Brayan Emmanuel LESTE

Passionate Head Chef who has progressed from commis trainee to running a kitchen and its team. Over ten years of experience in hotels, restaurants, a craft brewery and clinical food service. Specialist in wood-fired Neapolitan pizza, Lebanese/Arabic cuisine and international cuisine, with training in dietetics. I am looking for a Head Chef position where I can create, lead a brigade and control costs to help your restaurant grow.

Head Chef - Nina Pizza Napolitaine - 410 rue Saint-Anselme, Québec, QC G1K 5T2

(2023 - 2026)

• Lead the kitchen and the team: work organization, running the pass, overseeing plating.
• Design dishes and prepare Neapolitan pizza (pizzaiolo).
• Manage food requisitions and control kitchen costs.
• Prepare sauces, handle butchery and knife work.
• Enforce cleanliness and hygiene standards.

Chef de Partie - Wellkin C-Care Clinic - Réduit, Mauritius

(2020 - 2023)

• Designed and supervised meals according to patients’ dietary requirements, with dietetics training.
• Led a team; ran the pass and supervised plating.
• Responded to patient feedback and complaints.
• Managed food requisitions and cost control; butchery, sauces, knife work, cleanliness.

Junior Sous-Chef - FlyingDodo Beer Brewing and Restaurant Co. Ltd - Bagatelle, Moka, Mauritius

(2017 - 2019)

• Ran the hot section and a team; prepared the monthly team schedule.
• Created new dishes and beer-based sauces; prepared canapés.
• Managed food requisitions; butchery; pizzaiolo.

Cook - La Rose de Damas - Sodnac, Mauritius

(2017 - 2017)

• Grill, shawarma, oven-baked Arabic pastries, vegetable cutting, cleaning.

Junior Sous-Chef and Wood-Fired Pizzaiolo - Restaurant Locanda - Grand Baie, Mauritius

(2016 - 2017)

• Italian cuisine: in charge of pasta (making and cooking) and wood-fired pizza.
• Oven temperature control; charcuterie (sausage making); cleaning.

Cook and Pizzaiolo - Sunset Café - Port Louis, Mauritius

(2014 - 2016)

• In charge of the hot section, sauces and cooking; food requisitions; pizzaiolo.

Cook - Hôtel Cocotiers (Baie-du-Tombeau) | Restaurant Dhill (Rose-Hill) - Mauritius

(2014 - 2014)

• Hôtel Cocotiers (Jan. 2014): butchery, bakery, pastry, hot and cold sections, buffet.
• Restaurant Dhill: marinades, shawarma preparation, vegetable cutting.

Cook - Restaurant Le Sultan - Port Louis, Mauritius

(2013-01 - 2013-12)

• Grill section, cooking, shawarma, vegetable cutting, baking of Arabic pastries.

Commis Chef Trainee - Maritim Resort & Spa - Balaclava, Mauritius

(2008 - 2009)

• Butchery, fishmongering, cooking methods, knife work, hot, cold and pastry sections.

Commis Chef Trainee - Hôtel Tamarina - Tamarin, Mauritius

(2008 - 2008)

• Butchery, fishmongering, cooking methods, knife work, hot, cold and pastry sections.

Leadership Training - Light Bible College, Quatre Bornes, Mauritius (2021-02 - 2021-10)

Basic Food Production Course - JR School, Port Louis, Mauritius (2012-01 - 2013-04)

Culinary Techniques, Level 1 - Sir Gaëtan Duval Hotel School, Ébène, Mauritius (2011-01)

Secondary Education — Form 3 / Grade 9 - Port-Louis SSS North, Port Louis, Mauritius (2006-01 - 2008-12)