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Videsh Teelokee

Videsh Teelokee

Hồ sơ 5 sao 370 Lượt xem hồ sơ

Nam, 05/03/1981, 44 tuổi

11 Toureau Avenue, Stanley, Beau Bassin-Rose Hill, Mauritius

Cập nhật: 04/04/2023

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Kinh nghiệm làm việc
Trên 20 năm
Vị trí
Trưởng bộ phận/ Trưởng phòng
Mức lương mong muốn
Trên 60 triệu
Nơi mong muốn làm việc
Toàn Quốc, Hà Nội, Đà Nẵng, Quảng Nam, Vĩnh Long
Ngoại ngữ
Tiếng Anh (Giỏi), Tiếng Pháp (Giỏi)
Quy mô công ty lớn nhất từng làm
1.000 - 4.999
Công việc mong muốn
Bếp
Lĩnh vực
Khách sạn/ Khu căn hộ, Resort/ Khu Du lịch

Giới thiệu bản thân

SUMMARY Self motivated professional with outstanding advance skills as both Chef and Manager ,superior leadership and interpersonal skills: ability to build rapport with guests and colleagues; innate ability to interact effectively with people of various cultures and backgrounds with success in high-pressure ,challenging and deadline-driven environment, seeking to bring strong supervisory food prep and organizational skills to the table with a respected organization that values hard work ,commitment and vision. Strive to excel through simplicity, by presenting guests with dishes of exceptional quality, styled as innovative and classical. Using French culinary principles as a foundation and adding the endless supply of regional ingredients to dishes that are simple yet very elegant letting the essence of the star ingredients shine through deconstructing recipes using modern culinary techniques such as “Sous-Vide” and Molecular as well as Classical methods, reinventing them with the local products presenting the freshness and most intense flavors. CORE COMPETENCIES AND SKILLS Advanced culinary skills(Specialties: Fine Mediterranean Fusion Cuisine & Fine Asian Fusion Cuisine), Well rounded in all kitchen sections, Kitchen operation & management, Entrepreneurial, Consultant, high energy and goal & profit orientated in Food & Beverage outlet with demonstrated excellence in achieving bottom-line results ,Excellent travel and hospitality knowledge; with excellent Food & Beverage management skills, Ability to produce food of the highest quality,Drives for hygiene HACCP compliance, Pre-Opening ,Re-Opening and Grand-Opening experience at management level ,Able to hire, develop and train a team of highly motivated and multi skilled personnel ,Hands-On and Roll-up sleeve attitude, Administration skills in finance planning, cost control and yield 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), able to understand and integrate the local culture and environment, Well-travelled and adaptable to multi-cultural and business requirements throughout Asia, Europe, Africa, Cruise Ship and Indian Ocean .Communications and working/business relationships (internal with colleagues and external with customers & suppliers/vendors), Creativity in menu throughout the hotel, Demonstrate passion, commitment, ownership (drive and determination) in the position and loyalty to the company, Technical skills in Food and Beverage and usage of kitchen equipment.

Trình độ học vấn chuyên môn

Hotel School Of Mauritius

Culinary Arts - Trung cấp

1999 → 2001

Training in all culinary basics in a professional kitchen

The French Culinary School In Asia

Modern Cuisine - Trung cấp

2009 → 2010

Training in modern culinary techniques such as "Sous-Vide" and molecular

Kĩ năng

Advance Culinary Techniques
Kitchen Management
Staff Management
Staff Training
Train The Trainer
Bi-lingual communication skills
Food Costing
Cost Control
Advance Leadership
Microsoft Word, Excel and other related software
Profit Oriented
HACCP Implementation
HACCP Monitoring
Food Hygiene and Safety Procedures
Staff Grooming
Pre-Opening and Grand Opening
Problem Solving
Excellent Business Relationship
Quality Control
Profiency in MS offices
Culinary Administration

Kinh nghiệm làm việc

Executive Chef tại The Dhow Inn Hotel

10/2013 → 10/2014 (1 năm )

Zanzibar, Tanzania

Direct all culinary management and operation • Developed menu items to reflect current trends and local taste for restaurants and banquet • Demonstrated new techniques & attention to details to produce high quality dishes • Successfully implemented of HACCP procedures in new built kitchen • Maintain highest sanitation standard for safest food production. • Implemented 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 with expert advice to make recommendations for continuous improvement in the business. • Reduced food cost by expertly estimating purchasing needs and buying through approved local suppliers • Maintain consistent amiable relationship with vendors and suppliers, receiving preferred pricing

Executive Chef tại Airways Hotel & Residences

11/2014 → Hiện tại

Port Moresby, Papua New Guinea

Direct all culinary management and operation • Managing both business as well as resort culinary operations • Managing large kitchen brigade(77 Multi-cultural staff) • Regularly develop new recipes in accordance with guests’ tastes and budgetary considerations • Close contribution in the success of the Re-opening of the culinary operation after refurbishment • Reduced food cost by expertly estimating purchasing needs and buying through approved local suppliers • Maintain highest sanitation standard for safest food production through HACCP procedures. • Developed yield test procedure in production section for items used on a daily basis to assist with ordering. • Demonstrate new culinary techniques to staff to ensure proper presentation and quality of dishes produced. • Collaborate closely with senior management 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

Mong muốn về công việc

I am a new generation Executive Chef looking for a new challenge in 4 stars to 5 stars hotel resorts or Business hotels,willing to relocate,with excellent capacity to work in remote areas,enjoy working with local produces.

Giải thưởng

Chef of the Year

10/2003

Award winner of all chef of the year in Dublin,Republic Of Ireland

Thông tin tham khảo

Sebastian Legal - Executive Chef

St Regis Mauritius Resort & Spa

seblegal1878@yahoo.com

Francisco Arillo - General Manager

The Dhow Inn Hotel

frans.arillo@gmail.com

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