Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Dikshita Latchman

Dikshita Latchman

Goodlands

Summary

  • I'm a passionate and hardworking person with 5 years of experience in hotels, now I'm a Demi chef de parti in cold kitchen. My speciality is cold kitchen but I'm able to work in hot kitchen too. Did a pre-opening and a grand-opening of LUX Grand Baie in 2022 with the corporate chef (chef Dave Minten). I was nominated as employee of months of February 2022. I have knowledge on Lebanese, Arabic, Turkish and indien cuisines. I have an experience in Mediterranean cuisines also.

Overview

8
8
years of professional experience

Work History

Chef De Partie

Zilwa Attitude Hotel
05.2023 - Current
  • Collaborated with staff members to create meals for large banquets.
  • Preparing and cooking high-quality dishes within their designated station.
  • Overseeing their specific section of the kitchen, ensuring ingredients are ready for service, and maintaining a clean and organized workspace.
  • Supervising junior chefs or commis, providing guidance and training to ensure seamless kitchen operations.
  • Ensuring dishes meet quality standards, tasting and inspecting food to guarantee proper seasoning, cooking techniques, and presentation.
  • Monitoring stock levels, placing orders, and ensuring efficient use of ingredients to minimize waste.
  • Understanding ingredients, flavors, and cooking techniques.
  • Prioritizing tasks, managing workflow, and ensuring timely service.
  • Supervising junior staff, delegating tasks, and maintaining a harmonious working environment.
  • Developing innovative dishes, experimenting with flavors and ingredients.

Demi Chef De Partie

LUX* Grand Baie
06.2017 - 04.2023
  • Follow HACCP and local Hygiene law requirements.
  • Check and complete mise en place and set up the station.
  • Leader of the cold kitchen.
  • Maintain a great working relationship with other employees.
  • Previous knowledge in Turkish, Lebanese & Arabic Cuisines.

Cook

LUX* Grand Baie
03.2022 - 01.2023
  • Assist in creating and preparing new menus for the grand opening.
  • Experience on Mediterranean Cuisines.
  • Ensure a clean and organized work area.

Kitchen Commis

Merville Beach Hotel
06.2018 - 03.2022
  • Store items properly at the end of the shift.
  • Work closely with standard recipes and plate presentations.
  • Used kitchen equipment according to manufacturer's instructions and company safety protocols.

Kitchen Trainee

Merville Beach Hotel
06.2017 - 06.2018
  • Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
  • Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
  • Wrap, cover, label and date all items being put away.
  • Food preparation techniques.

Education

FOOD PRODUCTION NC3 LEVEL -

Ecole Hoteliere Sir Gaetan Duval
01.2018

School Certificate - undefined

Friendship College Girls
01.2016

Skills

  • Active Listening
  • Garnishing and Plating
  • Safe Work Practices
  • Kitchen Preparation
  • Food Preparation and Safety
  • High-Volume Environments
  • Food Spoilage Prevention
  • Food Allergies
  • Team Leadership
  • Waste Control
  • Guest Satisfaction
  • Staff Motivation
  • Stress Tolerance
  • Multitasking
  • Easily Adaptable
  • Able to work well under pressure
  • Ability to work at odd hours
  • Fluency in English and French (written and spoken)
  • Fluency in Hindi (spoken)
  • Able to work in hot department section

Languages

English: Upper intermediate (B2)
French: Intermediate (B1)
Hindi: Intermediate (B1)

Timeline

Chef De Partie

Zilwa Attitude Hotel
05.2023 - Current

Cook

LUX* Grand Baie
03.2022 - 01.2023

Kitchen Commis

Merville Beach Hotel
06.2018 - 03.2022

Demi Chef De Partie

LUX* Grand Baie
06.2017 - 04.2023

Kitchen Trainee

Merville Beach Hotel
06.2017 - 06.2018

School Certificate - undefined

Friendship College Girls

FOOD PRODUCTION NC3 LEVEL -

Ecole Hoteliere Sir Gaetan Duval

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Dikshita Latchman