Avinash Deokurun
Executive Sous Chef
Limassol
Summary
Expert Head Chef with exceptional skills in managing staff of 50, ordering and controlling inventory, scheduling, and menu development. Consistently maintains food and labor costs under allowed budget. Dedicated to promoting fun, educational and disciplined work environment. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high volume, fast-paced operations. Experienced with various cuisine around the world, sourcing ingredients and boosting restaurant profiles.
Overview
16
16
years of professional experience
4
4
Languages
Work History
Pre-Opening Multi Outlet Chef De Cuisine
City Of Dreams Mediterranean
01.2024 - Current
- Lead, inspire and manage multiple kitchen in different venues with a team of 47 chefs, to achieve financial goals, budget, forecast, control food costs, create a culture of empowerment, teamwork, improvement, passion, & positivity while providing exceptional hospitality to our customers.
- Motivate, supervise and discipline team members, leading by example in maintaining the integrity of the rules, regulations, and operating procedures.
- Conduct performance review with team members and identify team members with potential for growth and foster a succession plan.
- Ensure a high level of food safety management, precautions, and hygiene standards are adhered to-certified advanced food safety training.
- Ensure all outlet reports, schedules, standard recipes, menus, food presentation for photographs and correspondences are completed in an accurate and timely manner.
- Proactively take steps to drive outlets, targets to become in the region's a top culinary destination offering guests, a world-class dining & plethora of choices, execute a progressive and inspired product that differentiates the restaurant from its competitors.
- Participate in management meetings and review opportunities and achievements for business plan goals, Prepare weekly staff lead the culinary team during restaurant service, event & management functions. Reporting to Executive Chef.
Head Chef
Ja Beach Hôtel Dubaï
- Uphold stringent quality control measures, Staff training, focusing on skill enhancement. Develop a culture of accountability and motivation.
- Encouraging staff to take ownership of their roles and strive for excellence Oversee overall operation in the venue. Reported To Culinary Director.
Multi Outlet Chef De Cuisine
Grand Hyatt Dubaï
- Responsible For Overall Operation in Megaplex.
- Pre-Opening Tiger Jax Latin American Sports Bar.
- Pre-Opening Primi by Panini Italian & French Restaurant.
- Reported To Executive Chef.
Junior. Sous Chef
Pre-Opening Marriott Al Forsan Abu Dhabi
- Pre-Opening Specialty Chef De Partie
- The Grill Signature Dining
- Appaloosa Sports Bar/ Splash Pool Kitchen
- Reported To Executive Chef.
Cluster Sous-Chef
Ja The Resorts Dubaï
10.2019 - 01.2022
- Multi Outlets Chef In Charge
- Ja Palm Tree Court, Ja Beach Hotel and Ja Lake View Hotel
- Pre-Opening
- Republik-Modern French Gastropub Signature Outlet
- Shooter's Tex-Mex Steak House
- La Fontana Farmer House All Day Dining
- Sports Café European Sports Bar
- Pre-Opening, Saburitto Mexican
- Reported To Culinary Director.
Demi-Chef De Partie
St. Regis Doha
09.2015 - 01.2017
- Astor Grill American Steak House Signature Outlet
- And In Room Dining.
Demi-Clef De Partie
Pre-Opening The St. Regis Mauritius Resorts
02.2013 - 08.2015
- Pre-Opening Le Manoir Fine Dining French
- Boathouse Steak House
- Floating Market Thai
- Atsuko Japanese Restaurants.
Commis 1
Hilton Resorts & Spa Mauritius Island
- 06.2012
- La Pome Damour International All-Day Dining & In Room Dining.
Commis 2
La Bourbonnais Indigo Hôtel Mauritius Island
01.2010 - 04.2011
- French Restaurant.
Commis 2
Le Captain Standalone Restaurant Mauritius Island
02.2009 - 01.2010
- Seafood Restaurant.
Stewarding
Saveur Local Standalone Restaurant Mauritius Island
02.2008 - 01.2009
- Championed continuous improvement efforts within the stewarding department, consistently seeking opportunities to enhance service quality and operational efficiency.
Education
Associate of Arts - MITD
06.2012
Grade: Credit
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Skills
Inventory & purchasing
undefinedWebsites
Timeline
Pre-Opening Multi Outlet Chef De Cuisine - City Of Dreams Mediterranean
01.2024 - Current
Cluster Sous-Chef - Ja The Resorts Dubaï
10.2019 - 01.2022
Demi-Chef De Partie - St. Regis Doha
09.2015 - 01.2017
Demi-Clef De Partie - Pre-Opening The St. Regis Mauritius Resorts
02.2013 - 08.2015
Commis 2 - La Bourbonnais Indigo Hôtel Mauritius Island
01.2010 - 04.2011
Commis 2 - Le Captain Standalone Restaurant Mauritius Island
02.2009 - 01.2010
Stewarding - Saveur Local Standalone Restaurant Mauritius Island
02.2008 - 01.2009
Head Chef - Ja Beach Hôtel Dubaï
Multi Outlet Chef De Cuisine - Grand Hyatt Dubaï
Junior. Sous Chef - Pre-Opening Marriott Al Forsan Abu Dhabi
Commis 1 - Hilton Resorts & Spa Mauritius Island
- 06.2012
MITD Ecole Hotelier Sir Gaetan Duval - Associate of Arts, MITD
HACCP Standards - London College - ,
Birthdate
04/14/1993
Computer Literate
- Word
- Excel
- PowerPoint
- Civil soft
- Check SCM
- Birch Street
- OASys
Achievement
- National Certificate Level 3 in food production = (Credit)
- Recognition and sincere service award Marriott international
- Person in charge Level 3 Grade = (Merit)
- High Field Level 2 International Award in Emergency First Aid
- Abu Dhabi Ferrari world black box cooking competition 3
- Employer of the month The St. Regis Mauritius
- Recognition 100% Shining kitchen for the year of 2018 -2019 Marriott
Personal Information
Nationality: Mauritius
References
- Olivier Billiard, Executive Chef, Olivierbelliard@Melco-Resorts.Com.Cy
- Amit Sood, Culinary Director, Amit.Sood@Marriott.Com
- Sébastien Legal, Culinary Director, Seb-Legall1@Hotmail.Fr
- Nirmal Sudhanshu, Exe Chef, Sudhanshu.Nirmal@Marriott.Com
- Amine Tayechi, Ex-Sous-Chef, Amine.Tayechi@Jaresorts.Com
Computer Literate
- Word
- Excel
- PowerPoint
- Civil soft
- Check SCM
- Birch Street
- OASys
Achievement
- National Certificate Level 3 in food production = (Credit)
- Recognition and sincere service award Marriott international
- Person in charge Level 3 Grade = (Merit)
- High Field Level 2 International Award in Emergency First Aid
- Abu Dhabi Ferrari world black box cooking competition 3
- Employer of the month The St. Regis Mauritius
- Recognition 100% Shining kitchen for the year of 2018 -2019 Marriott
References
- Olivier Billiard, Executive Chef, Olivierbelliard@Melco-Resorts.Com.Cy
- Amit Sood, Culinary Director, Amit.Sood@Marriott.Com
- Sébastien Legal, Culinary Director, Seb-Legall1@Hotmail.Fr
- Nirmal Sudhanshu, Exe Chef, Sudhanshu.Nirmal@Marriott.Com
- Amine Tayechi, Ex-Sous-Chef, Amine.Tayechi@Jaresorts.Com
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