Executive Chef Hands-On

SURNAME: TEELOKEE

NAME: VIDESH

DATE OF BIRTH: *th MARCH 1981,

AGE: 43 YEARS OLD

STATUS: SINGLE

ADDRESS: ** ******* ***. *******

ROSE-HILL, MAURITIUS.

NATIONALITY: MAURITIAN.

MOBILE / WHATSAPP: +230-********

E-MAIL: *.****@*******.***

SKYPE ID: videsh.teelokee1

SPOKEN LANGUAGE: ENGLISH & FRENCH

WRITTEN LANGUAGE: ENGLISH & FRENCH

SUMMARY

Self-motivated professional with outstanding advance skills as both Chef and Manager who seeks to bring innovative culinary trends and presentation of dishes to our guests by reinventing recipes with endless local & regional supplies and letting the star ingredients shine,to bring strong leadership,supervisory, discipline and organizational skills to the table, expertly training multicultural team members with hands-on approach, developing the team and individual skills of highly motivated team members to deliver the highest quality of service possible .I am a professional who takes ownership, initiatives,a decision maker and lead by example in a challenging and deadline driven environment.

CORE COMPETENCIES AND SKILLS

Advanced culinary skills (Contemporary Fine Mediterranean & Asian Fusion, Organic and local, herbs based cuisines) with experience on Michelin Star concept, well rounded in all kitchen sections, Technical skills in Food and Beverage and usage of kitchen equipment.

Ability to produce creative, innovative quality of dishes to present to our guests

Kitchen operation & management, Entrepreneurial, Consultant, Goal & profit orientated in Food & Beverage outlet in achieving bottom-line results

Excellent travel and hospitality knowledge with excellent Food & Beverage management skills,

Drives for hygiene HACCP compliance(implementation & monitoring, Sanitation,Hygiene)

Pre-Opening,Re-Opening and Grand-Opening experience at management level

Able to hire, develop and expertly train highly motivated team members with hands-on and roll-up sleeve approach, demonstrate passion, commitment, ownership,drive and determination in the position and loyalty to the company

Administration skills in finance planning, cost control,yield control, portion control

Banquet operations - planning and execution, Business skills in achieving budget through F&B marketing plans

Character & personality (extrovert, confident, stable, emotional, sociable, acceptable to changes),

Adaptable to multi-cultural and business requirements throughout Asia, Europe, Africa, Cruise Ship and Indian Ocean. Able to understand and integrate the local culture and environment. Communications and working/business relationships (internal with colleagues and external with customers & suppliers/vendors).

AWARD

JUNE 2014: MEMBER OF “LES TOQUES BLANCHES DU MONDE”

OCTOBER 2003: AWARD WINNER ALL IRELAND CHEF OF THE YEAR

EXPERIENCES & ACHIEVEMENTS

FEBRUARY 2022-PRESENT: Kin Plaza Arjaan By Rotana-DRC-Executive Chef

Direct and manage all culinary operation

Manage multiple kitchen outlets and banqueting operation

Regularly develop new recipes in accordance with guests’ tastes and budgetary considerations

Expertly estimating purchasing needs and buying through approved local suppliers

Maintain highest sanitation standard for safest food production through HACCP procedures.

Close collaboration with senior management & owner to make recommendations for continuous improvement in the business.

Ensure proper equipment operation and maintenance

Control and manage food cost, yield control and inventory.

Maintain consistent amiable relationship with vendors and suppliers, receiving preferred pricing

NOVEMBER 2014-JANUARY 2022: Airways Hotel & Residence-Papua New Guinea-Executive Chef

Direct and manage all kitchen operation

Manage multiple kitchen outlets with multi-cultural team members

Regularly develop new recipes in accordance with guests’ tastes and budgetary considerations

Close contribution in the success of the Re-opening of all the culinary operation after refurbishment

Manage and control food cost & inventory by expertly estimating purchasing needs and buying through approved local suppliers

Maintain highest sanitation standard for safest food production through HACCP procedures.

Introduce yield control procedure in production section for items used on a daily basis to assist with ordering.

Expertly train and demonstrate new culinary techniques & plating to staff to ensure proper presentation and quality of dishes produced.

Collaborate closely with senior management & owner with expertise to make recommendations for continuous improvement in the business.

Ensure proper equipment operation and maintenance to ensure proper safety & sanitation is always respected

Control and manage food cost and inventory.

Maintain consistent amiable relationship with vendors and suppliers, receiving preferred pricing

OCTOBER 2013-OCTOBER 2014: The Dhow Inn Hotel-Zanzibar Island-Executive Chef

Direct all kitchen operation

Introduce menu items to reflect current trends and local taste for restaurants and banquet

Demonstrate new techniques & attention to details to produce high quality dishes

Successfully implementation of HACCP procedures in new built kitchen

Maintain highest sanitation standard for safest food production.

Introduced yield control, reduced labor cost with direct positive impact on food cost and profit

Emphasis on control of all food products, orders, product rotation and prices to reduce wastage.

Collaborate with senior management & owner with expert advice to make recommendations for continuous improvement in the business.

Reduce food cost by expertly estimating purchasing needs and buying through approved local suppliers

Maintain consistent amiable relationship with vendors and suppliers, receiving preferred pricing

JULY 2012-SEPTEMBER 2013: St Regis Mauritius Resort & Spa-Sous Chef

MAY 2011-JUNE 2012: Bramwell Catering-Mauritius-Executive Sous Chef

OCTOBER 2008-APRIL 2011: Club Med Company-Executive Sous Chef

OCTOBER 2007-AUGUST 2008: Princess Cruise Line-USA-Sous Chef

JULY 2007-OCTOBER 2007 : Le Mauricia Hotel –Mauritius –Sous Chef

NOVEMBER 2006-JANUARY 2007: Princess Cruise Line-USA-Sous Chef

AUGUST 2005-AUGUST 2006: Disney Cruise Line-USA-Chef De Partie

JUNE 2003-SEPTEMBER 2004-Caroll’s Pier House Hotel-Ireland-Sous Chef/Head Chef

JANUARY 2001-MARCH 2003-Hilton Mauritius Resort & Spa-Commis/Demi Chef De partie/Chef De Partie

APRIL 1999-JANUARY 2001-Le Prince Maurice Hotel-Mauritius-Trainee Commis/Commis

EDUCATION

MARCH 2009-MARCH 2010: THE FRENCH CULINARY SCHOOL IN ASIA (HTC MALAYSIA)

HIGHER DIPLOMA IN CULINARY ARTS (MODERN CUISINE)

APRIL 1999 – APRIL 2001: HOTEL SCHOOL OF MAURITIUS

ADVANCED CULINARY COURSE – CULINARY HIGHER DIPLOMA

JANUARY 1993 – NOVMBER 1998: SWAMI SIVANANDA STATE SECONDARY SCHOOL BAMBOUS, MAURITIUS, CAMBRIDGE SCHOOL CERTIFICATE

JANUARY 1987 – NOVEMBER 1992: NOTRE DAME DES VICTOIRES R.C.A SCHOOL

PRIMARY EDUCATION

COURSES & SEMINARS

AUGUST 1997: PITMAN PRACTICAL DATA PROCESSING – ELEMENTARY LEVEL

OCTOBER 2001: COMMUNICATION FOR EXCELLENT CUSTOMER SERVICE (IVTB APPROVED)

JUNE 2002: FOOD HYGIENE CERTIFICATE-SGS COMPANY

JUNE 2002: TRAIN THE TRAINER COURSE (IVTB APPROVED)

AUGUST 2002: WORLD WIDE RESORT CREDO TRAINING COURSE (IVTB APPROVED)

DECEMBER 2004 TO JUNE 2005

CRISIS MANAGEMENT AND HUMAN BEHAVIOUR (APPROVED BY STCW 95 REGULATIONS)

SAFETY TRAINING FOR PERSONNEL OF PASSENGER SHIPS (APPROVED BY STCW 95 REGULATIONS)

PROFICIENCY IN SURVIVAL CRAFT (APPROVED BY STCW 95 REGULATIONS)

ESSENTIAL OF FIRST AID – DISPENSED BY FELLOWSHIP FIRST AIDERS MAURITIUS

BASIC FIRE FIGHTING / FIRE PREVENTION COURSE ON BOARD SHIP (APPROVED BY SEA TRAINING SCHOOL & PORT LOUIS FIRE STATION)

CROWD MANAGEMENT (APPROVED BY STCW 95 REGULATIONS)

REFEREES: Upon request

HOBBY: Sports, Music & Movies

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