CURRICULUM VITAE

Name: Valentine Roussety

Address : C 10 Bonne Terre, Vacoas

Mauritius

Email: acth32@r.postjobfree.com

Date of birth: 18 October 1975

PROFESSIONAL QUALIFICATIONS AND TRAINING

1996 – 1998 HOTEL TRADE AND CATERING SCHOOL, Paris (France)

(JEAN DROUANT COLLEGE)

Chef: Michel MAINCENT

Diploma in Professional Studies

Professional Aptitude Certificate

1998 – 1999 HOTEL TRADE AND CATERING SCHOOL, Paris (France)

(JEAN DROUANT COLLEGE)

Chef: Jean-Pierre LEBLAND

Complementary Grade: Caterer

(With alternating training courses)

1995 – 1996 HOTEL TRADE AND CATERING SCHOOL (IVTB), (Mauritius)

Chef: Kaushik BADRY

Attained Level 3 National Trade Certificate, majoring in Cookery

2001 PLAISANCE CATERING LIMITED, Plaisance Airport (Mauritius)

(Airline Catering)

Food and Safety Course

EMPLOYMENT EXPERIENCE

Apr 2011– Jan 2016 VALENTINE’s PATISSERIE & CUISINE

(Own catering company)

Catering for events such as: Cocktail parties, Corporate launches and celebrations, private dinner parties, children’s birthdays, end-of-year festivities; Subcontracting to patisseries, cake shops and other points of sales;

Management of casual hospitality staff, etc.

June 2007 – Dec 2011 Greek Orthodox Community and Church of Canberra and District (Australia)

Chef, St. Nicholas Home for the Aged

Apr 2003 – Jan 2006 VALENTINE’s PATISSERIE & CUISINE

(Own catering company)

Catering for events such as: Cocktail parties, corporate launches and celebrations, private dinner parties, children’s birthdays, end-of-year festivities; Subcontracting to patisseries, cake shops and other points of sales;

Management of casual hospitality staff; quotes, etc.

15 Jan – 28 Mar 2003 SUGAR BEACH RESORT, Flic en Flac, Mauritius

(Member of Sun International Group)

Chef with the hotel’s à-la-carte Mediterranean restaurant, `La Citronella'.

18 Mar – 30 Sept 2002 CHIP BAKERY SUPPLIES LIMITED, Mauritius

Sales Executive

Responsible to follow up on sales leads and after-sales service to existing clientele

Customs clearance for the company’s imported products; Marketing; Culinary demonstrations.

14 Feb – 28 Feb 2002 ‘LA CLEF DES CHAMPS’ RESTAURANT, Floréal, Mauritius

Chef: Jacqueline Dallais

Dining Room Trainee

Taking customer orders, issuing bills and general cashier duties.

8 Apr 2001 – 31 Jan 2002 PLAISANCE CATERING LIMITED, Plaisance Airport, Mauritius

(Flight Catering Specialists – Member of the Beachcomber Group)

Chef: Dietmar Bauenfiend

Kitchen Trainee

Patisserie; Pantry; Hot food; Canapés;

Working on presentation of meals and menus to various airline companies.

1 Feb – 5 Mar 2001 ‘HOLIDAY CAFÉ’ RESTAURANT, Trou aux Biches, Mauritius

Chef

Responsible to create a new à-la-carte menu, with strong seafood offerings.

Sep – Dec 2000 HÔTEL MEURICE, Paris, France

(Member of the Leading Hotels of the World)

Chef: Guy MARCHAND

Kitchen Trainee

Patisserie; Pantry; Meat, Fish and Seafood; Hot food; Room Service

Mar – Apr 2000 HOTEL NOVOTEL, Paris, France

(Member of the French ACCOR Group)

Chef: Kader BOUMAIL

Kitchen Trainee

Pantry; Hot food.

Jan – Feb 2000 HÔTEL DE CRILLON, Paris, France

Oct – Nov 1999 (Part of the Concorde Group & ‘Relais & Châteaux’;

Member of the Leading Hotels of the World)

Chef: Dominic BOUCHET

Kitchen Trainee

Banquet; Room Service; Pantry; Breakfast.

Oct 1998 – May 1999 POTEL & CHABOT, Paris, France

(Caterers)

Chef: Jean-Pierre BIFFI

Kitchen Trainee

Food presentation; Canapés; Patisserie; Hot food;

Pantry; Vegetables.

Jun – Aug 1998 HOTEL CONCORDE LA FAYETTE, Paris, France

(Part of the Concorde Group)

Chef: Jean-Jacques MASSÉ

Kitchen Trainee

Breakfast; Vienna pastries.

Jun – Aug 1997 RESTAURANT DU POLO DE PARIS, Paris, France

Mar 1998 Culinary Advisor: Michel KEREVER

Chef: Eric RENAUD

Kitchen Trainee

Pantry; Hot food.

Aug – Sept 1996 RESTAURANT LE DIVELLEC, Paris, France

(Member of ‘Relais & Châteaux’ Group

‘Relais Gourmands’ – Seafood specialists)

Chef: Jacques LE DIVELLEC

Kitchen Trainee

Patisserie; Hot food

Jun 1996 RESTAURANT FRANCE AMÉRIQUE, Paris, France

(Member of the Score Group)

Chef: Franck REISSER

Pantry Trainee

Dec – Jan 1996 HÔTEL LE CANONNIER, Mauritius

(Part of the Air France Group)

Chef: Laval. CILANDRY

Kitchen Trainee

Pantry; Hot food; Patisserie

Aug 1995 HÔTEL TROU AUX BICHES, Mauritius

(Member of the Beachcomber Group)

Chef: Paul NG

Kitchen Trainee

Pantry; Patisserie

Mar – Jun 1995 HÔTEL LA PIROGUE, Mauritius

(Member of Sun International Group)

Chef: Philippe ULLIMAN

Kitchen Trainee

Pantry; Patisserie; Meat, seafood and vegetables

Hot food; Bakery.

DOCUMENTARY EVIDENCE

Professional qualifications and references;

Names and contact details of relevant verbal referees will be provided at interview

Contact this candidate