Nand Puddoo
Lotus Road Chemin Grenier Mauritius
Summary
Recognized throughout my world wide career as a hard-working visionary, professional, creative and committed chef Who is passionate about best quality of food production I can classified myself as a quality Driven chef who can manage and complete Everytask and have a great understanding of all operations of kitchen and take care of all equipment and Maintain High standard of sanitation. I am ready to take challenges and can demonstrate organizational skill and can step up to trains and manages staff to provide team member with the educate guidance and resources to accomplish. And establish objective that expected from the executives. I am ready to handle any type of kitchen and takes multi-task level of responsibility and provide successful leadership and lead by examples.
Overview
23
23
years of professional experience
Work History
Sous Chef
Heritage Awali Golf and Spa Resort
Mauritius
02.2023 - 05.2025
- Working In main kitchen, responsible for insuring, every employee is working effectively and efficiently .Supervising kitchen food preparation and to ensure Consistent quality and presentation of menu for the kitchen and to promote health and safety in the workplace and ensure all local health Regulation are met. Monitor the use of equipment and provide training where necessary to ensure staff Are using equipment in a safe and proper manner.
- Give training to kitchen workers on culinary techniques.
- Plating food according to restaurant artistic guidelines.
- Conducting frequent line checks to keep food at proper temperatures in holding zones.
- Doing monthly inventories, maintaining food costs and weekly ordering.
Chef De Partie
Seabourn cruises
United Kingdom
09.2018 - 01.2023
- Graduated from seabourn Academy. I finished 5 contract on MV ovation And MV Encore. I worked In the main fine dining restaurant Where I was in charge-off the fish 1 and fish 2. All the appetizer and all the fish dishes for main dining and all fishes for buffet, including all diet and special dishes. Worked In the Earth and ocean patio Restaurant and worked in the buffet for breakfast Lunch and handle the fish station For the evening set menu and vegetarian plaiting.
Chef De Partie
P&O cruises
United Kingdom
03.2016 - 01.2018
- I worked on Oriana I did 4 Contract as a chef the partie,was Working in the veg preparation Where all the prep for all the dishes for the main dining and I work in the night shift for the food preparation of garde manger Food production and worked in lido where I was in charge of 6 Junior chef and was incharge for the buffet And used to train them for USPH and public health and maintaining Good food usage and proper stock rotation. And was incharge of beach house restaurant Ala Carter.
Chef De Partie
Telfair heritage gold and spa
Mauritius
03.2014 - 04.2015
- Worked in the GINJA Cuisine with the renowned tapanyaki chef Bruno Battour. I was incharged off the sushi, Beef station and dumplings making. I was also in the team helping the Afra asia golf tournament.
Ass Chef De Partie
St Regis Starwoods hotels
Mauritius
10.2013 - 03.2014
- Worked in the Japanese and Asian kitchen Atsuko with the Japanese chef Making sushi, soup and wok station.
A.Chef De Partie
Oceania cruises
United Kingdom
07.2012 - 08.2013
- Worked 2 contract on MV nautica. was incharged of waves Pool grill. worked on wok buffet. Worked in the main dining as a Pasta chef and an appetizer chef. And helped in the Toscana grill.
Chef De Partie
Sushi king Japanese and Thai kitchen
Ireland
09.2009 - 01.2012
- Working at sushi king as a part time job I was in charge of making all the dishes like sushi soups, And thai dishes. Creating excited disease at the competitive prices to the attract and increase revenue. I used to train kitchen workers on culinary techniques to increase productivity and prevent wastage and help owner to develop Innovative menu to provide customer high quality food options. And was doing the paper work include all the ordering and accounting.
Senior Chef De Partie
FX Buckley bar restaurant and steakhouse
Ireland
09.2008 - 01.2012
- Moving to Ireland I started to work for FXB In a full-time work, I was incharge of the grill soup salad and deserts in the absence of the executive I had to step up and do the ordering and help staff in restaurant and kitchen about menu Briefing and follow objectives and standard and maximize customer satisfaction.
Ass Cook
Princess Cruises
United Kingdom
07.2007 - 02.2008
- Worked the in the cold galley preparing salads cheese boards and cold soups.
Demi Chef De Partie
Shanti Ananda Hotel and Spa
Mauritius
03.2007 - 06.2007
- Join hotel while a break from Cruise vacation And was working in the main kitchen with the Indian chef sumit A fully diet menu for the spa guest known as vata pita and kapha. Work the with some chef from India. that was there to execute all the requested diet orders.
Cook
Princess cruises
United Kingdom
06.2006 - 02.2007
- Worked in garde manger Making salad and dressing following the proper procedure on USPH cleaning and maintain high level of food handling.
Trainee Cook - Demi Chef the Partie
Indian Resorts-Apavoo Hotels
Mauritius
09.2002 - 06.2006
- Started my career as the opening of the new 5 start hotel as a Trainee in the garde manger preparing for a LA carte menu For lunch and buffet for dinner, preparing dressing salad. Cold cuts and then move to main kitchen Where I Started taking charge Of buffet and even briefing and train new trainees.Promoted to Demi Chef the partie Then I move LA plage restaurant for a LA carte menu and then move to gastronomy kitchen. Set up and perform initial prep. Work for food item such as soup, sauces and meat dishes. Weight mesured and mix ingredients following recipe to produce quality dishes and lovely plating.
Education
Web Authoring (HTML)
Eden College And University
Ireland07.2010
NTC3 Basic Culinary Skills
Hokatel Lecole Des Arts Cullinaire Et De Hotellerie
Mauritius 11.2004
Information And Technology
MDI Institute
Mauritius 09.2004
Secondary College SC
Keats College
Mauritius 11.2000
Certificate of Primary Education
Sokappadu Government School
Mauritius 11.1995
Skills
- Compliance
- Customer Service
- Staff Training
- Cost Control
- Problem solving skills
- Team Leadership
- Menu Development
- Portion Control
- Special diet requests
- Kitchen Management
- Food Safety
- Menu Planning
- Inventory Management
- Leadership skills
- Management skills
- Creative thinking skill
Certificates
- Presentation skills
- Basic of effective off communication.
- Diversity in the workplace.
- Accountability that works.
- Disciplining and redirecting employees.
- Creating a strong leadership team.
- Motivating employees
- Succeeding as a supervisor.
- Becoming and effective team leader
- Balancing work and family.
Courses
- Crowd Management STCW
- HACCP food safely level 3
- Basic food safety (Ireland)
- Product use hygiene and hazards
- Prestige Cruise holding professionals
- Seabourn new hire college
- First Aid
Hobbies
- Playing soccer
- Swimming
- Volleyball
- Reading
Languages
English
Advanced
C1
French
Upper Intermediate
B2
Spanish
Beginner
A1
Timeline
Sous Chef
Heritage Awali Golf and Spa Resort
02.2023 - 05.2025
Chef De Partie
Seabourn cruises
09.2018 - 01.2023
Chef De Partie
P&O cruises
03.2016 - 01.2018
Chef De Partie
Telfair heritage gold and spa
03.2014 - 04.2015
Ass Chef De Partie
St Regis Starwoods hotels
10.2013 - 03.2014
A.Chef De Partie
Oceania cruises
07.2012 - 08.2013
Chef De Partie
Sushi king Japanese and Thai kitchen
09.2009 - 01.2012
Senior Chef De Partie
FX Buckley bar restaurant and steakhouse
09.2008 - 01.2012
Ass Cook
Princess Cruises
07.2007 - 02.2008
Demi Chef De Partie
Shanti Ananda Hotel and Spa
03.2007 - 06.2007
Cook
Princess cruises
06.2006 - 02.2007
Trainee Cook - Demi Chef the Partie
Indian Resorts-Apavoo Hotels
09.2002 - 06.2006
Web Authoring (HTML)
Eden College And University
NTC3 Basic Culinary Skills
Hokatel Lecole Des Arts Cullinaire Et De Hotellerie
Information And Technology
MDI Institute
Secondary College SC
Keats College
Certificate of Primary Education
Sokappadu Government School