Videsh Teelokee
About Me
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.
Education
The French Culinary School In Asia(HTC Malaysia)
Culinary course in new culinary techniques such as "sous-vide" and Molecular
Hotel School Of Mauritius
Advance culinary course
Work & Experience
Executive Chef
Airways Hotel & Residences
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 & 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
Executive Chef
The Dhow Inn Hotel
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 & owner 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
