Dominique Anthony Dowlet
Curepipe,Mauritius
Summary
Committed to cooking, leading, and delegating to run a successful culinary business. Highly accomplished and driven culinary professional, a perfectionist, with 10+ years of diverse experience as a head chef in various resorts and five-star restaurants. Demonstrated ability to develop and lead strong culinary teams with a track record of streamlining operations and delivering the highest levels of food quality. Have inventive finesse and a genuine passion for food cookery and presentation. Also possesses broad knowledge of French, European, Asian, and Middle Eastern cuisine; strong business acumen and expertise in cost reduction and budgeting. Committed Culinary Professional with a focus on leading and developing high-performing culinary teams. Delivered exceptional food quality and operational excellence in diverse high-pressure environments. Excels in recipe development, food safety compliance, and project management, driving innovation and sustainability in culinary practices. Innovative Culinary Leader with expertise in managing complex kitchen operations and enhancing menu offerings. Utilises strong interpersonal skills to train and motivate teams, ensuring high standards of food safety and customer satisfaction. Drives cost efficiencies through effective budgeting and resource management. Dynamic Culinary Expert dedicated to elevating dining experiences through creative menu development and meticulous food presentation. Champions health and safety standards while fostering a collaborative kitchen environment. Pursues continuous improvement in culinary practices, aligning with sustainability goals and industry trends. Culinary professional with talent for creating innovative menus and managing high-volume kitchens. Focus on sourcing quality ingredients, maintaining hygiene standards, and leading kitchen teams to deliver exceptional dining experiences. Adept at cost control, inventory management, and staff training to ensure efficient and consistent operations.
Overview
35
35
years of professional experience
1
1
Certification
Work History
Development Executive Chef
Al-Tamimi
, Western Province
12.2020 - 01.2026
- Developing & creating standard recipes for the 28DMC as per the NEOM contract agreement.
- Handling the food allergen management programs through the standard recipes along with the food safety teams.
- Making sure that all HACCP procedures are in place and followed. Leading food safety, health, and safety in the food preparation area.
- Weekly visits to other NEOM communities, to make sure that the recipes are being followed, and also advise the executive chefs on best practices.
- Leading a team of two people on the daily updates of the digital tags for the buffets, in terms of allergens, and calories.
- Working closely with NEOM food service for food sustainability.
- Developing a global food concept along with NEOM food service for all the NEOM communities.
- Overlooking NEOM Projects.
Executive Sous Chef
Al-Tamimi (TAFGA) at King Abdullah University of Science & Technology
08.2013 - 10.2015
- I'm responsible for the daily operation of the main campus dinner with a maximum of 1800 covers a day; also have the responsibility for 4 outlets, banqueting, and also the newly opened air restaurant that I have put in operation together with the Project Manager the island recreation centre IRC.
- Responsible for contributing to menu creation for two other outlets, managing and training the kitchen brigade of 100 from different cultures and nationalities, and delivering an excellent Guest and Member experience to the KAUST community.
- Have a strong knowledge of Dietary Food as I have been working in a 5
- Hospital where I was leading the Dietary Section. Apollo Bramwell is the only hospital in the Indian Ocean & Africa to be accredited by the Joint commission international (JCI). I'm actually working on the implementation of a dietary menu within the KAUST Community.
- I also manage and train the kitchen brigade effectively to ensure a well-organized and motivated team.
- Ensure consistency in quality of dishes at all times Assist the Executive Chef and manage customer relations when necessary in his absence
- Ensure resources meet business needs through the effective management of working rotas. Support brand standards through the training and assessment of the team. Manage food cost controls to contribute to F&B revenue.
- Have a very strong background in pastry and bakery
- Knowledge of activities in other departments and implications
- Ensure compliance with food hygiene and Health and Safety standards, HACCP, and ISO 22000 standards
- I'm trained in ISO 22000 and was part of the implementation team and an active member of the food safety team
Executive Sous Chef
Bramwell Catering Company Limited
04.2012 - 08.2013
- Responsible for the daily operations of the catering department of Apollo Bramwell hospital with a capacity of 200 beds, Apollo Bramwell is the only hospital in the Indian Ocean & Africa to be accredited by the Joint commission international (JCI).
- We are part of the British American Investment company, with branches in Africa; I also look after two (2) canteens within the group with a capacity of 300 covers a day.
Operation Manager
West Coast Fusions
03.2012 - 02.2013
- Self Employed / co-owner, Operation manager for a fast-food company, In charge of the kitchen and the daily operation, we are in the fast-food business.
Chef de Cuisine
Radisson Blu, Resort & Thalasso, Djerba, Tunisia
Djerba
07.2010 - 02.2012
- In charge of the daily operation of Turquoise Restaurant, with a capacity of 700 covers for Lunch, a la carte mainly based on Mediterranean specialties And with a concept of choosing your own fish, seafood to cook at your request; and for dinner an Asian cuisine with a capacity of 100 covers.
- Brand: 5
- Hotel Type: Resort
- No. Rooms: 300
Chef de Cuisine
New Emerald Cove Hotel Praslin Seychelles
Praslin
06.2009 - 06.2010
- In charge of the daily operations of the kitchen, Pastry, staff canteen, and F&B departments, looking over the Purchasing assets, food cost, and designing menus for events, like groups, weddings, etc.
- Advising the management on changes to be implemented in food concepts
- Brand: 4
- Hotel Type: Resort
- No. Rooms: under 200
Executive Sous Chef
Le Sofitel Luxury Resorts Mauritius
Flic en Flac
03.2009 - 06.2009
- I was in charge of two a la carte restaurants, one was a Beach grill Restaurant with a maximum of 100 sitting capacity, and the second one was a fine dining restaurant opened only for dinner with a maximum sitting capacity of 50 covers.
- Brand: 5
- Hotel Type: Resort
- No. Rooms: 200
Commercial Representative/ Chef
ISPC Seychelles Limited
Victoria
03.2008 - 10.2008
- Promoting Products to Hotel and catering business and also doing food tasting at the shop from time to time, replying to customer requests.
- Hotel Visits /asking what their needs are.
- Advice on Food and Beverage Monitor customer accounts.
- Stock Inventory
- Promotion of goods and services
Executive Sous Chef
Le Meridien Fisherman's Cove Hotel
Bel-Ombre Victoria
03.2006 - 01.2008
- I'm in charge of the a la carte restaurant and of it kitchen name Bourgeois holds a maximum 30
- Seated and open restaurant with the spectacular view of the famous Beau -Vallon Beach. I'm also a member of the Six Sigma Council and green belt.
- Brand: 5
- Hotel Type: Resort No. Rooms: Under 200
Sous Chef
Sainte-Anne Resort Beachcomber Seychelles
Private Island Victoria
09.2004 - 02.2006
- Brand: 5
- Hotel Type: Resort No. Rooms: Under 200
Executive Chef
Wharf Hotel and Marina Mahe
Victoria
06.2003 - 02.2004
- I was in charge of two fine dining restaurants.
- Brand: Other Brand or Independent
- Hotel Type: Business
- No. Rooms: Under 200
Executive Sous Chef
Denis Island Developments Company
Private Island Victoria
01.2002 - 06.2003
- I've started as Executive Sous Chef and after 7 months I was promoted to Pastry Chef.
- Brand: Other Brand or Independent
- Hotel Type: Resort 5
- No. Rooms: Under 200
Sous Chef
Desroches Island Resort
Private Island Victoria
08.1997 - 03.2002
- I've started as a Sous Chef after one year I was promoted to Pastry Chef & then Promoted as Head Chef until I resign
- Brand: Other Brand or Independent
- Hotel Type: Resort 5
- No. Rooms: Under 200
Chef de Partie Pastry
Beachcomber Hotels
Le Paradis Port Louis
11.1995 - 07.1997
- I was in charge of the fine dining restaurant the Blue Marlin
- Brand: Other Brand or Independent
- Hotel Type: Resort 5
- No. Rooms: 200 - 349
Pastry Cook
Berjaya Group
Le Morne Port Louis
01.1994 - 10.1995
- Brand: Best Western
- Hotel Type: Resort 5
- No. Rooms: 200 - 349
Pastry Cook
Klondike Company
Flic en Flac Port Louis
07.1994 - 12.1994
- Hotel Type: Resort
- No. Rooms: Under 200
- F&B Revenue:
Cook
N/A Crystal Beach Hotel
Flic en Flac
06.1993 - 07.1994
- Brand: Other Brand or Independent
- Hotel Type: Resort
- No. Rooms: Under 200
Commis de Cuisine
Accor Group Sofitel Imperial Hotel 5* Star
Port Louis
06.1991 - 12.1992
- This job was interested I was involved in the daily Operation in the hot Section.
- Brand: Other Brand or Independent
- Hotel Type: Resort
- No. Rooms: Under 20
Education
Major in Culinary - 1989
Mauritius Hotel institute.
Skills
- Recipe Development
- Quantity Conversion
- Council Inspection Compliance
- Health & Safety
- Daily Kitchen Operation Management
- Quality Assurance, and Control
- Financial Planning
- Material Procurement
- Inventory Check
- Menu Recommendation
- Culinary creativity
- Recipe development
- Food safety compliance
- Menu design
- Dietary management
- Team leadership
- Cost control
- Inventory management
- HACCP implementation
- Customer relations
- Food sustainability
- Project management
- Quality assurance
- Staff training
- Allergen management
- Inventory control
- Recipe development insight
- Food health and safety
- Customer satisfaction focus
- Food preparation techniques
- Recipe modification
- Plating techniques
- Gross profit and menu costing
- Leadership excellence
- Food pairing expertise
- Creative flair
- Menu development proficiency
- Employee training and development
- Recipe and menu development
- Budget management
- Culinary expertise
- Budgeting and cost control
- Cost reduction
- Performance assessments
- Decision-Making expertise
- HACCP certification
- Customer service orientated
- Cost management
- Supplier negotiations
- Cooking
- Seasonal specials planning
- Recipe creation
- Exceptional communication
- Cooking techniques mastery
- Speciality dishes presentation
- Resource management
- Multitasking
- Specialised in vegan dishes
- HACCP guidelines familiarity
- Dish portioning
- High stress tolerance
- Food preparation
- Purchasing decision-making
- Sustainability awareness
- Time-Sensitive coordination
- Budgeting
- Sourcing ingredients
- Sanitation guidelines
- Catering experience
- Sensory evaluation aptitude
- Food presentation flair
- Vendor relations
- Advanced baking techniques
- Advanced pastry techniques
- Culinary science
- Banqueting experience
- Positive attitude
- Kitchen team training
- Kitchen hygiene
- Customer service excellence
- Kitchen management
- Food Hygiene
- Staff leadership
- Restaurant supervision
- Cleaning and sanitizing methods
- Time-management
- Food safety awareness
- Decision making
- Staff supervision
- Presentation techniques
- Active listening
- Meal preparation
- Food storage principles
- Multitasking efficiency
- Knife handling
Certification
- 1994 Appreciation Berjaya Group
- 1995 Service Award Berjaya Group
- 2007 Green Belt Six Sigma
ADDITIONAL PERTINENT INFORMATION ABOUT THIS CERTIFICATE OR LICENSE:
- Certificate of Appreciation during the Malaysian Trade Mission.
- 2013 certification in Food safety management from SGS
- 2014 certification in COSHH level 1
- 2014 certification in HACCP level 1
- 2014 Certification in HACCP level 2
- 2015 certification in HACCP level 3 with Merits
- 2015 certification in COSHH level 2
- 2017 Diploma in Nutrition
- 2017 Advance Diploma in Nutrition with Distinction
- 2017 Diploma in Leadership & Management with Merit
- 2018 Advance Diploma in Leadership & Management with Merit
1994 APPRECIATION BERJAYA GROUPAdditional pertinent information about this certificate or license:In recognition of my contribution to the official opening of the hotel
1994 APPRECIATION BERJAYA GROUPMAURITIUS HOTEL SCHOOL TRAINING CENTREACCOMPLISHMENTS, HONORS, AND AWARDS
2003 Associate Hotel and Catering International Management Association U.K
2000 Intermediate Hotel and Catering International Management Association
2007 Six Sigma Green Belt PC & IT in Malta
2009 Certificate of Completion of Keys of Luxury Experience
2009 certificate of Completion for Appearance and attitude of Luxury Experience.
2012 Recognition for the implantation of the JCI values & standards to provide first-class servicemeasured through international quality and patient safety standards.
2013 certificate of completion of SGS in food safety management.
2014 certificate of completion in HACCAP levels 1 & 2.
2014 certification in COSHH level 1
2015 certification in HACCP level 3 with Merits 2015 certification in COSHH level 2
2017 Diploma in Nutrition
2017 Advance Diploma in Nutrition with Distinction
2017 Diploma in Leadership & Management with Merit
2018 Recognition for my outstanding contribution to the Embassy of Mauritius in Riyadh On theOccasion of the 50th Independence Day
2018 Advance Diploma in Leadership & Management with Merit.
References
Mr, Rolf Reichelt, Regional General Manager at ADNH Compass, rh.reichelt@gmail.com, ADNH Compass.
Mr. Nadeem Ismail, Executive Chef at KAUST, nadeemismail@yahoo.com, KAUST.
Mr, Omar Al Omar, Community Director, Omar.alomar@neom.com.
Ms, Mariem Ben Said, Food Service Consultant at EFS Facilities Management, mariembs@yahoo.com, EFS Facilities Management.
Mr, Tony Perkins, Director Quality & Assurance at Tamimi Market, tonyperkins40@hotmail.com, Tamimi Market.
Languages Known
English Level: Fluent 100%
French Level: Fluent 100%
Creole Level: Fluent 100%
Timeline
Development Executive Chef
Al-Tamimi
12.2020 - 01.2026
Executive Sous Chef
Al-Tamimi (TAFGA) at King Abdullah University of Science & Technology
08.2013 - 10.2015
Executive Sous Chef
Bramwell Catering Company Limited
04.2012 - 08.2013
Operation Manager
West Coast Fusions
03.2012 - 02.2013
Chef de Cuisine
Radisson Blu, Resort & Thalasso, Djerba, Tunisia
07.2010 - 02.2012
Chef de Cuisine
New Emerald Cove Hotel Praslin Seychelles
06.2009 - 06.2010
Executive Sous Chef
Le Sofitel Luxury Resorts Mauritius
03.2009 - 06.2009
Commercial Representative/ Chef
ISPC Seychelles Limited
03.2008 - 10.2008
Executive Sous Chef
Le Meridien Fisherman's Cove Hotel
03.2006 - 01.2008
Sous Chef
Sainte-Anne Resort Beachcomber Seychelles
09.2004 - 02.2006
Executive Chef
Wharf Hotel and Marina Mahe
06.2003 - 02.2004
Executive Sous Chef
Denis Island Developments Company
01.2002 - 06.2003
Sous Chef
Desroches Island Resort
08.1997 - 03.2002
Chef de Partie Pastry
Beachcomber Hotels
11.1995 - 07.1997
Pastry Cook
Klondike Company
07.1994 - 12.1994
Pastry Cook
Berjaya Group
01.1994 - 10.1995
Cook
N/A Crystal Beach Hotel
06.1993 - 07.1994
Commis de Cuisine
Accor Group Sofitel Imperial Hotel 5* Star
06.1991 - 12.1992
Major in Culinary - 1989
Mauritius Hotel institute.