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
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,