Presently MSL has a workforce of 20 staff members aged between 18 and 57 years with a sound knowledge pertaining to food handling, cooking and storage. The staff also has the relevant skills and experience to handle their respective duties in an efficient and effective manner to ensure quality service delivery to all students.
MSL also has a bank of casual workers with experience in food handling who are solicited as when their service is needed.
I started my career as a Tobacco Inspector. Three years later, in 1989, I moved to the Textile Industry as a Sales Manager in a labelling company. As from 2009, I work in the Property Sector. In 2015, I joined the ALU Ops team and founded Mosaic in January 2016.
I am a Chartered Certified Accountant/Licence Auditor that joined Mosaic at its incorporation in January 2016. I have 15 years of experience in the finance, accounting and audit field.
I currently am an Accounts/Admin Officer at Mosaic. I’m preparing a Bachelor Degree in Accounting at the University of Mauritius. I have 16 years of working experience in the Administrative field.
I joined Mosaic in 2019 as an Admin and Accounts Officer. After working 11 years in the administrative field at Gopee and Associates, I wanted a new experience in the Industry.
Breakfast and Salads Specialist
Before joining Mosaic, I have worked in a factory for over 23 years. I also worked at the Lemon Tea Café for 7 Years, I am specialized in the preparation of Breakfast and Salads.
I am a graduate of L’école hôtelière Sir Gaëtan Duval and currently a senior cook. I have worked at the 5-star Maritim Hotel for over 5 Years, on Cruise Ships and in the Noodle Box Restaurant.
I joined Mosaic in February 2018 as a cook, before that I used to work in hotels like the Case Marina, the hotel Hypertek. I have also worked at the Heathrow Airport.
Before working at Mosaic, I used to be a waitress at the Soul & Pepper restaurant. I’m currently a Head Waitress.
Before being a cook at Mosaic, I have worked as a cook for the Maritim Resort for over 16 years.
I’m currently a cook at Mosaic. I worked in Hotels like Maritim, Zilwa Attitude, Tamassa Hotel. I graduated at the Beachcomber Training Academy. In 2015, I won the TEWF contest
I use to work at the Maritim Hotel as a Dish-washer. I’m currently a Steward at Mosaic.
I started working in the food industry at the Gatwick outlet of McDonald’s where I learned many skills. I worked in the NHS before coming to Mauritius and continuing my career with Mosaic.
Mosaic marks the start of my career, I started my traineeship to become a waitress and really enjoyed the atmosphere.
I started working at Mosaic since the very beginning in 2016 as a Steward and Cleaner.
I joined Mosaic in 2019 as a Head waiter. I have gathered 20 years of experience in the service Industry across the Maritim Hotel and the Abu Dhabi International Airport.
I am currently a cook at Mosaic, I have worked in hotels such as the Beachcomber Trou aux Biches and the Maritim, as well as the Salt & Pepper Restaurant.
Assistant Cook Cold Kitchen
I have 5 years of experience in the Food Industry. I have worked at The Mauricia Beachcomber, The Trou aux Biches Beachcomber, at Constance Belle Mare Plage, and the Maritim Balaclava.