Deepanshu Verma
Haldwani
Summary
Proficient Chef specialized in Italian cuisine highly effective at operating in fast-paced, demanding environments. Adaptable professional with success in handling any challenge. 12-year background in the high-end hotels and cruise line industry.
Overview
16
16
years of professional experience
4019
4019
years of post-secondary education
2
2
Certifications
Work History
Jr Sous Chef
Cloud9 Sarovar Portico
12.2024 - Current
- Food Preparation and Presentation: Prepare and plate dishes to the highest standards, ensuring presentation and quality meet restaurant expectations.
- Kitchen Maintenance and Organization: Maintain a clean, organized, and safe kitchen environment, adhering to health and safety regulations.
- Inventory Management: Assist with inventory management, including ordering supplies, managing stock levels, and minimizing waste.
- Menu Planning and Development: Contribute to menu planning and development, suggesting new ideas and concepts.
- Cost Control: Assist with cost control measures, including monitoring food costs, labor costs, and waste management.
- Training and Development: Participate in training and development programs, staying up-to-date with culinary trends and techniques.
- Customer Service: Ensure excellent customer service, responding to customer complaints and feedback in a professional manner.
- HACCP and Food Safety: Maintain a thorough understanding of HACCP principles and food safety regulations, ensuring kitchen compliance.
Jr Sous Chef
Mayfair
07.2024 - 10.2024
- Cooking and Preparation:
Assist in the preparation and design of all food menus.
Ensure that all food is consistently prepared to the highest standards of quality, taste, and presentation.
Participate in the preparation, cooking, and presentation of food, especially during peak hours or events. - Kitchen Management:
Supervise and coordinate activities of cooks and other kitchen workers. Ensure that kitchen stations remain orderly and that dishes are prepared and plated in accordance with restaurant standards.
Maintain inventory and records of food, supplies, and equipment. - Quality Control:
Ensure that the kitchen operates in a timely manner that meets quality and hygiene standards.
Monitor and control food waste, ensuring it is minimized. - Training and Development:
Mentor and train junior kitchen staff to improve their cooking skills and efficiency.
Assist in developing and updating kitchen processes to improve efficiency and quality. - Collaboration:
Work closely with the Sous Chef, Executive Chef, and other kitchen staff to ensure smooth kitchen operations.
Assist in menu planning and innovation. - Health and Safety:
Ensure compliance with sanitation and safety regulations.
Oversee kitchen cleanliness and ensure that health and safety standards are maintained. - Administrative Duties:
Assist with scheduling and staff management.
Help with ordering and stocking inventory while managing costs and minimizing waste.
Senior Chef De Partie
Beleza By The Beach
03.2022 - 03.2024
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
Junior Sous Chef
SUJAN Luxury Camps & Palaces
07.2019 - 02.2020
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
Assistant Chef De Partie
Oceania Cruises Inc.
09.2014 - 02.2018
- Managed time efficiently when completing multiple tasks, ensuring a smooth flow of kitchen operations during busy service periods.
- Participated in recipe testing sessions to refine dishes before adding them to the menu or featuring them as specials.
- Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
Commi 1
Park Hyatt
05.2012 - 09.2014
- Maintained well-organized mise en place to keep work consistent.
- Increased system resilience by actively monitoring network performance parameters and implementing necessary improvements promptly.
Commis Chef
Park Plaza
09.2010 - 03.2012
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Industrial Trainee
Club Mahindra Verca Beach Resort
05.2009 - 10.2009
- Supported team in industrial work completion, gaining experience in cross-functional positions and processes.
- Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
Education
Hotel Management
Amrapali Institute of Hotel Managemengt
Intermediate - Science
Lions School
Skills
Mentoring abilitiesundefined
Certification
FOOD SAFETY SUPERVISOR
Timeline
Jr Sous Chef
Cloud9 Sarovar Portico
12.2024 - Current
Jr Sous Chef
Mayfair
07.2024 - 10.2024
Senior Chef De Partie
Beleza By The Beach
03.2022 - 03.2024
Junior Sous Chef
SUJAN Luxury Camps & Palaces
07.2019 - 02.2020
Assistant Chef De Partie
Oceania Cruises Inc.
09.2014 - 02.2018
Commi 1
Park Hyatt
05.2012 - 09.2014
Commis Chef
Park Plaza
09.2010 - 03.2012
Industrial Trainee
Club Mahindra Verca Beach Resort
05.2009 - 10.2009
Hotel Management
Amrapali Institute of Hotel Managemengt
Intermediate - Science
Lions School
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