Hemantee Bookooa
Plaine Magnien,Mauritius
Summary
Accomplished pastry cook with extensive expertise in fondant handling, and the use of commercial ovens. Demonstrates proficiency in pastry pairing knowledge, laminated doughs, and puff pastry techniques. Adept at managing patisserie displays, ensuring food safety compliance, and maintaining stock rotation practices. Known for patience and perseverance in creating pastries and desserts. Career goal: to innovate within a dynamic patisserie environment while upholding the highest standards of culinary excellence.
Overview
15
15
years of professional experience
1
1
year of post-secondary education
Work history
Pastry Cook
La flute enchante
Mahebourg, Grand Port District
01.2023 - Current
- Trained new staff on proper bakery methods to uphold company standards.
- Ensured consistent taste quality for customer satisfaction.
- Stayed updated on current food trends through continuous learning and development.
- Managed inventory levels, reducing waste and cost overruns.
- Prepared a wide variety of pastries for high-volume catering events.
- Collaborated with other cooks, promoting teamwork in the kitchen.
- Monitored ovens, setting time and temperature controls to achieve optimum baking results.
Cook
Green is Better
Plaine Magnien, Grand Port District
07.2021 - 12.2022
- Maintained cleanliness in work areas, upholding high sanitation standards consistently.
- Audited regularly expiration dates on packaged foods-ensured no outdated stock was used.
- Assisted in menu planning for special events or occasions at restaurant.
- Monitored inventory levels, reducing waste through strategic meal planning.
- Worked closely with sous chefs for efficient kitchen operations.
- Maintained hygiene standards in the kitchen area, ensuring food safety regulations compliance.
- Processed high volume of food orders daily, maintaining accuracy and consistency.
Chef de partie (Cold kitchen & Hot kitchen)
Tropical Time
Plaine Magnien, Grand Port District
02.2014 - 06.2021
- Improved presentation of dishes by incorporating innovative plating techniques.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Worked closely with senior chefs for menu planning.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Maintained inventory control without compromising on food quality or taste.
Cook(Cold kitchen)
Airway Coffee(Production Beau vallon)
Beau Vallon, Grand Port District
01.2012 - 01.2014
- Enhanced customer satisfaction by preparing and serving high-quality meals.
- Worked closely with sous chefs for efficient kitchen operations.
- Cooked and plated meals whilst adhering to presentation guidelines set by head chef.
- Assisted in menu planning for special events or occasions at restaurant.
- Monitored inventory levels, reducing waste through strategic meal planning.
- Followed recipes precisely to deliver first-class meal quality and consistency.
Cook helper
Ogu , La City Trianon
Trianon, Plaines Wilhems District
01.2011 - 12.2011
- Worked under pressure during peak hours to maintain smooth service.
- Minimised food waste with FIFO system, verifying all ingredients stored at correct temperatures.
- Cut and portioned [Number]+ types of meat, fish and poultry daily with precise knife skills.
- Prepared meat and poultry to strict schedules, delivering on targets with excellent butchery skills.
- Kept kitchen areas clean, orderly and well-stocked for smooth service.
- Cleaned food preparation and storage areas in line with schedule.
Education
O-level - Commerce and Accounting
Hamilton College
Mahebourg, Grand Port District 01.2000 - 11.2000
Skills
Fondant handling
Use of commercial ovens
Pastry pairing knowledge
Experience with laminated doughs
Stock rotation practice
Working with puff pastry
Custard making
Patience and perseverance
Use of baking equipment
Patisserie display management
Pastry filling
Food safety compliance
Languages
English
Elementary
French
Elementary
Hindi
Upper intermediate
Timeline
Pastry Cook
La flute enchante
01.2023 - Current
Cook
Green is Better
07.2021 - 12.2022
Chef de partie (Cold kitchen & Hot kitchen)
Tropical Time
02.2014 - 06.2021
Cook(Cold kitchen)
Airway Coffee(Production Beau vallon)
01.2012 - 01.2014
Cook helper
Ogu , La City Trianon
01.2011 - 12.2011
O-level - Commerce and Accounting
Hamilton College
01.2000 - 11.2000