Vinesh Lutchia
Poste De Flacq
Summary
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Well-versed in the concepts of SGS, HACCP, ISO 22000, as well as USPH. Finalist in the "Constance Festival Culinaire Bernard L'Oiseau" Competition, 13th Edition 2018, held at Constance Belle Mare Plage hotel, and even came out first in the 14th Edition 2019.
1st Runner-up in the Young Chef Challenge 2011 held at Sir Gaetan Duval Hospitality School by the Mauritius Chef Association.
Overview
10
10
years of professional experience
Work History
Chef De Partie
Cunard cruise, Carnival UK
Southampton
2024.05 - Current
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Supervised food preparation staff to deliver high-quality results.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- In charge of the roasting station for the menu and à la carte for two outlets, 150 pax each. Lunch and dinner.
Sous Chef
Cmauritius
Plamar Flacq
2019.05 - 2024.05
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Improved performance of team members resulting in high-quality meals produced daily.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Liaised closely with kitchen and front-of-house personnel.
- In charge of the buffet, hot and cold sections for the dinner, 300 pax.
Demi Chef De Partie
Constance Hotels and Resort
Poste De Flacq
2015.09 - 2019.04
Education
RQF - Supervising Food Safety
Highfield Qualification
Doncaster United Kingdom2024-09
Food Safety Level 2 -
Chartered Institute of Environmental Health
Chadwick Court 15 Hatfields London SE1 8DJ2016-07
The Culinary Foundation And Culinary Enrichment Program -
Culinary Institute of America
2012-03
GCE O Level - Food And Nutrition \ DESIGN AND COMMUNICATON
Prof Basdeo Bissoondoyal College
Flacq2004-01
Skills
- Food safety management
- Culinary techniques
- Recipe development
- Inventory management
- Team building
- Effective communication
- Quality assurance
- Food spoilage prevention
- Staff training
Timeline
Chef De Partie
Cunard cruise, Carnival UK
2024.05 - Current
Sous Chef
Cmauritius
2019.05 - 2024.05
Demi Chef De Partie
Constance Hotels and Resort
2015.09 - 2019.04
RQF - Supervising Food Safety
Highfield Qualification
Food Safety Level 2 -
Chartered Institute of Environmental Health
The Culinary Foundation And Culinary Enrichment Program -
Culinary Institute of America
GCE O Level - Food And Nutrition \ DESIGN AND COMMUNICATON
Prof Basdeo Bissoondoyal College