Highly motivated and skilled hospitality professional with over 10 years
of experience in culinary and bakery operations. Adept at managing
international properties and ensuring exceptional customer service.
Seeking a challenging role in the passenger ship industry to leverage
skills in food production, team management, and cross-cultural
competence. Committed to contributing to organizational success and
enhancing guest experiences. Detail-oriented Chef de Partie with over
10 years of experience working in several live restaurants. Known for
attention to detail, passion for food, and extensive knowledge of
culinary arts. Trained in modern culinary equipment and specializing in
French and Indian cuisine. Seeking a challenging role in the passenger
ship industry to leverage skills in food production, team management,
and cross-cultural competence. Committed to contributing to
organizational success and enhancing guest experiences. Available upon
request
R&D NEW RECIPE
Guests like the bread made by me
very much. Whatever product I
make after doing a little research
and development in the recipe, the
guest's rating is more important for
me and the feedback of my seniors
is more important for me who have
always been with me. It is difficult
to research and develop any
dessert or any product that we are
making but the result that comes
after hard work makes me feel very
Overview
10
10
years of professional experience
4
4
Languages
Work History
Chef De PARTY
BAKERY PASTRY
10.2022 - Current
The Oberoi Udaivilas
Udaypur
Designed and implemented pastry menus for various onboard
events and restaurants
Trained and managed pastry team members, ensuring adherence to
proper techniques and sanitation practices
Ensured compliance with FSSAI and company policies
Monitored inventory levels and ordered supplies as needed
Collaborated with other departments to ensure seamless guest
experiences
Developed and cooked memorable dishes that brought new
customers into establishment
Prevented cross-contamination from utensils, surfaces, and pans
when cooking and plating meals for food allergy sufferers
Plated meals paying special attention to garnishes and overall
presentation
Prepared items for roasting, sautéing, frying, and baking
Led daily staff meetings to communicate expectations and review
safety procedures.
Chef De Partie
Pastry Bakery
Rajkot
01.2022 - 06.2022
Assisted in menu planning and recipe development
Head Baker
Renaissance Services SAOG, DUQUM
01.2021 - 01.2022
Development in baking
Prepared and presented dishes for restaurant and private events
Trained and supervised junior kitchen staff
Maintained high standards of food quality, consistency, and
presentation
Led daily staff meetings to communicate expectations and review
safety procedures
Coordinated with vendors to order supplies and maintain high
quality standards
Monitored food and labor costs to verify budget targets were met
Maintained up-to-date knowledge of current culinary trends and
techniques
Planned and directed high-volume food preparation in fast-paced
environment
Acted as head chef when required to maintain continuity of service
and quality
Oversaw production of all bakery items for two hotel properties
Managed and trained bakery team members
Developed new recipes and techniques
Ensured compliance with food safety regulations and company
policies
Assisted with creating promotions to highlight bakery offerings and
drive sales
Developed unique recipes and confections to set bakery apart from
competition
Assisted with creating promotions to highlight bakery offerings and
drive sales
Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls,
and coffee cakes.
Prepared and presented bakery items for hotel's restaurants and
events
Assisted with menu planning and recipe development
Maintained cleanliness and sanitation of bakery kitchen
Reduced costs and losses through regular rotation of fresh food
items and employment of waste-reduction food prep techniques
Assisted with development of new menu items, researching and
workshopping recipes compatible with existing menu.
Commi Chef
Grand Hyatt
, Goa
07.2019 - 02.2020
Maintained high food quality standards by checking delivery
contents to verify product quality and quantity
Sterling, Holiday Inn
01.2019 - 07.2019
Happy
And this is the thing that
Assisted with preparation and presentation of Indian dishes for
hotel's restaurants and events
Observed different kitchen chefs' preparation of sauces, breads, and
other items to gain knowledge in diverse cooking and baking
techniques
Collaborated with staff members to create meals for large banquets, Maintained cleanliness and sanitation at bakery kitchen
Worked well in team setting, providing support and guidance
Guaranteed all baked goods were cooked according to customers
tastes and needs
Trained new bakery staff on company policies and POS system use
to maximize job satisfaction, expertise, and team performance
Arranged bakery displays to showcase baked goods, cakes, and pies
to drive product sales.
Seyfert Sarovar Premiere
04.2018 - 12.2018
Assisted senior chefs in food preparation and gained basic
knowledge of other departments
Provided support to senior chefs and helped with food presentation
Communicated with customers via telephone and email
Documented activities and events in concise reports
Diagnosed and resolved complex integrated customer issues for
implementation, add-on, maintenance and support of voice, data
VoIP, and CTI applications
Responded to service requests during and after business hours.
01.2017 - 04.2018
Job Training & Commi 3, Marasa Sarovar Portico
Provided coaching and mentoring to new personnel
Trained and mentored new hires for various roles.
Kitchen Helper
Hotel Lodes
04.2015 - 03.2017
Operated standard kitchen equipment with focus on safety and
sanitation
Cleaned and organized kitchen stations to promote team efficiency
Scraped, washed and efficiently restacked dishware, utensils, and
glassware to keep kitchen ready for customer demands
Followed supervisor instructions to complete tasks on time
Helped chefs prepare and present food to event guests with strong
attention to detail and presentation expertise
Cleaned and sanitized dishes and utensils, consistently keeping
adequate supplies on hand for expected customer loads
Motivates me to move forward.
Trainee
Radisson Blu Hotels & Resorts
04.2014 - 04.2016
NUMBER
CC/SMO(M)/2023/10608
Followed proper handling and sanitation procedures to comply with
food safety standards and protocols
Maintained clean, trash-free workspaces to maximize productivity
and safety
Operated kitchen equipment in accordance with manufacturer
instructions
Plated and presented food following chef requirements
Learned new materials, processes, and programs quickly
Attended training courses to build understanding of processes,
techniques, and industry
Performed administrative functions, answering phones and filing
paperwork in support of department
Supported departmental tasks to increase understanding of industry
processes.
Education
Diploma - Food Production
Ihm
01.2016
Bachelor of Science - undefined
Gov.I.H.M Catering Technology
01.2014
undefined
American Institute of Hotel
Management
Skills
Leadership and Team
Management
Exceptional Customer Service
Food Safety and Sanitation
(FSSAI) (USPH)
Menu Planning and Recipe
Cross-Cultural Competence
Inventory Management
Problem-Solving and Decision
Excellent Communication Skills
Portion standards
Proper food handling & food cost management
Food spoilage prevention
Kitchen Organization
Inventory Oversight
Food allergy understanding
Menu development
Knife Skills
Team Management
Plating and presentation
Food presentation
Recipe creation
Entree Preparation
Ingredient Sourcing
Accomplishments
Reduced costs 35% by sourcing
local ingredients and negotiating
favorable contracts
Increased productivity by
revamping workflow and
restructuring line
Supervised team of 7633822444
staff members
LINKS
Https://join.skype.com/invite/yG
B30otSPuTV, P.S.T., 10501661012201516
S.T.S.D.S.D, 1050166621220175
F.P.F.F, 10501661012201516
P.S.S.R., 10501661012201516
E.F.A., 10501661012201516
LANGUAGES
English
Hindi
Nepali
ADDITIONAL
INFORMATION
Languages: English, Hindi
Nepali
Passport Number: T6057294
Affiliations
Association of Information
Technology Professionals
International Association of
Administrative Professionals
Association for Computing
Machinery
American Marketing Association
VIKASH DEORARI
Interests
CDC Number: , MUM473151
COC Number:
CC/SMO(M)/2023,
Hobbies and Interests:
, Cooking, Traveling, Reading
Culinary Books, Exploring New
Cuisines
I'm looking for a job like artisancoffee or winners at Bakery,pastry maker or cashierI'm looking for a job like artisancoffee or winners at Bakery,pastry maker or cashier