I am a very well trained chef with an outstanding professional background, a sound knowledge of work experience. I gained comprehensive knowledge of traditional French cooking as well as Mediterranean, Indian, Chinese, Italian, and Mauritian Cuisine.
My experience also includes four hotels opening in a very challenging environment. I feel comfortable with resort setting, high volume cooking, banquet functions as well as à la carte with strong Indian and Asian influence which I very successfully used in fusion cuisine. I earn respect of my staff by “hand on approach” and by “leading by example”.
Over the years I adopted a strong but fair managerial style, which supports individuality and initiative among staff.
I am an excellent organizer, decision maker and a logical problem solver. I am very confident and relate well to people on all levels.
I will be well placed in a paced and dynamic environment, keen to provide results. I am prepared to exceed expectations without compromise.
Having just graduated from the Pacific International University with a honour of Master in Business Administration major Hospitality management, I wish to move in general management in hotels or tourism business.
I am a man of 37 years old and having 18 years of experiences in the Food & Beverages Department where i have hold different positions and climbing the ladder up to Executive Chef / Food & Beverages Manager position and most recently as Food & Beverages Manager in Ghana at The White Sands Hotel & Beach Resort for 2 years.
I wish to join a company where I can put forward my acquired knowledge and where there is scope for competence and skill development where I can pursue my career movement to the top of the ladder, am looking for a post of assistant general manager or resident manager.
No doubt that I will be a valuable gain to my future employer.
Skills:
Catering Manager
Food & Beverages Manager
Executive Chef
Operations and Logistics Manager
Known languages (and levels):
English-Very Good
French-Very Good
Hindi-Very Good
Other: Creole / Italian
Type of Employment wanted:
Contract
Minimum Yearly Salary in Numbers:
48000 USD
Current Location:
Mauritius, Port Louis
Education & Experience
Education History, Qualifications & other additional information:
Level of Education:
Masters
Education
2002 Pacific International University
BBA – Hotel & Catering Management - First Class Award
2007 Pacific International University
MBA – Hospitality Management – Result Confirmed (B+) – Admitted MBA – waiting for Diploma & Transcript.
Address of University: 908 Fullerton Street Chicago Il 80954 Usa
Professional Qualifications
2007 Royal Institute of Public Health – UK Certificate in Food & Hygiene Level 2
2001 Export Processing Zones Authority. Certificate in Quality Mangement
1995 Alliance Francaise, Mauritius. Certificate in Marketing – “Action Commerciale”
1994 St John’s Ambulance. First Aid Certification
1994 Mauritius Meat Authority. Certificate in Butchery
1994 Alliance Francaise, Mauritius. Certificate in Public Relations
1993 Hotel Training Centre, Mauritius. Certificate in Bar and Restaurant Services
1992 Institute of Hotel Management, Catering & Nutrition, Delhi (via Industrial & Vocational Training Board, Mauritius. Certificate in Food & Beverage Management
1991 College of Professional Management, UK. Diploma in Personnel Management & Industrial Relations
1990 Lycée Rabelais Lyon France (through Industrial & Vocational Training Board, Mauritius). Certificate in Kitchen and Food Preparation
1990 Business & Accounting Training Institute. Certificate in Accounting and Costing
Work History & Experience:
Years of Work Experience:
More than 15 Years
Professional Experience
March 2008 – Up to Date – Aden Services
Operations and Logistics Manager Democratic Republic of Congo
• Overlooking the whole Operations of contracted Clients such as Anvil Mining, First Quantum Mining, DCP / KOL Mining, COMISA Mining, SMK mining in providing to them Full Camp Management, Food Services and Facilities Management as well as Procurement Facilities. The Aden Operations teams are made up of 150 employees touching all Hierarchy Controlling Command.
• Overlooking the Logistics System and Network that have been put in Place to ensure smooth running of our Operations. Importing Food Stuffs from all over the world and running inland transportation facilities to support availability of products on time.
• Involving in Cost Controlling, Maximizing Revenue and Product Development for Expansion and Further Growth of the Company.
Jan 2006 – Jan 2008 White Sands Hotel & Beach Resort (White Sands Group of Hotels) Accra Ghana
Manager in Charge Food & Beverages Department
Small Luxury Hotel of the world with 900 Beach Club Members & 40 Chalets
Involved in opening the whole resort and the beach club, setting up the whole concept of 5 Food & Beverages Outlet’s. (Bars, Kitchen, Restaurants, Entertainment, Training Courseware’s).
Management of F&B Team of 170 persons
Cross Functional Professional – Interdepartmental Player – 4D Competencies Player (Six Sigma Implementation & Business Process Charting).
October 2005 – January 2006 Disney Cruise Lines Florida USA
Chef de Cuisine cum Trainer
4 star plus luxury cruise ship with 2980 rooms
Involved in re-branding the whole concept of Food Outlet’s
Management of kitchen team of 100 persons overlooking the production kitchen and Implementation of Training Charter & Associate Training Facilitator.
Jan 2003 – May 2005 Le Méridien Ile Maurice Mauritius
Executive Chef
4 star plus luxury resort with 198 rooms
Involved in re-branding to Le Méridien name
Responsible for overseeing work of 4 restaurants and 5 bars, plus conference and banqueting facilities with a capacity of 500 guests
Management of kitchen team of 88 persons
Oct 2001 – Date HOCATEL Mauritius
Consultant
Programme Officer responsible for reviewing courses conducted for 280 students in Kitchen, Bar and Restaurant
Nov 2002 – Jan 2003 Coco Palm Resort & Spa (Small Luxury Hotel of the World) Maldives
Consulting Executive Chef
Small luxury hotel of 98 exclusive villas
In charge of restructuring kitchen operation and team
Implemented Thai cuisine of 60 covers, coffee shop of 80 covers and main restaurant of 200 covers
Apr 2002 – Oct 2002 Radisson Plaza Beach Resort Mauritius
Executive Chef
4 star hotel with 198 rooms
Responsible for co-ordination of 4 restaurants
Management of kitchen team of 88 persons
Apr 1999 – Oct 2001 Plantation Hotel Mauritius
Food & Beverage Manager
4 star hotel with 276 rooms
Recruited as Executive Sous Chef, then promoted to Executive Chef and then F&B Manager
Responsible for overseeing operations of 4 restaurants, 3 bars and 1 nightclub with Food and Beverage team of 196 persons
Aug 1997 – Apr 1999 The Residence Hotel – (Leading Hotel of The world) Mauritius
Executive Sous Chef
5 star hotel with 171 rooms
Responsible for training and supervision of 50 staff
Departmental planning and set-up of 3 restaurants and 1 bar prior to opening
Sep 1996 – Feb 1997 Blue Lagoon Hotel Mauritius
Chef de Cuisine c/o Food & Beverages Manager
3 star resort hotel with 100 rooms
Supervision of 40 staff
Planning, co-ordinating and controlling Food & Beverage department
Dec 1995 – Aug 1996 Desroches Island Lodge Seychelles
Chef de Cuisine
50 room luxury resort (Small Luxury Hotel of the World)
Supervision of 40 staffs
Preparation of all menus, stock control and planning of Food and Beverage concept
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