B Pathmanathan Balagangdaram

About Me

Started my career in the year of 1990 as a Commis Cook from Hometown Penang, Malaysia. Travelled well around Malaysia till a transfer with Shangri-La to Fiji Island(2003).
Seasoned on the job with Pre & post-opening / refurbishment experience in the Culinary and Hospitality field of 6 properties.
My experience has allowed me to broaden my knowledge / creative food preparation and presentation techniques / become an expert of catering set-up procedures / multi-outlet and high volume operation / budgeting and food cost management / extensive experience in banquet operation and outside catering as well as functions / special event planning and conferences / proven ability to operate in a high-pressure environment and record of accomplishment of ability to manage and support chefs’ development
Self starter / Hands on / Firm & Fair working culture / Ownership & Accountability / Looking for Success from both ways Employee & Employer / Hygiene & ISO standards / Food Cost Analysis / Culinary Management / Strong business minded professional / Certificate 3 from TAFE (State Medal) & Diploma in Culinary from Australian Recognition of Skill, Brisbane, Australia.


Australian Hospitality Skill Recognition 2012 - 2013


Certificate III Commercial Cookery 2011


Work & Experience

Executive Chef

Dusit International

08/15/2016 - 08/15/2020

457 room’s property with big Convention Centre which can accommodate up to 1800 Pax excluding outside catering. 3 Restaurants (Coffee House – Cascade, Chinese – The Peak and International Skewers – The Bay), Dusit Gourmet, Room service and Outside catering. Re-structure the kitchen organization of the last 30 years by creating better work flow. Refurbishment of restaurant & show kitchen with modern & trendy fittings with the current situation F&B world. A very demanding and challenging place due to lots of eatery outlets with price war. ISO 9001 was awarded in March 2017 ISO 14001 - 2015 was awarded in Feb 14, 2019 https://www.youtube.com/watch?v=OfCS_fy8oqA May 11, 2018 Chaîne de Rotisseurs Dinner.

Executive Chef

Shangri-La International

06/10/2015 - 08/10/2016

A brand new post-opening property in the middle of the coldest city in the world. 290 rooms with 3 restaurants, 2 bars, lobby lounge, Horizon club and a very busy banqueting. A landmark property for service and standard as first 5* hotel in the country with modern design, set up, equipment's, technology etc. Café Park, a busy coffee house with live cooking station caters more than 600 covers per day for lunch & dinner buffet only. Naadam, bar and restaurant as one of the best in town for service and food, serves ala-carte with average covers of 250 per night on normal days which might go up to 400 covers on busy nights. Hutong, a Peking duck & Hot pot concept Chinese restaurant will soon open her doors by October 2015 (Opened as planned Oct 19, 2015). Banquet famous for big events as currently biggest ballroom in the city for hotels, 700 sit down dinner.

Acting Executive Chef

Pan Pacific Perth Australia

11/01/2014 - 06/30/2015

A landmark property with 500 keys in Perth with busy banquets for conference, wedding & social functions. Sit down dinner with a minimum of 550 Pax. We are one of the best hi-tea place to dine (Bubble Hi-Tea) for especially on weekend with minimum of 180 covers. A Coffee House, Origins - up market dining, Lobby Lounge and Room Service.

Minor Internationals

08/01/2013 - 10/30/2014

A pre & post opening property as one of the best resort and it's a first 5* Anantara Emei Resort & Spa in Emeishan City, Sichuan Province, under Minor Group. I have worked closely with the contractors on the set up of the food preparation department. On the procurement of chinaware, cutleries etc...join hand as a team with DOFB for our F&B Restaurants. Moved to Australia, requested Minor Group to offer me a sponsorship in Australia to work with Oaks under the same group. I have been given the opportunity to work for their Oaks property as Head Chef in-charge of Oaks on Market & Collins in Melbourne.

Executive Chef

Dusit Thani

07/01/2011 - 07/30/2013

Pre-opening landmark property in the heart of Abu Dhabi, UAE. 550 keys with tallest atrium in UAE for pre function area. A coffee house, Steak house, a Thai restaurant and 800 Pax ballroom. Busy on banquet function all the time. A very successful opening of the place with the best buffet & weekend brunch. Thai Restaurant, serves authentic cuisine as one of the best in town. Steak house, serves all the best quality beef cuts from US, Australian Wagyu G7 above & Angus Task force for sister property in Maldives for another opening. A wonderful experience



Pre & post opening
Hygiene Auditor
Cooking Skills - Fusion Western Asian
Self Motivation / Motivator
Creation / ETC.


Chaîne des Rôtisseurs 2010 / 2018
Radisson Hotel Brunei Darussalam 2010 - Chaine des Rotisseurs Dinner, May 2010. Dusit Thani Pattaya https://www.youtube.com/watch?v=OfCS_fy8oqA May 11, 2018 Chaîne de Rotisseurs Dinner.
Certificate III State Medal Award 2011
Outstanding Performance Commercial Cookery Cert III

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