Ritesh Goordoyal

Professional culinary professional with strong expertise in preparing and executing diverse menus. Adept at maintaining high standards in fast-paced kitchen environment, ensuring quality and consistency. Highly collaborative team player, adaptable to changing needs and focused on achieving exceptional results.

Skilled in food preparation, kitchen safety, and efficient time management. Experienced with managing tables and providing top-notch service to guests in fast-paced environments. Utilizes excellent communication skills to collaborate with team members and create welcoming atmosphere.

Track record of maintaining high standards of cleanliness and efficiency, ensuring positive dining experience for all patrons.

Demi Chef De Partie - Fairmont Chateau Lake Louise

(2026-09)

Supported senior chefs in menu planning and special event preparations.

• Trained new kitchen staff on procedures and equipment usage for operational efficiency.
• Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
• Maintained a clean and sanitary work environment in compliance with health department standards.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.

First Cook - Faimont Chateau Lake Louise Alberta - Alberta

(2025-05)

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared items for roasting, sautéing, frying, and baking.
• Plated meals paying special attention to garnishes and overall presentation.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Trained and supervised cooking staff to expertly meet daily needs.
• Work in breakfast,dinning restaurant and banquets.

Butcher - Olymel Saint Esprit - Québec, QC

(2022-04)

• Complied with food safety, hygiene.
• Cut, trimmed and ground meats such as pork to prepare for packaging and sale.
• Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations.

Restaurant Owner - Ritesh Resto - Mauritius

(2020-10 - 2022-03)

• Managed payroll, daily deposits, and cost controls.
• Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
• Set employee schedules, delegated work, and monitored food quality and service performance.
• Maintained positive relationships with local community.
• Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.

Internship Trainer - Barnsley Resort - Adairsville Georgia United State

(2019-06 - 2020-08)

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Plated meals paying special attention to garnishes and overall presentation.
• Sanitized all counters properly to prevent food-borne illness.
• Improved kitchen efficiency with proper mise en place, ensuring all necessary ingredients were prepped before service.

Chef De Partie - Club Med Albion - Mauriitius

(2017-05 - 2019-06)

• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
• Planned and directed high-volume food preparation in fast-paced environment.
• Coordinated with team members to prepare orders on time.
• Disciplined and dedicated to meeting high-quality standards.
• Sanitized all counters properly to prevent food-borne illness.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Trained kitchen staff to perform various preparation tasks under pressure.

Demi Chef De Partie - Club Med Peisey Vallandry - French

(2016-11 - 2017-04)

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
• Plated every dish with attractive flair.
• Participated in food tastings and taste tests.
• Coordinated with team members to prepare orders on time.
• Utilized culinary techniques to create visually appealing dishes.
• Plan and collaborate with other colleagues.

Chef De Partie - Club Med Albion - Mauritius

(2015-06 - 2016-11)

• Operated all kitchen equipment safely to prevent injuries.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Rotated stock to use items before expiration date.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Collaborated closely with senior chefs for successful execution of daily specials and signature dishes.
• Consistently maintained a positive attitude while working long hours in a fast-paced environment.

Apprentice - Sofitel Luxury Hotels - Mauritius

(2014-05 - 2015-05)

• Prepared cooking ingredients for chef.
• Set up food stations by following chef's orders.
• Performed other tasks as assigned by sous chef or chef
• Operated commercial cooking and baking equipment in support of head chef.
• Improved kitchen efficiency with effective time management and prioritization of tasks.
• Maintained food safety and sanitation standards.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.

Demi Chef De Partie - Club Med Albion - Mauritius

(2013-03 - 2014-05)

• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
• Assisted with menu development and planning.

Commis De Cuisine - Domain Anna Restaurant - Mauritius

(2010-02 - 2013-02)

• Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
• Improved dish presentation through attention to detail and creative plating techniques.
• Maintained a clean and organized workstation, ensuring adherence to health and safety standards.
• Assisted chef with various duties including sauce making, baking breads, chopping vegetables and breaking down proteins.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Maintained food safety and sanitation standards.

Server - Domain Anna Restaurant - Mauritius

(2008-06 - 2010-01)

• Delivered exceptional customer service in fast-paced environment, enhancing guest satisfaction and retention.
• Served food and beverages promptly with focused attention to customer needs.
• Maintained a clean and orderly dining area for an enjoyable guest experience.
• Managed table assignments and coordinated with kitchen staff to ensure timely food delivery.
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
• Increased sales significantly by upselling higher-end products to customers.

High School Diploma - Bambous SSS Mauritius

Diploma, FOOD PRODUCTION NC3 - FOOD PRODUCTION - SIR GEATEN DUVAL SCHOOL HOTEL, Mauritius (2015-05)

Certificate Level 1, Food And Nutrition - Food And Nutrition - JR SCHOOL, Mauritius (2012-06)