GAGAN DEEP
Chandigarh,India
Summary
Dedicated professional with a history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Organized and dependable, manages multiple priorities with a positive attitude. willingness to take on added responsibilities to meet team goals.
Overview
10
10
years of professional experience
4
4
years of post-secondary education
Work history
Jr. Sous Chef
Nyra, By Osman Sezener/ Desert Rock
Red Sea, Saudi Arabia
10.2025 - Current
- Contributed innovative ideas for seasonal menu changes, enhancing restaurant's offerings.
- Worked closely with suppliers ensuring fresh ingredients at all times.
- Prepared dishes according to recipes ensuring consistency in taste and presentation.
- Conducted regular inventory checks; ordered supplies as necessary.
- Trained junior staff members to improve their culinary skills and knowledge.
- Collaborated on special events menus, resulting in successful events.
Chef de partie
Dessert Rock, NYRA by Osman Sezener
, Saudi Arabia
10.2024 - 09.2025
- Worked in the Pre-Opening team for menu creation and new recipes.
- Worked closely with senior chefs for menu planning.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Expertly performed butchery tasks contributed to cost-saving measures in meat usage.
- Plated completed meals with meticulous attention to presentation and portion control.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Collaborated with the head chef to create innovative, seasonal menus for special events.
- Reviewed and updated kitchen practices, menu design, and inventory management to reduce food wastage.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage, and minimise cross-contamination risks.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
Demi Chef de Partie
Four Seasons
Doha, Qatar
02.2023 - 09.2024
- Responsible for the Hot Kitchen of the Restaurant.
- Arrange and prepare the food according to the guidelines and quality standards.Manage and maintain the food stock for the operations.
- Create and enhance new dishes for the new menu.
- Does the indenting for the butcher and raw products according to the upcoming events and requirements.
- Collaborated with senior chefs to create innovative seasonal menus.
- Enhanced hygiene standards with strict adherence to health and safety regulations.
- Participated actively in team briefings, contributing to open communication among staff members.
- Streamlined food preparation processes for faster service times.
- Maintained consistency in food production, ensuring a high-quality standard in every dish served.
Commis 1
Four Seasons
Doha
04.2022 - 01.2023
- Responsible for the Grill section in the restaurant where my major responsibility is to prepare the mise-en-place for the operations which includes preparation of sauces and upkeeping the different cuts of meat and poultry.
- Creation of new dishes according to the new menu requirements.
- Training the staff with proper hygiene standards.
- Preparing the different marination for meat with standard recipes.
- Responsible for proper upkeep of the chillers with following the standard of storage, labeling and hygiene.
- Responsible for maintaining the records for kitchen's chillers, preparation temperature and cleaning records.
- Working with the senior chefs in proper cost control and store keeping for the kitchen.
Commis 2
Four Seasons
Doha
03.2021 - 03.2022
- Worked in the International Multi Cuisine restaurant.
- Responsible for the preparation of the different basic sauces including Bisque, Demi glaze, tomato sauce and Bechamel.
- Responsible for lunch buffet setup and dinner operations mise-en-place.
- Preparing the mise-en-place for the Indian section which includes all the margination for the tandoor and the breads.
- Working in the Grill where I am responsible for setting up the grill and preparing the mise-en-place including proper storage of meat and seafood.
Chef Trainee
Les Roches
Spain
08.2020 - 08.2020
- I was working as the assistant to the Sous Chef.
- Responsible for preparing about 250-300 meals for Lunch and Dinner in Marshe Restaurant.
- Worked in American Style Bistro and was responsible for the Mise-en-place and pass of the restaurant.
Management Trainee
Le Meridien
New Delhi
07.2018 - 07.2019
- I worked for the Avant Garde section in the Specialty Restaurant.
- Took the charge for indenting of the kitchen.
- Worked in the team for new menu designing.
- I was a part of the creative team for the hotel.
Industrial training
The Leela Ambience
Gurugram
06.2016 - 11.2016
- I learned how to take the check-ins, fill up the registration cards and C- forms.
- I learned how to make guest room and keep inventory of the amenities.
- I learned to work as a cashier and do the shift closing.
- I learned to work in bell desk and concierge.
Education
Research - FARM TO TABLE
Les Roches
Marbella, Spain 03.2020 - 09.2020
Master of Hospatility Management - Hospitality Management
Les Roches
Marbella 09.2019 - 06.2020
Bachelor of Science - Hospitality Management
IHM
Chandigarh 07.2015 - 04.2018
Skills
- MS Office
- Birch street
- Sky bayan
- Culinary creativity
Accomplishments
- Completed Level 2 HACCP Certification from Highfield.
- Awarded a star rating certification by Forbes for the best restaurant.
- Awarded the employee recognition certification for good comments on the food from the guests.
- Selected as a nominee for the Employee of the Month for my hard work and dedication towards my profession.
- Received an Appreciation letter for the excellent comments given by the guest for the food.
- Received a Diploma for completing a Masterclass in Sales and Marketing by Anantara Villa Padierna, Spain.
- Awarded with an Appreciation letter for my work at Les Roches Marbella, Spain.
- Participated in several Culinary workshops and Summits hosted by ICF (Indian Culinary Forum).
- Holds Merit and Appreciation Certificates for Food handling in several Food Festivals.
Languages
English
Fluent
Hindi
Native
Affiliations
- Reading
- Audiobooks
- Hiking
- Music
Timeline
Jr. Sous Chef
Nyra, By Osman Sezener/ Desert Rock
10.2025 - Current
Chef de partie
Dessert Rock, NYRA by Osman Sezener
10.2024 - 09.2025
Demi Chef de Partie
Four Seasons
02.2023 - 09.2024
Commis 1
Four Seasons
04.2022 - 01.2023
Commis 2
Four Seasons
03.2021 - 03.2022
Chef Trainee
Les Roches
08.2020 - 08.2020
Research - FARM TO TABLE
Les Roches
03.2020 - 09.2020
Master of Hospatility Management - Hospitality Management
Les Roches
09.2019 - 06.2020
Management Trainee
Le Meridien
07.2018 - 07.2019
Industrial training
The Leela Ambience
06.2016 - 11.2016
Bachelor of Science - Hospitality Management
IHM
07.2015 - 04.2018