Khabirsingh Bundhoo
Aci sant’Antonio
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
18
18
years of professional experience
Work History
Executive Chef
Vicolo Bakery Cafe
10.2022 - Current
- Work in collaboration with the owner for the pre-opening of the outlet (Forma).
- Design of the kitchen layout and selection of materials.
- Placing orders with suppliers and receiving.
- Implementation of the new International and Italian menu.
- Maintain hygiene and quality of food.
- Controlling food costs.
- Cater for outside catering (conference events, birthdays, and ceremonies).
- Training was conducted for the Vicolo Group kitchen team in the steakhouse restaurant.
- Designing an Italian menu for food and wine pairing.
- Consultant for both outlets.
Chef De Cuisine
Paradis Beachcomber Golf Resort & Spa
02.2020 - 08.2022
- Company Overview: 5-Star Hotel
- The concept of this restaurant is described as international cuisine.
- Maintain quality and reputation by monitoring the food that is served to the guests.
- Coordinating kitchen staff and assisting them as required.
- Stock-taking ingredients, equipment, and placing orders as needed.
- Enforcing best practices for safety and sanitation in the kitchen.
Chef De Cuisine
Niyama Private Island Maldives
10.2019 - 01.2020
- Company Overview: 5-Star Luxury by Anantara Minor Hotels.
- In charge of an all-day dining restaurant, beach restaurant, room service, deli coffee shop, and destination dining.
- Worked in a kitchen composed of 14 staff.
- Fully in charge of three outlets.
- Planning and organizing the target for the day.
- In charge of the implementation of new menus, controlling the food cost, ensuring the consistency of the food, following all dietary guest preferences, managing the roster, and conducting interviews for new hires.
- To be in line with the goals and objectives of the hotel policies and ambitions.
Sous-Chef
Paradis Beachcomber Golf Resort & Spa
10.2016 - 09.2019
- Company Overview: 5-Star Hotel
- The perception of this restaurant is centered on French fine dining seafood, where it keeps the French touch in mind.
- Worked in a restaurant composed of 22 kitchen staff.
- Assists in planning, coordinating, controlling, and supervising the breakfast, lunch, and dinner.
- Develop recipes and recommended menus.
- Conducted training, ensuring that individual performance met the highest culinary standards.
- Worked also in Italian and Mauritian cuisine, giving full support to the chef de cuisine.
Chef de Partie
Burj AL Arab
Dubai
01.2016 - 09.2016
- Company Overview: 7 Star, Luxurious Hotel.
- Responsibilities as Junior Sous Chef and work for the pre-opening and opening of Scape.
- The concept of this restaurant is more diverse in a Californian style.
- It’s a fusion of Latin American and Asian cuisine.
- Supporting the Head Chef with the elaboration of the menu.
- Making food taste better, rectifying the menu.
- Working on the technical sheets and portion sizes.
- Segregating hot sections and the counter chillers.
- Ensure placing orders in the internal purchase system for food items and general needs of the kitchen.
- Working in the sauce and grill section, garnish, and cold section.
- Making the technical sheet (recipes) and assisting the chef in maintaining the food cost.
Chef de Partie, Kitchen Department trainer
The St. Regis Hotel
Doha
05.2014 - 01.2016
- Company Overview: 5 Star Luxury Hotel
- Responsibilities as CDP and department trainer, Astor Grill, Steakhouse
- The concept of this kitchen is firstly a show kitchen, where chefs design menu for 'chef table' and is a highly graded steakhouse using only premium cuts
- Fully responsible for preparing and cooking all meat, sauces, and the garnish section.
- Assisting and supporting in all the sections: cold section, fish, and pastry.
- Ensure placing orders in the internal purchase system for food items and general needs of the kitchen.
- Training was given to staff on kitchen SOPs, materials, and non-material items.
- Communicating relevant information about the operation to all guests and internal staff.
- Aware of daily functions, events, VIP guests, and group arrivals.
- Working in various kitchens in the hotel: Vine Buffet, Opal by Gordon Ramsay, and its bistro, banquet, buffet, and à la carte.
Kitchen and Pastry Trainee
Hôtel Le Vallon de Valrugues
Saint-Rémy-de-Provence
04.2013 - 04.2013
- Company Overview: 1 Michelin Star
- Work in a hot kitchen, including meat, garnish, and cold kitchen.
- Learning how we received fresh products directly from the farm, butchery, and fishery.
- Discovering new French techniques.
- Handling fresh and bio products, how to wash, clean, and make the M.E.P.
- Coaching directly from the chef de cuisine during on-the-job training.
- Understanding French art plating, valorizing the fresh product on the plate.
- Work in pastry and bakery.
- Learning the different types of dough used to make the bread and baguette.
Cook
Paradis Beachcomber Golf Resort & Spa
01.2010 - 12.2012
- Company Overview: 5-Star Hotel
- Responsibilities as a cook at Blue Marlin, a seafood fine dining restaurant.
- Review the daily M.E.P. sheets with the Chef de Partie and Sous Chef.
- Fully responsible for working in the cold section, preparing appetizers and starters.
- Working in the meat and fish section, ensuring all are at the right temperature.
- Keeps the workstation clean and organized, including fridges, freezers, countertops, and the stove.
- Prepares when required, delegates the production of the necessary food items in accordance with standards, in a timely and efficient fashion, to ensure that there is no interruption to guest service.
Kitchen, Pastry and Bakery Apprentice
Dinarobin Beachcomber Golf Resort & Spa
01.2007 - 12.2009
- Company Overview: 5 Star Hotel
- Training in hot section, cold, pastry, bakery, butcher and fishery
- Traineeship in the various cuisines of the hotel including guest table, gourmet kitchen, and buffet breakfast
Education
Higher National Diploma - Culinary Arts
Hotel School Sir Gaetan Duval
Ebene, Mauritius01.2014
NC 2 - Food Production, Supervisory Skills and Cost Control
Hotel School Sir Gaetan Duval
Ebene, Mauritius01.2010
NC 3 - Food Production
Beachcomber Training Academy
Mauritius01.2009
School certificate - O level
College High School
01.2007
Skills
- Recipes and menu planning
- Food plating and presentation
- Food spoilage prevention
- Forecasting and planning
- Banquets and catering
- Signature dish creation
- Sanitation coordination
- Food and beverage pairing
- Staff management
- Food safety
- Fine dining
- Hygiene policy implementation
- Hiring, training, and development
- Culinary techniques
Languages
English
First Language
French
Proficient (C2)
C2
Italian
Intermediate (B1)
B1
Accomplishments
2012: Winner of the Grand Cordon D'or of French cuisine in Monaco hosted by the Prince Albert.
http://www.youtube.com/watch?v=R6Q4U6sj8Qw
2012: Certificate of participation in kitchen for Raid Amazon.
2011: Certificate of Merit for Second place for canapé at the Hotel World Competition in Mauritius.
2011: Certificate of Participation in the Contest of Young Talent of the Indian Ocean.
2006: Participation Certificate in Art and Design.
2006: Certificate of IC3 Course (Computer courses, Word, Excel and PowerPoint)
Affiliations
2019: World Cooking Class 8hr With Christophe Muller MOF 2000 and Gilles Reinhardt MOF
2004, L’Auberge Pont de collonges PAUL BOCUSE.
2018: Certification on Professional Development programme at Charles Telfaire Institute. Essential Management, Leadership, Essential of Marketing and Digital marketing, Finance for nonfinance marketing, Coaching and Mentoring and Labour laws.
2017: Certification of Registration as Trainer in Food Production Up to NQF Level 4
2016: Letter of appreciation for the opening of the New Restaurant “Scape”.
2016: Certificate of success for completing Food Hygiene and Haccp in Burj Al Arab.
2015: Recommandation Letter as Chef de partie in St Regis Doha.
2015: Certificate of Appreciation of completing 1 year of service in the St Regis Doha.
2015: Complete with success "The next generation service culture learning pathway” in the St Regis Doha.
References
References available upon request.
Timeline
Executive Chef
Vicolo Bakery Cafe
10.2022 - Current
Chef De Cuisine
Paradis Beachcomber Golf Resort & Spa
02.2020 - 08.2022
Chef De Cuisine
Niyama Private Island Maldives
10.2019 - 01.2020
Sous-Chef
Paradis Beachcomber Golf Resort & Spa
10.2016 - 09.2019
Chef de Partie
Burj AL Arab
01.2016 - 09.2016
Chef de Partie, Kitchen Department trainer
The St. Regis Hotel
05.2014 - 01.2016
Kitchen and Pastry Trainee
Hôtel Le Vallon de Valrugues
04.2013 - 04.2013
Cook
Paradis Beachcomber Golf Resort & Spa
01.2010 - 12.2012
Kitchen, Pastry and Bakery Apprentice
Dinarobin Beachcomber Golf Resort & Spa
01.2007 - 12.2009
Higher National Diploma - Culinary Arts
Hotel School Sir Gaetan Duval
NC 2 - Food Production, Supervisory Skills and Cost Control
Hotel School Sir Gaetan Duval
NC 3 - Food Production
Beachcomber Training Academy
School certificate - O level
College High School
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