Summary
Work History
Education
Skills
Languages
Timeline
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Mary-kate Monvoisin

Curepipe

Summary

Dynamic hospitality professional with a strong background at Preskil Island Resort hotel, excelling in customer satisfaction through creative problem-solving and leadership. Skilled in pastry arts, I developed innovative recipes while ensuring quality and safety. My energetic approach and responsible teamwork foster a positive environment, driving success in every endeavor.

Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience.

Results-driven individual with a solid track record in delivering quality work. Known for excellent communication and teamwork abilities, with a commitment to achieving company goals and delivering exceptional service. Passionate about continuous learning and professional development.

Work History

Hotesse D'accueil

Preskil Island Resort hotel
01.2025 - Current
  • Operated a variety of machinery and tools safely and efficiently.
  • Exceeded customer satisfaction by finding creative solutions to problems.
  • Managed inventory and supplies to ensure materials were available when needed.
  • Completed routine maintenance and repair.
  • Identified needs of customers promptly and efficiently.
  • Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.

Pastry Student

Chef Thierry
Paradise Beachcomber Hotel
10.2024 - 01.2025
  • Conducted quality checks on finished products prior to packaging or presentation.
  • Developed new recipes for innovative pastries and baked goods.
  • Used artistic skills to design custom cakes according to customer specifications.
  • Observed safety procedures while using sharp knives, power tools, hot surfaces and hazardous chemicals.
  • Practiced sanitation protocols such as proper handwashing techniques and cleaning of workstations.
  • Assisted in the preparation of doughs, batters and icings for cakes and pastries.
  • Organized kitchen storage areas to ensure safe and efficient access to tools and materials.
  • Set ovens to appropriate temperatures to pre-heat.
  • Monitored color of baking items to raise or lower temperature or remove from oven.
  • Combined ingredients by hand and with electric mixing equipment.

Education

Mauritius College/PEJ

Skills

  • Team Buildings
  • Creative
  • Responsible
  • Leadership
  • Energetic
  • Enthusiasm

Languages

French
First Language
English
Advanced (C1)
C1

Timeline

Hotesse D'accueil

Preskil Island Resort hotel
01.2025 - Current

Pastry Student

Chef Thierry
10.2024 - 01.2025

Mauritius College/PEJ

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