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Mukesh Tugnait

Mukesh Tugnait

Chef De Partie

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location of Mukesh TugnaitSurrey, British Columbia, Canada

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  • Timeline

  • About me

    Director F&B, Corporate Chef - DXB Entertainment at Dubai Parks and Resorts

  • Education

    • Institute of Hotel Management (IHM) Ahmedabad

      1984 - 1987
      3 years Diploma in Hotel Management Hospitality Management 1st Division

      Activities and Societies: Cricket, Leading Outdoor Catering This 3 year diploma gave me an in-depth insight into the major 4 departments of the hotel - Food Production, Food and Beverage Service, Housekeeping and Front Office. Along with that came the understanding of the support departments and skills needed in the field of hospitality - eg. accounts, computer knowledge, F&B Controls and French language.

  • Experience

    • Taj Hotels

      Sept 1987 - Jan 1992
      Chef De Partie

      At Hotel Taj Palace Inter-Continental, Taj Group of Hotels, New Delhi, India – September 1987 to January 1992.

    • SATS Ltd.

      Feb 1992 - Mar 1993
      Sous Chef

    • Maldives In-Flight Catering

      Mar 1993 - Oct 1995
      Executive Chef

      Executive Chef at Maldives In-Flight Catering, Male, Maldives. A subsidiary of SATS - Singapore Air Traffic Services, Singapore Airlines.

    • Le Champagne

      Feb 1996 - Nov 1997
      Head Chef

      Head Chef at Restaurant Le Champagne, Le Fauchon and Grappas, Hong Kong – February 1996 to November 1997. (Under single ownership)Le Champagne - One of the biggest Classical French Cuisine Restaurant's (118 Covers) located on the top floor of Times Square, Hong Kong.

    • Hotel Executive Inn****

      Dec 1997 - Nov 1998
      Executive Chef

    • LSG Sky Chefs LLC

      Nov 1998 - May 2006
      Executive Chef

      Previously known as CLS Catering Services Limited, Vancouver. Is now owned and operated by LSG Sky Chefs.

    • Emirates Flight Catering

      Jul 2006 - Aug 2013
      Executive Chef

      Biggest mass production (120,000 meals per day) Kitchen start-up. Involved Material and manpower forecasting, Set-up of SOP's, Frozen Meal production, KPI/Balance scorecard - Performance Management, Food Safety Management, Risk Assessment, Recruitment and Training, Menu Engineering, Recipe Costing, IT implementation (ERP), New Product Development, Administration and Scheduling, Workflow Management, etc.

    • DSI Foods, London, UK

      Sept 2013 - Jun 2014
      Start-up Consultant

    • DXB Entertainments

      Sept 2014 - Oct 2017
      Director F&B, Corporate Chef - DXB Entertainment at Dubai Parks and Resorts

    • DTR Food Solutions, UAE

      Nov 2017 - Jun 2020
      Chef Owner

    • Classic Catering Ltd

      Jul 2020 - Jun 2022
      General Manager

    • Compass Group Canada

      Sept 2022 - Jul 2023
      Executive Chef

  • Licenses & Certifications

    • Train the Trainer

      Emirates Group
      Aug 2011

    • Lean Six Sigma Black Belt (ICBB)

      Smallpeice Enterprises
      Oct 2012

    • Management and Supervisor Development Program

      Emirates Flight Catering
      Mar 2011

    • Machinery and Equipment Safety

      Emirates Flight Catering
      Mar 2009

    • Lean Six Sigma Green Belt (ICGB)

      Smallpeice Enterprises
      Jun 2012

    • Risk Assessment and Safety Instpection

      Emirates Flight Catering
      Jun 2011

    • Occupational Health and Safety

      Emirates Flight Catering
      Apr 2009

    • Intermediate Hygiene Certification

      The Royal Environmental Health Institute of Scotland (REHIS)
      May 2009