First & Last Name Appadoo Mevish

Country of Citizenship:Mauritius

Desired Position:Junior sous Chef

Years in Industry:11 Years

Specialty: Mauritian, European, Asian, Indian, Sushi Making, Italian.

Date of Birth: 31/10/1991

Email ; addkwz@r.postjobfree.com

Phone Num: 971 052*******/230-********

PROFESSIONAL EXPERIENCE

Position:Chef De Partie

Company:Catch restaurant Abu Dhabi

Business type:Asian fusion seafood restaurant

Location:Abu Dhabi UAE

Durations:13 November 2018 till now...

Responsibilities & achievements

Responsibilities-Responsible of the grill section line which is the most busy lines on service time and acting souschef

In the hot kitchen when the seniors are absent.Making sure that all the plates,taste and temperatures of all the fish and meat are up to our standard.

Achievements-First of all working in the best seafood restaurant in Abu Dhabi for 4years consecutively is one of my best.And with that I’ve learned a lot here as a CDP,working with my Ex Chef Rudy Petersen,Top Chef Samuel Albert,wine dinners and trust of my senior chefs.

Position: Junior Sous Chef

Location:Mont Choisy, Mauritius

Company: Mont Choisy Le Golf

Duration:1st October 2017 to April 2018

Business Type: Golf park & functions

Hours:45-78 hrs per week

Duration: 10 months

Cuisine: Mauritian fusion kitchen

Responsibilities & Achievements

Responsibilities– Fully responsible of the production of the kitchen. Analysing all rep are doing properly with less wastage, assuring the well presentation of food are going well to guests. Work plan of everyday task. All requisition responsibilities including functions.

Achievements–Capability of running the kitchen when chef is not present, anticipation and good decision taking. The management are always happy about my system of working.

Position:Chef De Partie

Company:Hertage Awali Golf and Spa Resort

Cuisine:Italian cuisine

Duartion:April 2017 to September 2017

Responsibilities &achievements

Responsibilities-the kitchen consist of a 4staff brigade and I was the CDP behind my chef de cuisine,as I was the second,it was me who was checking most of the things,plating,pass controlling,requisitions and sometimes the meeting of guest also.

Achievements-just before my going,I was touch by the Ex Chef Ravi Kanye for sous chef in the kitchen as full in charge as my Chef de cuisine resigned already.

Position: Chef De Partie

Location:Mahebourg, Mauritius

Company: Le Preskil beach resort

Duration:1st January till April 2017

Business Type: Hotel

Hours:60 hrs per week

Duration:4 Months

Cuisine: European classic fusion

Responsibilities & Achievements

Responsibilities–My kitchen did not consist of a sous-chef, so it was me who was responsible of its operation. Big challenge for me as it consists of a lunch Arc and a table dhote for dinner and 2 BBQ per week. I ran the kitchen with only 4 commis.

Achievements–Roaster making improvements, changing the ALC menu after 1 month, trying to create nice meal with cheap products, guests’ interaction and stewarding planning.

Position: Demi Chef De Partie

Location:Domaine De Bel Ombre, Mauritis

Company: Heritage Le Telfair Golf & Spa Resort

Duration:April 2009 till December 2016

Business Type:5 Star Plus Hotel

Hours:45-60 hrs per week

Duration:7 years

Cuisine: Asian, Indian, European. Mauritian

Responsibilities & Achievements

Responsibilities–Responsible of 3 commis, ensure about all rep, checking the good quality of food, requisition and planning job…responsible of the service time operation. Also taking the responsibilities of the ‘aboyeur’ job when my sous-chef not in the kitchen

Achievements–Chef meeting access, different type of kitchen, in 2009 I was an Assistant cook and I climbed to Demi Chef in January 2013. I was promoted 2 times and awarded employee of the month several times.

Education

Field of Study: SC

Location:Saint Aubin, Mauritius.

School: Saint Aubin State Secondary School

Duration:7 years.

Degree Earned: Form 4

Field of Study: Food Production (NC3)

Location:Ebene Rose Hill, Mauritius.

School: Sir Gaetan Duval Hotel School

Duration:2 years.

Degree Earned: NTC 3

Language Level

English: Write and speak

[Native Language]: Mauritian

[Other Language]: French (Write and speak)

Awards & Certifications

Awards –Employee of the month at Heritage Le Telfair

–Recommendation Letter of several chef

Certification–First Aid representative.

–Internet and computing core certificate.

–Provencal week with Chef Armand De La Chassagnette participation certificate.

–Employer of the month certificate.

–NTC 3 Food Production certificate.

–Improving staff meal & welfare certificate.

–Food Safety by Abu Dhabi Food Control Authority

–Wine dinner by Confrerie De La Chaines De Rotisseurs.

–Foie Gras training sponsored by Maisons De Foie Gras France.

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