Summary
Overview
Work History
Education
Skills
Languages
Personal Information
Timeline
Generic
Krishna Tegarajan Marimootoo

Krishna Tegarajan Marimootoo

Ebene

Summary

Skilled Crew Chef with robust experience in culinary arts, meal preparation and kitchen management. Strengths lie in creativity and innovation in menu planning, food presentation, and maintaining hygiene standards. Significant impact made through enhancing customer satisfaction rates and streamlining kitchen operations at previous employment. Eager to apply these skills to contribute positively to a new team environment.

Overview

9
9
years of professional experience

Work History

Crew Chef

Chakra Luxury Yatch (Reina Yachting S.M. P.C)
07.2022 - 12.2022
  • Company Overview: Covers: 100 Rooms: 20 Website: https://www.yachtcharterfleet.com/luxury-charter-yacht-24133/chakra.htm
  • Meal preparation for both guests and crew on board
  • Daily menu planning with Head Chef according to guests’ requirements and provisioning schedule
  • Responsible for the daily production and mise en place of all desserts, cakes, pastries and breads
  • Prepare items for special diets as needed, gluten free, nut allergies, etc
  • Participate in the preparation of all types of food items including savory items as additional responsibility
  • Food provisioning and ensure accurate inventory, availability and rotation of all pastry products regularly
  • Properly label and stock all raw food ingredients, including produce, dairy and dry goods in the appropriate storage rooms, walk-in refrigerator, freezer and cooler, and organization of the galley
  • Clean and sanitize all cutting boards and surface including all galley equipment before new task to avoid cross-contamination.
  • Liaising with Head Chef and Head of Service to deliver seamless service
  • Prepare meals for special events with external guests
  • Dedicated to work at any time of the day and night to serve meals, snacks, dessert to the passengers on board
  • Covers: 100 Rooms: 20 Website: https://www.yachtcharterfleet.com/luxury-charter-yacht-24133/chakra.htm

Owner

Setting up and running my own baking and pastry ‘Atelier’
07.2020 - 06.2022
  • Company Overview: Mauritius
  • Prepare and create a wide variety of cakes and desserts for birthdays, weddings, corporate events following traditional and modern recipes.
  • Decorate pastries, pies and cakes using different icings, toppings, and designs.
  • Devising new recipe ideas from scratch using local ingredients and adapting to clients’ wishes.
  • Monitor and buying of baking ingredients including ordering the finest raw, fresh and highest quality ingredients and supplies for decorations, packaging etc.
  • Ensuring cost efficiency while respecting client’s order.
  • Weekly and monthly planning in order to respect deadlines and ensuring timely delivery.
  • Regularly check quality of materials and condition of equipment and devices used for cooking.
  • Ensuring tidiness and maintaining sanitary conditions at all times.
  • Marketing, accounting and administrative tasks.
  • Mauritius
  • No. of large cakes delivered: 300 (approx.)
  • No. of small cakes delivered: +2000

Cook/ Demi Chef de partie

Cavallo Point Lodge
06.2019 - 06.2020
  • Company Overview: USA Stars: 4 Covers: 150 Rooms: 135 Website: https://www.cavallopoint.com/?utm_source=google-gmb&utm_medium=organic&utm_campaign=gmb
  • Prepare and plate desserts featured ‘A la carte’ in the hotel for 150 covers daily;
  • Prepare desserts, cakes and pastry items for the Buffet Service for 150 covers on a daily basis in accordance with standards of quality and quantity control, taste and good presentation.
  • Properly label and stock all raw food ingredients, including produce, dairy and dry goods in the appropriate storage rooms, walk-in refrigerator, freezer and cooler.
  • Change and sanitize all cutting boards and surface when beginning a new task to avoid cross-contamination.
  • Learn to prepare and bake delicate, traditional and complex cakes and desserts according to the established recipes, events and client’s requests.
  • Working with spin ice cream and manage temperatures during service.
  • Make and develop unique skills for the creation of artistic chocolate work for garnishes.
  • Experience how to plate the desserts for the service with precision and in timely manner.
  • Maintain a solid menu knowledge and set up and break down the service station.
  • Routinely cleaned and maintained kitchen equipment.
  • Assist my seniors in general tasks in the kitchen.
  • USA Stars: 4 Covers: 150 Rooms: 135 Website: https://www.cavallopoint.com/?utm_source=google-gmb&utm_medium=organic&utm_campaign=gmb

Cook/ in Kitchen/pastry Department

Lux Grand Gaube Resort
01.2016 - 06.2018
  • Company Overview: Mauritius Stars: 5+ Covers: 500 Rooms: 186 Website: http://www.luxresorts.com/en/hotel-mauritius/luxgrandgaube
  • Responsible for the production and plating of desserts featured ‘A la carte’ in Italian, Mediterranean, Asian, Turkish, Peruvian and Mauritian outlets/restaurants in the hotel for 100 covers daily;
  • Responsible for the production of all desserts, cakes and pastry items for the Buffet Service for 400 covers on a daily basis in accordance with standards of quality and quantity control, taste and good presentation established by Lux Resorts.
  • Maintain smooth and timely operation in preparation and delivery of desserts and cakes for Café Lux, having been given the responsibility of managing the outlet;
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Assist for the grand opening of a new Turkish restaurant at the hotel and responsible for the delivery of dessert, cakes and pastry items in this specific type of cuisine.
  • Make delicate and complex cakes and desserts for corporate events and other special occasions.
  • Positively engaged with customers, offering menu information and providing suggestions to them.
  • Worked under Chef Marie Meunier from the 4 Seasons Hotel George V in Paris.
  • Assist my seniors and colleagues in general tasks and culinary duties in the kitchen.
  • Mauritius Stars: 5+ Covers: 500 Rooms: 186 Website: http://www.luxresorts.com/en/hotel-mauritius/luxgrandgaube

Pastry Cook/ Artisan al Ice cream Maker

Gelatissimo
08.2017 - 01.2018
  • Company Overview: Mauritius Stars: Nil Covers: 500 Rooms: Nil Website: http://www.gelatissimo.mu/
  • Make premium artisans ice-creams, gelatos on a daily basis.
  • Make unique macarons in a wide range of flavours on a daily basis.
  • Make delicate and complex cakes for corporate events, hotel and restaurant orders.
  • Assist in creating new recipes for ice-creams and Christmas logs.
  • Assist my seniors and colleagues in general tasks and culinary duties in the kitchen.
  • Mauritius Stars: Nil Covers: 500 Rooms: Nil Website: http://www.gelatissimo.mu/

Assistant Cook in kitchen pastry department

Hennessy Park Hotel
02.2014 - 01.2016
  • Company Overview: Mauritius Stars: 4 Covers: 300 Rooms: 104 Website: http://www.indigohotels.com/hennessy-park-hotel-eben-cybercity-mauritius.html
  • Prepared and plated desserts featured ‘A la carte’ in the hotel for 100 covers daily;
  • Prepared desserts, cakes and pastry items for the Buffet Service for 200 covers on a daily basis in accordance with standards of quality and quantity control, taste and good presentation.
  • Properly labelled and stocked all raw food ingredients, including produce, dairy and dry goods in the appropriate storage rooms, walk-in refrigerator, freezer and cooler.
  • Change and sanitize all cutting boards and surface when beginning a new task to avoid cross-contamination.
  • Prepared plated desserts for numerous banquets (150 covers) and on-site catering for large corporate events on behalf of the hotel.
  • Practised safe food handling procedures at all times.
  • Routinely cleaned and maintained kitchen equipment.
  • Assist my seniors in general tasks in the kitchen.
  • Mauritius Stars: 4 Covers: 300 Rooms: 104 Website: http://www.indigohotels.com/hennessy-park-hotel-eben-cybercity-mauritius.html

Education

High School Diploma -

Australian Professional Skills Institute
Western Australia
04-2025

Culinary internship -

THE RITZ CARLTON HOTEL
Western Australia
04.2024

National Certificate level 4 - Pastry

Ecole Hôtelière Sir Gaëtan Duval -MITD
Mauritius
09.2021

Certificate of Coaching - Cake Decoration

Culinary Master Co Ltd
Mauritius
11.2018

National Certificate Level 3 - Pastry

Ecole Hôtelière Sir Gaëtan Duval - MITD
Mauritius
01.2015

Cambridge School Certificate - O Level - GCSE Exams

St Andrews School
01.2013

Skills

  • Passion for cooking
  • Food safety
  • Pastry production
  • Customer service
  • Team collaboration
  • Sanitation practices
  • Knife skills
  • Food presentation
  • Cooking techniques
  • Allergen awareness
  • Portion control
  • Team leadership
  • Kitchen organization
  • Kitchen management
  • Attention to details
  • Creativity
  • Multi-tasking
  • Diverse knowledge of produce
  • Menu planning
  • Presentation skills
  • Time management
  • Flexibility and adaptability
  • Ability to work under pressure
  • Good communication skills

Languages

  • English
  • French

Personal Information

  • Date of Birth: 02/02/95
  • Nationality: Mauritian

Timeline

Crew Chef

Chakra Luxury Yatch (Reina Yachting S.M. P.C)
07.2022 - 12.2022

Owner

Setting up and running my own baking and pastry ‘Atelier’
07.2020 - 06.2022

Cook/ Demi Chef de partie

Cavallo Point Lodge
06.2019 - 06.2020

Pastry Cook/ Artisan al Ice cream Maker

Gelatissimo
08.2017 - 01.2018

Cook/ in Kitchen/pastry Department

Lux Grand Gaube Resort
01.2016 - 06.2018

Assistant Cook in kitchen pastry department

Hennessy Park Hotel
02.2014 - 01.2016

High School Diploma -

Australian Professional Skills Institute

Culinary internship -

THE RITZ CARLTON HOTEL

National Certificate level 4 - Pastry

Ecole Hôtelière Sir Gaëtan Duval -MITD

Certificate of Coaching - Cake Decoration

Culinary Master Co Ltd

National Certificate Level 3 - Pastry

Ecole Hôtelière Sir Gaëtan Duval - MITD

Cambridge School Certificate - O Level - GCSE Exams

St Andrews School

Similar Profiles

CREATE PROFILE
Krishna Tegarajan Marimootoo