EULALIE SAMUEL VINCENT
FLACQ,Mauritius
Summary
Accomplished culinary professional with extensive expertise in food and beverage pairing, food safety awareness, and innovative dish creation. Demonstrates exceptional skills in food presentation, sauce creation, and meat butchery. Proven leadership proficiency through staff supervision, performance assessments, and conflict resolution. Adept at supplier negotiation and maintaining high standards of cleanliness and food hygiene. Career goals include further enhancing culinary techniques and leading a top-tier kitchen team to new heights of excellence.
Overview
11
11
years of professional experience
12
12
years of post-secondary education
1
1
Certification
Work history
SUSHI SPECAILITY CHEF (HASU MODERN JAPANESE RESTAURANT)
Long Beach Mauritius
, Mauritius
11.2021 - 01.2025
- Developed diverse menu and sourced products and suppliers
- Authored clear and effective SOPs for all operations
- Ensured all standards were consistently maintained
- Consistently followed up on tasks and queries
- Maintained adherence to HACCP standards at all times
- Hygiene, cleanliness both personal and work place are follow strictly
- Continuous training and implementing for both Back and Front of the house for product knowledge
- Focus and ensure small details are put in place and well organized and accuracy
- Administer, scheduling, supervising and disciplining the talents
- Checked and ensure Quality Products for the hotel are products at the highest level
- Play a key role for the Hotel, which was Certified ISO 22000 for Food Safety Management System in Place
SUSHI CHEF (Sushi Lounge Fine Selection & Asian Delicacies)
Shanti Maurice Resorts and SPA Mauritius
, Mauritius
02.2019 - 11.2021
- Ensured highest quality and consistency in all work
- Ensured staff were disciplined and punctual
- Monitored and implemented strategies for minimum wastage and promoted sustainability
- Instructed and demonstrated proper equipment use to kitchen staff
- Assisted Head Japanese Chef in maintaining and promoting high culinary standards
Demi Chef de partie (Hasu, Modern Japanese Cuisine)
Long Beach Golf and SPA Resorts Mauritius
, Mauritius
09.2015 - 11.2018
- Led team to enhance guest satisfaction
- The modern design and breathtaking views
- Delivered exceptional quality in resort dining and restaurant services
- Specialised in creating modern Japanese menu for Hasu
- Upheld highest standards of food quality and presentation
- Excelled in multitasking under tight deadlines
- Resolved customer queries promptly
- Demonstrated excellent accuracy and efficiency under pressure
- Demonstrated strong attention to detail and organisational skills
- Delivered clear and professional communication
- Built team morale through effective staff training and development
- Recommended or executed disciplinary actions for culinary team per company standards
- Developed and introduced innovative solutions
- Led teams with strong delegation abilities
- Active involved in banqueting activities
- Practised and monitored health, safety, and hygiene standards
- The modern design and breathtaking views
- Guaranteed a fine dining experience to guest
COMMIE 2
laguna beach hotel
Camp Pecheur GRSE, MAURITIUS
01.2015 - 07.2015
- Cut and cleaned vegetables for meal preparation
- Performed meat cutting duties in butchery department
- Assisted chef in preparing buffet dishes for guests
- Maintained cleanliness and hygiene of kitchen area
Commie tournant
Flying Dodo brewing company
Moka, MAURITIUS
11.2013 - 05.2015
- Worked in butchery section
- Assisted in kitchen to prepare food for guests
- Prepared and presented a variety of salads in the cold kitchen
Sushi man
GREEDY DRAGON ASIAN AND SUSHI BAR
Cascavelle, Mauritius
01.2014 - 12.2014
- Displayed innovation, creativity and experimentation to develop menus and improve previous recipes with great success.
- Enhanced menu diversity by introducing innovative sushi recipes.
- Enhanced kitchen efficiency through streamlined ingredient prep processes.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
Education
IVTB Training -
01.2009 - 12.2009
foundation training on kitchen art - undefined
JR School Port-Louis
01.2010 - 12.2010
IVTB NTC 3 - undefined
classe 1 to classe 6 -
Candos Government school
Quatre Bornes, Plaines Wilhems District 01.1999 - 10.2006
Pre Vocational Education -
College du st Esprit
Quatre Bornes, Plaines Wilhems District 01.2007 - 10.2009
Skills
- Food and beverage pairing
- Food safety awareness
- Food presentation
- Sauce creation
- Food inventories
- Innovative dish creation
- Adaptability to new recipes
- Staff supervision
- Leadership proficiency
- Performance assessments
- Signature dish creation
- Supplier negotiation
- Kitchen equipment operation
- Conflict Resolution
- Positive attitude
- Flavour pairing
- Food Hygiene
- Kitchen equipment and tools
- First-aid certified
- Meat butchery
- Experience with wine pairings
- Dedication to cleanliness
- Food preparation
Certification
- International food / HACCP Level I, II, III
- Supervisory Effectiveness
- Stewarding Effectiveness
- Culinary Concepts
- Introduction to Guest Communication
- Elevating Service
- MS Office Training (PowerPoint, Word, Access, Project, Excel)
- Adaco System
Accomplishments
- Leading Luxury Resort’s Hotel, 2015
- Leading Luxury & Family Resort’s Hotel, 2016
- World Travel Awards - Awarded Long Beach Golf & Resort’s consecration as the India Ocean Best Golf Hotel, 2017
- Leading Luxury & Family Resort’s Hotel, 2017
- Travel life Gold Certification Best Golf Hotel, 2018
- World Luxury Restaurant Awards - HASU Restaurant at Long Beach Mauritius Best Japanese Cuisine Restaurant in Mauritius, 2021
- Trip Advisor’s Traveler’s Choice Award - Hasu Restaurant Top 10 Best Fine Dining Restaurant in Africa, 2022
- Trip Advisor’s Traveler’s Choice Award - Hasu Restaurant Top 10 Best Fine Dining Restaurant in Africa, 2023
- Trip Advisor’s Traveler’s Choice Award - Top 5 Best Fine Dining Restaurant in Africa, 2024
- Participated in wine dinner with Chef Eric Ticana, Vice Champion of Sushi 2018
- Formation with 3 Star Michelin Chef Moreno Cedroni from 10/15/17 to 11/17/17 at Hasu Japanese Restaurant at Long Beach
- Worked closely for 7 years with Head Chef Lowli Alex Adani
Languages
French
Fluent
English
Intermediate
Affiliations
- travelling across the world
- sport
Personal Information
- Date of birth: 07/07/93
- Nationality: mauritian
- Marital status: Married
Custom
SUSHI SPECIALTY CHEF
Timeline
SUSHI SPECAILITY CHEF (HASU MODERN JAPANESE RESTAURANT)
Long Beach Mauritius
11.2021 - 01.2025
SUSHI CHEF (Sushi Lounge Fine Selection & Asian Delicacies)
Shanti Maurice Resorts and SPA Mauritius
02.2019 - 11.2021
Demi Chef de partie (Hasu, Modern Japanese Cuisine)
Long Beach Golf and SPA Resorts Mauritius
09.2015 - 11.2018
COMMIE 2
laguna beach hotel
01.2015 - 07.2015
Sushi man
GREEDY DRAGON ASIAN AND SUSHI BAR
01.2014 - 12.2014
Commie tournant
Flying Dodo brewing company
11.2013 - 05.2015
foundation training on kitchen art - undefined
JR School Port-Louis
01.2010 - 12.2010
IVTB Training -
01.2009 - 12.2009
Pre Vocational Education -
College du st Esprit
01.2007 - 10.2009
classe 1 to classe 6 -
Candos Government school
01.1999 - 10.2006
IVTB NTC 3 - undefined
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