Yahshiv Rampersad

Featured
Commis Chef
July 20, 2022

About Candidate

Location

Education

C

Culinary Arts and Professional Cookery

February 2020 - 2021
International Hotel School Durban
H

High School Student

2015 - 2019
Werda High School

Work & Experience

C

Commis Chef

September 2020 - December 2020
Hilton Hotel Durban

Cooking, Preparing various dishes. Buffet server. Maintain a friendly, courteous, and professional manner towards guests. Ensure the presentation of food meets franchise standards at all times. General cleaning and maintenance of the kitchen area, stove, fridges, dishwasher Stock Control.

C

Commis Chef

January 2021 (1 month) - January 2021 (1 month)
The Pesto Palace Hotel Durban

Cooking, Preparing various dishes (ala carte). General cleaning and maintenance of the kitchen area, stove, fridges, dishwasher Stock Control.

C

Commis Chef

December 2020 (casual) - February 2021 (casual)
Creamalicious Foods

Mise en place & Cooking of a variety of hot dishes General preparation, cleaning, and maintenance of the kitchen for the next day. Stock take and store control.

C

Commis Chef

March 2021 (casual) - March 2022 (casual)
Creamalicious Foods

Mise en place & Cooking of a variety of hot dishes General preparation, cleaning, and maintenance of the kitchen for the next day. Stock take and store control.

Awards

Q

Qualification Certificates.

May 2021
National Certificate: Professional Cookery (SAQA ID 14111 (NQF 4) City & Guilds – Culinary Arts: Level 2 Diploma in Food Preparation and Cooking Subjects: Level1 Prepare food for old presentation Level 2 Safety at work Level 2 Healthier foods and special diets Level 2 Prepare, cook, and finish stock, soups, and sauces Level 2 Prepare, cook, and finish fish and shellfish dishes Level 2 Prepare, cook, and finish meat, poultry, and offal Level 2 Prepare, cook, and finish vegetables, fruit and pulses Level 2 Prepare, cook, and finish rice, grain, farinaceous products and egg dishes Level 2 Prepare, cook, and finish bakery products Level 2 Prepare, cook, and finish hot and cold desserts and puddings Level 2 Catering operations, costs, and menu planning Level 2 Culinary arts principles (Evolve test) Level 2 Food safety in catering