Summary
Overview
Work History
Education
Skills
Accomplishments
Educationalcertificates
Timeline
Generic
Deepak Sharma

Deepak Sharma

Vadodara

Summary

A highly talented Chef with over 12 YEARS of huge experience in overseeing food preparation, kitchen, banquet and a la carte operations for leading International hotels; Culinary innovator known for producing top-quality, creative products. Committed to providing total quality service in culinary arts and creating memorable dining experience. Thrive in high-pressure environment. Passion for food and flawless service.

Overview

13
13
years of professional experience
2014
2014
years of post-secondary education
3
3
Languages

Work History

Demi Chef De Partie

Princess Cruise Lines Ltd.
05.2023 - Current
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
  • Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.

Chef De Partie

The Fern Ecotel Hotel
10.2018 - 05.2023
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.

Commis Chef

Madhubhan Resort and Spa
01.2018 - 10.2018
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.

Commis Chef

Hampton by Hilton
07.2012 - 12.2017
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.

Trainee Cook

Sapphire Regency
01.2012 - 06.2012
  • Helped maintain an organized station, ensuring efficient movement and minimized delays in food preparation.
  • Demonstrated commitment to professional development by seeking constructive feedback from supervisors regularly.
  • Adapted quickly to new recipes and ingredient substitutions, showcasing flexibility and resourcefulness in the kitchen.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.
  • Followed strict standards for food handling and safety, minimizing risks to customers.

Education

SSC -

Gujarat Board
Vadodara, India
05-2006

HSC - Commerce

Gujarat Board
Vadodara, India
05-2009

Diploma in Food And Beverage Production - Hospitality Management

Maharaja Sayajirao University
Vadodara, India
04.2001 -

Skills

    High Volume Operations

    Creative Menu Development

    Fine Dining

    A la carte

    Banquet Service

    Safety

    Hygiene

    Sanitation

    Quality Control

    Guest Relations

    Cooking methods

    Food presentation

Accomplishments

  • Completed training in FOOD SAFETY SUPERVISOR by FOSTAC(FSSAI)
  • Got BEST GROOMED MALE OF THE YEAR 2019 At The Fern Hotel, Vadodara.
  • Got Heart of the House In Employee of the Month at The Fern Ecotel, Vadodara in the Month of February.
  • Passed Successfully in Train The Trainer program.

Educationalcertificates

  • SSC pass from Gujarat Board, 2006
  • HSC pass from Gujarat Board, 2009
  • 6 month certificate course from M.S University Sayajigunj, Vadodara

Timeline

Demi Chef De Partie

Princess Cruise Lines Ltd.
05.2023 - Current

Chef De Partie

The Fern Ecotel Hotel
10.2018 - 05.2023

Commis Chef

Madhubhan Resort and Spa
01.2018 - 10.2018

Commis Chef

Hampton by Hilton
07.2012 - 12.2017

Trainee Cook

Sapphire Regency
01.2012 - 06.2012

Diploma in Food And Beverage Production - Hospitality Management

Maharaja Sayajirao University
04.2001 -

SSC -

Gujarat Board

HSC - Commerce

Gujarat Board

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Deepak Sharma