Dooshita Woomur
Terre Rouge,Mauritius
Summary
Accomplished culinary professional with expertise in garnishing dishes, sauce making, and desert crafting. Demonstrates proficiency in kitchen equipment handling and cold food preparation, ensuring precise portion control. Known for being self-disciplined and calm under pressure, with a deep understanding of gastronomy. Adept at public speaking, aiming to leverage skills in a dynamic culinary environment to enhance guest experiences.
Overview
3
3
years of professional experience
2023
2023
years of post-secondary education
Work history
Commis chef
Westin Turtle Bay Resort & Spa
Balaclava, Mauritius
04.2025 - Current
- Enforced health and safety guidelines amongst the team, promoting a safe working environment.
- Maintained high hygiene standards throughout kitchen operations.
- Followed recipes meticulously, ensuring consistent dish quality.
- Organised storage areas for easy access to ingredients during busy periods.
- Collaborated with team members for smooth kitchen operations.
- Prepared ingredients for head chef to ensure efficient service.
- Improved kitchen efficiency by maintaining a clean and organised work area.
- Enhanced customer satisfaction with timely meal preparation.
- Developed new garnishing methods to improve plate aesthetics.
- Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.
- Trained under experienced chefs increasing professional culinary skills.
- Provided support to senior chefs, improving speed of service delivery.
- Carried out tasks assigned by Chef De Partie.
- Cooked and presented dished in line with standardised recipes.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
Commis chef
Westin Turtle Bay Resort & Spa
Balaclava, Mauritius
01.2024 - 04.2025
- Collaborated with other cooks, promoting teamwork in the kitchen.
- Developed innovative pastry designs by experimenting with various ingredients and baking techniques.
- Maintained cleanliness of kitchen area to maintain health and safety regulations.
- Assisted head chef during busy periods, ensuring smooth service flow.
- Trained new staff on proper bakery methods to uphold company standards.
- Adapted quickly to changes in menu items or customer requirements.
- Inspected and cleaned food preparation areas to maintain sanitary practices.
- Monitored ovens, setting time and temperature controls to achieve optimum baking results.
- Followed set baking recipes to measure and mix ingredients to specifications and guarantee product consistency.
- Minimised food contaminating risks and controlled shrinkage with proper storage of perishable foods.
- Reduced waste by carefully measuring ingredients and forecasting product needs.
- Worked by hand and with mixing machinery to combine taking ingredients and chocolates.
- Used proper kneading techniques to achieve optimal dough development.
Pastry cook
Winner's
Terre Rouge, Mauritius
11.2022 - 01.2024
- Maintained cleanliness and sanitation within the kitchen area by following strict hygiene protocols.
- Decorated cakes and other baked goods artistically improving overall presentation.
- Prepared a variety of pastries daily, ensuring fresh offerings for customers.
- Assisted Head Pastry Chef with preparation of desserts, contributing to smooth service delivery.
- Decorated completed baked goods with glazes, icings and artistic elements.
- Followed set baking recipes to measure and mix ingredients to specifications and guarantee product consistency.
- Reduced waste by carefully measuring ingredients and forecasting product needs.
- Worked by hand and with mixing machinery to combine taking ingredients and chocolates.
Education
Certificate SC -
Soondur Munrakhun College
Long Mountain, MauritiusNC3 - Pastry
Ecole Hôtelière Sir Gaëtan Duval
Ebene 04.2023 - 05.2024
Skills
- Garnishing dishes
- Sauce making
- Kitchen equipment handling
- Desert crafting
- Cold food preparation
- Portion control understanding
- Self-disciplined
- Calm under pressure
- Gastronomy understanding
- Public speaking
Languages
Creole
Native
English
Fluent
French
Upper intermediate
Hindi
Fluent
Timeline
Commis chef
Westin Turtle Bay Resort & Spa
04.2025 - Current
Commis chef
Westin Turtle Bay Resort & Spa
01.2024 - 04.2025
NC3 - Pastry
Ecole Hôtelière Sir Gaëtan Duval
04.2023 - 05.2024
Pastry cook
Winner's
11.2022 - 01.2024
Certificate SC -
Soondur Munrakhun College