Summary
Overview
Work History
Education
Skills
Timeline
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Deepak Dev

Catering Operation Head
Ghaziabad,UTTAR PRADESH

Summary

Advanced Operations Manager offering over 10 years of experience and proven success in manufacturing and production, quality assurance and leadership. Highly skilled in streamlining operations and improving throughput through continuous process improvement and cross-functional collaboration. Accomplished in building high-performing teams and inspiring staff to achieve goals. Results-oriented, decisive leader adept at forging lucrative relationships with key partners, vendors and clients. Recognized for turning around struggling company operations to achieve sustained growth. Exceptional Operations Manager focused on successful team building, cost-cutting, and operational improvements. Determined to cut costs without impacting quality of products and services. Reliable team player committed to building high-performing teams.

Overview

6
6
years of post-secondary education
21
21
years of professional experience

Work History

General Manager of Operations

SSR Hospitality pvt.ltd
Gurugram, Harayana
10.2018 - 06.2021
  • Created, managed and executed business plan and communicated company vision and objectives to motivate teams.
  • Devised processes to boost long-term business success and increase profit levels.
  • Led company to successful product launch and growth by developing initial product roadmap and go-to-market strategy.
  • Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
  • Established positive and effective communication among unit staff and organization leadership, reducing miscommunications and missed deadlines.
  • Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
  • Bulk production for corporate houses.
  • New corporate house business projection and mobilization of sites.
  • Drafting SOPs for Organizational growth .

Consultant

Centurion, Mercury Marvel Hospitalities pvt ltd, GSS hospitality services, Grub Club
Ghaziabad, Uttarpradesh
03.2016 - 09.2018
  • Contributed to success of client's organization by improving performance, motivation, job satisfaction, hiring practices, training programs and management systems.
  • Liaised with customers, management and sales team to better understand customer needs and recommend appropriate solutions.
  • Supported clients with business analysis, documentation and data modeling.
  • Conferred with existing and potential customers to assess requirements and propose optimal solutions.
  • Conducted thorough reviews of operations to devise and deploy improvement strategies.
  • Provided updates to all stakeholders on key milestones for projects.
  • Developed comprehensive business cases to analyze costs, benefits, ROI and TCO of proposed solutions.
  • Developed service plans in consultation with clients, and performed follow-ups assessing quantity and quality of services.

Assistant General Manager of Operations

Lite Bite food pvt. ltd
Gurugram, Harayana
10.2014 - 02.2016
  • Generated operational reports for management on monthly schedule.
  • Spearheaded daily staff meetings to identify improvement strategies, discuss policy updates and facilitate open communication.
  • Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.
  • Monitored employee productivity and optimized procedures to reduce costs.
  • Maximized profits by reducing waste in payroll administration and increasing sales.
  • Supervised operations team to support operational excellence and excellent customer service.
  • Taught employees how to collaborate on daily job tasks and achieve service targets.
  • Coordinated with General Manager in different operational issues and promotional activities.
  • Developed and maintain operational guidelines for staff.
  • Devised processes to boost long-term business success and increase profit levels.
  • Engaged in corporate catering development, served clients like Cairn India, Mahindra & Mahindra British telecom, British school Delhi, Samsung etc.
  • Engaged in ODCs and their national events Jaipur Literature festival ,ITPL, Cracker Jack etc.

Project Manger Caterings

Compass Group India
Gurugram, Harayana
07.2011 - 09.2014
  • Developed and implemented performance improvement strategies and plans to promote continuous improvement.
  • Prepared a variety of different written communications, reports and documents to ensure smooth operations.
  • Served customers in a friendly, efficient manner following outlined steps of service.
  • Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
  • New sites mobilization Like Royal Bank of Scotland,Dr.Reddy's Lab,Ford Ecosport factory.
  • Profitability of the unit.
  • Client relationship for contract delivery
  • Driving operational excellence.
  • Training in skills and competencies for operations staff.
  • Review key lead indicators of the operations (M.I.S, P&L account, food issue and return report Daily issue cost, vendor’s credit status report, HSE reports, Daily attendance status and feedback report from client).
  • To ensure that unit is updated with all statutory compliances.

Commissary Chef

Daman Hospitality pvt ltd
Daman, Daman
06.2010 - 07.2011
  • Menu engineering and food trials.
  • Total kitchen set up.
  • Imparting training to staff.
  • Working on new world cuisine.
  • Drafting formats to support smooth work flow.
  • Formulating concepts for cost control.
  • Setting up of commissary section and training commissary staff.
  • Training staff about HACCP.
  • Formulating Kitchen operation manual.
  • To standardize recipes and set the portion size along with costing.
  • Carried out day-day-day duties accurately and efficiently.

Chef

Gourmet food pvt. ltd
Lagos, Lagos, Nigeria
09.2009 - 06.2011
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Mentored kitchen staff at all levels to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Butcher

Costa Cruise lines
Savona, Italy
03.2004 - 06.2009
  • Bulk productions of various Meat,Poultry and Seafood.
  • Performed meat inspections and checked temperature environment to maximize food safety.
  • Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
  • Increased efficiency throughout business methodology and eliminated merchandise waste by updating production procedures.
  • Conducted proper operations of butchery equipment, including tenderizers.
  • Used boning knife, skewers and twine to shape, lace and tie roasts.

Chef De Partie

Radisson White Sand Resort
Varca, Goa
12.2002 - 02.2004
  • Setting up of commissary.
  • Responsible for main kitchen’s smooth operation which had oriental,
  • Indian, continental cuisine and garde manger.
  • Planning functions and banquets and making duty roaster accordingly.
  • Responsible for ordering and receiving daily dairy, poultry, meat, seafood , vegetable and dry stores.
  • Being kitchen executive, I was responsible for taking feedback from guest.
  • Suggesting guests the menu and the theme of the parties.
  • Organizing theme lunches and dinners according to the events in the year.
  • Collaborated with staff members to create meals for large banquets.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Commis Chef

Hyatt
Delhi, Delhi
05.2001 - 11.2002
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Gathered and placed all ingredients into workstations to meet shift needs.
  • Monitored recipe portioning to control food costs.
  • Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
  • Rotated through all prep stations to learn different techniques.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Collaborated with staff members to create meals for large banquets.

Commis Chef

Oberois Hotels
Mashobra, Himachal Pradesh
12.2000 - 04.2001
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Gathered and placed all ingredients into workstations to meet shift needs.
  • Monitored recipe portioning to control food costs.
  • Rotated through all prep stations to learn different techniques.
  • Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
  • Obtained fresh, local ingredients, resulting in lower grocery costs.
  • Rotated food regularly, removing outdated items for proper disposal.

Education

3 Yrs Diploma Programme - All Hotel Management Subject

National Council For Hotel Management And Catering
New Delhi
06.1997 - 05.2000

Bachelor of Commerce - All Commerce Subjects

Delhi University Correspondence
Delhi
06.1997 - 05.2000

No Degree - First Aid, Personal Survival, Fire Prevention

Applied Research Institute
Delhi
06.2003 - 06.2003

No Degree - Hygiene And Sanitation Star Programme

Costa Concierge
Italy
05.2008 - 05.2008

Skills

Project development and life cycle

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Timeline

General Manager of Operations

SSR Hospitality pvt.ltd
10.2018 - 06.2021

Consultant

Centurion, Mercury Marvel Hospitalities pvt ltd, GSS hospitality services, Grub Club
03.2016 - 09.2018

Assistant General Manager of Operations

Lite Bite food pvt. ltd
10.2014 - 02.2016

Project Manger Caterings

Compass Group India
07.2011 - 09.2014

Commissary Chef

Daman Hospitality pvt ltd
06.2010 - 07.2011

Chef

Gourmet food pvt. ltd
09.2009 - 06.2011

No Degree - Hygiene And Sanitation Star Programme

Costa Concierge
05.2008 - 05.2008

Butcher

Costa Cruise lines
03.2004 - 06.2009

No Degree - First Aid, Personal Survival, Fire Prevention

Applied Research Institute
06.2003 - 06.2003

Chef De Partie

Radisson White Sand Resort
12.2002 - 02.2004

Commis Chef

Hyatt
05.2001 - 11.2002

Commis Chef

Oberois Hotels
12.2000 - 04.2001

3 Yrs Diploma Programme - All Hotel Management Subject

National Council For Hotel Management And Catering
06.1997 - 05.2000

Bachelor of Commerce - All Commerce Subjects

Delhi University Correspondence
06.1997 - 05.2000

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