Victor Etifit

Experience

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  Hotel Presidential

  Jul 2007 - Dec 2010

  Commis

  1. Providing support to Cook, Demi Chef De Partie, Chef De Partie etc.2. Maintaining of supplies, storages and disposal of foods.3. Preparing some basic food and recipes.4. Maintaining sanitation standards within the operation areas and the entire kitchen.5. Organizing and Cleaning kitchen materials, cooking utensils and machines.6. Testing new recipes7. Accurately measuring meal ingredients for the Chef de Partie.8. Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.9. Preparing basic salads and sauces as directed by the Chef de Partie.10. Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.11. Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.12. Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.13. Performing basic cleaning duties and ensuring that work stations are properly sanitized.14. Plating and presenting meal items as per the Chef de Partie’s instructions. Show less

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  Alma Stores LTD.

  Jan 2011 - Dec 2013

  Sales personnel

  Van sales, Merchandising, field sales.

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  China Palace

  Apr 2014 - Apr 2015

  Guest Relations Officer

  1. Review arrival lists to welcome guests2. Attend to special guests (e.g. VIPs) and answer their inquiries3. Help prepare welcome folders with collateral5. Provide information about amenities, area and venues and promote services6. Anticipate guest needs and build rapport with customers7. Offer assistance with certain tasks 8. Address customer complaints and escalate to Restaurant Manager when needed9. Record information in the logbook daily10. Ensure compliance with health and quality standards Show less

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  Casuarina Resort and Spa

  Mar 2015 - Aug 2016

  Assistant Cook

  1. Assisted food preparation, delivery, and set-up of various shifts and private events.2. Processed and assisted in noting food and beverage orders.3. Serviced and bussed dinning tables.4. Increased sales potential by maintaining knowledgeable of new menu items and house specialties.5. Maintained outstanding customer services performance and attendance to assist in standards being maintained and goals being meet.6. Received positive commendation and acknowledgement from team members as well as customers for apt service measures being enacted.7. Contributed to the design and maintenance of the buffet areas and maintained cleanliness surrounding public displays. Show less

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  Sensima lagoon Mauritius

  Aug 2016 - Jan 2017

  Cook

  • Clean and sanitize working top before starting mis en place. • Attend departmental briefing by Chef de partie. • Prepare mis en place as per menu. • Cook simple dishes as instructed by chef de partie.• Display food products on buffet and label them accordingly. • Prepare salads. • Take temperature of food products as per instructions of chef the partie.• Handle simple food orders. • Perform any cognate duties assigned by chef de partie. • Report any anomalies in the section to chef de Show less

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  Indigo Hotels Mauritius

  Jan 2017 - Feb 2020

  1. Implement kitchen strategy2. Ensure Kitchen operating procedures are implemented3. Plan day to day operation of the kitchen4. Produce quality food and present it timorously at optimal cost under hygienic conditions5. Comply to HACCP plan6. Ensure system of controlling quality and portion consistency of food is maitained7. Adhere to purchasing policies and procedures8. Ensure that security of stores and stock are maintained at all times9. Coordinate with restaurant management team on supply ordering, budget and kitchen efficiency and staffing10. Assist Executive Chef with menu creation11. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis12. Assess quality control and adhere to hotels service standards13. Lead kitchen team in Executive Chef's absence14. Any other cognate duties assigned by reporting line. Show less 1. Participate in daily food preparation2. Ensure that operations are carried as per standard of procedure3. Assist in menu planning4. Execute the withdrawal of unsafe end product5. Compliance to HACCP plan6. Plan and organize day to day operations of the kitchen7. Ensure that highest standards of hygiene, cleanliness and sanitation of kitchen and equipment are maintained at all times.8. Ensure that kitchen equipment and fittings are cleaned, maintained and repaired accordingly to departmental policies and procedures.9. Ensure security of stores and stock are maintained at all times10. To maintain a system of controlling quality and portion consistency of food11. Responsible to supervise staff at commis and cook level12. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis13. Assess quality control and adhere to hotels service standards. Show less

  • Sous Chef Main Kitchen

    Jul 2019 - Feb 2020

  • Chef De Partie

    Jan 2019 - Jun 2019

  • Demi Chef De Partie

    Jan 2017 - Dec 2018
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  Veranda Resorts

  Mar 2020 - Nov 2021

  Sous Chef

  1. Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.2. Come up with new dishes which appeal to the clients, whenever required. 3. Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”. 4. Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements. 5. Plan the food design in order to create a perfect match between the dish’s aspect and its taste. 6. Discover talented chefs and train them in order to reach the high standards of the location. 7. Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources. 8. Maintain order and discipline in the kitchen during working hours. 9. Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen. 10. Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served. Show less

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  Atlantis Luxury Villa

  Nov 2021 - Jun 2022

  Head Chef

  • Plan, implement and manage daily operations.• Create and prepare menus.• Prepare wide varieties of goods such as meat, vegetables, soups, cookies, cakes, pies, bread etc.• Maintain clean and sanitized workstation.• Adhere to health and safety standards

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  Patois Toronto

  Jul 2022 - Feb 2025

  Sous Chef

  • Follow all recipes and practice portion control to prepare, garnish, and present ordered items.• Prepare all sort of appetizers and main courses as per menu.• Accept special requests from patrons for menu items and prepare food.• Work as a team and prepare food orders within time limits.• Instruct kitchen assistants and helpers.• Maintain proper and adequate set-up of the kitchen/station daily. This includes requisitioning andstocking of all required food, paper products, and condiments.• Handles, stores, and rotates all products properly.• Responsible for set-up, regular maintenance, cleaning, and break-down of any machinery andequipment.• Responsible for maintaining stock, cutting, and storage of all perishables daily to ensure productquality.• Return all items used during your shift to the proper place, clean and organize all work and storageareas. Show less

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  Peter Pan Bistro

  Mar 2025 - now

  Senior Sous Chef

  * Contribute to menu planning by working together with the head chef.* Oversee service operations,* Manage any service-related situations with a calm and professional attitude.* Prepare and cook and manage service, ensuring all orders are up to the standard of the establishment.* Maintain a clean and organized kitchen, putting away kitchen equipment in their designated places. * Train and coach new staff members, ensuring daily checklists are completed and maintained.* Ensuring that health and safety measures are followed. Show less