Kaushik Badry Busines Development Manager / Project Director

Abu Dhabi
- General management


Indeenarain Road, Saint Francois, Cap Malheureux.  MAURITIUS

+230 2835983 (H), +230 59065039 (M), +971 507580852 (UAE). [email protected]


Personal Information

§ Marital status: Married – (No Children)

§ Nationality: Mauritian

§ Travelling Alone

2002                    Pacific University –BBA – Major in Hotel & Catering Management –                  First Class Award


2007                             Pacific University –MBA – Major in Hospitality Management
Professional Qualifications

2016 – Graduate Diploma Level 4 in Forensic Accounting – Brentwood College – Leicester United Kingdom (Qualification under Process)

2014   Project Management Professional Expert – GIOPM – UAE – Abu Dhabi – Post Graduate

Certification Program University of Columbia USA

2011   High Impact Leadership Course – Tadreeb for Human Capital – UAE Dubai

2011   Certified Six Sigma – Green Belt – QIMPRO College India – Program Indiana USA

2010   Nebosh – Kingdom of Bahrain – Environmental Management Level 6

2008   Royal Society for Public Health – UK Award Healthcare Environment Management

2007   Royal Institute of Public Health – UK Award Food & Hygiene

2001  Export Processing Zones Authority.  Certificate in Quality Management

1995  Alliance Française, Mauritius.  Certificate in Marketing – “Action Commerciale”

1994  St John’s Ambulance.  First Aid Certification

1994  Mauritius Meat Authority.  Certificate in Butchery

1994  Alliance Francaise, Mauritius.  Certificate in Public Relations

1993  Hotel Training Centre, Mauritius.  Certificate in Bar and Restaurant Services

1992  Institute of Hotel Management, Catering & Nutrition, Delhi (via Industrial &          Vocational Training Board, Mauritius.  Certificate in Food & Beverage Management

1991  College of Professional Management, UK.  Diploma in Personnel Management &       Industrial Relations

1990  Lycée Rabelais Lyon France (through Industrial & Vocational Training Board, Mauritius).  Certificate in Kitchen and Food Preparation

1990  Business & Accounting Training Institute. Certificate in Accounting and Costing










Professional experiences


June 2013 – Up to Date – Solmed Alliance International – Valencia Spain


Area Manager for Middle East & Northern Africa (MENA) Region – Abu Dhabi – UAE

Business Development Policies and Execution for the Region
Contracts Compliances and Financial Monitoring
Quarterly Reports & Feedback to BoD’s – Operations Activities – Financial Review of Budgeted and Actual Figures – New Projects Development in Pipelines – Marketing & Commercial Activities – Brand Building & External Communication Strategy
CSR & ESG Implementation across all operations
May 2012 – June 2013 – Solmed Alliance International – Valencia Spain


Country Manager – General Manager      Tripoli Libya

Implementing Strategic Execution Plan and Policy of the Company towards The five business streams of 1/ Remote Site Management (Catering, Housekeeping, Laundering, and Procurement & Supplies. 2/ Healthcare Facility Management & Medical Waste Services. 3/ Environmental Management & Services. 4/ Integrated Facility Management. 5/ Learning & Training Development Centre.
January 2010 – March 2012 – BMMI – Global Sourcing & Supply – Kingdom of Bahrain (

Country Manager – General Manager      Khartoum Sudan

Implementing Strategic Execution Plan and Policy of the Company towards Total Quality Management and Market Positioning.
Executing and adapting the 3 years Business Plan 2013 and assuring that Business Objectives are achieved.
Formulating Policies and Procedures Manuals in regards to Financial Management, HRM, Training & Development and Business Development.
Implementing the Authority Matrix of Management Responsibilities and Directing Customers Satisfaction Tracking as well as Employees Satisfaction Tracking.
Formulating an area market intelligence to maximize market development in the region and other countries such as Kenya, Uganda and Djibouti
Ensure that sound internal control and financial management are implemented throughout the company.
Overlooking the current business streams – Remote Site Management (Catering & Associated Camp Services), Facility Management (BMS – Janitorial & Cleaning), Concession Catering for UNMIS.
March 2008 – January 2010 – ADEN SERVICES (

Operations and Logistics Manager          Shanghai China

Overlooking the whole Operations of contracted Clients such as Anvil Mining, First Quantum Mining, DCP / KOL Mining, COMISA Mining, SMK mining in providing to them Full Camp Management, Food Services and Facilities Management as well as Procurement Facilities. The Aden Operations teams are made up of 150 employees touching all Hierarchy Controlling Command.
Overlooking the Logistics System and Network that have been put in Place to ensure smooth running of our Operations. Importing Food Stuffs from all over the world and running inland transportation facilities to support availability of products on time.
Ensure the role of the Country Manager when he is absent or on leave.
Involving in Cost Controlling, Maximizing Revenue and Market Development for Expansion and Further Growth of the Company.
Transfer to Shanghai Office in the Remote Site Division – Procurement / Logistics and Supplies Mission work and task force in countries such as Ghana, Sierra Leone, Turkey, Irak, Afghanistan, Tanzania, Kenya, Zambia, South Africa, Egypt, Dubai, Angola, Congo Brazzaville, Eritrea, Ethiopia, Madagascar, China, Rwanda, Uganda.

Jan 2006 – Jan 2008 White Sands Hotel & Beach Resort (White Sands Group of Hotels)              Accra Ghana ( )

Manager in Charge Food & Beverages Department

§ Small Luxury Hotel of the world with 900 Beach Club Members & 20 Exclusive Chalets

§ Involved in opening the whole resort and the beach club, setting up the whole concept of 5 Food & Beverages Outlet’s. (Bars, Kitchen, Restaurants, Entertainment, Training Courseware’s).

§ Management of F&B Team of 170 persons

§ Cross Functional Professional – Interdepartmental Player – 4D Competencies Player (Six Sigma Implementation & Business Process Charting).


October 2005 – January 2006                   Disney Cruise Lines                  Florida USA

Chef de Cuisine cum Trainer

§ 4 star plus luxury cruise ship with 2980 rooms

§ Involved in re-branding the whole concept of Food Outlet’s

§ Management of kitchen team of 100 persons overlooking the production kitchen and Implementation of Training Charter & Associate Training Facilitator.


Jan 2003 – May 2005                         Le Méridien Ile Maurice         Mauritius

Executive Chef

§ 4 star plus luxury resort with 198 rooms

§ Involved in re-branding to Le Méridien name

§ Responsible for overseeing work of 4 restaurants and 5 bars, plus conference and banqueting facilities with a capacity of 500 guests

§ Management of kitchen team of 88 persons



Oct 2001 – Jan 2005          HOCATEL                                          Mauritius


§  Programme Officer responsible for reviewing courses conducted for 280 students in Kitchen, Bar and Restaurant


Nov 2002 – Jan 2003 Coco Palm Resort & Spa (Small Luxury Hotel of the World)        Maldives

Consulting Executive Chef

§ Small luxury hotel of 98 exclusive villas

§ In charge of restructuring kitchen operation and team

§  Implemented Thai cuisine of 60 covers, coffee shop of 80 covers and main restaurant of 200 covers



Apr 2002 – Oct 2002 Radisson Plaza Beach Resort                                   Mauritius

Executive Chef

§ 4 star hotel with 198 rooms

§ Responsible for co-ordination of 4 restaurants

§ Management of kitchen team of 88 persons


Apr 1999 – Oct 2001 Plantation Hotel                                           Mauritius

Food & Beverage Manager

§  4 star hotel with 276 rooms

§   Recruited as Executive Sous Chef, then promoted to Executive Chef and then F&B Manager

§   Responsible for overseeing operations of 4 restaurants, 3 bars and 1 nightclub with Food and Beverage team of 196 persons


Aug 1997 – Apr 1999 The Residence Hotel – (Leading Hotel of The world)      Mauritius

Executive Sous Chef

§ 5 star hotel with 171 rooms

§ Responsible for training and supervision of 50 staff

§ Departmental planning and set-up of 3 restaurants and 1 bar prior to opening


Sep 1996 – Feb 1997         Blue Lagoon Hotel                                        Mauritius

Chef de Cuisine c/o Food & Beverages Manager

§ 3 star resort hotel with 100 rooms

§ Supervision of 40 staff

§ Planning, co-ordinating and controlling Food & Beverage department



Dec 1995 – Aug 1996 Desroches Island Lodge                                          Seychelles


Chef de Cuisine

§  50 room luxury resort (Small Luxury Hotel of the World)

§  Supervision of 40 staffs

§  Preparation of all menus, stock control and planning of Food and Beverage concept



Additional Professional Activities

Certified Trainer of the Mauritius Qualifications Authority (MQA) – trainer in Kitchen Operations, Food & Beverages Operations, Hotel and Catering Management, Public Health & Safety USPH (USA).
Professional Memberships

·       Member of the South African Chef Association

·       Member of the HCIMA

·       Board Member of the Training Advisory Committee of the MQA (Mauritius Qualification Authority)

·       Master Craftsman of Guilds of Chefs – United Kingdom

·       Professional Member and Expert of SAFMA (South African Facility Management Association)
Industrial Attachments

Completed during my studies, including:

§ Sofitel Hotel (Group ACCOR) in Paris, France

§ Restaurant “Jean de la Queue” with Chef Patrick Marchand Nantes France

§ Ecole Supérieure de Cuisine Française Paris France

§ Lycée Hôtelier Plateau Cailleaux – Saint Paul – Ile de la Réunion

§ Arabella Sheraton, Cape Town, South Africa – Re-branded to Westin Hotels

§ Sheraton Tower, Singapore – Re-branded to The Residence Singapore

§ Holiday Inn – JFK Airport New York – managed by Field Hotel Associates

Fluent English and French

Intermediate Italian
Interests and Activities

Open Water Diver (PADI)

Pleasure Craft Skipper
Awards Received


·       Merit Certificate for “La Nuit des Chefs” – The Residence, Mauritius in collaboration with the Mauritius Tourism & Promotion Authority

·       Gold Medal – Chef of the Year (Mauritius Tourism Promotion Authority) – The Residence Team

·       Best Long Haul Event Hotel Le Meridien – Ile Maurice – awarded by BI (Be Inspired United Kingdom) – year 2004

·       Best Value Supplier Hotel Le Meridien – Ile Maurice – awarded by BI (Be Inspired United Kingdom) – year 2004


·       Corporate Safety & Social Responsibilities – Disney Hospitality & Tourism Academy Florida Miami. (Modular Courses) and USPH

·       4D Competencies (Drive, Decisions, Development, Delegation) – Business Process Charting – Six Sigma Statistical Thinker – The Coca-Cola Company – International Marketing Office Orlando Miami

·       Crowd Management – Bahamas Maritime Authority – NASSA BAHAMAS (Modular Courses)

·       Quality Certification – ISO 9001 – South African Bureau of Standards
Computer Literacy


·       Microsoft Office – Words – Excel- Power Point – Access

·       Microsoft Fidelio

·       Tropical Software for Hotel Management




·       Holder of an Oversees Citizen of India Passport