Sheetal Ramkissoon
Flacq
Summary
Dynamic Chef De Partie Pastry with a proven track record at Lux* Belle Mare, excelling in kitchen organization and team management. Renowned for crafting memorable dishes that enhance customer experiences while maintaining high standards of cleanliness and presentation. Skilled in recipe creation and fostering a collaborative kitchen environment.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Chef De Partie Pastry
Lux* Belle Mare
07.2018 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
Education
Pastry&Bakery Nc3 - Pastry
Sir Gaëtan Duval Hotel School
Ebene Mauritius 09.2019
School Certificate -
Basdeo Bissoondoyal College
Flacq01.2017
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
- Garnishing techniques
- Plating and presentation
- Sauce preparation
- Grilling techniques
- Menu development
- Recipe creation
- Hospitality
- Nutrition principles
- Sanitation practices
- Allergen awareness
- Appetizer creation
- Recruiting and training
Certification
Pastry Nc3 Distinction
Languages
Hindi
Bilingual or Proficient (C2)
English
Bilingual or Proficient (C2)
Mauritian Creole
Bilingual or Proficient (C2)
French
Bilingual or Proficient (C2)
Timeline
Chef De Partie Pastry
Lux* Belle Mare
07.2018 - Current
Pastry&Bakery Nc3 - Pastry
Sir Gaëtan Duval Hotel School
School Certificate -
Basdeo Bissoondoyal College
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