Roshan Seetul
Executive Chef
Pamplemousses
Summary
Dynamic Executive Chef with a proven track record at Club Med, excelling in team leadership and menu planning. Enhanced catering services, boosting event bookings and revenue. Committed to high-quality standards and employee development, leveraging creative thinking and safe food handling to ensure exceptional dining experiences.
Overview
2026
2026
years of professional experience
3
3
Languages
Work History
Executive Chef
Club Med Tomamu
08.2024 - Current
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Chef
Club Med Kani
09.2023 - 05.2024
- Enhanced guest satisfaction by consistently delivering high-quality, innovative dishes.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Executive Chef
Club Med Bali
04.2022 - 08.2023
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Chef
Club Med Michès Playa Esmeralda
10.2020 - 03.2022
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Executive Sous Chef
Club Med Bintan
05.2019 - 09.2020
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
Sous Chef
Club Med Tomamu
11.2017 - 04.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef
Club Med La Pointe Aux Canonniers
2016 - 2017
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Chef De Partie
Club Med Tignes Val Claret
2014 - 2015
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
Chef De Partie
Club Med La Pointe Aux Canonniers
2012 - 2014
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Rotated stock to use items before expiration date.
- Sanitized all counters properly to prevent food-borne illness.
Demi Chef De Partie
Club Med Meribel (L'Antares),
2010 - 2012
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Polyvalent Kitchen Helper
Club Med 2
2000 - 2010
- Supported a clean and organized workspace by performing daily kitchen maintenance tasks, contributing to a safe work environment.
- Followed supervisor instructions to complete tasks on time.
- Cleaned and organized kitchen stations to promote team efficiency.
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
Education
No Degree -
Skills
Safe food handling
Sanitation guidelines
Team leadership
Menu planning
Kitchen management
Food presentation
Creative thinking
Food plating and presentation
Allergy awareness
Waste reduction
Workflow optimization
ServSafe certification
Timeline
Executive Chef - Club Med Tomamu
08.2024 - Current
Executive Chef - Club Med Kani
09.2023 - 05.2024
Executive Chef - Club Med Bali
04.2022 - 08.2023
Executive Chef - Club Med Michès Playa Esmeralda
10.2020 - 03.2022
Executive Sous Chef - Club Med Bintan
05.2019 - 09.2020
Sous Chef - Club Med Tomamu
11.2017 - 04.2019
Sous Chef - Club Med La Pointe Aux Canonniers
2016 - 2017
Chef De Partie - Club Med Tignes Val Claret
2014 - 2015
Chef De Partie - Club Med La Pointe Aux Canonniers
2012 - 2014
Demi Chef De Partie - Club Med Meribel (L'Antares),
2010 - 2012
Polyvalent Kitchen Helper - Club Med 2
2000 - 2010
International Collage - No Degree,