NEERAJ K. DEVRANI
PAURI GARHWAL,INDIA
Summary
Accomplished culinary professional with expertise in Continental, Mediterranean, Indian, and Middle Eastern cuisines. Proficient in tandoor cooking techniques and adept at creating fusion and progressive recipes. Skilled in Latin American and Italian cuisine, with a focus on delivering innovative dining experiences. Committed to culinary excellence and continuous development within the gastronomic field. Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities.
Overview
21
21
years of professional experience
2007
2007
years of post-secondary education
1
1
Certification
Work history
Head chef
ARAMCO & NESMA JOINT VENTURE
2024.12 - 2026.03
- Lead kitchen staff, including hiring, training, and scheduling
- Ensure all dishes are prepared and presented to meet the highest quality standards
- Collaborate with suppliers to source fresh and high-quality ingredients
- Monitor kitchen operations to ensure compliance with health and safety regulations
- Create and implement new recipes and culinary techniques
- Manage inventory, control costs, and optimize kitchen efficiency
- Maintain a clean and organized kitchen environment, overseeing equipment maintenance.
Ex. Sous Chef
SEAZEN GROUP OF HOSPITALITY
KUWAIT CITY
2023.03 - 2024.11
- Produce high quality recipes & research & development.
- Ensure that all kitchen operations in a timely way that meets our quality standards
- Active role in planning and directing food preparation when necessary
- Making plan and forecast for the stores and menu implementation if needed.
- Manage culinary teams allocate task and training. making SOP and CCP for the smooth operations.
- Establish standards for the store as per standard. Duty schedule and briefing daily basis.
Sous Chef & Active Head Chef
SOMEWHERE (INDEPENDENT FOOD COMPANY)
KHOBER, SAUDI ARABIA
2021.09 - 2022.12
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Executive Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers
CDP & PDP Sous Chef
BABEL FINE DINING (AL SHAYA)
Dubai, UAE
2018.04 - 2021.04
- Handling the Raw and cold section and maintain sufficient stock for smooth running section
- Motivating junior co chefs for good performance, minimize wastage control and duty schedule according work flow
- Maintain high standard of serving
- Ordering the requisition and hand over the weekly and monthly report to senior chefs.log temperature and HACCP book and take precautionary action when needed.
SOUS CHEF
SUBA GROUP OF HOTELS
Vadodara, INDIA
2017.01 - 2018.04
- In charge all over kitchen
- Second in charge in the kitchen
- Ordering meat and vegetables, and special requirements
- Making duty roaster for kitchen, menu planning for the festive and functions making monthly budget and plan briefing staff and co-ordinate with another department if needed.
- Making monthly budget and forecast sale and special menu preparations.
- Brief all staff,food and safety, HACCP, and SOP.
CDP
GHAYA GRAND HOTEL
Dubai, UAE
2014.09 - 2016.12
- Worked in hot section, responsible for making a la carte and buffet al day dining Coffee shop
- Maintaining the high standard of food to be Served and rotating FIFO
- Checking dates, labels, receiving vegetables and meat item
- Taking corrective action.
- Deciding menu for the coffee shop on daily basis.
- Checking all the preparations in section as per quality and standard.
- Co-ordinate with other section for smooth running operations.
- Reporting to sous chef for any discrepancies.
DEMI CHEF
ABU DHABHI NATIONAL HOTELS
Abu Dhabi, UAE
2013.11 - 2014.09
- Working for large number of people and served meal of high standard and quality
- Co-ordinate with sous chef for special preparation
- Making continental dishes, soups, salads, grilled meat etc.
- Working on before the time and prepare meal for three important meals.
- Preparing festive meal and live counter setup for display and mise en place.
Section Incharge
DCDP CHEF TAJ HOTELS
Manglore, INDIA
2011.09 - 2013.09
- Worked in hot continental section and preparing steaks, sauces, soups stocks, and guest orders. Cleaning the section and cutting, date and labeling for the section
- Follow the instruction of the senior chef for the mise and meat preparations setups of a la carte menu and coffee shop buffet dishes.
- Making soups and other dishes as per standard.
- Report to sous chef for any requirement and operational issues.
TAJ BIRD
TANDOOR CHEF TAJ VIVANTA
JODHPUR, INDIA
2010.01 - 2011.08
- Preparing wheat dough for roti naan, paratha, kulcha. Making tandoori marination for chicken and meat
- Cleaning and following the FIFO
- Preparing guest order in the absence of chef according the high standard, hygiene and quality
- Checking the clay oven temperature and maintain good heat for bread making.
COMMI CHEF
COMMIE RAMADA PLAZA
VARANASI, INDIA
2009.04 - 2009.12
- Cleaning and maintain of the section. help to the senior chef for preparing guest order
- And follow instructions for chef in the time of preparations
- Cutting vegetables, seafood, meat for a la carte
- Follow the standard of the hotel and kitchen.
COMMIE CHEF
PARK INN RESORT
GOA, INDIA
2005.01 - 2007.06
- Accurately measuring meal ingredients for the Chef de Partie.
- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
- Preparing basic salads and sauces as directed by the Chef de Partie.
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
- Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
- Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
Education
12th -
10TH - undefined
Bachelor Arts - undefined
Completed coursework towards Bachelor Arts
Bachelor of Science - Hospitality
2006.05 - 2009.05
Diploma - culinary
2003.07 - 2004.07
Skills
- Continental and Mediterranean cuisine
- Indian and Middle Eastern cuisine
- Tandoor cooking techniques
- Fusion and progressive recipes
- Latin American and Italian cuisine
- Cost optimization strategies
- Gourmet cuisine experience
- Purchasing and inventory
- Seasonal ingredients utilization
- Regulatory compliance
- Engaging leadership style
- Food science
- Budgeting and cost control
- Recipe development
- Dish portioning
- Staff recruitment
- Culinary expertise
- Kitchen management
Certification
- 3 YEAR HOTEL MANAGEMENT INSTITUTE OF INDIA, SHIMLA.HIMACHAL PRADESH
- 1 YEAR DIPLOMA IN FOOD TECHNOLOGY.DEHRADUN. INDIA
- PIC PERSON IN CHARGE FOOD SAFETY.DUBAI MUNCIPALITY.UAE
- BASIC FOOD HYGIENE.DUBAI
Languages
English
Beginner
Affiliations
- Reading books and traveling.
PERSONAL INFORMATION
- FATHER MR. SHAMBHU PRASAD
- MOTHER MRS.PUSHPA DEVI
- SPOUSE MRS.NITU DEVRANI
- PERMANENT ADDRESS DUNDEKHA, POST-DADAMANDI DISTRICT-PAURI GARHWAL, UTTARAKHAND, INDIA-246124
- PASSPORT T5158083
Timeline
Head chef - ARAMCO & NESMA JOINT VENTURE
2024.12 - 2026.03
Ex. Sous Chef - SEAZEN GROUP OF HOSPITALITY
2023.03 - 2024.11
Sous Chef & Active Head Chef - SOMEWHERE (INDEPENDENT FOOD COMPANY)
2021.09 - 2022.12
CDP & PDP Sous Chef - BABEL FINE DINING (AL SHAYA)
2018.04 - 2021.04
SOUS CHEF - SUBA GROUP OF HOTELS
2017.01 - 2018.04
CDP - GHAYA GRAND HOTEL
2014.09 - 2016.12
DEMI CHEF - ABU DHABHI NATIONAL HOTELS
2013.11 - 2014.09
Section Incharge - DCDP CHEF TAJ HOTELS
2011.09 - 2013.09
TAJ BIRD - TANDOOR CHEF TAJ VIVANTA
2010.01 - 2011.08
COMMI CHEF - COMMIE RAMADA PLAZA
2009.04 - 2009.12
Hotel Management Degree 3years - Bachelor of Science, Hospitality
2006.05 - 2009.05
COMMIE CHEF - PARK INN RESORT
2005.01 - 2007.06
Manipal Technical university - Diploma, culinary
2003.07 - 2004.07
UTTARAKHAND STATE BOARD - 10TH,
HEMWATI NANADAN UNIVERSITY - Bachelor Arts,
Government Inter college - 12th,