Laya Rose

 I am a driven and passionate Commis Chef with an extensive foundation in high-end culinary arts and five-star hotel operations.My primary experience was gained during an internship at the Labourdonnais Waterfront Hotel (Mauritius), where I executed daily rotations across five key stations (cold kitchen, hot kitchen, pastry, and butchery). I specialized in advanced food preparation, plating, and upholding stringent HACCP-compliant hygiene standards.I further developed my speed and consistency while working as a Kitchen Trainee at Beyondburg Inc., where I focused on high-volume service operations and managed raw material inventory control.Holding multiple certifications from the Tourism & Hospitality Skill Council, I possess a well-rounded understanding of both food production and front-of-house guest service. I am now actively pursuing a Commis Chef role in the luxury hospitality industry, ready to contribute my discipline, creativity in food presentation, and dedication to delivering exceptional guest experiences.

I have hands-on culinary experience across multiple kitchen sections, including cold kitchen, hot kitchen, pastry, and butchery. During my training at Labourdonnais Waterfront Hotel in Mauritius, I rotated through all major stations, supported service, handled food preparation, maintained HACCP hygiene standards, and assisted with plating for high-volume operations. At Beyondburg Inc., I prepared burger patties, worked at the fryer and production section, and maintained strict food safety. I am fast, disciplined, and comfortable working under pressure, which makes me confident in supporting daily kitchen operations effectively.

Diploma in Luxury Hotel & Hospitality Operations -International Institute of Hotel Management (IIHM)