Bruno Seewooraz
London,Barnet
Summary
Accomplished Head Chef specializing in high-volume kitchen management. Leads teams to enhance dining experiences through innovative menu design and strict food safety standards. Develops seasonal menus and unique recipes that elevate guest satisfaction while optimizing operational efficiency and cost control. Cultivates teamwork and continuous learning, empowering kitchen staff for superior performance.
Overview
40
40
years of professional experience
1
1
year of post-secondary education
Work History
Head Chef
Pinch of Salt Restaurant
London, Barnet
08.2020 - 11.2025
- Controlled and directed food preparation and service in high volume kitchen.
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Supervised cooks and kitchen helpers to ensure efficient kitchen operations and high-quality meal preparation.
- Planned menus for daily use, special events and seasonal promotions.
- Created recipes and menus that incorporated culinary trends, enhancing customer satisfaction and dining experience.
- Developed speciality foods and complex dishes using interesting season mixes.
- Devised tasty dishes using popular recipes, delighting guests and generating return business.
- Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Enforced health and safety standards for food storage, preparation and handling.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Estimated food and labour costs and kept operations within budgets.
- Managed budgeting and cost control measures to minimise waste and optimise profitability.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
- Organised staff rosters and work schedules, ensuring optimal staffing levels to meet service demands.
- Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
- Recruited and trained kitchen staff to meet high expectations for performance and quality.
- Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
- Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
- Established clear standards for cooking, garnishing and presenting food.
- Monitored quality, presentation and quantities of plated food across line.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Enforced proper and hygienic storage methods to prevent food loss.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Experimented with new dish creations by incorporating customer recommendations and feedback.
- Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
- Controlled spending to ensure adherence to the budget.
- Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
- Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
- Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning.
Executive Chef
Blue Haven Restaurant
Mauritius, Mont Choisy
03.2018 - 08.2020
Executive Chef & Acting Hotel Manager
Sunset Reef Hotel
Mauritius, Pointe aux Piment
04.2015 - 03.2018
Executive Chef
Evaco Beach Club
Mauritius, Trou aux Biches
12.2013 - 04.2015
Executive Chef
Tamarina Hotel, Golf &Spa
Mauritius, Tamarin
09.2010 - 07.2013
Executive Chef
Sunset Garden Restaurant
Mauritius, Flic en Flac
08.2008 - 08.2010
- Estimated food and labour costs and kept operations within budgets.
- Designed seasonal menus, adapting offerings to utilise fresh, local produce and meet customer demand.
- Developed recipes and menus to align culinary trends with consumer demand.
- Enforced health and safety standards for food storage, preparation and handling.
- Implemented budgeting and cost control measures, minimising waste and maximising profitability.
- Conducted inventory management, meticulously ordering supplies and negotiating with suppliers to control costs.
- Resolved operational challenges swiftly, maintaining high standards of service during peak times and special events.
- Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
- Crafted bespoke recipes, infusing creativity and culinary trends to keep the menu fresh and appealing.
- Conducted regular performance reviews, identifying areas for improvement and setting achievable targets for kitchen staff.
- Prepared rotas to optimise coverage while balancing payroll costs.
- Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
- Designed innovative menus to elevate dining experience, incorporating seasonal ingredients and modern culinary trends.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
- Spot checked and inspected cleaning, waste disposal and counter hygiene daily.
- Analysed customer feedback, making strategic adjustments to dishes and service to boost satisfaction levels.
- Established clear standards for cooking, garnishing and presenting food.
- Controlled and directed food preparation and service in high volume kitchen.
- Managed daily kitchen operations for [Number] restaurants.
- Delivered training for Sous-Chefs, Line Chefs, Dishwashers and Kitchen Porters.
- Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
- Trained junior chefs and kitchen assistants, sharing expertise to promote skill development and career progression.
- Conducted inventory checks regularly, liaised with suppliers to secure high-quality produce at competitive prices.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Coordinated staff to ensure efficient kitchen operations and seamless service during peak hours.
- Organised regular staff get-togethers to improve FOH and BOH relations and work culture.
- Organised special events and catering services, tailoring menus to client preferences and executing seamless service.
- Implemented rigorous food safety and hygiene protocols, surpassing regulatory compliance and ensuring diner safety.
- Monitored kitchen expenditure, implementing cost-saving measures without compromising on food quality.
- Limited spending to keep expenses within assigned budget.
- Developed opening day promotional campaign with management and marketing team.
- Managed kitchen operations, streamlining processes to increase efficiency and reduce waste significantly.
- Evaluated current market trends to keep the restaurant competitive, incorporating innovative cooking techniques and presentations.
- Negotiated with vendors for the best prices on kitchen supplies and equipment, balancing quality and cost-effectiveness.
- Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
- Monitored quality, presentation and quantities of plated food across line.
- Experimented with new dish creations by incorporating customer recommendations and feedback.
- Partnered with wait staff to deliver delicious cuisine and uphold establishment reputation.
- Curated wine and food pairings, enhancing dining experience and educating customers on international cuisines.
- Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
- Enforced proper and hygienic storage methods to prevent food loss.
- Directed quality, presentation and proper quantities of plated food from line activities.
- Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
- Inspected individual portion control to reduce daily wastage.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Executed innovative menu concepts, enhancing dining experience and boosting guest satisfaction.
- Produced or amended menus and item selections in conjunction with restaurant manager.
- Coordinated with the marketing team to promote the restaurant, contributing to a significant increase in patronage.
- Monitored and reordered dry goods and cold room stock.
- Incorporated fresh, seasonal ingredients from local producers, reducing carbon footprint and increasing variability in menu offerings.
- Incorporated customer recommendations and feedback to modify and update menu.
- Negotiated with suppliers to secure high-quality and excellent value produce.
- Masterminded themed dining evenings, attracting diverse clientele and boosting restaurant's profile.
Executive Sous Chef
Sainte Anne Hotel Resort & Spa
Seychelles, Sainte Anne Island
08.2006 - 08.2008
- Liaised with local suppliers to source the freshest produce, meats, and seafood, supporting community businesses and sustainability.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Coordinated with front-of-house staff to ensure timely delivery of dishes, contributing to a seamless guest dining experience.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Ensured kitchen operations stayed running smoothly by delegating tasks and priorities to chefs in an effective manner.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Established clear standards for cooking, garnishing and presenting food.
- Enforced health and safety standards for food storage, preparation and handling.
- Assisted head chefs in developing creative and innovative menus for starters, mains, desserts and sides.
- Supported head chef with training and mentoring new kitchen team members.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Collaborated with the Head Chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Monitored food costs closely, implementing cost-saving measures that maintained menu quality while managing expenses.
- Conducted inventory checks and placed orders for kitchen supplies, whilst maintaining budget constraints and minimising waste.
- Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
- Designed seasonal menus in collaboration with Head Chef, focusing on sustainable and local ingredients to enhance dining experience.
- Managed kitchen operations during service, overseeing preparation and presentation of dishes to maintain high standards.
- Assisted head chefs in staff training, including teaching best practices, kitchen operations and menu training.
- Maintained meticulous records of kitchen expenses, stock levels, and staff schedules to ensure smooth operation.
- Planned menus for daily use, special events and seasonal promotions.
- Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
- Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions.
- Created kitchen rotas, planning based on busy restaurant periods, required cover and budgets.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Analysed customer feedback to identify areas for improvement, making necessary adjustments to menu offerings and service.
- Recorded waste on company inventory system to account for stock loss.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour.
- Created decorative displays of food items to attract customer attention and boost sales.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Fostered a culture of respect and teamwork within the kitchen, leading by example and encouraging open communication.
- Developed speciality foods and complex dishes featuring seasonal ingredients to elevate menu offerings.
Sous Chef
Hilton Mauritius
Mauritius, Wolmar, Flic en Flac
10.2000 - 08.2006
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Maintained smooth kitchen operations by organising and cleaning workspaces, ensuring readiness for service.
- Enforced health and safety standards for food storage, preparation and handling.
- Established clear standards for cooking, garnishing and presenting food.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Collaborated with the Head Chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Assisted head chef in training and mentoring new kitchen team members to enhance skills and integration.
- Assisted head chefs in developing creative and innovative menus for starters, mains, desserts and sides.
- Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
- Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
- Ensured kitchen operations stayed running smoothly by delegating tasks and priorities to chefs in an effective manner.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods.
- Planned menus for daily use, special events and seasonal promotions.
- Conducted inventory checks and ordered kitchen supplies, adhering to budget constraints and minimising waste.
- Created kitchen rotas, planning based on busy restaurant periods, required cover and budgets.
- Managed kitchen operations during service, overseeing preparation and presentation of dishes to maintain high standards.
- Upheld strict standards of cleanliness and organisation in the kitchen, setting an example for junior staff and ensuring a safe working environment.
- Assisted head chefs in staff training, including teaching best practices, kitchen operations and menu training.
- Supported junior chefs with ingredient preparation, line cooking and plating.
- Implemented health and safety protocols in the kitchen, ensuring compliance with food hygiene regulations and standards.
- Deep cleaned preparation tables, workspaces and floors to reduce hazards and support sanitation requirements.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
Chef de Partie
Le Prince Maurice Hotel Resort &Spa
Mauritius, Poste de Flacq
04.1996 - 09.2000
- Prepared and cooked high quality food following recipes and menu guidelines.
- Prepared a wide range of dishes, adhering to menu specifications and quality standards, enhancing customer satisfaction.
- Assisted in the management of kitchen operations during peak service times, ensuring smooth workflow and timely dish execution.
- Led team of [Number] junior chefs and porters, fostering a collaborative environment to maintain high kitchen standards.
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Followed strict health and safety guidelines in kitchen.
- Enforced health and safety standards for food storage, preparation and handling.
- Monitored food temperatures during storage and cooking to comply with health and safety regulations, reducing risk of foodborne illnesses.
- Cleaned counters with sanitising agents to prevent food-borne illness.
- Collaborated with sous chef to coordinate daily rostering of catering team, ensuring adequate coverage and efficient operation.
- Safely operated kitchen equipment, including industrial size mixers.
- Butchered meat to minimise wastage and deliver quality cuts.
- Helped prevent waste of food of any kind and overproduction of mis-en-place.
- Led by example, upholding high standards of professionalism, punctuality, and personal presentation in the kitchen.
- Prepared meals for [Number]-cover restaurant, consistently achieving quality standards to enhance guest dining experience.
Demi Chef De Partie
Belle Mare Plage Hotel
Mauritius, Poste de Flacq
12.1990 - 04.1996
- Worked with experienced chefs to learn requirements of different cooking stations and dishes.
- Prepared and cooked high quality food following recipes and menu guidelines.
- Followed strict health and safety guidelines in kitchen.
- Assisted other chefs prepare and plate food during busy restaurant periods.
- Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures.
- Collaborated with kitchen team to handle high tempo demands and stressful service periods.
- Managed the preparations of meal ingredients, carrying out tasks such as chopping, cutting, dicing and washing.
- Prepped foods to be roasted, sautéed, fried and baked.
cook
Belle Mare Plage Hotel
Mauritius, Poste de Flacq
01.1986 - 12.1990
- Prepared a variety of sauces, soups, and salads, following precise culinary techniques.
- Prepared and plated dishes, enhancing presentation with condiments and garnishes to meet quality standards.
- Coordinated with kitchen team to prioritise and deliver high-volume orders in fast-paced restaurant environment.
- Followed recipes to achieve food quality and consistency.
- Maintained high standards of kitchen hygiene, cleaning surfaces and equipment regularly.
- Prepared vegetables before service times, washing, peeling and chopping varieties used in dishes.
- Assisted in preparing basic food items under chef supervision, ensuring adherence to recipes and quality standards.
Education
Kitchen
Government Hotel and catering School
Curepipe 08.1988 - 04.1989
Skills
- Kitchen management
- Food health and safety
- Menu planning
- Staff leadership
Languages
English
Proficient
C2
French
Advanced
C1
Interests
- Reading
- football
- walking
- gardening
Timeline
Head Chef
Pinch of Salt Restaurant
08.2020 - 11.2025
Executive Chef
Blue Haven Restaurant
03.2018 - 08.2020
Executive Chef & Acting Hotel Manager
Sunset Reef Hotel
04.2015 - 03.2018
Executive Chef
Evaco Beach Club
12.2013 - 04.2015
Executive Chef
Tamarina Hotel, Golf &Spa
09.2010 - 07.2013
Executive Chef
Sunset Garden Restaurant
08.2008 - 08.2010
Executive Sous Chef
Sainte Anne Hotel Resort & Spa
08.2006 - 08.2008
Sous Chef
Hilton Mauritius
10.2000 - 08.2006
Chef de Partie
Le Prince Maurice Hotel Resort &Spa
04.1996 - 09.2000
Demi Chef De Partie
Belle Mare Plage Hotel
12.1990 - 04.1996
Kitchen
Government Hotel and catering School
08.1988 - 04.1989
cook
Belle Mare Plage Hotel
01.1986 - 12.1990