Daniel Krishnan

Accomplished Head Chef with over 15 years of progressive experience across luxury hotels and resorts in India, East Africa, and Uganda. Recognised for building high-performing kitchen brigades, designing innovative menus that drive revenue, and consistently delivering five-star dining experiences. A calm, decisive leader under pressure who combines culinary creativity with rigorous cost management, food safety compliance, and staff development.

Currently driving culinary excellence at Fontis Residences Hotel in Kampala; ready for the next high-impact leadership challenge.

Head Chef - Fontis Residences Hotel - Kampala, Uganda

(2024-04)

Lead full culinary operations for a prestigious international hotel; design and update menus featuring innovative, seasonally driven dishes aligned with brand concept, dietary needs, and budget targets.

• Direct all food preparation, cooking, plating, and service-flow processes to ensure seamless efficiency across every service period.
• Recruit, onboard, and mentor a diverse kitchen brigade; establish schedules, delegate tasks, and foster a collaborative, high-performance culture.
• Enforce quality assurance by approving every dish pre-service; maintain consistent presentation, taste, and portion standards across all outlets.
• Manage procurement and stock levels; minimise waste and control food-cost and labour-cost ratios to maximise profitability.
• Enforce HACCP protocols and strict sanitation standards in full compliance with local health regulations; conduct regular kitchen audits.
• Negotiate with premium local and international suppliers to source high-quality produce at optimal value; track global culinary trends.
• Partner with hotel management on special events, promotional activations, and catering; contribute to broader F&B strategy.

Head Chef - Hotel Maru Maru - Zanzibar, Tanzania

(2022-03 - 2024-03)

• Planned and executed breakfast, lunch, and dinner menus for daily service, in-house special events, and large banquets.
• Supervised kitchen staff in preparing specialty items including signature mains and artisan desserts.
• Maintained rigorous quality, plating presentation, and portion control across all line stations.
• Negotiated with local and international suppliers to secure premium produce at competitive pricing.
• Educated kitchen team on nutrition, allergen awareness, and dietary accommodations.
• Ensured full compliance with food-safety regulations: proper storage, expiry monitoring, and HACCP processes throughout.

Chef De Partie - Mahindra Holidays Resorts Limited - Munnar, Kerala, India

(2020-12 - 2022-03)

• Managed designated kitchen station with full accountability for mise en place, quality output, and timely service delivery.
• Contributed to menu development and ensured station compliance with food-safety and hygiene standards.

Chef De Partie - GRT Great Trails - Kodaikanal, Tamil Nadu, India

(2020-01 - 2020-12)

• Oversaw assigned section; upheld consistent food quality and presentation throughout high-volume service.

Demi Chef De Partie - Sterling Holidays Resorts Limited - Anaikatti, Kerala, India

(2018-09 - 2019-11)

• Assisted in multi-station preparation and service execution; deepened expertise across international and regional cuisines.

Demi Chef De Partie - Hotel Plum Judy - Munnar, Kerala, India

(2015-10 - 2018-03)

• Supported senior chefs across multiple stations; contributed to high-volume service in a luxury resort environment.

Commis I - Fort Munnar - Munnar, Kerala, India

(2014-09 - 2015-09)

Commis II - Mahindra Holidays Resorts Ltd - Ooty, Tamil Nadu, India

(2013-10 - 2014-09)

Kitchen Trainee - Mahindra Holidays Resorts Ltd - Ooty, Tamil Nadu, India

(2011-09 - 2012-09)

BSc - Hotel Management & Catering Science - Kamaraj University (2017-07)

Diploma - Hotel Management & Catering Science - All India Society for Business Education Research (2011-07)

Diploma - United States Public Health - Sai Institute (2020-09)