - Current
- Checked quality of food products to meet high standards.
- Communicated effectively with waitstaff regarding orders placed by customers.
- Tasted prepared dishes to ensure flavor accuracy prior to being served.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Prepared workstations with ingredients and tools to increase efficiency.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Developed recipes to meet consumer tastes, nutritional needs, and budgetary considerations.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Distributed food to service staff for prompt delivery to customers.
Demi Chef De Parti
Dinarobin Beachecomber
Le Morne
02.2022 - 06.2024
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Tasted prepared dishes to ensure flavor accuracy prior to being served.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Inspected equipment regularly for proper operation and safety compliance.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Performed periodic deep cleaning operations of all kitchen appliances.
- Supervised junior staff in the kitchen, delegating tasks and providing guidance as required.
- Prepared workstations with ingredients and tools to increase efficiency.
- Maintained cleanliness and hygiene standards throughout the kitchen area.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Cook
Dinarobin Beachcomber
LE Morne
06.2016 - 06.2022
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Distributed food to service staff for prompt delivery to customers.
- Requested supplies and equipment orders, explaining needs to managers.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Managed inventory levels of ingredients and supplies necessary for daily operations.
- Grilled and deep fried various foods from meats to potatoes.
- Replenished food items from inventory and rotated ingredients.
- Supervised and trained kitchen staff on proper preparation techniques.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
Asisant Cook
Dinarobin Beachecomber
Le Morne
06.2011 - 06.2016
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Executed proper techniques when preparing menu item ingredients.
- Monitored temperatures of prepared food and cold-storage areas.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Set up and performed initial prep work for soups, sauces and salads.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
Education
Science Education
Ambassador College
Curepipe12-2010
Haccp, Food Safety, Earth Check
Beachcomber Training Academi
LE MorneSkills
- Food safety
- Cold food preparation
- Hygiene standards
- Stock management
- Poaching proficiency
- Portion control
- Garnishing techniques
- Pastry techniques
- Mise en place
- Menu development
Languages
English
Advanced
C1
French
Advanced
C1
Timeline
Demi Chef De Partie
New hotel Troux Aux Biche Ltd(Beach Comber
04.2024 - Current
Demi Chef De Parti
Dinarobin Beachecomber
02.2022 - 06.2024
Cook
Dinarobin Beachcomber
06.2016 - 06.2022
Asisant Cook
Dinarobin Beachecomber
06.2011 - 06.2016
Science Education
Ambassador College
Haccp, Food Safety, Earth Check
Beachcomber Training Academi