Pravind Bhunjun
Bon Accueil
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
36
36
years of professional experience
Work History
Chef De Cuisine
PRINCESS CRUISE
10.2018 - Current
- Replace the Executive Sous Chef when and as required.
- Train, supervise and monitor staff under direct supervision.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Ensured compliance with food safety regulations.
- Conducted regular tastings to evaluate flavor profiles of dishes.
- Reviewed customer feedback and identified areas for improvement.
- Organized kitchen staff to ensure efficient operations during peak service hours.
JUNIOR EXECUTIVE SOUS CHEF
TUI CRUISES, MEIN SCHIFF FLEET
05.2016 - 09.2016
- Manage 25 cooks and 5 kitchen staff in preparation of entrées, specialty dishes in a high- volume restaurant
- Create unique menu items and plate presentations
- Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction
- Participate in developing and implementing policies and procedures for smooth operations and food safety
- Plan monthly staff and production schedules
- Monitor equipment maintenance and sanitation of kitchen facilities
- Collaborate with Executive Chef on inventory control, employee concerns, and operations.
SOUS CHEF
MV SAINT LAURENT
05.2015 - 10.2015
- Manage twelve cooks and 1 kitchen staff
- Standardize innovative production recipes to maintain consistent cuisine
- Participate in developing and implementing policies and procedures for smooth operations and food safety.
SOUS CHEF
M/V AZAMARA QUEST
04.2008 - 09.2013
- Manage 2 kitchen and seventeen cooks in preparation of gastronomy food and buffet
- Participate in developing and implementing policies and procedures for smooth operations, food safety and to maintain the hygiene of USPH
- Culinary trainer.
JUNIOR SOUS CHEF
La Plantation Hotel
01.2005 - 01.2007
- Assisting in overseeing and directing all aspects of the operation of the kitchen, and in providing functional assistance; coordinating activities and functions with other heads in the food and beverage department
DEMI CHEF
Belle Mare Plage, DE PARTI
01.1994 - 01.2004
- To monitor stock movement and be responsible for ordering on your section
- To ensure minimum kitchen wastage
- To ensure knowledge of the product is maintained and communicated to all relevant personnel
- To be responsible for completing your mis en place
- To learn and record skills and recipes from other members of the department
- To report any maintenance issues to the Head Chef immediately.
COOK
Le Tropical Hotel
01.1988 - 01.1994
- Delight our Guests by providing quality and timely prepared foods, follow sanitation guidelines, adhere to safety procedures, practice cost-cutting measures, pitch in and work as part of a team, report to work, stock and rotate food, handle equipment, appliances, small wares, supplies, and tools, perform opening procedures.
Education
School Certificate -
Prof. Basdeo Bissondoyal Secondary School
Flacq01-1987
Skills
- Equipment Maintenance
- Garnishing and Plating
- Productivity Optimization
- Project Safety
- Staff Supervision and Coordination
- Active Listening
- Tracking Procedures
- Verify Food Quality
- Cooking Technique Demonstrations
- Attention to Detail
- Problem and Complaint Resolution
- Cleaning and Sanitation
- Team Management
- Knowledge of production equipment
Additional Information
- HOBBIES Watching football Cooking and trying new recipes
- Basic food hygiene 2. Theory of Fire – Fire Prevention & Safety 3. Duties & Responsibilities of Chief Marshall & Fire Marshall 4. Supervisory Skills for “Chef De Partie” 5. Supervisory Skills for “Sous Chef in Cruise Line” 6. Supervisory Skills for Junior Executive Sous Chef 7. Leadership
Languages
Mauritian Creole
First Language
French
Advanced (C1)
C1
English
Advanced (C1)
C1
Hindi
Advanced (C1)
C1
Timeline
Chef De Cuisine
PRINCESS CRUISE
10.2018 - Current
JUNIOR EXECUTIVE SOUS CHEF
TUI CRUISES, MEIN SCHIFF FLEET
05.2016 - 09.2016
SOUS CHEF
MV SAINT LAURENT
05.2015 - 10.2015
SOUS CHEF
M/V AZAMARA QUEST
04.2008 - 09.2013
JUNIOR SOUS CHEF
La Plantation Hotel
01.2005 - 01.2007
DEMI CHEF
Belle Mare Plage, DE PARTI
01.1994 - 01.2004
COOK
Le Tropical Hotel
01.1988 - 01.1994
School Certificate -
Prof. Basdeo Bissondoyal Secondary School
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