Executive Chef Food Safety

Vijendra Kundun

Mobile : +230-********

Home : +230-*******

E-mail : ************@*****.***

Skype address: shaktikundun

Address: Morcellement Bel–Air, lot b43 Bel Air

Rivière sèche, Mauritius Indian Ocean

Nationality : Mauritian

Date of Birth: 05-10-1982

Marital Status: Married with 2 children

OBJECTIVES

To be involved in a successful organization, where I will be able to motivate myself and improve my

Personal skills and abilities. I am an effective communicator with strong customer care skills, and I am willing to join a high class establishment with a strong team spirit there, I hope my experience and culinary abilities will be utilized in a wide range of operations.

EDUCATIONAL QUALIFICATION

oCompleted STD SIX in 1993 at

Caroline Government School.

oCompleted GCE O LEVEL in 1998 at

Professor Basdeo Bissoondoyal College Centre de Flacq.

oCompleted BASIC FOOD CULINARY in 1999.

Sir Gaétan Duval hotel school Mauritius.

oLanguages: English, French, Hindi, Creole

EXPERIENCE

oRotana Hotel (Africa) (5 Hotel)

Republique de Congo

Executive Chef

From March 2024 up to date

116 Luxurious rooms

4 Meeting room & Banquet Hall

3 Restaurant

Report to General Manager

oTropical Attitude Hotel (4 Hotel)

Executive Chef

From April 2022 to March 2024

63 rooms & 10 Villas,

Developing unique appropriate menus

Maintaining the kitchen and surrounding areas in conditions that meet the company standard and health code regulations

Monitoring inventory and purchase supplies and food from approved vendors

Hiring, training and supervising kitchen staff

Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

Identifying and introducing new culinary techniques

Microsoft word, excel

Microsoft Fidelio

Power point

Report to General Manager

Email address: ******.*********@**********-*****.***

oParadise Cove Boutique Hotel (5 Hotel)

Executive sous chef

Re- opening in 2020

From October 2018 to April 2022

75 rooms, 4 restaurants

Report to the Executive chef Roopesh Roochan

Email address: *************@*****.***

oSheraton Hotel (Africa) (5 Hotel)

Executive Sous Chef

Pre-opening team

From September 2015 to August 2018.

286 rooms, 3 restaurants

In charge of 60 cooks including chef de cuisine, sous chef & 20 stewarding

Banquet events 600 pax

Main restaurants is buffet for breakfast, lunch & dinner around 200 covers

Beach restaurants is a la cart & we caters around 100 covers for lunch and for dinners 70 covers

Assist the executive chef in all operation for the hotels

Ensure the smooth operation of the kitchens, delivering a consistent quality product and service

According to set standards and procedures

Ensure daily order, planning and training

Maintains disciplines, cleanliness in all culinary area and ensure general hygiene HACCP standard

Ensure for inventory and food costing procedure

Responsible for the culinary department in the absence of the executive chef

Report to the F&B director Mr. Maximilien Provis

Email address: *****************@*******.***

Report to the General manager Madame Helga

Email address: ************@*******.***

oLux Le Morne Hotel & Spa (5 Hotel)

Chef de cuisine & Executive sous chef

From 24th February 2014 to 30thOctober 2015

149 rooms & suits

3 restaurants

In charge of 60 cooks

The main restaurant is buffet and we caters for 200 pax

Beach restaurant is a la cart for lunch and dinner

We caters 100 covers for lunch & 60 covers for dinner

Report to the Executive chef Alexandre Giraud

Email address: *********.******@**********.***

oAngsana Balaclava (Banyan Tree Company) (5 Hotel)

Sous chef

From 02nd February 2012 to 20th February 2014

55 villas

2 restaurants

In charge of 25 cooks and 5 stewarding

Banqueting events for 250 pax

Both restaurants are a la cart & on the main we caters around 100 pax

On the beach restaurant we caters 30 pax

Report to the Executive chef Suardi Nyoman (Indonesian chef)

Email address: *************@*******.***

: *********@*****.***

oONE & ONLY THE PALM Dubai UAE.With CHEF YANNICK ALLENO

3**Michelin (5 Hotel)

Pre –Opening team

Sous chef

From 15th October 2010 to15th January 2012 (Pre –Opening team)

In charge of 15 cooks

We operate only for dinner around 80 pax maximum

oONE & ONLY LE SAINT GERAN (5 Hotel)

Spoon Des Iles Restaurant by CHEF ALAIN DU CASSE 3*** MICHELIN

Chef de partie & junior Sous-chef

From 15thNovember 2006 to 13th October 2010

Report to the Executive Sous chef Sanjay

Email address: ******.*********@**********************.***

oBELLE MARE PLAGE THE RESORT (5 Hotel)

Pre –Opening team

1st commis & Demi-chef de parti

From 05th January 2001 to 30th October 2006

Report to the Executive Sous Chef Rajesh Payanandee

Email address: ********@*******************.***

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