Deepanshu Soni
CHEF
Bangalore
Summary
A highly motivated and passionate chef for preparing healthy and nutritious meals which enables to use my experience, skill and knowledge and simultaneously grow with the organization in a food and beverage production department and keeping ultimate revenue growth of an organization. I hereby declare that all the information provided by me in this application is factual and correct to the best of my knowledge and belief.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Outlet Chef
Hebbal Social, Unit Of Impresario Entertainment
& Hospitality Pvt Ltd
04.2023 - Current
- Taking care of entire kitchen operations
- Briefing entire team for events, reservations, etc
- Taking training for staff on daily basis on different topics related to kitchen, hygiene, grooming, etc
- Maintaining daily food cost reports
- Handling guest complaints if any or taking feedback from guest
- Working on new dishes to be added in menu
- Attending weekly meeting with South Reason Heads of company.
Executive Chef
Brother Barley Brewing Company
11.2022 - 04.2023
- Taking care of entire kitchen operations Working on new dishes to be added on the New Upcoming Menu Training staff for the dishes and menu Training them for FIFO Taking care of food cost Ordering raw material accordingly required for day to day smooth operations Attending monthly meetings with MD regarding operation
Sous Chef
Farzi Café, UB
11.2010 - 11.2021
- Making sure the kitchen is clean and hygienic Order delivered to the guest are of high quality and right texture and consistency of a dish Training kitchen team for new items added in the menu Making sure that the food delivered on time and reached to the guest at right temperature Ordering raw material accordingly required for day to day smooth operations Managing stock followed by FIFO Controlling food cost, contacting supplier, vendors Interacting with guest, taking feedback for the food served to them, and some time taking orderfor any specific preference
Senior Sous Chef
JUSTBE RESTRO CAFÉ
09.2019 - 03.2020
- Hires and trains new kitchen employees to restaurant and kitchen standards Briefing team for the work flow of a day, about the events ifany Innovating new recipes for vegan and whole plant basedfood Interacting with guest, taking feedbacks, etc Ensuring the food quality and freshness ofthe food and monitoring ordering and stocking Supervising all food preparation and presentation to ensure thequality Coordinating with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
SOUS CHEF
Shree Bhukkads A Food Lounge
Gwalior
10.2018 - 09.2019
- Hires and trains new kitchen employees to restaurant and kitchen standards Maintaining sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the standards
- A quick learner who can effortlessly fit into an existing established environment, and also encourage and support other staff to achieve their best while preparing meals
- Maintaining personal and professional development to meet the changing demands of the job
- Highly trained for maintaining standard of professionalism, ethics, grooming and attitude towards guests, clients and other associates
- Contacting suppliers and ordering vegetables, kitchen and cleaningequipment.
Shree Bhukkads A Food Lounge
Gwalior
01.2016 - 10.2018
- Maintaining sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the standards
- A quick learner who can effortlessly fit into an existing established environment, and also encourage and support other staff to achieve their best while preparing meals
- Maintaining personal and professional development to meet the changing demands ofthe job
- Has the ability and flexibility to work in all areas of the kitchen
- Eager to learn new recipes and cookingtechniques.
Commis
Trident Bandra Kurla
10.2013 - 12.2015
- Working in a busy and reputed All Day Dining Restaurant O22 as part of kitchen responsible person to make healthy and delicious meals for the customers
- Being a part of restaurant core team contributed for achieving BEST ALL DAY DINING MUMBAI
- BY EASY DINER
- Leading the Team and responsible for planning and routine special menus and estimate there relative cost and obtained necessary resources that would go into preparation
- Ensuring consistent great food production, in line with the high quality standards expected by
OBEROI
- Worldwide Providing support to the Kitchen brigade Monitoring the food regularly for freshness and temperature appropriateness as per the health and hygiene standards
- INDULG IN MAIN COURSE: Looking after prep for all morning breakfast menu with all eggs preparation and Non-Veg and potatoes preparation Preparing popular Italian sauces, homemade pastas
- Preparing soups like minestrone, chicken, tomato, mushroom and lobster bisque
- SPECIALIZE IN: Specialized in Indian Curries, bit experience in Chinese, Thai, South Indiancooking
- Homemade pastas
- Meat with doneness, grilling product with proper grill marks like beef steak, new Zealand lamb chops
- Seafood like Indian bekti fish, grilled salmon, pan seared sea bass, grilled jumbo prawn, red snapper and Chilean Sea bass
- Making sure good nutritional standards are maintained when preparing meals
- Making sure that all food at point of delivery is of the highestquality
- Responsible for high standards of food, hygiene, and health andsafety
- Keeping an eye on the temperature of cookers and roasters
- Deciding what quantities are to be cooked and the amount of portions to be served
- Controlling stock rotation to ensure the kitchen and larder are always well stocked
- Preparing hamburgers, fresh food, fried chickens, steaks, etc.
Industrial Trainee
TAJ LANDS END
MUMBAI
12.2011 - 04.2012
- Worked in reputed 5 star hotels
- It makes one aware of the operating-sections of the hotel like front office, food and beverage, housekeeping and kitchen catering
- To do help to make miss en place to the head cook and commi Appreciation by top management by Sous Chef for remarkable participation in Kitchen department Learned the appropriate levels of hygiene and cleanliness maintained in the kitchen
- Washing, cutting and preparing food before it is cooked
- Learned responsibilities and work duties and time value.
Education
Bachelor degree - hotel management and catering technology
B.H.M.C.T - undefined
IHM
H.S.C - undefined
M.P. Board
S.S.C - undefined
M.P. Board
Skills
Able to prepare Vegan and Whole Food Plant BasedGood knowledge in handling Molecular Gastronomy Chemicals
Multitasking Abilities
Menu Planing
Modern Cooking
Additional Information
- Permanent address: , Deepak Gems & Jewellers, New Sarafa Dana Oli, Opp- Bansal Petha Bhandar, Lashkar,Gwalior-474001 (M.P.) India Passport No: M0007780
- DEEPANSHU SONI
Certification
FSSAI
Timeline
Outlet Chef
Hebbal Social, Unit Of Impresario Entertainment
& Hospitality Pvt Ltd
04.2023 - Current
FSSAI
11-2022
Executive Chef
Brother Barley Brewing Company
11.2022 - 04.2023
Senior Sous Chef
JUSTBE RESTRO CAFÉ
09.2019 - 03.2020
SOUS CHEF
Shree Bhukkads A Food Lounge
10.2018 - 09.2019
Shree Bhukkads A Food Lounge
01.2016 - 10.2018
Commis
Trident Bandra Kurla
10.2013 - 12.2015
Industrial Trainee
TAJ LANDS END
12.2011 - 04.2012
Sous Chef
Farzi Café, UB
11.2010 - 11.2021
OBEROI
Bachelor degree - hotel management and catering technology
B.H.M.C.T - undefined
IHM
H.S.C - undefined
M.P. Board
S.S.C - undefined
M.P. Board