DEEPAK SINGH JEENA
Food Production
Bageshwar
Overview
6
6
years of professional experience
1
1
Certification
1
1
Language
Work History
Commis-2
Royal Caribbean
03.2025 - 12.2025
- Placed orders to restock items before supplies ran out.
- 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.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Commis-2
Royal Carribean
03.2024 - 11.2024
- Followed recipes and chef instructions to prepare food correctly.
- Plated and presented food following chef requirements.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Monitored food temperature, discarding items not stored correctly.
- Followed food safety practices and sanitation guidelines.
Commi-1
The Lalit Hotel
08.2023 - 03.2024
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Worked well in a team setting, providing support and guidance.
- Passionate about learning and committed to continual improvement.
- Managed time efficiently in order to complete all tasks within deadlines.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked effectively in fast-paced environments.
Commi-2
Suba International Hotel
12.2019 - 11.2021
- Paid attention to detail while completing assignments.
- Worked flexible hours across night, weekend, and holiday shifts.
- Organized and detail-oriented with a strong work ethic.
- Learned and adapted quickly to new technology and software applications.
- Resolved problems, improved operations and provided exceptional service.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
Education
Diploma - Bartending
Institute of Bartending & Hotel Management, Solan (Hp)
Himanchal Pradesh 11.2024
Hotel Management Degree - Hospitality
Graphic Era University
Dehradun, Uttarakhand 07.2016
High School Diploma - High School
Uttarakhand Board
Bageshwar Uttarakhand 07.2011
Skills
Cooking
Equipment cleaning
Cleaning and sanitation
Food quality standards
Positive attitude
Certification
Stcw
Timeline
Commis-2
Royal Caribbean
03.2025 - 12.2025
Commis-2
Royal Carribean
03.2024 - 11.2024
Commi-1
The Lalit Hotel
08.2023 - 03.2024
Stcw
07-2022
Commi-2
Suba International Hotel
12.2019 - 11.2021
Diploma - Bartending
Institute of Bartending & Hotel Management, Solan (Hp)
Hotel Management Degree - Hospitality
Graphic Era University
High School Diploma - High School
Uttarakhand Board