Chef Food

Curriculum Vitae

Personal information

Jean Didier Dominique Bouf

Address: F39, Begonia, Camp Levieux, Rose Hill (Mauritius)

Telephone(s): Mobile: +971-*********

Home: Nil

E-mail address: ******@*******.***

Nationality: Mauritian

Date of birth: 25 July 1989

Driving License: Private car

Quote: Love yourself enough to live a healthy lifestyle

Summary Ambitious and highly talented, Professional having excellent knowledge of

French Fine-Dining classic and modern cuisine. Has a passion for Food and

creativity in the daily preparation, like fusion, all spices and ingredients

and discovering new culinary ideas and techniques. I am very passionate

about new challenges where it keeps me motivated about the job I do. I

have been working with great Chefs like ‘Michel De Matteis’ (Best ouvrier

de France), Gordon Ramsay, 3 Star Michelin Chef.

Work Experience

Dates: 17/Sep/2016- Still working

In Royal Catering in Abu Dhabi Restaurant Catch

At sou chef in charge the line for the M.E.P and for the service

And make sure all m.e.p its good before service.

And like a leader for the line. Three time best restaurant seafood

Dates: 29/Nov/2014 – to 10/03/2016

Position held: Chef De Partie

Main activities and responsibilities: Working at the Gordon Ramsay restaurant, a top fine dining kitchen. As a

kitchen supervisor, my work is to assist my sous chef concerning menu

engineering, food costing, and food hygiene. My duties are also to attend

training courses when required and study management subjects in preparation for future advancement. Managing and maintaining the whole section of the kitchen and maximizing the productivity of kitchen staff.

Name of employer: The St Regis Doha – 5* hotel

Dates: 25/Feb/2012 – 05/Nov/2014 – 2 Years 9 months

Position Held: Chef De Partie

Main activities and responsibilities: Working in a French Gastronomy kitchen call Le Blue Marlin. As a Demi Chef, I was responsible of the fish section, and gradually climbing up the ladder to the main section, which is the grill section where I have been promoted to Chef De Partie. Learned the Sous Vide cooking style where food is sealed in airtight plastic bags and placed in a water broth. The benefit of it is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside part.

Name of employer: Le Paradis Hotel &Golf, Mauritius – 5* hotel

Dates: 01/Oct/2011 – 10/Feb/2013 – 4 months

Position held: Demi Chef De Partie

Main activities and responsibilities: Worked at ‘The Deck restaurant’, a molecular gastronomy kitchen where I

was in charge of the garnish and vegetable section. Molecular cuisine is a

modern style of cooking and takes advantage of many technical

innovations from the scientific disciplines. I leaned new products

commonly use in molecular cuisine like the Agar Agar, soy lecithin powder,

Xantana Powder, Algin Powder.

Name of employer: Ruisseau Creole Complex, Riviere Noire, Mauritius

Dates: 22/Feb/2008 – 20 /Sep/2011 – 3 years 7 months

Position held: Cook

Main activities and responsibilities: Worked in almost all section in the kitchen, fish, grill, sauce, vegetable and pasta. Always keen to learn more techniques of cooking and being more and more passionate and focus about the culinary art.

Name of employer: Royal Palm Hotel, Mauritius – 5* hotel

Education and training

Education Certificate: Secondary school level 3 at college La Confidence, pre-vocational, Mauritius

Training Course: JR School of Mauritius in food production Equivalent to NTC 3 (March 2007)

Basic Food and hygiene training Course

Personal skills

Languages: French and English

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