Summary
Overview
Work history
Education
Skills
Timeline
Generic
DEEPAK  SINGH

DEEPAK SINGH

MUMBAI,INDIA

Summary

I Have 13 years experience in the hospitality industry. making delicious healthy dishes stare hotels and leading restaurant. expert making food food at reduced cost without compromising on quality and test procedures and regulations to be followed while making food. Also Specialized in preparing menu fore the day with good combination to attract customers. i can handle high pressure environments and make dishes of good test and health for large volumes in stipulated time efficiently managing a team of chefs and cooks and conducted trending for them to handle task efficiently and make good delicious dishes. and My specialize in Indian cousin and i have basic knowledge intentional cousin and Asian cousin.

Overview

15
15
years of professional experience
2011
2011
years of post-secondary education

Work history

Senior chef de partie

Marriott International
Riyadh, Saudi Arabia
01.2024 - Current
  • Ensured freshness of ingredients by conducting daily inspections.
  • Devised new recipes, impressing guests and critics alike.
  • Maintained high standards of food hygiene for customer satisfaction.
  • Coordinated with other chefs for smooth operation during peak hours.
  • Trained apprentices effectively, fast-tracking their career progression.
  • Prepared meals quickly, resulting in reduced waiting times for customers.
  • Streamlined kitchen operations by implementing effective work schedules.
  • Ensured adherence to portion controls to minimize wastage and maximize profit margins.

Chef de partie

Hotel Lubumbashi
Lubumbashi, D.R Congo. Africa
02.2021 - 06.2023
  • Expertly performed butchery tasks, contributing to cost-saving measures in meat usage.
  • Improved presentation of dishes by incorporating innovative plating techniques.
  • Incorporated seasonal produce into menus for freshness and variety.
  • Streamlined kitchen operations, leading to smoother service during busy periods.

Sous chef

Royal tandoor. Indian restaurant
new cairo, Egypt
02.2020 - 06.2020
  • Maintained high standards of food preparation by following recipes accurately.
  • Fostered a positive working environment through clear communication and team motivation.
  • Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
  • Supervised daily food prep operations, ensuring consistency across all dishes served.

Chef de partie

THE DEN HOTEL
Bengaluru, India
12.2017 - 02.2020

Demi chef de partie

JW Marriott
Bengaluru , India
12.2014 - 12.2017

Commie chef

Fortune park JP Celestial by ITC hotel
bengaluru, India
08.2013 - 12.2014
  • Participated in daily inventory checks to avoid ingredient shortages.
  • Improved kitchen efficiency by maintaining a clean and organized work area.
  • Assisted in large-scale catering events, ensuring successful execution.
  • Assisted in menu planning for seasonal dishes.

Kitchen trainee

BJN group restaurants
Bengaluru, india
05.2012 - 08.2013
  • Ensured hygiene standards with regular cleaning of kitchen equipment.
  • Assisted senior chefs for timely meal preparation and service.
  • Developed time management skills through fast-paced environment demands.
  • Prepared ingredients for complex dishes, improved efficiency.

Kitchen trainee

Chania gate restaurants
mumbai , india
06.2010 - 02.2012
  • Contributed to menu planning with innovative recipe ideas.
  • Ensured hygiene standards with regular cleaning of kitchen equipment.
  • Developed time management skills through fast-paced environment demands.
  • Participated in weekly menu brainstorming sessions, contributed unique ideas.

Education

Honours Rozgar tak program -

IHM Bengaluru
Bengaluru
06.2014 - 07.2014

Higher secondary school examination -

Uttarakhand board
India

Skills

  • Team leadership in kitchen
  • Conflict resolution prowess
  • Sauce making mastery
  • indian cuisine and Asian cuisine International cuisine familiarity
  • Gourmet cooking proficiency
  • Maintain the HACCP
  • Friendly personality with a good attitude

Timeline

Senior chef de partie

Marriott International
01.2024 - Current

Chef de partie

Hotel Lubumbashi
02.2021 - 06.2023

Sous chef

Royal tandoor. Indian restaurant
02.2020 - 06.2020

Chef de partie

THE DEN HOTEL
12.2017 - 02.2020

Demi chef de partie

JW Marriott
12.2014 - 12.2017

Honours Rozgar tak program -

IHM Bengaluru
06.2014 - 07.2014

Commie chef

Fortune park JP Celestial by ITC hotel
08.2013 - 12.2014

Kitchen trainee

BJN group restaurants
05.2012 - 08.2013

Kitchen trainee

Chania gate restaurants
06.2010 - 02.2012

Higher secondary school examination -

Uttarakhand board
DEEPAK SINGH