Rishiraj Kalupnath
Goodlands,RR
Summary
Accomplished and visionary Chef de Cuisine with over 30 years of progressive experience in leading world-class kitchens across diverse hospitality settings. Renowned for curating innovative, seasonally inspired menus, and delivering exceptional dining experiences. Expert in high-volume operations, culinary team development, strategic cost control, and maintaining uncompromising standards of quality and food safety. A dynamic leader with a passion for culinary excellence, operational efficiency, and exceeding guest expectations.
Overview
31
31
years of professional experience
1
1
Certification
Work History
Chef de Cuisine
New Mauritius Hotel Trou aux Biches Beachcomber
Triolet Trou Aux Biches, Pamplemousses
12.2019 - Current
- Directed daily kitchen operations to ensure timely meal preparation and service.
- Led kitchen staff in preparing high-quality dishes for fine dining guests.
- Monitored quality, presentation and quantities of plated food across line.
Executive Sous Chef
Heritage Le Telfair Golf & Wellness Resort
Bel Ombre, Black River
01.2018 - 01.2019
- Assisted in menu development, incorporating seasonal ingredients and local flavors.
- Oversaw daily kitchen operations, ensuring high standards of food quality.
Chef de Cuisine
Constance Prince Maurice
Poste de Flacq, Flacq
09.2014 - 01.2018
- Led kitchen staff in preparing high-quality dishes for fine dining guests.
- Developed seasonal menus using local and fresh ingredients for diverse clientele.
Executive Sous Chef
Le Touessrok Sun resorts
Trou d’eau Douce , Flacq
07.2007 - 11.2014
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Trained new employees in food safety and sanitation regulations.
Junior Sous Chef
Disney Cruise
02.2014 - 08.2014
- Prepared ingredients and managed food stations for daily service operations.
- Assisted in creating seasonal menus and selecting high-quality ingredients.
Chef de Cuisine
L’ Archipel Hotel Fine Dining
Praslin , Seychelles.
05.2007 - 06.2007
- Sourced premium ingredients through collaboration with suppliers for restaurant operations.
- Managed inventory levels and ordered supplies to enhance kitchen efficiency.
Sous chef
Le Suffren Hotel
Labourdonnais , Port Louis
12.2005 - 12.2006
- Assisted in planning and developing seasonal menu offerings to enhance customer experience.
- Managed food preparation processes, ensuring adherence to quality standards.
- Maintained inventory levels, ordering supplies to prevent shortages.
Sous Chef
Marina Resort & Club - Veranda Rogers Group
Cap Malheureux, Riv du Rempart
12.2005 - 12.2006
- Ensured cleanliness and organization of kitchen workspace and equipment.
- Collaborated with front-of-house team to enhance service efficiency and guest experience.
Chef de Partie
Queen Mary 2
5 Star ocean liner
10.2005 - 06.2006
- Prepared exquisite dishes following hotel recipes and standards.
- Managed kitchen operations during peak service hours efficiently.
Chef de Partie
MARITIM HOTEL
Balaclava Terre Rouge, Pamplemousses
03.1994 - 12.2005
- Executed preparation of exquisite dishes adhering to hotel recipes and standards.
- Streamlined daily mise en place to enhance meal preparation efficiency.
- Trained kitchen staff on advanced culinary techniques.
Education
GED -
Friendship College Boys
Goodlands.12-1993
Skills
Culinary skills Leadership and management Professional traits
- Advanced cooking techniques (eg, sous vide, molecular gastronomy, etc)
- Menu development (creative and cost-effective)
- Food presentation and plating
- Ingredient knowledge (local, seasonal, specialty items)
- Food safety and sanitation (HACCP standards)
- Team leadership, motivating, and managing kitchen staff
- Training and mentoring sous chefs, line cooks, etc
- Delegation of tasks and responsibilities
- Conflict resolution within the kitchen
- Maintaining discipline and kitchen culture
- Attention to detail
- Time management
- Stress management
- Work ethic and reliability
- Adaptability
Languages
English
First Language
French
Advanced (C1)
C1
Certification
- Professional trade qualification - Yr 1994 - Awarded the Maritim 'Gold' Pin for having completed 10 years of continuous service
- March 2000- Awarded Certificate of Achievement as Demi-Chef and further awarded the Maritim “Silver” Pin for 6yrs of continuous service.
- Year 2000 (April-May) - . Awarded a certificate of attendance for having followed a course entitled Advanced Garde-Manger Techniques -
- July 2000- Awarded Certificate of Attendance for having followed a course entitled Kitchen Operations
- July 2000- Awarded Certificate of Attendance for having followed a course entitled “Petits Fours Glacés et Friandises” -Yr 2001 - Participated in the Culinary Incentive Programme initiated and organized by Maritim Hotel Mauritius. Awarded Certificate of Excellence as 3rd Runner-up. December 2003: Awarded Certificate of Attendance for outstanding attendance record during the years 1999, 2000, 2001, 2002, and 2003 at Le Maritime Hotel
- December 2005: Attended the Terrine and Pate course imparted by Chef de Cuisine Terence Greenhouse; October 2006: Successfully completed the SGS training course in basic food hygiene organized by Le Sufren
- August 2009- Winner of black box competition whit bronze. -
- May 2009 - Team leader for canapé competition, winner of silver and bronze
- April 2010 - Willing to be in Singapore for World Asian competition
Affiliations
- INTERESTS
Extensive global knowledge of fine wines
Appreciation for nature, pop and techno music
Enjoyment of sports and recreational activities at sea
Timeline
Chef de Cuisine
New Mauritius Hotel Trou aux Biches Beachcomber
12.2019 - Current
Executive Sous Chef
Heritage Le Telfair Golf & Wellness Resort
01.2018 - 01.2019
Chef de Cuisine
Constance Prince Maurice
09.2014 - 01.2018
Junior Sous Chef
Disney Cruise
02.2014 - 08.2014
Executive Sous Chef
Le Touessrok Sun resorts
07.2007 - 11.2014
Chef de Cuisine
L’ Archipel Hotel Fine Dining
05.2007 - 06.2007
Sous chef
Le Suffren Hotel
12.2005 - 12.2006
Sous Chef
Marina Resort & Club - Veranda Rogers Group
12.2005 - 12.2006
Chef de Partie
Queen Mary 2
10.2005 - 06.2006
Chef de Partie
MARITIM HOTEL
03.1994 - 12.2005
GED -
Friendship College Boys
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