Deepak S. Kamble

Self motivated professional with more than five years of experience supporting kitchen operations. Quality focused and efficient sous chef adept at preparing and plating food in high energy fast paced kitchens, seeking to bring strong supervisory food prep and organizational skills in collaboration with a leading chef in the culinary world Energetic and meticulous with passion for culinary excellence and collaborative spirit, bringing solid foundation in kitchen operations and food preparation techniques. Possesses knowledge of kitchen safety, ingredient sourcing, and menu planning, with proficiency in knife skills and cooking methods. Committed to delivering high-quality dishes and contributing positively to team's success. Offering strong foundation in culinary techniques and quick learning ability to adapt to kitchen environments. Contributes solid understanding of basic cooking methods and food safety standards, complemented by developing skills in teamwork and time management. Ready to use and develop knife skills and cooking techniques in Junior Sous Chef role. Culinary professional with history of enhancing kitchen operations and maintaining high standards of food quality. Proven ability to contribute to menu creation and streamline kitchen processes. Focused on team collaboration and achieving consistent results, ensuring reliability and adaptability in fast-paced setting.

• Diploma in Hotel Management from Institute of Labour Education and Management
• Diploma in International Business Management
• Food Craft Course in Food Production from Amro Institute of Hotel Management Nashik
• Completed Professional Stock Trading Course from Online Trading Academy Mumbai
• Time Management Certification from Ankur Warikoo (Take Charge of Your Time)
• How to Speak Effectively by Ankur Warikoo

• STCW Basic Fire Fighting Personal Survival Technique
• Italian food festival under the able guidance of chef Oswin Robberio at Taj Blue Diamond
• Various Indian and Italian food festivals in Taj Hotel Pune under the chef Esso Johnson and chef Ananda Solomon