Videsh Teelokee

Executive Chef at Airways Hotel & Residence
Lives in Port Moresby, Papua New Guinea

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About me

Self motivated professional with outstanding advance skills as both Chef and Manager ,superior leadership and interpersonal skills: ability to build rapport with guests and colleagues; innate ability to interact effectively with people of various cultures and backgrounds with success in high-pressure ,challenging and deadline-driven environment, seeking to bring strong supervisory food prep and organizational skills to the table with a respected organization that values hard work ,commitment and vision. Strive to excel through simplicity, by presenting guests with dishes of exceptional quality, styled as innovative and classical. Using French culinary principles as a foundation and adding the endless supply of regional ingredients to dishes that are simple yet very elegant letting the essence of the star ingredients shine through deconstructing recipes using modern culinary techniques such as “Sous-Vide” and Molecular as well as Classical methods, reinventing them with the local products presenting the freshness and most intense flavors
Advanced culinary skills(Specialties: Fine Mediterranean Fusion Cuisine & Fine Asian Fusion Cuisine), Well rounded in all kitchen sections, Kitchen operation & management, Entrepreneurial, Consultant, high energy and goal & profit orientated in Food & Beverage outlet with demonstrated excellence in achieving bottom-line results ,Excellent travel and hospitality knowledge; with excellent Food & Beverage management skills, Ability to produce food of the highest quality Drives for hygiene HACCP compliance, Pre-Opening ,Re-Opening and Grand-Opening experience at management level,Able to hire, develop and train a team of highly motivated and multi skilled personnel,Hands-On and Roll-up sleeve attitude, Administration skills in finance planning, cost control and yield control, Banquet operations - planning and execution, Business skills in achieving budget through F&B marketing plans, Character & personality (extrovert, confident, stable, emotional, sociable, acceptable to changes), able to understand and integrate the local culture and environment, Well-travelled and adaptable to multi-cultural and business requirements throughout Asia, Europe, Africa, Cruise Ship and Indian Ocean .Communications and working/business relationships (internal with colleagues and external with customers & suppliers/vendors), Creativity in menu throughout the hotel, Demonstrate passion, commitment, ownership (drive and determination) in the position and loyalty to the company, Technical skills in Food and Beverage and usage of kitchen equipment.


6 years and 3 months

  • Executive Chef

    Airways Hotel & Residence - Port Moresby, Papua New Guinea

    F&B kitchen
    November 2014 - Now · 5 years and 2 months

    Direct all culinary operation and management • Managing both business as well as resort culinary operations • Managing large kitchen brigade(77 Multi-cultural staff) • Regularly develop new recipes in accordance with guests’ tastes and budgetary considerations • Close contribution in the success of the Re-opening of the culinary operation after refurbishment • Reduced food cost by expertly estimating purchasing needs and buying through approved local suppliers • Maintain highest sanitation standard for safest food production through HACCP procedures. • Developed yield test procedure in production section for items used on a daily basis to assist with ordering. • Demonstrate new culinary techniques to staff to ensure proper presentation and quality of dishes produced. • Collaborate closely with senior management with expertise to make recommendations for continuous improvement in the business. • Ensure proper equipment operation and maintenance to ensure proper safety & sanitation is always respected • Control and manage food cost and inventory. • Maintain consistent amiable relationship with vendors and suppliers, receiving preferred pricing

  • Executive Chef

    The Dhow Inn Hotel - Zanzibar Town, Tanzania

    F&B kitchen
    October 2013 - October 2014 · 1 year and 1 month

    Direct all culinary operation and management • Developed menu items to reflect current trends and local taste for restaurants and banquet • Demonstrated new techniques & attention to details to produce high quality dishes • Successfully implemented of HACCP procedures in new built kitchen • Maintain highest sanitation standard for safest food production. • Implemented yield control, reduced labor cost with direct positive impact on food cost and profit • Emphasis on control of all food products, orders, product rotation and prices to reduce wastage. • Collaborate with senior management with expert advice to make recommendations for continuous improvement in the business. • Reduced food cost by expertly estimating purchasing needs and buying through approved local suppliers • Maintain consistent amiable relationship with vendors and suppliers, receiving preferred pricing


  • Professional Culinary Certificate

    HTC Asia Kuala Lumpur ,Malaysia - Kuala Lumpur, Malaysia

    March 2009 - March 2010

    Culinary Diploma- Modern Cuisine-usage of new culinary techniques such as "sous-Vide",molecular techniques.

  • Diploma

    Hotel School Of Mauritius - Beau Bassin-Rose Hill, Mauritius

    May 1999 - April 2001

    Advance culinary course.


2 languages

  • English

    Native or fluent

  • French

    Native or fluent

Personal information


  • Mauritian

Date of birth

March 05th 1981


30 skills

  • Ability to adapt easily in multi-cultural environment
  • Banqueting and Events
  • Coaching & floor training
  • Controlling food cost
  • Effective Leader
  • Fine Asian Fusion Cuisine
  • Fine Mediterranean Fusion Cuisine
  • Grand-Opening
  • HACCP implementation and monitoring
  • Hands on Approach
  • Hiring, training staff
  • Hotel Pre-opening
  • kitchen administration skills
  • Kitchen Management
  • Modern Culinary Techniques
  • Molecular Cooking Techniques
  • multiple outlet operation
  • On the Job training
  • Pre-openings
  • Roll-Up Sleeve Attitude
  • SOP implementation
  • Sous-Vide Cooking Techniques
  • Staff development
  • Staff motivation
  • Staff Recruitment
  • Teamwork and Leadership
  • Well versed on international Culinary techniques
  • Well versed on international culinary trends
  • Well versed with FOH operation
  • yield control
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