Vashish Barosa
Vacoas
Summary
Motivated Demi chef de partie dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Dedicated Demi Chef committed to quality standards and offering Eight years of experience in fast-paced settings. Well-attuned to trends in culinary arts to deliver creative and delicious menu items.
Ready for new challenge creating tasty meals for successful establishment.
Overview
8
8
years of professional experience
Work History
Chef De Partie
Paradis Beachcomber
10.2023 - Current
- Organized the daily mise en place in order to prepare meals efficiently.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Demi Chef De Partie
Sugarbeach Resort and Spa
01.2019 - 09.2023
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Completed side work and prep according to back of house checklist.
- Oversaw subordinates with food production and handling and vessel sanitation, offering assistance with tasks during busy periods.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Developed recipes to meet consumer tastes, nutritional needs and budgetary considerations.
- Adhered to state and local health and safety regulations for food handling and disinfection of kitchen surfaces.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Performed as head chef to maintain team productivity and restaurant quality.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Commis Chef
Labourdonais Hotel
Port Louis
03.2018 - 11.2018
- Rotated food stock, using up older items first and rejecting expired goods.
- Checked food portioning for optimal presentation and cost control.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Observed food safety and sanitation protocols to reduce germ spread.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Commis Chef
Sofitel Imperial
04.2016 - 12.2017
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Education
Nc3 -
Sir Gaetan Duval
Ebene02.2017
Travel And Tourism
Imperial College
Mauritius01.2016
Skills
- Supervising Food Prep
- Cost Control and Budgeting
- Inventory Management
- Food Preparation
- Relationship Building
- Restaurant Operations
- Safe Food Handling
- Detail Oriented
- Wine Pairings
Languages
French
First Language
English
Advanced
C1
French
Advanced
C1
Hindi
Advanced
C1
Creole
Proficient
C2
Accomplishments
- Won Pizza master award for excellence of menu, ingredients and quality
- Created brand new menu with executive chef for mediterranean restaurant.
- Work with michelin star chef Giuseppe Costa and awarded for accuracy and efficiency.
- Work with michelin star chef quim casellas in the preparation for tapas menu.
Hobbies
- Football
- Swimming
- hiking
- surf
Timeline
Chef De Partie
Paradis Beachcomber
10.2023 - Current
Demi Chef De Partie
Sugarbeach Resort and Spa
01.2019 - 09.2023
Commis Chef
Labourdonais Hotel
03.2018 - 11.2018
Commis Chef
Sofitel Imperial
04.2016 - 12.2017
Nc3 -
Sir Gaetan Duval
Travel And Tourism
Imperial College
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