Summary
Overview
Work History
Education
Skills
Languages
Timeline
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KEVIN HUSRAJ

KEVIN HUSRAJ

Grand Port , Mahebourg

Summary

Skilled Baker with exceptional knowledge of baking times, methods, temperatures and flavors. Well-versed in proper function and maintenance of bakery utensils and equipment. Hardworking, passionate and ready to help team achieve company goals. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

18
18
years of professional experience

Work History

Head Baker

Dusit Suite Hotel
Doha, West Bay, Qatar
11.2022 - Current
  • Developed unique recipes and confections to set bakery apart from competition.
  • Collaborated with team members to complete tasks and maintain smooth running of bakery.
  • Produced consistently high-quality baked goods for customers.
  • Operated and maintained bakery equipment, including ovens and mixers.
  • Complied with health and safety codes to protect staff and customers.
  • Trained and supervised new employees on bakery operations and procedures.
  • Developed recipes for new products and improved existing recipes.
  • Resolved customer concerns with positive approach and constructive strategies.

Sous Chef

Maxx Royal
05.2018 - 08.2022
  • Participated in food tastings and taste tests.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.

Jr Sous Chef

Outrigger
12.2017 - 03.2018
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Oversaw cleanliness of each station in kitchen.
  • Prepped daily menu items to quickly deliver upon request.
  • Monitored recipe portioning to control food costs.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Developed unique menu items and plating presentations.

Chef De Partie

Heritage Awali Golf & Spa Resort
01.2016 - 10.2017
  • Sanitized all counters properly to prevent food-borne illness.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Maintained up-to-date knowledge of current culinary trends and techniques.

Demi Chef De Partie

Royal Caribbean International
04.2013 - 01.2016

Demi Pastry Chef

Preskil Beach Resort
10.2010 - 02.2013

Pastry & Bakery Cook

Tropical Times LTD
06.2006 - 09.2010

Education

Sir Gaetan Duval Institute
Reduit, Mauritius
10.2011

Hocatel Institute
Flacq,Mauritius
11.2008

Hamilton College
Mahebourg Mauritius
11.1998

Skills

  • Allergy Understanding
  • Allergy Awareness
  • Pastry Preparation
  • Sanitation standards
  • Team leadership
  • Quality control
  • Adaptability
  • Food safety knowledge
  • Workplace safety
  • Waste reduction
  • Staff training
  • Food Safety

Languages

French
Native language
English
Proficient
C2

Timeline

Head Baker

Dusit Suite Hotel
11.2022 - Current

Sous Chef

Maxx Royal
05.2018 - 08.2022

Jr Sous Chef

Outrigger
12.2017 - 03.2018

Chef De Partie

Heritage Awali Golf & Spa Resort
01.2016 - 10.2017

Demi Chef De Partie

Royal Caribbean International
04.2013 - 01.2016

Demi Pastry Chef

Preskil Beach Resort
10.2010 - 02.2013

Pastry & Bakery Cook

Tropical Times LTD
06.2006 - 09.2010

Sir Gaetan Duval Institute

Hocatel Institute

Hamilton College

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KEVIN HUSRAJ