CURRICULUM VITAE
M.Q.A APPROVED – PASTRY CHEF
Active member of the International Club Des Toques Blanches
PERSONAL DETAILS:
NAME Ellappa Reddi Chinaya (Yashley)
DATE OF BIRTH:September 1st 1982.
NATIONALITY:Mauritian
ADDRESS: 6 Ave Des Toucans Sodnac Q-Bornes
MARITAL STATUS:Married
SEX:Male
E-MAIL:
TELEPHONE: 59773120
PASSPORT NUMBER 0823793
LANGUAGES: English & French
EXPERIENCE PROFILE
A creative and resourceful Chef with pastry experience in 5 star Hotels
Expertise in food production for restaurants, coffee shops and Gourmet shops
Ability to maintain food costs without reducing food quality
Maintain quality of hygiene and sanitation standards essential for food handlers
Maintain awareness of customer’s needs and preferences.
Trustworthy and hardworking chef who has the ability to lead a team
Ability to make Chocolate decoration
Ability to make fruit carving.
PROFESSIONAL OBJECTIVE
Seeking a position in the area of F&B with a reputable Hotel/ Organisation that could leverage on my years in hospitality industry and help me in acquire the most possible knowledge looking forward to work for a reputed firm where quality is achieved.
EMPLOYMENT HISTORY
Le Duc De Praslin (Seychelles)
Dec 2015 – May 2016 (Senior Pastry Chef)
In charge of the pastry department as well as the smooth running of the breakfast service. Together with the executive chef creates new menu for buffet and Table d’hôte.Also in charge of the Cafe Des Arts (most reputed fine dining restaurant) pastry section.
The Maritim hotel and Maritim Crystal Beach Hotel
01 feb 2012- Nov 2015(Corporate pastry chef)
In charge of the pastry for both hotels .Along with the executive chef creates new menu and maintain the standard of both hotels.Creates new menu for the outlets as well as the training for the staffs, along with the executive chef creates the menu for the banquet (can hold banquets up to 2000 pax)
Le preskil beach resort -4 star
5th April 2011 – 31st January 2012 (Assistant pastry chef)
In charge of the requisition and the cost control of the pastry .also responsible to give training to all new coming staff and was responsible for all the chocolate decorations
Celebrity Century Cruise Line. (2000guests)
18thNovember 2010 – 20th March 2011 – Assistant pastry chef
Main duties include
Assist pastry chef in master requisition.Helps to maintain 100%usph standard. In charge of the dining room plated service as well as the production section
Les Pavillons Hotel (Naiade Resort) 5-Star
08thSeptember 2008 –31st October .2010. Pastry Chef
Main Duties Included:
Incharge of the pastry operation as well as all the outlets and helps to run the kitchen in the absence of the kitchen sous chef. Responsible for the pastry food cost, along with the executive chef creates new recipies and menu for buffet and set menu as well as all the outlets.
Le Meridien Plaza Beach Resort (Mauritius) 5 Star
1st December 2007– 20th August 2008 Pastry Sous Chef
18 April 2007 –30th November 2007Pastry Chef De Partie
Main Duties Included:
Assists the Pastry Chef with all the paper work, look after the pastry in the absence of the pastry chef, in charge for the daily duty roaster, taking care of all the VIP functions, looking after the dessert buffet as well as the set up, in charge of all the outlets concerned, training all the pastry staff, maintain a strict hygiene standard
Novotel World Trade Center Hotel, DUBAI, UAE. 4 star deluxe
28 February2005 - 31 March 2007 Demi Chef de Partie Pastry
The Novotel World Trade Centre Dubai consist of the 4* Deluxe, 410 room Novotel. The hotel is the flagship property for the region and has a combined of 6 F&B outlets, including Entre Nous, serving International & Modern Australian cuisine, 24 Hour Room Service & Banquet facilities l for up to 300pax, with 11 function rooms.
Responsibilities include: The production and service of the following but not just limited to these items.
Buffet & plate desserts for 10 f&b outlet in two hotels the Novotel hotel and are sister hotel the Ibis.
Cakes for outside catering
Help maintaining B+- 93% rating from the DubaiMunicipality (Health Inspection)
Main Duties included:
Buffet desserts, coffee breaks, biscuits/ cookies for all coffee breaks, plated desserts for a la carte and banqueting, MEP for breakfast, training the commis chefs, plated desserts and desserts for vip function, maintain strict hygiene standard
The Meridien Plaza Beach Resort (Mauritius) 5 Star
01 October2004 -09 January2005Demi Chef de Partie pastry
02August2004 -31September2004 1st commis pastry
The Meridenis 5 star business hotels with 198 rooms, 180 deluxe rooms, 12 suites and 6 presidential suites. With 5 F& B outletsforfood ranging from buffet restaurantto gastronomic a la carte restaurant. Banqueting for up to 1,500 people.
Main duties included:
Buffet set up and buffet setup. Making a la carte desserts,incharge for ala carte fine dining restaurant, training all new incoming staff, set up new menu, requisition, help to maintain cost, maintain high standard of hygiene. Doing weekly roaster for Pastry staff.
The Novotel and Ibis hotel W.T.C Dubai
1st Feb 2004 – 23 July 20041st Commis
June 2003 –31st Jan 2004 2nd Commis
Part of the opening team of both hotels.
Main duties included:
In charge for a la carte, helping for menu set up, working with the chef de partie for production of dessert, maintain high standard of hygiene
Le Dinarobin Hotel Golf and Spa (Mauritius). 5star deluxe
August 2002 to April 20032nd commis
One of the most prestigious 5 star hotels in Mauritius with fine dining, buffet and poolside restaurants. The hotel was producing there freshly home made pasta which was supervised by the Italian chef.
Plated banqueting and buffets for 200 VIPs
Main duties included:
Store requisition, preparing dessert for fine dining restaurant as well as buffet, maintain high standard of hygiene,and learning to establish weekly roster
Coralia Mont-Choisy Hotel3star (ACCOR Group Mauritius)
Aug 2000 –March 2002Apprentice cooks (all sections of the kitchen)
La Bonne Marmite Restaurant (Mauritius)
March 2000-June 2000Apprentices cook all sections of the kitchen
The busiest Business restaurant in the capital
Outside catering for the prime minister and ministers during parliament
EDUCATION:
Primary Education: 1995 STD 6th as S.V.RGovernmentSchool.
Secondary Education:2000 CambridgeSchool Certificate at SSS Doctor Regis Chaperon.
HotelSchool of Mauritius.
2000-2002N.A.S. level 3 in food production andPastry
Practical passed with distinction and Theory passed with credit
August 2001- January 2002 Basic Pastry course
COURSES:
Basic Food Hygiene:ACCOR Hotels Dubai U.A.E.
Fire fighting course: ACCOR Hotels Dubai U.A.E.
Basic Computer Course:HotelSchool of Mauritius.
Health & Safety Course:Accor Hotels Dubai U.A.E.
Introduction to leadership (N.R.T.A)
Build up development for leadership
ACHIEVEMENTS
Chaîne des Rôtisseurs lunch first in U.A.E for twenty five years to hold an event two consecutiveyears2005 and 2006
Certificate of Appreciationfor the successful opening of the ACCOR Group of Hotels, Novotel & Ibis in Dubai.
Certificate of Appreciation for contribution and exceptional efforts during the Annual Meeting of the Board of Governors of the World Bank Group & the I.M.F
Merit certificate for the emirates culinary competition 2006 in the pastry showpiece section
Merit certificate for the junior chef of the year 2006 in the four plated dessert section
Junior member of the Emirates Culinary Guild
Member of the jury for the N.A.S Exams (pastry) for the Hotel School of Mauritius
Gold medalist in wedding cake section in the HOTEL WORLD COMPETITION 2009
Bronze medalist in the PHOENIX LES HALLES competition (1st Birthday)
Second best dessert in the black box comp 2011
Best appetizer in the black box comp 2011
Member of the international club des toques blanches