Laurent Arokeum
Mont roches,Mauritius
Summary
Accomplished culinary professional with expertise in food preparation and cost control, adept at managing kitchen operations efficiently. Demonstrates strong teamwork and supervisory skills, ensuring high-quality service under pressure. Proficient in English, French, and Creole, with a solid foundation in computer literacy to enhance operational effectiveness. Committed to refining cooking techniques and optimising time management for superior culinary outcomes.
DATE OF BIRTH:30/04/1998
Overview
8
8
years of professional experience
Work history
Demi chef de partie
Maradiva 5 Star Hotel
2026.03 - 2026.04
- Cooking,plating dishes,supervise trainee,requisition & responsible of a specific part of the kitchen...
self employed
..
Saint Pierre, Moka District
2026.05 - Current
Spearheaded menu development for new restaurant initiative.
Guided cost production assessments to optimise profitability of dishes.
Implemented comprehensive staff training programmes for kitchen operations.
Recommended procurement strategies for kitchen utensils and equipment.
kichen chef
Côte Jasmin Resto
Port Louis
2025.06 - 2026.02
- Update la carte menu,update menu du jour,maintain food cost,maintain dishes quality,requisition,supervise,cooking in morning shift,plating and dealing with waiters for orders at night shift.
Cook,pizzaiolo and kitchen supervisor
Aquafarina Italian Resto
Beau Bassin
2020.10 - 2025.05
- Preparing pizza dough,extending pizza dough,topping,cooking pizza,cooking variety of italian dishes,maintain food cost,requisition,supervise,maintaining dishes & pizza quality.
cook
Barcode Restaurent
Rosehill
2020.01 - 2020.03
- LEARN A CHINESE AND ASIAN KITCHEN BEFORE COVID
Cook
Voila Bagetelle Hotel
Moka
2018.09 - 2019.12
- Food production,respecting food cost,checking kitchen setup before service,maintain food cost,respecting HACCP rules,teaching trainee,live cooking,Cooking & plating.
Education
Secondary Level -
College de la Confiance
Tertiary Level - Culinary course
G2ACAMAS
Tertiary Level - NC4 FOOD PRODUCTION
Ecole Hoteliere Sir Gaetan Duval
Skills
- TEAMWORK
- KNIFE SKILLS
- TIME MANAGEMENT
- FOOD PREPARATION
- FOOD COST CONTROL
- COOKING TECHNIQUES
- WORK UNDER PRESSURE
- SUPERVISORY SKILLS
- LANGUAGE(ENGLISH,FRENCH &CREOL)
- COMPUTER LITTERATE
HOBBIES
SOCIOLOGY, FOOTBALL, MUSIC AND CULINARY WORLD
Timeline
self employed
..
2026.05 - Current
Demi chef de partie
Maradiva 5 Star Hotel
2026.03 - 2026.04
kichen chef
Côte Jasmin Resto
2025.06 - 2026.02
Cook,pizzaiolo and kitchen supervisor
Aquafarina Italian Resto
2020.10 - 2025.05
cook
Barcode Restaurent
2020.01 - 2020.03
Cook
Voila Bagetelle Hotel
2018.09 - 2019.12
Tertiary Level - Culinary course
G2ACAMAS
Tertiary Level - NC4 FOOD PRODUCTION
Ecole Hoteliere Sir Gaetan Duval
Secondary Level -
College de la Confiance