Summary
Overview
Work History
Education
Skills
References
Timeline
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RAJANAH YUDISH

RIVIERE DES ANGUILLES

Summary

Highly skilled Demi Chef de Partie with focus on creative, high-quality cuisine preparation and presentation. Prior experience includes working in high-pressure kitchen environments, demonstrating strong capabilities in multitasking and time management while ensuring compliance with health and safety regulations. Known for inventive culinary techniques, ability to manage kitchen staff effectively, and commitment to creating memorable dining experiences. Significant impact made in previous roles through implementation of innovative menu items and efficiency improvements in food preparation processes.

Overview

7
7
years of professional experience

Work History

Demi Chef de Partie

ST REGIS
MAURITIUS
11.2023 - Current
  • Prepared and presented high-quality dishes for service in a fast-paced kitchen.
  • Collaborated with team members to ensure timely meal preparation and delivery.
  • Assisted in inventory management to ensure adequate supplies for menu offerings.
  • Maintained cleanliness and organization of kitchen stations throughout service hours.
  • Trained junior staff on proper cooking techniques and kitchen safety protocols.
  • Developed new recipes while adhering to established culinary standards and guidelines.
  • Monitored stocks of all food items, ensuring adequate supplies at all times.
  • Assisted Head Chef with daily food preparation and service in the kitchen.
  • Adhered strictly to health and safety regulations while preparing meals for guests.

PASTRY COMMI

MSC CRUISE
MAURITIUS
07.2022 - 10.2023
  • Prepared pastry doughs for various desserts and baked goods.
  • Decorated cakes with edible materials such as fondant or butter cream icing according to customer requests.
  • Managed inventory levels by ordering supplies as needed to maintain optimal stock levels.
  • Demonstrated knowledge of baking techniques such as tempering chocolate or rolling out dough.
  • Assisted in creating and developing new recipes for pastries and other desserts.
  • Customized items for seasonal offerings, special events and personal requests.

PASTRY Commis

ST REGIS
MAURITIUS
05.2018 - 05.2022
  • Prepared and baked a variety of pastries and desserts daily.
  • Assisted in decorating cakes and pastries for customer orders.
  • Maintained cleanliness and organization of pastry kitchen workspace.
  • Followed recipes and guidelines to ensure quality control during production.
  • Collaborated with team members to streamline pastry preparation processes.
  • Monitored inventory levels of baking supplies and ingredients regularly.
  • Implemented food safety practices while handling ingredients and finished products.
  • Adhered to health codes related to sanitation when handling food items.
  • Assisted in training new staff on pastry preparation techniques and kitchen protocols.
  • Trained and supervised line cooks to develop new skills and improve team performance.

Education

NC3 CERTIFICATE -

Mauritius Institute of Training And Development
SURINAM
01-2018

NC3 CERTIFICATE

MITD Ecole Hôtelière Sir Gaëtan Duval
ROSE HILL
01-2018

Skills

  • Food preparation
  • Recipe development
  • Inventory management
  • Kitchen safety protocols
  • Pastry techniques
  • Menu planning
  • Customer service
  • Time management
  • Team collaboration
  • Creativity
  • Effective communication

References

References available upon request.

Timeline

Demi Chef de Partie

ST REGIS
11.2023 - Current

PASTRY COMMI

MSC CRUISE
07.2022 - 10.2023

PASTRY Commis

ST REGIS
05.2018 - 05.2022

NC3 CERTIFICATE -

Mauritius Institute of Training And Development

NC3 CERTIFICATE

MITD Ecole Hôtelière Sir Gaëtan Duval

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