arvind Khoosye
Dublin,L
Summary
Dynamic Head Chef with extensive culinary expertise at Ksg Catering, recognized for enhancing team productivity and training junior chefs in food safety. Proven track record in menu supervision and maintaining high sanitation standards, resulting in memorable dishes that attracted new clientele. Strong leadership and collaboration skills foster a thriving kitchen environment.
Overview
2026
2026
years of professional experience
Work History
Head Chef
Ksg Catering
09.2019 - Current
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Senior Chef
Il Corvo Restaurant
2016 - 2019
- Led a team of skilled professionals to deliver exquisite dishes under tight deadlines without compromising quality.
- Fostered an environment of collaboration among kitchen staff members which resulted in higher levels of morale and job satisfaction.
- Implemented high-quality standards in food preparation, presentation, and safety, resulting in consistently exceptional dining experiences.
- Established strong relationships with vendors, negotiating favorable pricing on ingredients without sacrificing quality.
Chef
Italian Corner
2013 - 2016
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Chef
Blackbull
2013 - 2013
Chef
Woodbine Restaurant
2010 - 2013
Chef De Partie
Maldron Hotel Tallagh
2010 - 2010
Second Chef
Pricess Cruise
2006 - 2009
Sous Chef
Maradiva Villas Resort & Spa
2004 - 2005
Chef De Partie
Le Mauricia Hotel
2003 - 2004
Chef
Radisson Hotel & Resort
2001 - 2002
Apprentice
Shandrani Beachcomber Resort & Spa
1999 - 2001
Education
High School Diploma -
Ebene Hotel School
Ebene ,rose Hill, Mauritius02-2001
Skills
- Food safety
- Sanitation standards
- Culinary expertise
- Menu supervision
Languages
Hindi
Advanced (C1)
English
Advanced (C1)
French
Advanced (C1)
Timeline
Head Chef
Ksg Catering
09.2019 - Current
Senior Chef
Il Corvo Restaurant
2016 - 2019
Chef
Italian Corner
2013 - 2016
Chef
Blackbull
2013 - 2013
Chef
Woodbine Restaurant
2010 - 2013
Chef De Partie
Maldron Hotel Tallagh
2010 - 2010
Second Chef
Pricess Cruise
2006 - 2009
Sous Chef
Maradiva Villas Resort & Spa
2004 - 2005
Chef De Partie
Le Mauricia Hotel
2003 - 2004
Chef
Radisson Hotel & Resort
2001 - 2002
Apprentice
Shandrani Beachcomber Resort & Spa
1999 - 2001
High School Diploma -
Ebene Hotel School