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 12 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 13 years of working experience in the Administrative field.
I’m currently the Executive Chef at Mosaic. Following 25 years of service in 5-stars hotels such as the Maritim, Preskil, Maradiva and Ravinala. I have worked at Cybertower 1 as canteen Executive Chef.
I’m a currently a Chef at Mosaic. I have worked as a Chef-Patissier at Mugg and Bean Restaurant. I am a chocolatier and have worked in 5-star hotels such as the Maradiva, and Maritim Hotels and many other.
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 December 2016 as Head Waiter. I used to work at Golden Horse Restaurant as a Head waiter in Bagatelle. I have 12 years of experience in the Waiting Field.
Breakfast and Salads Specialist
Before joining Mosaic, I have worked in a factory for over 23 years. I also worked the Lemon Tea Café for 7 Years, I am specialized in the preparation of Breakfast and Salads.
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.
I used to be a cook at the Baystone Hotel before joining Mosaic in March 2016.
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.
Before joining Mosaic in January 2018, I was working as a meatman and a driver. I’m currently a steward.
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.
As a parrallel with my studies at MFR Callebasses. I am in an internship at Mosaic.