Sooraj Gooradoo

Executive culinary leader with 20+ years of experience in luxury resorts, airport dining, hotels, and cruise operations across Qatar, Mauritius, Nigeria, the UAE, Seychelles, and international waters. Comfortable leading large kitchen teams, running busy multi-outlet operations, building practical menus, controlling costs, and keeping food safety and quality standards high. Brings a calm, hands-on style, strong supplier coordination, and a genuine focus on guest experience.

Executive Sous Chef at Hamad International Airport – Qatar Duty Free (2021-11 – Present)

• Run day-to-day culinary operations across multiple airport dining outlets, keeping service consistent in a fast-moving environment.
• Keep food safety, hygiene routines, compliance checks, and inspection readiness a daily priority.
• Work closely with kitchen teams, front-of-house colleagues, suppliers, and support departments to manage busy service periods.
• Handle menu updates, stock planning, waste control, and food cost discipline without compromising freshness or presentation.

Executive Sous Chef / Acting Executive Chef at Heritage Awali Golf & Spa Resort (2017-03 – 2021-09)

• Managed daily kitchen operations in a luxury resort setting, covering outlets, events, and peak dining periods.
• Created seasonal menus shaped around resort themes, guest preferences, and commercial needs.
• Partnered with procurement to source quality ingredients, control costs, and keep supply reliable for an island operation.
• Supported award-winning hospitality standards through consistent food quality, menu ideas, and guest-focused execution.

Head Chef at TUI Cruises – Mein Schiff (2016-06 – 2017-01)

• Managed kitchen production onboard a premium cruise operation while meeting strict food safety and public health standards.
• Supported provisioning and stock control to reduce shortages and keep service steady throughout voyages.

Executive Chef at InterContinental Hotels Group (IHG) (2015-04 – 2016-05)

• Led culinary operations across five outlets, keeping food quality, hygiene, and guest service consistent.
• Introduced recipes, presentation standards, and kitchen routines that made daily execution more reliable.
• Managed suppliers, inventory, and food costs while protecting menu quality.

Chef de Cuisine – Banquets & In-Room Dining at Yas Viceroy Abu Dhabi / W Abu Dhabi – Yas Island (2013-08 – 2015-04)

• Led banquet and in-room dining kitchen operations for events, VIP guests, and daily service.
• Worked with event planners and service teams to adapt menus for guest needs and dietary requirements.
• Maintained food safety routines and presentation standards across banquet and room service operations.

Executive Sous Chef / Executive Chef at Hilton Seychelles Labriz Resort & Spa (2011-06 – 2013-01)

• Managed culinary operations for an island resort, balancing guest expectations, menu quality, costs, and remote supply challenges.
• Improved kitchen workflow, ingredient planning, and team coordination to keep service steady.

Early Career Progression at Various Hospitality Operations (1996-06 – 2011-12)

Built a strong culinary foundation through progressive kitchen roles across hospitality operations in Mauritius and Seychelles.

• Developed solid habits in preparation, service discipline, hygiene, guest communication, teamwork, and quality execution.

Culinary Art – Hotel School of Mauritius