Saheel Seedoyal
Rathkenny Navan
Summary
Dedicated and reliable Chef with experience in nursing home settings, skilled in preparing nutritious, well-balanced meals tailored to residents’ dietary needs. Strong knowledge of food safety, HACCP standards, and special diets including texture-modified and therapeutic meals. Passionate about providing high-quality food that supports health and wellbeing. Team-oriented, organised, and committed to maintaining high standards of hygiene and care in a healthcare environment.
Overview
27
27
years of professional experience
Work History
Chef
Curam Homecare
Dublin
12.2024 - Current
- Prepared and cooked daily meals for residents, ensuring high nutritional standards and quality.
- Delivered meals according to modified diet levels (Levels 3 to 6), including texture-modified and soft diets for residents with swallowing difficulties.
- Planned and adapted menus to meet residents’ dietary needs and preferences.
- Followed all HACCP and food safety procedures to maintain a safe kitchen environment.
- Managed food ordering, stock control, and proper storage of ingredients.
- Maintained high standards of cleanliness and hygiene at all times.
- Worked effectively as part of a team in a busy healthcare setting.
- Ensured meals were well-presented, appetising, and suitable for residents’ health and wellbeing.
Head chef
The Lombard
Dublin
10.2018 - 12.2024
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Head chef
Smiths Group
Dublin
11.2007 - 10.2018
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
Sous chef
Nags Head
Abingdon, Oxford
11.2006 - 08.2007
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Assisted cooks to determine freshness and quality of dishes.
- Collaborated with head chef to create innovative, seasonal menus for special events.
Executive chef
Indian Resort
Mauritius
02.2001 - 10.2006
- Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
- Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
- Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
Chef
Villa Caroline Hotel
Flic en Flac, Mauritius
02.2000 - 02.2001
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Directed kitchen workflow to meet high-volume needs in busy restaurant environment.
Chef
Yatch Club
Grand Bay, Mauritius
03.1999 - 07.1999
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
Education
Certificate of Higher Education - Computer Literacy & EBusiness
Eden College
Dublin01.2011
Certificate of Higher Education - Hotel and Tourism Industry
Ecole Hoteliere Sir Gaetan Duval (MITD EHSGD)
Mauritius01.1999
Skills
- Grilling
- Haute cuisine
- Cost reduction
- Kitchen management
- Food preparation
- Menu planning
- Vendor relations
- Employee training and development
- Equipment maintenance
LANGUAGES
English
Advanced (C1)
French
Advanced (C1)
Hindi
Intermediate (B1)
Additional Information
- Full Irish license
- Food safety management and HACCP Level 3
Timeline
Chef
Curam Homecare
12.2024 - Current
Head chef
The Lombard
10.2018 - 12.2024
Head chef
Smiths Group
11.2007 - 10.2018
Sous chef
Nags Head
11.2006 - 08.2007
Executive chef
Indian Resort
02.2001 - 10.2006
Chef
Villa Caroline Hotel
02.2000 - 02.2001
Chef
Yatch Club
03.1999 - 07.1999
Certificate of Higher Education - Computer Literacy & EBusiness
Eden College
Certificate of Higher Education - Hotel and Tourism Industry
Ecole Hoteliere Sir Gaetan Duval (MITD EHSGD)