Deojee Santosh Anand

Deojee Santosh Anand has a diverse work experience in the culinary field. Deojee started their career as a student at Ecole Hôtelière Sir Gaëtan Duval in 2006 and then worked as a Trainee and Assistant Chef teppanyaki at Taj Exotica Resort & Spa Mauritius. Deojee then worked as a Commis1 at Shanti Maurice and as a Senior Chef De Partie at Pantry cafe restaurant. Deojee also held the role of demi chef de partie at al sondos by le meridien and The St. Regis Abu Dhabi. In 2016, they worked as a Junior Sous Chef at per quuam desert palm and currently holds the position of Acting Head Chef at The Surf Cafe LLC. Throughout their career, Deojee has demonstrated their expertise in food preparation, maintaining food standards, and budget control.

Deojee Santosh Anand attended Ecole Hôtelière Sir Gaëtan Duval from 2006 to 2008, where they obtained a NTC level 3 degree in food production. Deojee then continued their education at the same institution from 2008 to 2009, earning a NTC level 2 degree in food production. Additionally, in August 2008, they obtained a certification in Food Production.