FREDERICK WESLEY DACOSTER RANGAPANAIKEN
VACOAS,MAURITIUS
Summary
Skilled culinary professional with expertise in thermometer use, executing high-volume orders, vegetable carving, seafood handling, and adapting to kitchen challenges. Demonstrates precision and efficiency in food preparation while maintaining high standards of quality and safety. Committed to enhancing culinary techniques and contributing to dynamic kitchen environments.
Aspiring Sous Chef with passion, knowledge and ambitions in high-end food preparation and service. Confident team player with excellent communication skills, aiding team morale and motivation.
Overview
11
11
years of professional experience
Work history
SOUS-CHEF
le paradis beachcomber and spa
Le Morne, Black River District
08.2025 - 12.2025
- Maintained high standards of food preparation by following recipes accurately.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Ensured quality control with strict adherence to hygiene regulations.
REACH OPERATOR
Olymel Sce,
Red Deer Alberta, canada
02.2023 - 06.2025
- Delivered orders on time by following accurate pick instructions.
- Performed daily equipment inspections to maintain optimal performance levels.
- Followed health and safety procedures for a safer workplace environment.
- Performed routine inspections of machinery, preventing potential malfunctions.
SOUS-CHEF
Trou au biche Beachcomber and Spa
Triolet, Pamplemousses District
08.2021 - 02.2023
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Fostered a positive working environment through clear communication and team motivation.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
SOUS-CHEF
Dinarobin Beachcomber and Spa
Le Morne, Black River District
12.2018 - 08.2021
- Maintained high standards of food preparation by following recipes accurately.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Acted as head chef when required, maintaining continuity of service and quality.
Chef de partie
Hilton Hotels
Flic en Flac, Black River District
06.2017 - 12.2018
- Maintained inventory control without compromising on food quality or taste.
- Improved presentation of dishes by incorporating innovative plating techniques.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
Chef de partie
Royal Palm Beachcomber luxury hotel and Spa
Grand Baie, Riviere du Rempart District
04.2015 - 02.2017
- Worked closely with senior chefs for menu planning.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Collaborated with head chef to create innovative, seasonal menus for special events.
Education
NC 3 - Food Production
Sir Gaetan Duval IVTB
Ebene,Rhill 08.2015 - 08.2016
Skills
- Thermometer use
- Executing high-volume orders
- Vegetable carving
- Seafood handling
- Adapting to kitchen challenges
Timeline
SOUS-CHEF
le paradis beachcomber and spa
08.2025 - 12.2025
REACH OPERATOR
Olymel Sce,
02.2023 - 06.2025
SOUS-CHEF
Trou au biche Beachcomber and Spa
08.2021 - 02.2023
SOUS-CHEF
Dinarobin Beachcomber and Spa
12.2018 - 08.2021
Chef de partie
Hilton Hotels
06.2017 - 12.2018
NC 3 - Food Production
Sir Gaetan Duval IVTB
08.2015 - 08.2016
Chef de partie
Royal Palm Beachcomber luxury hotel and Spa
04.2015 - 02.2017