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Culinary chef with 17 years of experiences in the Luxury Hospitality Industry, both in 5 stars hotel chains and resort, with a proven tracking record for developing, directing, managing, training new talent and sustaining a profitable culinary operations.
Highly focused, result oriented and committed professional, with a strong understanding of local markets. Able to design and run most effective flow of operation. Used to work in multi-cultural environment, understand that to be successful, its necessary to be surrounded by great people. Based on that principle, a lot of importance is given to interviewing, choosing and recruiting the best possible skilled, positive and dynamic team of professionals, and in keeping them inspired and motivated all time.
My 17 years culinary experiences, have gained me a higher level of Culinary skill and competences in food products and cooking technique, with a Global Culinary experiences ( French, Italian, Spanish, Japanese, Asian, middle-east, Indian, Australian and Mauritian culinary). I am experienced in meeting special dietary needs and requests, including gluten-free, vegan, vegetarian, low calorie, lactose(dairy-free meals and kosher food).
In the past, I have been private chef for great Celebrities for a week during their stay in the hotel, like DAVID GUETTA and Family, YANNICK NOAH and Family, EMMA DE CAUNNES, MICHEl BLANC, PRINCE OF SAUDIA ARABIAN, PRINCE OF KUWAIT AND DENISE VAN OUTEN, ETC, thanks the CHEF AND MANAGEMENT have gave me the chance to cook for this Celebrities and their trust they have put on me.
I have learn a lot with different Executive chef from different country with a qualification of Michelin star, Disciple of Escoffier, meilleur ouvrier de France, etc.
Moreover my Culinary experiences has afforded me a well-rounded skill on hospitality, attitude, knowledges, Guest Satisfaction and productive person with a mission is to exceed customer expectations and I have earned a reputation for doing precisely that throughout my career,
Ambitious and career oriented, always aiming to the next target in both personal and professional life. Better performing in fast paced, high pressure working environment that provides challenges and keep the level of energy very high.
1. Interacts with guests to obtain feedback on product quality and service levels.
2. Responds to and handles guest problems and complaints.
3. Able to make recommendations to the Executive Chef regarding succession planning.
4. To be aware of all financial budgets and goals.
5. To ensure that guests are always receiving an exceptional dining experience representing true value for money.
6. Ensure that all recipes and product yields are accurately costed and reviewed regularly.
7. Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
8. Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
9. Ensure that associate meals and associate dining services are of a consistently high standard.
10. Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
11. Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
12. Ensure that all culinary operations manuals are prepared and updated.
13. Ensure that the Department’s overall operational budgets are strictly adhered too.
14. Ensure that the culinary department adheres to all company and hotel policies and procedures.
15. Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
16. Ensure that meetings are well planned and results-orientated.
17. Creative menu planning and correct food preparation for each outlets including banquets.
18. To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
19. Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
20. Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
21. To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
22. To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
23. To manage associates fairly and take a personal interest in knowing all culinary associates.
24. To project a positive and motivated attitude among-st all associates.
25. To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
26. To frequently verify that only the highest quality products are used in food preparation.
27. To Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
28. Responsible for the supervision of all stewards and their activities within the culinary department.
29. Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
30. Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
31. To delegate responsibilities to subordinates as required.
32. Coach and counsel employees in a timely manner and in accordance with Company policy.
33. To act as manager on duty for the hotel as scheduled.
34. To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.
35. Identify strengths and weaknesses and provide timely feedback to the individual.
• Fair and firm management abilities with high influencing skills.
• Strong administration skills.
• Creative and innovative.
• Strong knowledge of food and beverage.
• Hands-on approach to all operational aspects.
• Excellent communication skills and computer skills.
• Initiative and Self-motivated.
• Ideal training and coaching skill.
17 years and 5 months
Take a Chef ( global company) - Central Flacq, MauritiusF&B kitchenMarch 2018 - Now · 1 year and 3 months
PRIVATE CULINARY CHEF Chef a Home, Résidences, Villa, Yachts etc. Catering for Events, Birthday and Party at home not more than 20 Pax. Home Cooking Chef and Show cooking Chef Prepared daily meals for employer at his home. Planned cooked and served meals for events held in the home. Prepared meals following individual family member’s dietary requirements. Delegated tasks to kitchen staff. Prepared meals accordingly matching taste and needs of individual guests. Planned and prepared meals for corporate and personal events held at their home, villa, , penthouse, yachts. Supervised staff of bakers, cooks, cleaners etc. Maintained relationship with vendors and suppliers to ensure guests had access to fresh foods and the best resources for cooking. Fully knowledgeable and certified in the safe handling of food and keeping food areas sanitized. Studied professional with an understanding of how to adapt foods to tastes diets cultures etc. Maintains a high level of customer service whether working in a household for a corporation or third party food service provider. Constantly looking for new and exciting means to enhance meals with fresh recipes food varieties and plating arrangements. Comfortable working independently or in groups of cooks and chefs. Exceptional understanding of using ingredients and apposite combinations
Culinary Production Manager
CIEL GROUP - Moka, MauritiusCateringJuly 2018 - March 2019 · 9 months
As a Culinary Production Manager in R.F.M.Ltd, subsidiairy of CIEL GROUP. I was leading a team of 30 staffs in the production dept including storekeepers and stewarding. My responsibility is overseeing, managing and supervising the all culinary operations for the production department. The key responsibilities as Production Manager. • train and manage kitchen personnel and supervise/coordinate all related culinary activities in the production department. •Estimate food consumption and requisition or purchase food. • Select and develop recipes as well as standardize Production recipes to ensure consistent quality. • Establish presentation technique and quality standards and plan the price menu. • Ensure proper equipment operation/ maintenance and ensure proper safety and sanitation in the kitchen. • Oversee special catering events and may also offer culinary instruction and /or demonstrate culinary techniques. • Monitor the production processes. • Work with managers to implement the company ‘s policies and goals. • supervise and motivate a team of workers. • Review workers performance and identify training needs. • Work out and implement standard operating procedures for production operations. • Ensure that standard operating procedures are adhered to • Ensure implementation and adherence to health and safety procedures. • set products quality standards. • Manage human and material resources to meet production targets. • monitor quality standard of dishes. • Ensure that the production is cost effective. • Liaise among different departments, eg suppliers, managers and customers. • Ensure that health and safety guidelines are followed and the Hygiene ( HACCP ) are maintaine all times during production process.
Executive Sous Chef
COIN DE MIRE ATTITUDE - Cap Malheureux, MauritiusF&B kitchenJune 2017 - April 2018 · 11 months
Preparing the Re-Opening of the kitchen department and hotel. Preparing the team to be among the Top 40 in TripAdvisor. Train and Coach kitchen team on Guest Satisfaction and Service Recovery. Manage a team of 30 kitchen crew including stewarding. Preparing new menu and recipes for A la Carte, Buffets, Events and Festive Buffet. Manage everyday food cost. Create new Top Up for guest expectation. Maintain service recovery for non-satisfied guests. Create new dishes and presentation. Ensure that the SOP of the company are maintain all time during production. Respect the vision of the company. Ensuring that the brand and standard of Attitude are maintained. Controlled wastage every day. Creating WOW buzz for guests, repeaters and VIP guests. Inspect kitchen cleanliness and procedures frequently. Ensuring that the Food Hygiene as per SGS(HACCP) and the company food standard are maintaining and implemented by all staff. Maintain consistency on TRIPADVISOR RANKING. Actually among the 20 best hotels on TripAdvisor. Goods comment on foods on TripAdvisor from guests.
GRAND CENTARA AZURI RESORT & SPA ( RADISSON BLU AZURI) - Rivière du Rempart, MauritiusF&B kitchenNovember 2013 - January 2017 · 3 years and 3 months
SOUS CHEF OF LAZULI RESTAURANT FINE DINING Sous chef for Mediterranean restaurant fine dining Manage a team of 6-kitchen crew from chef de partie to asst cook. Assisting with the training, management and development of kitchen staff. Making sure meals are prepared and presented on time. Cooking with fresh food in a high standard. Recruit, train and oversee high performance teams. Supervise kitchen-cleaning procedure before, during and after shifts. Trained and motivated new kitchen staff. Meticulously managed the presentation of dishes. Ensure consistent and smooth running of food production Ensure effective stock purchase, its receipt and storage Ensure that working areas are always kept clean Assist other kitchen staff as need arises Supervise performance of kitchen staff to ensure proper activity Work towards exceeding customer’s expectation by encouraging and promoting high level of service Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly Give appropriate support or guidance to members of kitchen when need arises Resolve possible disputes within the kitchen and report any unresolved Promote good team spirit regularly Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature.
Chef de cuisine
Radisson Blu Azuri Resort & Spa - Rivière du Rempart, MauritiusF&B kitchenNovember 2013 - January 2017 · 3 years and 3 months
SENIOR SOUS CHEF (Chef de cuisine) for 4 outlets (fine dining restaurant, beach and pool restaurant, lunch a la carte restaurant and IRD) Manage a team of more than10-kitchen crew from Trainee to Jr Sous Chef to execute all menu items in a la carte and banquet buffet at a high level of presentation. Chef for FINE DINING MEDITERANEAN RESTAUARANT. PRIVATE CHEF for important personality and great VVIP family in AZURI VILLAS, AZURI PENTHOUSE. Doing Mauritian or international Cooking Class for VIP Guests. Doing live Teppanyaki for VIP or VVIP guests. Responsible for completing all audit and quality standards documentations. Deputizing when the executive sous chef is absent. Ensuring the brands, standards are maintained. Plan and develop menus and specials buffets according the budgets. Controlled food wastes and implemented process to minimize loses. Analyzed food costs and ensured adherence to budgets. Inspected kitchen cleanliness and procedures frequently. Ensuring that the food hygiene as per SGS and the company food standard are maintain and implemented by all staff. Lead a team of 10-kitchen crew to prepare, clean and to cook different dishes, entrée, and special dishes to the highest possible culinary standards. Doing live cooking and plating in front of guests with my teams. Doing cooking class for guests. Doing live presentation of fine sushi platters for VIP OR VVIP guests Assisting with some administration duties and managements of 4 outlets. Managing and supervise 4 outlets (Lazuli fine dining restaurant, Cyan pool and beach kitchen, LE Comptoir lunch a carte and IRD kitchen). Involved in banquets, cooking class and personal chef for special events like south America culinary, middle east culinary, Italian culinary, Asian culinary etc. Monitoring kitchen staff productivity & kitchen related costs to ensure efficiency. Dealing with any employee issues and queries. Keeping all working areas and surfaces clean tidy by kitchen staffs at all times. All staffs implement making sure stock control and FIFO rotation procedure. Ensuring that all foods are produced in a safe and hygienic manner at all times. Inspect outgoing dishes for cleanliness and accuracy. Adhere to all regulations and guidelines for safe food handling.
Senior Chef De Partie
Sofitel So Mauritius - Bel Ombre, MauritiusF&B kitchenJanuary 2013 - November 2013 · 11 months
Sofitel So Mauritius Hotel JAN 2013 TO NOV 2013 LA PLAGE RESTAURANT (MEDITERANNEAN CUISINE ALL DAY DINING) SENIOR CHEF DE PARTIE at LA PLAGE RESTAURANT Manage a team of 10 for lunch and dinner on special occasion. Doing cooking class for VIP Guests. Manage and supervise a team of 7 cooks for breakfast for 6 months. Speciality Chef for guests in VILLA BELLE RIVIERE BEL OMBRE. Prepare menu and costing. Train new trainee and newcomers. Assist of day-to-day inventory of stock. Control wastage and minimize leftover.
Chef de partie
Heritage Le Telfair Golf & Spa Resort - Bel Ombre, MauritiusF&B kitchenNovember 2004 - November 2012 · 8 years and 1 month
PALMIER BEACH RESTAURANT (MEDITERRANEAN CUISINE)CHEF DE PARTIE Ensuring that all stocks are kept under optimum conditions. Ensure that all mise en place is always freshly prepared and on time. Ensure that all dishes are being prepared to the correct recipe and to the correct quantity. Ensure that the section is being kept clean and tidy at all time Ensure that DCDP, COMMIS, ASST COOK AND TRAINEES receive the right training and optimum guidance. Ensure that no horseplay is allowed in the kitchen and that all staff under control is treated fairly and with courtesy. To attend training courses and meeting as and when required. Deputizing in the sous chef’s absence and take in charge of the kitchen when required to do so. Ensure that any anticipated shortages are communicated promptly to the sous chef or head chef. ANNABELLA RESTAURANT (FRENCH CLASSIC CUISINE ALL DAY DINING) DEMIE CHEF DE PARTIE Support the Chef de Partie or Sous Chef in the daily operation and work. Work according to the menu specifications by the Chef de Partie. Keep work area at all times in hygienic conditions according to the rules set by the hotel. Control food stock and food cost in his section. Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites. Follow the instructions and recommendations from the immediate superiors to complete the daily tasks. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the set up of buffets and special functions. Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. FIRST COOK ANNABELLA RESTAURANT (FRENCH CLASSIC CUISINE ALL DAY DINING) Set up workstations with all needed ingredients and cooking equipment. Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.) Cook food in various utensils or grillers Check food while cooking to stir or turn. Ensure great presentation by dressing dishes before they are served. Keep a sanitized and orderly environment in the kitchen. Ensure all food and other items are stored properly. Check quality of ingredients and vegetables. Monitor stock and place orders when there are shortages. Clean workplace after service. Apply HACCP hygiene in the kitchen.
Heritage Le Telfair Golf & Spa Resort - Bel Ombre, MauritiusF&B kitchenNovember 2004 - November 2012 · 8 years and 1 month
TEPPANYAKI CHEF AND SUSHI CHEF FOR GINJ’A PAN ASIAN RESTAURANT Greets and welcomes guests within 15 minutes of their Teppan order(s). Performs a cooking show for an assigned table ensuring interaction with guests is appropriate and non-offensive. Readily provides guests with information about foods as they are being cooked or upon guest inquiries. Responds promptly and courteously to guest requests. Asks guests for cooking preference, as applicable, and follows guest instructions. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment’s. Maintains kitchen, teppan cooking areas, kitchen equipment and food storage areas clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). Presents a clean and neat appearance and uses a courteous manner with all guests. Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests.
Shandrani Resort & Spa - Plaine Magnien, MauritiusF&B kitchenOctober 2003 - November 2004 · 1 year and 2 months
BOUCANIER RESTAURANT (seafood fine dining) ASST COOK Help the COOK or the DCDP preparing the daily MEP. Clean the deep fridge and the chiller. Take the temperature record of the fridge and freezer. Clean all table fridges every day before and after service. Washing vegetables and cut. Receiving dry and frozen requisition. Receiving vegetables and clean it, before keep in the fridge or veg cold room.
Lux* Le Morne - Le Morne, MauritiusF&B kitchenJuly 2001 - August 2003 · 2 years and 2 months
LES PAVILLON HOTEL AND SPA (LUX LE MORNE HOTEL) JUL 2001 TO AUG 2003 APPRENTICE COOK Preparing MEP for the cook and Demie Chef de Partie. Cleaning and washing vegetables. Peeling vegetables for buffet. Cleaning deep freeze and vegetables cold room. Taking temperature of receiving food on the loading bay. Set up buffet food every day. Ensure that the kitchen is clean every day.
NTC 2 CULINARY SUPERVISORY FOOD PRODUCTION
Ecole Hôtelière Sir Gaëtan Duval - Quatre Bornes, MauritiusJune 2004 - June 2005
FOOD PRODUCTION SUPERVISORY LEVEL. KITCHEN SEMI-MANAGEMENT LEVEL. PASTRY SEMI-MANAGEMENT LEVEL. FOOD COST. FOOD NUTRITION. APPLIED SCIENCE OF FOOD.
NTC 3 BASIC FOOD PRODUCTION AND PASTRY
Ecole Hôtelière Sir Gaëtan Duval - Quatre Bornes, MauritiusJune 2001 - August 2003
BASIC FOOD PRODUCTION. BASIC PASTRY PRODUCTION. APPLIED SCIENCE OF FOOD. FOOD NUTRITION
GCE' O LEVEL
THANACODY COLLEGE - Souillac, MauritiusJanuary 1993 - December 1999
ENGLISH FRENCH COMMERCE ECONOMICS ART ACCOUNT MATHS ADD MATHS
- I am hardworking, pro-active, ambitious,passionat
- Positive attitude
- team spirit, leadership and dedicated