Deepak Lal Choudhary
CLUSTER CHEF,CULINARY LEADER
Najafgarh, New Delhi
Summary
Culinary strategy professional shaping menu innovation, product standards, and operational systems for hospitality brands. Converts kitchen expertise into scalable programs that improve consistency, quality, and revenue contribution.
Overview
2
2
Languages
1
1
Certification
19
19
years of professional experience
Work History
Cluster Executive Chef
Compass Group
08.2022 - Current
- Oversee [number] kitchen locations across the cluster, coordinating daily execution and service consistency.
- Own end-to-end P&L through cost control, menu optimization, and waste reduction.
- Design scalable SOPs and operational frameworks across locations to standardize execution and kitchen discipline.
- Lead menu innovation and product strategy, aligning offerings with market trends and client expectations.
- Build and mentor culinary teams to strengthen retention, productivity, and leadership depth.
- Partner with business stakeholders on planning, vendor performance, and supply decisions that support revenue growth.
Executive Pastry Chef
Baked
06.2021 - 07.2022
- Directed end-to-end pastry and bakery operations, balancing commercial viability with quality and compliance standards.
- Refined menu strategy through menu engineering, food cost control, and revenue optimization to strengthen sales and brand positioning.
- Aligned culinary, service, and operations teams to improve execution, quality governance, HACCP compliance, and guest experience.
Sous Chef
The Suryaa Hotel
08.2019 - 06.2021
- Oversaw high-volume production kitchens to maintain efficiency and steady output during busy service periods.
- Contributed to menu development and menu engineering for revenue-generating offerings aligned with guest demand.
- Delivered premium dining experiences aligned with brand standards and consistent kitchen execution.
Sous Chef
Sandy Lane Yacht Club & Resort
04.2019 - 07.2019
- Contributed to menu innovation that supported guest satisfaction across an international luxury setting.
- Maintained kitchen quality, consistency, and service standards for high-expectation resort dining.
- Coordinated food procurement and vendor relationships to support reliable supply flow.
- Supported culinary standards development and HACCP-aligned compliance practices in a luxury resort kitchen.
- Applied leadership skills to guide daily kitchen execution and reinforce team consistency during service.
Pastry Chef
Park Plaza Shahdara
03.2016 - 04.2019
- Managed pastry operations across multiple revenue channels, coordinating daily production and service readiness.
- Developed high-margin dessert menus that supported upselling and improved profitability through menu engineering.
- Optimized manpower planning to improve kitchen efficiency and align pastry output with service demand.
Chef de Partie
Rotana Hotel Resorts & Spa
10.2015 - 03.2016
- Supported menu planning with the Executive Chef and contributed ideas for molecular gastronomy and dessert execution.
- Specialized in molecular gastronomy techniques to develop refined dessert presentations and distinctive pastry items.
- Maintained hygiene standards across station operations while supporting guest satisfaction through consistent kitchen quality.
Chef de Partie
Park Plaza Shahdara
10.2014 - 10.2015
- Assisted with menu planning, budgets, and kitchen operations to support daily service execution.
- Created desserts, sugar work, and chocolate sculptures for plated service and banquet displays.
- Handled banquet, à la carte, and buffet production across varied service demands.
Demi Chef de Partie
The Leela Kempinski
04.2010 - 06.2014
- Coordinated kitchen production with front-of-house staff to keep service flow smooth and orders on time.
- Maintained ISO 22000 and ISO 14001 compliance across daily kitchen operations.
- Developed cakes and garnishes for multiple restaurant offerings, supporting varied dessert presentation.
Commis II
Crowne Plaza Today
10.2007 - 07.2010
- Supported Chef de Partie with ordering and inventory control for daily kitchen production.
- Prepared breads, pastries, and desserts with consistent technique and clean presentation.
- Coordinated with chefs on menu options and supply needs to keep service aligned.
Trainee
The Grand
11.2007
- Maintained [number] kitchen tasks completed per shift while supporting clean and organized back-of-house operations.
- Maintained kitchen cleanliness standards and organized supplies to support safe, efficient daily service.
- Learned basic cooking and baking techniques through hands-on kitchen preparation and routine production work.
- Followed kitchen procedures consistently while building foundational skills in ingredient handling and preparation.
Education
Advanced Culinary Certification -
École Ducasse
03-2025
Diploma - Bakery&Confectionery
Food Craft Institute
Faridabad06-2007
Skills
Multi-unit operations leadership
P&L ownership
Menu engineering
Culinary strategy & brand positioning
Concept development & new business launches
Food cost control
Revenue optimization
Supply chain strategy
Talent development
Quality governance
HACCP compliance
Food allergen management
Kitchen operations budgeting
Food procurement
Menu costing
Culinary standards development
Vendor performance management
Executive team coaching
Personal Information
- Date of Birth: September 16, 1989
- Nationality: Indian
- Marital Status: Married
- ID Type: Passport
- ID Number: N3191285
Certification
Advanced Culinary Certification – École Ducasse
Interests
Playing cricket, Listening to music
KEY BUSINESS IMPACT&ACHIEVEMENTS
Best Culinary Lead – 2023 (Compass Group), Silver Medal – Aahar (ICF Bakery Competition, 2015), Recognized with multiple leadership awards including Shining Gem&Heart of the House, Successfully led multi-location culinary operations with consistent quality and profitability, Established strong reputation for turnaround performance and operational excellence
Timeline
Cluster Executive Chef
Compass Group
08.2022 - Current
Executive Pastry Chef
Baked
06.2021 - 07.2022
Sous Chef
The Suryaa Hotel
08.2019 - 06.2021
Sous Chef
Sandy Lane Yacht Club & Resort
04.2019 - 07.2019
Pastry Chef
Park Plaza Shahdara
03.2016 - 04.2019
Chef de Partie
Rotana Hotel Resorts & Spa
10.2015 - 03.2016
Chef de Partie
Park Plaza Shahdara
10.2014 - 10.2015
Demi Chef de Partie
The Leela Kempinski
04.2010 - 06.2014
Trainee
The Grand
11.2007
Commis II
Crowne Plaza Today
10.2007 - 07.2010
Advanced Culinary Certification -
École Ducasse
Diploma - Bakery&Confectionery
Food Craft Institute