Vincenzo Manoovelloo
Curepipe
Summary
Dynamic culinary professional with extensive experience at New Mauritius Hotel Ltd, excelling in menu preparation and food safety. Proven ability to thrive in high-pressure environments while delivering beautifully presented dishes. Strong team collaborator with effective communication skills, dedicated to maintaining exceptional kitchen organization and customer satisfaction.
Overview
9
9
years of professional experience
9
9
years of post-secondary education
Work History
Cook
New Mauritius Hotel Ltd (paradis)
Le morne
06.2019 - Current
- Prepared diverse menu items in a fast-paced kitchen environment.
- Executed daily prep tasks to support kitchen operations efficiently.
- Collaborated with team members to ensure timely meal service.
- Monitored cooking times and temperatures for optimal food quality.
- Followed safety and sanitation guidelines during food handling processes.
- Maintained cleanliness and organization of food preparation areas.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Followed established procedures and requirements for safe food handling, storage and service.
- Used standardized recipes and other instructions to prepare food.
Assistant Cook
Sand resorts
Wolmar
01.2017 - 01.2018
- Assisted in food preparation and cooking in fast-paced kitchen environment.
- Maintained cleanliness and organization of kitchen equipment and work areas.
- Collaborated with chefs to develop daily menu items and specials.
Education
Mention Bien - Culinary Course
Atelier Des Sens
04.2016 - 09.2017
Sc -
Imperial College
Curepipe, PW 01.2008 - 11.2015
Skills
- Menu preparation
- Food safety
- Kitchen organization
- Time management
- Food presentation
- Culinary knowledge
- Team collaboration
- Adaptability
- Effective communication
- Stress management
- Temperature control
- Grilling
- High volume production capability
- Beautiful presentation of food
- Food plating and presentation
- Staff training
- Food storage
- Nutrition awareness
- Food handler certification
- Hospitality service expertise
- Sauce making
- Allergen awareness
- Sauteing
Languages
French
First Language
English
Intermediate (B1)
B1
References
References available upon request.
Timeline
Cook
New Mauritius Hotel Ltd (paradis)
06.2019 - Current
Assistant Cook
Sand resorts
01.2017 - 01.2018
Mention Bien - Culinary Course
Atelier Des Sens
04.2016 - 09.2017
Sc -
Imperial College
01.2008 - 11.2015