Summary
Overview
Work History
Education
Skills
Languages
Timeline
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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, Mauritius
02-2001

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

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arvind Khoosye