Ramesh

Ramesh P

Candidate Number : 19993

Interview Notes

Ramesh Pahari is a Nepalese Chef de Partie with over a decade of international culinary experience across luxury hotels and high-volume hospitality environments in the Middle East, Europe, and the Caribbean. Currently based in the Cayman Islands with Hotel Indigo, he brings strong operational capability within structured kitchen environments, supporting high standards of food quality, hygiene, and team coordination. His background includes experience with globally recognised brands such as Mandarin Oriental Doha and Burj Al Arab Dubai, where he developed strong expertise in multi-cuisine operations, high-volume service, and disciplined kitchen execution. He has progressed through the ranks from Commis to Chef de Partie, demonstrating consistency, adaptability, and a solid foundation in both hot and cold kitchen sections, including Asian, international, and à la carte service. Ramesh is recognised for his strong work ethic, reliability, and ability to perform under pressure in fast-paced environments, with additional strengths in team supervision, stock control, and maintaining HACCP and hygiene standards. His performance has also been acknowledged through internal awards such as “Colleague of the Month” and “Colleague of the Quarter” during his tenure at Mandarin Oriental Doha. He presents as a dependable and operationally strong culinary professional, well suited for hotel, resort, and high-volume kitchen environments seeking consistent and disciplined team players.

Year of Birth: 1985

Driver's License: No

Passport: Yes

Expiry 2030

About Me

I am an accomplished chef with more than 8 years of experience working in some of the world’s most recognized luxury hotels and resorts. My career includes time at the Burj Al Arab in Dubai, Mandarin Oriental in Doha, and currently Hotel Indigo in Grand Cayman. Over the last 4 years as a Chef de Partie, I have developed specialist expertise in Pan-Asian cuisine and Japanese sushi, complemented by skills in Mediterranean, American, and international kitchens. I thrive in fast-paced, high-pressure environments where I consistently deliver top-quality dishes with attention to detail in taste, presentation, and hygiene. I am experienced across buffet, à la carte, fine dining, and live station service, and I am confident leading teams, training junior chefs, and supporting menu development. I also hold HACCP Level 2 and food safety certifications, which ensure I uphold the highest hygiene and compliance standards. I bring passion, creativity, and a strong work ethic to everything I do, and I am motivated to continue developing within Australia’s hospitality industry. As a specialist candidate, I am confident in my ability to add immediate value to any high-standard kitchen team while maintaining the service excellence expected in Australian hospitality.

Work Experience

Hotel Indigo - Grand Cayman Islands
Grand Cayman Islands
Chef de Partie
Apr 2025 - Apr 2026
  • At this IHG luxury resort, I oversee a dynamic kitchen team, managing mise en place, daily operations, and recipe execution to exacting international standards. I actively train and mentor junior chefs, coordinate closely with the head chef on menu innovation, and maintain strict HACCP compliance. By rechecking plating and ensuring consistency in fast-paced, high-volume service, I guarantee guest satisfaction. My ability to balance creativity, leadership, and precision makes me a strong contributor to an upscale hospitality environment.
Hotel Sublime Comporta
Faro, Portugal
Cozinah Chef
Jun 2023 – Apr 2024
  • I directed an international team in an acclaimed fine dining property, overseeing sushi preparation, à la carte production, and hot and cold sections. I ensured HACCP compliance, monitored temperature logs, and led stock management while training colleagues in new recipes and advanced techniques. My ability to supervise operations, develop innovative dishes, and maintain quality under pressure highlighted both my leadership and technical depth. In this role, I elevated service standards and consistently delivered exceptional dining experiences to discerning guests.
Manon Gastro Bar & Bistro
Valletta, Malta
Demi Chef de Partie
Apr 2023 – Jun 2023
  • In a high-demand bistro environment, I executed international menus with technical precision, preparing mise en place across multiple categories and delivering plated dishes that met the restaurant’s premium standards. I collaborated closely with senior chefs to streamline operations, uphold HACCP food safety, and optimize workflows during peak service. By maintaining accuracy in stock control and consistency in presentation, I contributed to smooth daily service. This role sharpened my speed, adaptability, and attention to detail under pressure.
Mandarin Oriental Hotel
Doha, Qatar
Chef de Partie
May 2022 – Mar 2023
  • At this prestigious five-star property, I managed kitchen sections, trained junior chefs, and maintained strict portion and waste control. I supported menu development alongside the chef de cuisine, contributing authentic dishes while ensuring flawless execution under pressure. My responsibilities included requisitioning supplies, coordinating with service staff, and delivering beautifully plated meals for high-volume service. This role honed my leadership and technical mastery in luxury dining, where precision, innovation, and consistency were essential to meeting global brand standards.
Mandarin Oriental Hotel
Doha, Qatar
Demi Chef de Partie
Nov 2021 – May 2022
  • In this demanding role, I prepared and executed menus across multiple services while upholding strict HACCP compliance. I balanced high-volume production with precision plating, trained junior chefs in techniques and hygiene, and communicated effectively across all levels of the kitchen. I contributed to supervisor briefings, adapted to multi-tasking in high-pressure environments, and consistently delivered results in line with luxury standards. This experience strengthened my technical skills and leadership foundation, preparing me for more senior responsibilities within global kitchens.
Burj Al Arab Hotel - Jumeirah Group
Dubai, UAE
Commis Chef
Dec 2019 – Jan 2021
  • At this seven-star landmark hotel, I mastered Pan-Asian cuisine, Japanese sushi, sashimi, dim sum, teppanyaki, and live station service. I worked under immense pressure, producing intricate dishes for elite guests while adhering to HACCP standards and precision plating. I prepared condiments, garnishes, and sushi stations while delivering consistent quality in both à la carte and buffet formats. My exposure to the highest levels of global hospitality refined my technical expertise and ability to perform in ultra-luxury environments.
Dubai Parks & Resorts
Dubai, UAE
Commis Chef
Oct 2018 – Dec 2019
  • I contributed to large-scale kitchen operations in a high-volume, fast-paced international resort environment. My duties included butchery, marination, mise en place preparation, and execution of diverse international recipes. I ensured strict HACCP compliance, maintained hygiene, and completed opening and closing procedures with detailed reporting. I demonstrated adaptability across multiple stations, collaborating seamlessly with colleagues to meet demanding guest volumes. This experience strengthened my technical fundamentals, speed, and reliability while reinforcing my ability to thrive under pressure.
Hotel Gautam
Kathmandu, Nepal
Cook
Aug 2009 – Sep 2011
  • I delivered multi-cuisine menus including Nepali, Continental, Indian, and Chinese dishes with a strong emphasis on flavor balance, portion control, and presentation. I coordinated with service teams on daily specials, managed stocks, and performed regular food quality checks. My work included garnishing, plating, and maintaining full hygiene across the kitchen. I also prepared daily production and inventory reports for supervisors. This early career role provided the foundation of discipline, adaptability, and technical range that continues to guide my professional growth.

Education & Training

Universal College Kathmandu
Kathmandu Nepal
Hotel Management
May 2005 – Aug 2007

Certifications

HACCP Food Safety Level 2 Course
Basic Food Hygiene Course
Food Safety Training (Cleaning, Sanitation, Preheating, Personal Hygiene, Cooking Rules)
Fire and Safety Course

Skills

  • Chef - 8 Years
  • Chef De Partie - 5 Years
  • Commis Chef - 3 Years
  • Sous Chef - 12 Months