Lanvin D'souza
About Lanvin D'souza
Lanvin D'souza is a Kitchen Supervisor with extensive experience in the culinary field, having worked in various roles across notable establishments in Canada and India. He holds a Bachelor's degree in Food Preparation and has a strong background in hotel management and hospitality.
Work at REEF
Lanvin D'souza has been employed as a Kitchen Supervisor at REEF since 2021. In this role, he oversees kitchen operations, ensuring that food production meets quality standards and adheres to health regulations. His position involves managing kitchen staff and coordinating food preparation processes.
Previous Culinary Experience
Before joining REEF, Lanvin D'souza held various culinary positions. He worked as a Junior Sous Chef at INK Entertainment for six months in 2020, and as a Chef De Partie at Taj Hotels from 2015 to 2017. His experience also includes roles at Ricarda's, Fairmont Banff Springs, Porchetta & Co, and Shangri-La Hotels and Resorts, showcasing a diverse background in the culinary field.
Education and Expertise
Lanvin D'souza studied Culinary Arts/Chef Training at George Brown College, where he completed a one-year program from 2018 to 2019. He also holds a Bachelor's degree in Food Preparation/Professional Cooking from ANJUMAN-I-ISLAMS COLLEGE OF HOTEL & TOURISM MANAGEMENT STUDIES & RESEARCH, completed from 2012 to 2015. Additionally, he has a Certificate Course in Culinary Arts from Maharashtra State Institute of Hotel Management and Catering Technology.
Background in Hospitality
Lanvin D'souza has a strong background in the hospitality industry, which enhances his culinary skills. His experience spans various roles in hotels and restaurants, providing him with a comprehensive understanding of food production and kitchen management. This background supports his current supervisory role at REEF.
Skills and Competencies
In addition to his culinary expertise, Lanvin D'souza possesses skills in Microsoft Word and has a comprehensive understanding of sales. These skills complement his culinary background and enhance his effectiveness in a supervisory role, allowing him to manage kitchen operations and staff efficiently.