Vikash Deorari
Kurar Tharali
Summary
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 my 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 my skills in food production, team management, and cross-cultural competence. Committed to contributing to organizational success and enhancing guest experiences.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Chef De Partie
The Oberoi Udaivilas
06.2022 - Current
- 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
Saraza
01.2022 - 06.2022
- Assisted in menu planning and recipe development
- Prepared and presented dishes for the 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.
Head Baker
Renaissance Services SAOG
01.2021 - 01.2022
- Oversaw the 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.
Commi & Demi Chef De Partie – Pastry Bakery
Brigade Hospitality Services Limited
02.2020 - 12.2020
- Prepared and presented bakery items for the hotel's restaurants and events
- Assisted with menu planning and recipe development
- Maintained cleanliness and sanitation of the 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
07.2019 - 02.2020
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Assisted with preparation and presentation of Indian dishes for the hotel's restaurants and events.
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Commi 1 - Bakery Department
Sterling (Holiday Inn)
01.2019 - 07.2019
- Maintained cleanliness and sanitation at the bakery kitchen
- Worked well in a 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.
Commi 2
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.
Job Training & Commi 3
Marasa Sarovar Portico
01.2017 - 04.2018
- 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.
- 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.
Trainee
Radisson Blu Hotels & Resorts
04.2014 - 04.2016
- 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.
- Filled out timesheets and paperwork according to identified requirements.
- Supported departmental tasks to increase understanding of industry processes.
Education
Diploma in Food Production -
Gov.I.H.M Catering Technology
Bachelor of Science -
American Institute of Hotel Management
01.2014
Skills
- Leadership and Team Management
- Exceptional Customer Service
- Food Safety and Sanitation (FSSAI)
- Menu Planning and Recipe Development
- Cross-Cultural Competence
- Inventory Management
- Problem-Solving and Decision Making
- Excellent Communication Skills
- Portion standards
- Proper food handling
- Recruiting and training
- 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.
Affiliations
- Association of Information Technology Professionals
- International Association of Administrative Professionals
- Association for Computing Machinery
- American Marketing Association
Certification
- 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
- CDC Number: MUM473151
- C.O.C Number: CC/SMO(M)/2023/10608
- Marital Status: Single
- Date of Birth: 07/04/1998
- Hobbies and Interests: Cooking, Traveling, Reading Culinary Books, Exploring New Cuisines
- References: 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 happy. And this is the thing that motivates me to move forward.
Personal Information
Date of Birth: 07/04/98
Passport Number
T6057294
Cdc Number
MUM473151
Coc Number
CC/SMO(M)/2023/10608
Marital Status
Single
Disclaimer
I hereby declare that the above information is true to the best of my knowledge and belief.
Timeline
Chef De Partie
The Oberoi Udaivilas
06.2022 - Current
Chef De Partie – Pastry Bakery
Saraza
01.2022 - 06.2022
Head Baker
Renaissance Services SAOG
01.2021 - 01.2022
Commi & Demi Chef De Partie – Pastry Bakery
Brigade Hospitality Services Limited
02.2020 - 12.2020
Commi Chef
Grand Hyatt
07.2019 - 02.2020
Commi 1 - Bakery Department
Sterling (Holiday Inn)
01.2019 - 07.2019
Commi 2
Seyfert Sarovar Premiere
04.2018 - 12.2018
Job Training & Commi 3
Marasa Sarovar Portico
01.2017 - 04.2018
Kitchen Helper
Hotel Lodes
04.2015 - 03.2017
Trainee
Radisson Blu Hotels & Resorts
04.2014 - 04.2016
Diploma in Food Production -
Gov.I.H.M Catering Technology
Bachelor of Science -
American Institute of Hotel Management
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