Summary
Overview
Work History
Education
Skills
Languages
Certification
Timeline
Generic

DIPINTEE MAUDHOO

GEORGETOWN,ON

Summary

Hardworking and enthusiastic cook trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success. Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development. Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level cook position. Ready to help team achieve company goals. Skilled Baker with exceptional knowledge of baking times, methods, temperatures and flavors. Well-versed in proper function and maintenance of bakery utensils and equipment.

Overview

11
11
years of professional experience
1
1
Certification

Work History

COOK&PASTRY CHEF

KOLONEL PIZZA CO LTD
11.2022 - 07.2023
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
  • Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
  • Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in the kitchen.

COOK

VERANDA PAUL ET VIRGINIE HOTEL&SPA
02.2022 - 09.2022
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Maintained food safety and sanitation standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Measured and mixed ingredients according to precise recipes for best results.

TRAINEE ASSISTANT COOK

MARITIM CRYSTALS BEACH HOTEL
09.2017 - 12.2017
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.

CASUAL KITCHEN HELPER PASTRY

FOUR SEASON RESORT ANAHITA
11.2016 - 01.2017
  • Supported a clean and organized workspace by performing daily kitchen maintenance tasks, contributing to a safe work environment.
  • Ensured compliance with health regulations by maintaining proper food handling techniques and sanitation procedures during all tasks.
  • Assisted chefs with various cooking tasks, contributing to the creation of diverse and delicious menu items for satisfied patrons.
  • Contributed to a positive working atmosphere through excellent communication skills and collaboration with team members across all shifts.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Operated standard kitchen equipment with focus on safety and sanitation.
  • Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
  • Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
  • Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
  • Transported food items from storage areas to kitchen for prepping.
  • Followed recipes and chef instructions to prepare food correctly.
  • Labeled and stored all food items correctly and checked expiration dates routinely.
  • Monitored food temperatures and quality throughout shifts.
  • Cleaned and maintained work areas, equipment and utensils.
  • Followed food safety practices and sanitation guidelines.
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.

PASTRY HELPER

R&B CAKE STUDIO LTD
11.2012 - 02.2013
  • Enhanced pastry quality by consistently following recipes and maintaining proper baking techniques.
  • Reduced food waste through proper storage, rotation, and inventory management of ingredients.
  • Ensured high standards of cleanliness by regularly sanitizing work surfaces and tools before and after use.
  • Expedited customer orders by accurately assembling requested pastries in a timely manner.
  • Supported pastry chef with preparation of doughs, fillings, and icings for various baked goods.
  • Maintained product freshness by properly labeling items with dates and rotating stock as needed.
  • Provided exceptional service to customers by promptly addressing inquiries or concerns regarding menu offerings or ingredients.
  • Managed time effectively to complete assigned tasks within tight deadlines while maintaining attention to detail.
  • Fostered a safe work environment by adhering to safety protocols for handling sharp tools and hot surfaces.
  • Maintained well-organized mise en place to keep work consistent.
  • Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
  • Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
  • Followed food safety standards when handling ingredients.
  • Cleaned and maintained kitchen equipment and oven.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Answered customer questions about products and services, helped locate merchandise, and promoted key items.
  • Decorated cakes, cupcakes and other pastries according to customer requests.
  • Packaged finished products for sale.
  • Prepared dough for variety of pastries, cakes and breads.
  • Prepared frostings and other toppings for cakes and pastries.
  • Replenished bakery items in display cases.
  • Monitored temperatures of ovens, proof boxes and other equipment.
  • Cut and shaped dough for pies, rolls and other pastries.

Education

GED -

CITY COLLEGE
PORT LOUIS MAURITIUS

CERTIFICATE - PASTRY COOK

PEDANTIS TECHNICAL PROFECIENCY EVALUATION
MAURITIUS
10.2019

CERTIFICATE OF PROFICIENCY - SECURITY AWARENESS FOR CRUISE SHIP STAFF

MARLINS
MAURITIUS
10.2019

High School Diploma -

QUATRE BORNES PROFESSIONAL TRAINING CENTER
QUATRE BORNES MAURITIUS
08.2015

INTERNET AND COMPUTING CORE CERTIFICATION(IC3) - ICT

BON ACCUEIL STATE COLLEGE
BON ACCUEIL MAURITIUS
10.2010

Skills

  • Food Handling
  • Cooking
  • Surface Cleaning
  • Ingredients Measuring
  • Sanitation
  • Food Presentation
  • Customer Service
  • Grilling
  • Order Verification
  • Cleaning and Organization
  • Performance Improvement
  • Food Spoilage Prevention
  • Kitchen Equipment Operation and Maintenance
  • Pastry making
  • Time management
  • Sauce making
  • Cooking techniques
  • Attention to detail
  • Quality control
  • Conflict resolution
  • Teamwork abilities
  • Food waste reduction
  • Kitchen Sanitation

Languages

English
Native or Bilingual

Certification

CERTIFICATE OF SUCCESSFUL PARTICIPATION DONE BY PASCAL TEPPER MEILLEUR OUVRIER DE FRANCE FOR BAKERY.


Timeline

COOK&PASTRY CHEF

KOLONEL PIZZA CO LTD
11.2022 - 07.2023

COOK

VERANDA PAUL ET VIRGINIE HOTEL&SPA
02.2022 - 09.2022

TRAINEE ASSISTANT COOK

MARITIM CRYSTALS BEACH HOTEL
09.2017 - 12.2017

CASUAL KITCHEN HELPER PASTRY

FOUR SEASON RESORT ANAHITA
11.2016 - 01.2017

PASTRY HELPER

R&B CAKE STUDIO LTD
11.2012 - 02.2013

GED -

CITY COLLEGE

CERTIFICATE - PASTRY COOK

PEDANTIS TECHNICAL PROFECIENCY EVALUATION

CERTIFICATE OF PROFICIENCY - SECURITY AWARENESS FOR CRUISE SHIP STAFF

MARLINS

High School Diploma -

QUATRE BORNES PROFESSIONAL TRAINING CENTER

INTERNET AND COMPUTING CORE CERTIFICATION(IC3) - ICT

BON ACCUEIL STATE COLLEGE

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