Ridwan Hardoyal
Grand Baie
Summary
Proven expertise in food safety and customer service, honed across roles from Butcher at Lepicerie to Cook at Sed Kitchen. Mastered knife handling and meat cutting, ensuring high-quality preparation and presentation. Excelled in team collaboration, significantly enhancing operational efficiency. Demonstrates a strong commitment to professional development and hygiene standards, contributing to a positive and safe dining experience.
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard. Also a fast learner.
Overview
5
5
years of professional experience
Work History
Butcher
Lepicerie
05.2023 - 06.2024
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
- Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
Cook
Sed Kitchen
02.2022 - 03.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
Trainee Cook
Veranda Paul & Virgini
01.2021 - 10.2022
- Contributed to menu planning with innovative recipe ideas and suggestions for seasonal ingredients.
- Emphasized creativity while executing daily specials, showcasing personal flair alongside adherence to restaurant''s established style.
- Mastered knife skills for precision cuts, contributing to visually appealing dish presentations and reduced waste in ingredient usage.
- Demonstrated commitment to professional development by seeking constructive feedback from supervisors regularly.
- Expanded culinary knowledge by attending weekly training sessions and learning from experienced chefs on staff.
Trainee Cook
Heritage Le Telfair Golf & Wellness Resort
08.2019 - 11.2020
- Supported head cook in creating delicious meals through precise execution of recipes.
- Consistently adhered to strict hygiene protocols, minimizing risk of cross-contamination or foodborne illness outbreaks within the establishment.
- Promoted positive work culture by assisting coworkers during peak hours, ensuring smooth operations even during high volume periods.
- Streamlined plating process by organizing mise en place and following presentation guidelines consistently.
Education
Nc3 - Hospitality Administration And Management
Sir Geaten Duval
Eben08.2019
Sc -
Curepipe College
Curepipe, Mauritius05.2018
Skills
- Food safety knowledge
- Customer Service
- Knife handling expertise
- Meat weighing and labeling
- Meat Cutting
- Food allergy understanding
- Food presentation
- Plating and presentation
- Pizza making
- Pasta Making
- Food spoilage prevention
- Skilled in [Skill]
Languages
creol
Native language
French
Elementary
A2
English
Intermediate
B1
Timeline
Butcher
Lepicerie
05.2023 - 06.2024
Cook
Sed Kitchen
02.2022 - 03.2023
Trainee Cook
Veranda Paul & Virgini
01.2021 - 10.2022
Trainee Cook
Heritage Le Telfair Golf & Wellness Resort
08.2019 - 11.2020
Nc3 - Hospitality Administration And Management
Sir Geaten Duval
Sc -
Curepipe College
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