Vishal Mulay
head Chef
Chiplun
Summary
Experienced and passionate Indian chef with experience in various Company settings, striving to serve the best food possible. Recognized as a visionary chef with knowledge of food trends and the ability to think outside the box when it comes to the creation of a menu. Bringing forth an in depth knowledge of flavors and food relationships, resulting in mouth watering dishes and attractive menus.
Culinary professional known for delivering exceptional dining experiences through innovative menu planning and precise execution. Adept at customizing meals to meet diverse dietary requirements and preferences, ensuring client satisfaction. Strong focus on teamwork and flexibility, consistently maintaining high standards and reliability in dynamic environments. Proficient in advanced cooking techniques and effective kitchen management.
Overview
15
15
years of professional experience
3
3
years of post-secondary education
3
3
Certifications
3
3
Languages
Work History
Chef De Cuisine
Red Sea Global, Desert Rock
Saudi Arabia
10.2024 - Current
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
Senior Sous Chef
Four Seasons Resort Anahita
Mauritius
01.2024 - 08.2024
- Help in the preparation and design of all food
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Executive Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff's performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Indian Speciality Chef
Four Seasons Resort Anahita
Mauritius
12.2021 - 12.2023
- Open Indian Restaurant in Four-season Resort Anahita (CHATKAR)
- Maintained a clean and organized working environment to enhance productivity
- Utilized excellent leadership and organizational skills to achieve goals
- Effectively managed projects from start to finish
- Effectively multitasked and prioritized projects according to need
- Ensured compliance with all regulations, policies, and laws
- Worked well in a fast-paced and rapidly changing environment
- Analyzed and reported performance levels to company higher-ups
- Led teams with resourcefulness and strong leadership skills
- Consistently exhibited loyalty and passion for success
- Scheduled daily tasks based on immediacy and importance
- Served as a friendly, hardworking, and punctual employee
- Worked well independently and on a team to solve problems
- Organized and prioritized work to complete assignments in a timely, efficient manner
Sr. Chef De Parties
Four Seasons Jumeriah Beach
Dubai
01.2020 - 11.2021
- Proficient in managing the operations of the kitchen and leading work during the special culinary events Knowledge about the different cuisines, food varieties and cooking methods
- Ability to operate various kitchen equipment's and tools as required for cooking
- Competent at inventing newer varieties in starters, main course, desserts and beverages
- Thorough knowledge about the methods for maintaining food and beverages under hygienic conditions
- Making sure that all health and safety (HACCP} requirements are met
- Carry out the preparatory work for creating dishes
- A good sense of business; to be efficient and cost-effective
- Give appropriate support or guidance to members of kitchen when need arises
- Ability to work with figures and manage budget
- Responsible for food stock control, ordering high quality vegetables and meat
- Preparing food for both public visitors and private event guests i.e
- Weddings etc
- Ensuring the kitchen is maintained and cleaned to the highest level
Demi Chef De Parties
Four Seasons Jumeriah Beach
Dubai
07.2016 - 01.2020
- Primarily in charge of the Indian kitchen at Suq
- Accountable for catering for VIP guests and taking care of their special requests including Ad Hoc requirements
- Set up workstation with required mi-seen place, tools, equipment and supplies according to standards
- Inspect the cleanliness and working condition of all tools, equipment and supplies
- Ensure everything complies with standards
- Collaborate with Sous Chef in menu development, adapting to seasonality of products and cooking trends in charge to order the seasonality ingredients along with the food stock and supplies
- Understand the forecast and manage the scheduling of the staff
- Actively participate in training and development programs and maximize opportunities for self development
- Food cost management in Indian Kitchen Maintenance of decor and quality of Indian live station
- Managed month-of and day-of coordination for various events including weddings, private parties, and corporate events
Commi 2
Four Seasons Jumeriah Beach
Dubai, Tabuk Region
08.2014 - 07.2016
- Involved in the Pre-opening operations of the Dubai Four Seasons Hotel
- Responsible for menu design of Indian kitchen
- In charge of designing and functioning of Indian live station
- Preparing Salads of different varieties for the Banquet kitchen
- Creation of standardized recipes of Indian cuisine for Indian Restaurant named 'Suq' and in Room Dining Kitchen
Commi 1
Four Seasons
11.2012 - 08.2014
- Preparing Dim sum of myriad types for Banquet kitchen
- Managing the Dim sum preparation section and its team members
- Responsible for preparation of different authentic Chinese dishes
Training
Grand Hyatt
Mumbai
10.2012 - 11.2012
- Served as a friendly, hardworking, and punctual employee
- Served as a positive and enthusiastic team player
- Functioned with strategic vision and a hands-on approach
- Brought forth in-depth industry knowledge and experience
- Worked in collaboration with other team members to achieve success
Intern
Westin Hotel
Mumbai
05.2010 - 10.2010
- Served as a dedicated and supportive Intern in a fast-paced environment
Education
Bachelor of Arts - Hotel Management
ITM Group of Institutions
Mumbai 04.2009 - 04.2012
Skills
Accomplishments
Personal Chef for Prime Minister of Mauritius, Mauritius
October 2022 – October 2022
- Menu Planning
- Prepared special Indian food for the Prime Minister of Mauritius.
Personal Chef for Prime Minister of India, Four Seasons Amman
February 2018 – February 2018
- Selected for invitation at Four Seasons Amman. Coordinated menu planning.
- Led a team in meal preparation and ordered food stock for the Prime Minister of India and his staff.
Personal Chef for Mr. Sarmad Zok, Dubai
October 2016 – October 2016
- Chairman & CEO of Kingdom of Hotel Investments
- Meal planning for a family of four.
- Ordered and managed purchasing with regards to dietary restrictions at Mr. Zok's personal residence.
- Led the team for meal preparation and service, managing food waste and food costs.
Certification
Leadership Behaviors, Four Seasons Anahita
Timeline
Chef De Cuisine
Red Sea Global, Desert Rock
10.2024 - Current
Senior Sous Chef
Four Seasons Resort Anahita
01.2024 - 08.2024
Leadership Behaviors, Four Seasons Anahita
01-2023
Food Handlers, Four Seasons Anahita Mauritius
11-2022
Indian Speciality Chef
Four Seasons Resort Anahita
12.2021 - 12.2023
TSI Quality Service PIC, Four Seasons Jumeirah Beach Dubai
03-2021
Sr. Chef De Parties
Four Seasons Jumeriah Beach
01.2020 - 11.2021
Demi Chef De Parties
Four Seasons Jumeriah Beach
07.2016 - 01.2020
Commi 2
Four Seasons Jumeriah Beach
08.2014 - 07.2016
Commi 1
Four Seasons
11.2012 - 08.2014
Training
Grand Hyatt
10.2012 - 11.2012
Intern
Westin Hotel
05.2010 - 10.2010
Bachelor of Arts - Hotel Management
ITM Group of Institutions
04.2009 - 04.2012
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