Dipak Pradhan
Hyderabad
Summary
- Passionate, spirited, resourceful and skilled Executive Head Chef with 20+ years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens.
- Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
- Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience.
Overview
22
22
years of professional experience
Work History
Western Chef De Cuisine
Hyatt Place Hyderabad Banjara Hills
Hyderabad
06.2023 - Current
- Supervised food preparation staff to deliver high-quality results.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created daily specials based on seasonal ingredients.
Senior Sous Chef
GreenPark Hotels and Resorts Ltd
Bangalore
06.2022 - 05.2023
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Steak Chef
MSC Cruises
Miami
01.2022 - 05.2022
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- I Had to return to India due to my father's sudden demise.
Executive Sous Chef
Dreamvalley Hotel & Resorts Ltd
Hyderabad
01.2021 - 01.2022
- Report to GM and maintaining hierarchy levels among the stuff.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Sous Chef
Intercontinental Chennai
CHENNAI
05.2019 - 09.2020
- This is the only Intercontinental Luxury property in India.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Sous Chef
CURE FOODS PVT LTD
Bangalore
09.2018 - 03.2019
- Bangalore, which is online Nutrition food and e-commerce company, from, as a sous chef.
Jr, sous chef
MARIGOLD HOTEL BY GREEN PARK
HYDERABAD
07.2013 - 03.2018
- I take care of all the kitchen as well as banquets including 80 staff, and food
- Business is 1.7cr average per month.
assistant chef
HOTEL RITZ CARLTON, KUALA LUMPUR, ITC HOTELS
02.2013 - 06.2013
- Report to sous chef and follow the standard recipes.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Maintained kitchen order by thoroughly cleaning grills, stoves, counters and tables.
DCDP
FORTUNE SELECT MANOHAR
01.2011 - 02.2013
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
GSA
FORTUNE PARK PANCHAWATI
KOLKATA
05.2010 - 11.2010
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
CDP
THE BOHEMIAN RESTAURANT, WESTERNSPECIALIZE
Hyderabad
08.2006 - 05.2010
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
FORTUNE PARK VALLABHA
HYDERABAD
10.2009 - 03.2010
- I worked as commi -1
THE SAROVER GROUPS OF HOTELS
01.2005 - 08.2006
- The Aditya Park Inn Hyderabad as a commi 1 in western
- Department from
THE OLIVE RESTAURANT, WESTERNSPECIALIZE
BANGALORE
12.2003 - 01.2005
- Worked as a commi 1
HOTEL ADITYA PARK INN
HYDERABAD
05.2003 - 11.2003
- I worked as a commi 2 in western cuisine
HOTEL ROYAL FORT
06.2002 - 05.2003
Aditya
- I worked as a commi 2 in western cuisine
Education
Diploma - Hotel Management
AIMS Hotel Management
Hyderabad04.2019
10+2 -
College of Music And Educational Arts
Kolkata05.1998
Skills
- Training & Development
- Good learner with excellent planning and organization skill
- A team player with ability to work in any situation
- Budgeting and Cost Control
- Quality Control and Oversight
- Inventory Management
- Team Collaboration
- Special Events and Catering
- I have knowledge of operating Microsoft word and excel
- Order Management
- Food Stock and Supply Management
- Current in Culinary Trends
- Recipe Development
Affiliations
- Awarded ACP Food competition Best continental chef of the year Hyderabad 2015.
- Awarded with Best chef of the year cold platter 2017 Hyderabad.
Accomplishments
- I have done my training in THE DASPALLA EXECUTIVE COURT, VIZAG from June 2000 to March 2001
Additional Information
FATHER’S NAME: Mr. KHARKA BAHADUR PRADHAN CURRENT ADDRESS: 8-2-603/A/119/ SINGADA KUNTA, BANJARA HILLS RD NO 12, CONTACT NO: 9949743703
Timeline
Western Chef De Cuisine
Hyatt Place Hyderabad Banjara Hills
06.2023 - Current
Senior Sous Chef
GreenPark Hotels and Resorts Ltd
06.2022 - 05.2023
Steak Chef
MSC Cruises
01.2022 - 05.2022
Executive Sous Chef
Dreamvalley Hotel & Resorts Ltd
01.2021 - 01.2022
Sous Chef
Intercontinental Chennai
05.2019 - 09.2020
Sous Chef
CURE FOODS PVT LTD
09.2018 - 03.2019
Jr, sous chef
MARIGOLD HOTEL BY GREEN PARK
07.2013 - 03.2018
assistant chef
HOTEL RITZ CARLTON, KUALA LUMPUR, ITC HOTELS
02.2013 - 06.2013
DCDP
FORTUNE SELECT MANOHAR
01.2011 - 02.2013
GSA
FORTUNE PARK PANCHAWATI
05.2010 - 11.2010
FORTUNE PARK VALLABHA
10.2009 - 03.2010
CDP
THE BOHEMIAN RESTAURANT, WESTERNSPECIALIZE
08.2006 - 05.2010
THE SAROVER GROUPS OF HOTELS
01.2005 - 08.2006
THE OLIVE RESTAURANT, WESTERNSPECIALIZE
12.2003 - 01.2005
HOTEL ADITYA PARK INN
05.2003 - 11.2003
HOTEL ROYAL FORT
06.2002 - 05.2003
Diploma - Hotel Management
AIMS Hotel Management
10+2 -
College of Music And Educational Arts
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