DEEPENDRA SINGH BISHT
Muscat,Oman
Summary
Culinary leader with over 12+ years of experience in hotels, restaurants, and multi-outlet operations across India, Kuwait, and Oman. Proven track record in managing multi-unit culinary operations and leading diverse teams while ensuring high culinary standards. Expertise in menu development, recipe standardization, food costing, inventory management, and quality control. Aiming for an executive role within a prestigious hotel or hospitality group.
Overview
2
2
Languages
11
11
years of professional experience
Work History
EXECUTIVE CHEF
SANDHILLS LOUNGE (RIKAZ LLC)
08.2025 - Current
- Lead culinary operations across 2 lounges and 2 cafés, overseeing a total team of 48 staff.
- Lead menu planning, recipe development and implementation while maintaining consistency in quality and presentation.
- Managed kitchen performance, production, and operational coordination across multiple outlets to ensure consistent service delivery.
- Drove improvements in kitchen organisation, food quality, and presentation, enhancing overall team productivity.
- Plan staffing requirements, duty rosters, training and performance standards to support smooth daily operations.
- Oversaw purchasing, inventory, and stock levels to optimise kitchen operations and minimise wastage.
- Maintain food safety, hygiene and sanitation standards and ensure kitchen teams follow established procedures.
- Coordinate with management and front-of-house teams to resolve operational issues and maintain service quality.
HEAD CHEF
SMOKEPIT RESTAURANT
Muscat
06.2024 - 07.2025
- Developed menus and recipes aligned with the restaurant concept and customer expectations.
- Managed food preparation and cooking processes with focus on quality, consistency and presentation.
- Led kitchen operations and supervised kitchen staff to ensure consistent food quality and uphold service standards.
- Managed staff hiring, training, scheduling, and ensured adherence to kitchen procedures for optimal team performance.
- Maintained strict food safety, hygiene and sanitation standards across kitchen operations.
- Handled ordering and inventory management to support stock control and reduce waste.
EX.SOUS CHEF
URBANO BISTRO (HOSPITALITY CONCEPT LLC)
Muscat
01.2024 - 05.2024
- Spearheaded operations across three restaurant kitchens, including menu planning, food preparation and recipe development.
- Supervised and trained kitchen staff, ensuring adherence to quality and hygiene standards.
- Managed kitchen inventory, optimized stock levels and supported food-cost control.
- Created duty rosters and coordinated staffing to meet operational requirements during peak periods.
- Collaborated with front-of-house teams to facilitate smooth service and address customer needs.
- Supported problem solving for equipment, staffing and day-to-day kitchen challenges.
JR. SOUS CHEF
URBANO BISTRO (HOSPITALITY CONCEPT LLC)
Muscat
01.2023 - 12.2023
- Assisted Head Chef in developing recipe standards and new menu concepts to enhance culinary offerings.
- Conducted staff training and performance reviews while upholding HACCP and hygiene standards.
- Supervised kitchen staff to ensure efficient day-to-day operations.
- Controlled food wastage, supported food-cost management and oversaw inventory.
- Supported the catering department with special menus and function requirements.
CHEF DE PARTIE
URBANO BISTRO (HOSPITALITY CONCEPT LLC)
Muscat
11.2021 - 01.2023
- Executed food preparation and service across assigned kitchen sections, ensuring adherence to recipes and quality standards to deliver exceptional dining experiences.
- Contributed to menu development and presentation by incorporating seasonal ingredients and aligning with current culinary trends to enhance guest satisfaction.
- Participated in training sessions to refine culinary skills, fostering professional growth and improving kitchen performance.
- Maintained clean, organized work areas and ensured equipment and utensils were properly maintained.
CHEF DE PARTIE
BOB'S DEN AMERICAN CAFÉ
Delhi
10.2020 - 10.2021
- Supported kitchen operations across assigned sections, assisting Sous Chef in upholding food standards and enhancing service quality.
- Managed food preparation, cleanliness, and equipment maintenance while contributing to menu development and presentation.
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Prepared and cooked high quality food following recipes and menu guidelines.
- Followed strict health and safety guidelines in kitchen.
CHEF DE PARTIE
CHILI'S BAR & GRILL RESTAURANT
Delhi
11.2019 - 10.2020
- Coordinated kitchen staff schedules, duty rosters, and pickup-counter operations to ensure smooth service flow.
- Coordinated daily tasks with Sous Chef, ensuring adherence to food quality standards.
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Prepared and cooked high quality food following recipes and menu guidelines.
- Followed strict health and safety guidelines in kitchen.
DEMI CHEF DE PARTIE
JOE'S CAFE / ORION GROUP OF RESTAURANTS
02.2017 - 02.2019
- Worked in a multi-cuisine American restaurant across main kitchen, salad, starter, fry, slider, burger, hot and grill sections.
- Maintained kitchen logs and handled daily food preparation and section responsibilities.
COMMI / KITCHEN ASSOCIATE
THE PARK HOTEL
Delhi
01.2016 - 01.2017
- Worked in the main kitchen with responsibility for sauces, salads and lunch/dinner operations.
- Reported to the chef and followed daily production and kitchen procedures.
Education
B.Sc. - Hospitality & Hotel Administration and Tourism
Institute of Hotel Management & Catering Technology
Meerut01-2014
Skills
- Multi-Site Culinary Operations Management
- Restaurant & Catering Operations Management
- Strategic Menu Development & Engineering
- Culinary Innovation & Product Development
- Recipe Standardization & Quality Assurance
- Food Costing, Budgeting & Cost Control
- Procurement & Inventory Management
- HACCP, Food Safety & Quality Management Systems
- SOP Development & Implementation
- Kitchen Operations Optimization
- Production Planning & Workflow Management
- Yield Analysis and Waste Reduction Strategies
- Vendor & Supplier Relationship Management
- Cross-Functional Collaboration (Operations, Procurement & Finance)
- P&L Awareness & Financial Performance
- Performance Monitoring & Continuous Improvement
- Staff Training, Coaching & Team Development
- Leadership of Large Multicultural Teams
- Microsoft Office (Excel, Word, PowerPoint)
- POS & Inventory Management Systems
Languages
English
Hindi
Custom
- Alila Diwa Resorts, Goa, India, Job Trainee, 2014-12-01, 2015-05-31, Food & Beverage department and banquet kitchen., Fine-dining Indian fusion kitchen (Spice)., Coffee shop and bistro operations.
- Ashoka Group of Hotels, Delhi, India, Industrial Training, 2012-07-01, 2012-11-30, Completed industrial training in Food & Beverage Service and Food Production.
Timeline
EXECUTIVE CHEF
SANDHILLS LOUNGE (RIKAZ LLC)
08.2025 - Current
HEAD CHEF
SMOKEPIT RESTAURANT
06.2024 - 07.2025
EX.SOUS CHEF
URBANO BISTRO (HOSPITALITY CONCEPT LLC)
01.2024 - 05.2024
JR. SOUS CHEF
URBANO BISTRO (HOSPITALITY CONCEPT LLC)
01.2023 - 12.2023
CHEF DE PARTIE
URBANO BISTRO (HOSPITALITY CONCEPT LLC)
11.2021 - 01.2023
CHEF DE PARTIE
BOB'S DEN AMERICAN CAFÉ
10.2020 - 10.2021
CHEF DE PARTIE
CHILI'S BAR & GRILL RESTAURANT
11.2019 - 10.2020
DEMI CHEF DE PARTIE
JOE'S CAFE / ORION GROUP OF RESTAURANTS
02.2017 - 02.2019
COMMI / KITCHEN ASSOCIATE
THE PARK HOTEL
01.2016 - 01.2017
B.Sc. - Hospitality & Hotel Administration and Tourism
Institute of Hotel Management & Catering Technology