Coondeeah Krisna Gopalen
Centre De Flacq
Summary
Passionate and dedicated cook with over 26 years of experience in hotel kitchens, specializing in international and fine dining cuisine. Adept at creating innovative dishes and maintaining high standards of food safety and quality. Proven ability to manage kitchen staff, optimize kitchen operations, and ensure guest satisfaction. Strong background in menu planning, inventory management, and cost control. Committed to delivering exceptional culinary experiences in a fast-paced, high-pressure environment.
Overview
26
26
years of professional experience
Work History
Chef de Partie
Radisson Blu Azuri
01.2020 - Current
Demi Chef De Partie
Ambre Hotel, Sun Resorts
02.2013 - 12.2019
3rd Commis Chef
Four Seasons Resorts & Golf Club
10.2010 - 12.2012
- Employee of the month April 2012
Third Cook
Star Princess Cruise
09.2009 - 05.2010
Third Cook
Star Princess Cruise
10.2008 - 06.2009
Cook
Le Tropical Hotel, La Pelouse Trou D'eau Douce
01.1998 - 05.2008
- Employee of the month April 2008
Education
Prof Basdeo Bisoondoyal College,
Central FlacqFive Star Hotel Catering Training Institute
Skills
- Team Management
- Customer Service
- Staff Motivation
- Positive and professional
- Detail Oriented
- Performance Improvement
- Quality Assurance
Languages
English
First Language
French
Proficient (C2)
C2
Creole
Advanced (C1)
C1
Timeline
Chef de Partie
Radisson Blu Azuri
01.2020 - Current
Demi Chef De Partie
Ambre Hotel, Sun Resorts
02.2013 - 12.2019
3rd Commis Chef
Four Seasons Resorts & Golf Club
10.2010 - 12.2012
Third Cook
Star Princess Cruise
09.2009 - 05.2010
Third Cook
Star Princess Cruise
10.2008 - 06.2009
Cook
Le Tropical Hotel, La Pelouse Trou D'eau Douce
01.1998 - 05.2008
Prof Basdeo Bisoondoyal College,
Five Star Hotel Catering Training Institute
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