Anesen Ramasami
Bel Air Rivière Sèche,Mauritius
Summary
Results-oriented Executive Chef with extensive experience in large-scale dining operations, focusing on revenue enhancement and cost control. Expertise in crafting diverse menus and preparing globally inspired culinary dishes. Demonstrated success in leadership roles at prestigious resorts across Mauritius, Zanzibar, Morocco, Seychelles, and Canada. Committed to fostering relationships at all levels and delivering exceptional dining experiences.
Overview
25
25
years of professional experience
Work History
Sous Chef
Pomeroy Chances Casino
Fort St John, Canada
02.2024 - Current
- Manage the culinary service and team including 02 restaurants and room service.
- Coordinated logistics for large-scale events, executing all details to ensure seamless operations.
- Engaging with wholesalers / retailers for products quality and requirements.
- Checking on products deliveries quality & quantity etc.
- Acted as a liaison between property and regional/corporate systems support.
- Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
- Adheres to all resort policies and standards.
- Maintains a favorable working relationship with the company employees, to foster and promote a cooperative and harmonious working climate.
- Ensure Training is completed accurately and that appropriate records are maintained.
- Attends meetings to plan, organize, prioritize, coordinate and manage activities and solutions.
- Establishes long-range objectives and specifying the strategies and actions to achieve them.
- Takes a predetermined strategy and drives the execution of that strategy.
- Demonstrates knowledge of job-relevant issues, products, systems, and processes.
- Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.).
- Explored opportunities to enhance profitability and client value, challenging existing processes to implement improvements.
- Assist with menus pricing
- Handled and resolved guest complaints with top-tier hospitality, maintaining a Five Star culinary and service standard.
- Actively participating & demonstrating culinary experience to guest.
Executive Chef
Park Hyatt
Zanzibar
02.2022 - 06.2023
- Manage the resort’s culinary service and team including 03 restaurants and room service.
- Manage a satellite restaurant, The beach House Restaurant
- Manage Airport catering service on the name of ASB Catering limited
- Managing important and big events.
- Engaged with wholesalers and retailers to ensure product quality and meet requirements.
- Checking on products deliveries quality & quantity etc.
- Served as a liaison between property and regional/corporate systems support.
- Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
- Adheres to all resort policies and standards.
- Maintains a favorable working relationship with the company employees, to foster and promote a cooperative and harmonious working climate.
- Ensure Training is completed accurately and that appropriate records are maintained.
- Attends meetings to plan, organize, prioritize, coordinate and manage activities and solutions.
- Establishes long-range objectives and specifying the strategies and actions to achieve them.
- Takes a predetermined strategy and drives the execution of that strategy.
- Demonstrates knowledge of job-relevant issues, products, systems, and processes.
- Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.).
- Explored opportunities to enhance profitability, create client value, and drive innovation while challenging existing processes and systems for improvements.
- Assisted chefs in determining pricing for menu items based on food costs and market trends.
- Handled and resolved guest complaints with utmost hospitality and professionalism, maintaining Five Star culinary and service standards.
- Actively participating & demonstrating culinary experience to guest.
- Website : Zanzibar.park.hyatt.com
Executive Chef
The Residence
Zanzibar
11.2018 - 09.2020
- Managed resort culinary service and team, overseeing three restaurants and room service operations.
- Handled and resolved guest complaints with a focus on hospitality and professionalism, ensuring a five-star culinary and service experience.
- Coordinated logistics for significant events, ensuring smooth execution and attendee satisfaction.
- Engaged with wholesalers and retailers to ensure product quality and meet requirements.
- Checking on products deliveries quality & quantity etc.
- Acted as a liaison between property and regional/corporate systems support.
- Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
- Adheres to all resort policies and standards.
- Maintains a favorable working relationship with the company employees, to foster and promote a cooperative and harmonious working climate.
- Ensure Training is completed accurately and that appropriate records are maintained.
- Attends meetings to plan, organize, prioritize, coordinate and manage activities and solutions.
- Establishes long-range objectives and specifying the strategies and actions to achieve them.
- Takes a predetermined strategy and drives the execution of that strategy.
- Demonstrates knowledge of job-relevant issues, products, systems, and processes.
- Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.).
- Explores opportunities that drive profit, create value for clients, and encourage innovation; challenges existing processes/systems/products to make improvements.
- Actively participating & demonstrating culinary experience to guest.
- Assist with menus pricing
- Website : cenizaro.com/theresidence
Executive Sous Chef
The Residence
Mauritius
10.2015 - 02.2017
- Website : cenizaro.com/theresidence
Chef De Cuisine
Le Paradis Beachcomber Hotel
06.2013 - 10.2015
- Managed satellite kitchen with 24 colleagues, overseeing breakfast, lunch, and dinner service while maintaining food and labor costs within budget.
- Ensured guest satisfaction through feedback analysis, trained colleagues, and developed SOPs & culinary standards.
Sous Chef
St Regis Resort
Mauritius
06.2011 - 06.2013
- Managed operations of main kitchen team for breakfast service, ensuring smooth workflow.
- Led restaurant outlet with team of 12 to deliver efficient lunch and dinner a la carte service.
- Trained and developed kitchen colleagues through appraisals and hands-on training to enhance skills and performance.
Sous Chef
La Muria Resort
Seychelles
06.2011 - 06.2013
- Oversaw kitchen operations for lunch a la carte and dinner buffet, ensuring compliance with Relais Chateaux standards.
Sous Chef
Marrakech, Morroco
01.2010 - 01.2011
- Managed two outlets, La Brasserie, an A la carte lunch and dinner restaurant, and Aqua, an Italian fine dining restaurant, to deliver exceptional dining experiences.
- Updated A La Carte menu quarterly to improve customer satisfaction and drive repeat business.
Chef De Partie
Belle Mare Plage Reorgs
, Mauritius
04.2005 - 01.2010
- Led evening shift and coordinated a la carte dinner service to ensure timely and high-quality meal delivery.
Demi Chef De Partie
Legends Hotel
, Mauritius
02.2001 - 03.2005
- Led cold kitchen team to prepare fine dining starters, cold canapés, and full buffet setups, enhancing guest experiences with high-quality salads and condiments.
Education
Higher School Certificate of Education -
Cambridge S.C Level
Skills
- Experienced Executive Chef with a demonstrated history and exceptional skills for developing and delivering a complete range of dining services in a large scale operation with emphasis on continued revenue enhancement and cost control
- Developing impressive menus and preparing culinary dishes influenced by culturally diverse regions around the globe
- Passionate about New Experiences and Cultures, Hospitality and People
- Held leadership roles with prestigious resorts including The Residence, St Regis Mauritius Resort, Le Paradis Beachcomber Hotel, Le Muria Resort, Park Hyatt and La Renaissance Hotel while working in Mauritius, Zanzibar, Morocco, Seychelles and Canada
- Self-directed team player with proven ability to develop and sustain relationships at all levels
Languages
- French
- Creole
- Hindi
- English
- French
- Creole
- Hindi
Personal Information
- Citizenship: Mauritian
- Date of Birth: 12/19/80
Timeline
Sous Chef
Pomeroy Chances Casino
02.2024 - Current
Executive Chef
Park Hyatt
02.2022 - 06.2023
Executive Chef
The Residence
11.2018 - 09.2020
Executive Sous Chef
The Residence
10.2015 - 02.2017
Chef De Cuisine
Le Paradis Beachcomber Hotel
06.2013 - 10.2015
Sous Chef
St Regis Resort
06.2011 - 06.2013
Sous Chef
La Muria Resort
06.2011 - 06.2013
Sous Chef
01.2010 - 01.2011
Chef De Partie
Belle Mare Plage Reorgs
04.2005 - 01.2010
Demi Chef De Partie
Legends Hotel
02.2001 - 03.2005
Higher School Certificate of Education -
Cambridge S.C Level