Bhupendra Singh Deopa
New Delhi
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 13-year background in high-end Hotel industry. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
14
14
years of professional experience
2
2
Languages
Work History
Chef de Partie
Virgin Voyages Cruise
05.2024 - Current
- Company Overview: Miami USA
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure
- Acted as head chef when required to maintain continuity of service and quality
- Miami USA
Sous Chef
ARAMNESS RESORT
07.2021 - 05.2024
- Company Overview: Gir, Gujarat
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Planned and directed high-volume food preparation in fast-paced environment
- Gir, Gujarat
Chef de Partie
RADISSION BLUE HOTEL
08.2018 - 07.2020
- Company Overview: Indore, India
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes
- Utilized culinary techniques to create visually appealing dishes
- Indore, India
Chef de Partie
PAUL Depuis 1889 French Bakery, Patisserie
08.2016 - 08.2018
- Company Overview: New Delhi, India
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure
- Acted as head chef when required to maintain continuity of service and quality
- New Delhi, India
Demi Chef de Partie
RENDEVOUS BAKERY
12.2013 - 07.2016
- Company Overview: Bahrain
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team
- Led daily staff meetings to communicate expectations and review safety procedures
- Bahrain
Commie-1
Hotel THE LALIT
09.2011 - 12.2013
- Company Overview: Faridabad, India
- Developed strong organizational and communication skills through coursework and volunteer activities
- Worked flexible hours across night, weekend, and holiday shifts
- Faridabad, India
Commie-3
Hotel MAHAGUN SAROVER PORTICO
09.2010 - 03.2011
- Company Overview: Ghaziabad, India
- Worked effectively in fast-paced environments
- Ghaziabad, India
Trainee Chef
Hotel FOUR POINT BY SARETON
09.2010 - 03.2011
- Company Overview: Jaipur, India
- Worked effectively in fast-paced environments
- Jaipur, India
Education
B.S.C - Hotel Management
U.P board
Skills
Guest Relations
Customer Feedback
Quick Response
Cooking Technique Demonstrations
Ordering
Requisitions
Accomplishments
- Appreciation letter for successful pre-opening Hotel Aramness.
- Implemented multi-skill trainings to colleagues.
- Two-time awarded by certificate of good Hygiene FSMS.
- Appreciation from Guest Delight program.
Culinaryskills
- Create feedback based fixed menu of choice for long staying guests.
- Implement various food promotions & monthly food festivals.
- Support introduction of new pick & choose in the banquet to give variety & different action stations.
- Create theme-based Pastry menus for restaurants.
Citizen
Indian
Personal Information
- Passport Number: X5712050
- Father's Name: Rajendra Singh
- Date of Birth: 01/05/88
Timeline
Chef de Partie
Virgin Voyages Cruise
05.2024 - Current
Sous Chef
ARAMNESS RESORT
07.2021 - 05.2024
Chef de Partie
RADISSION BLUE HOTEL
08.2018 - 07.2020
Chef de Partie
PAUL Depuis 1889 French Bakery, Patisserie
08.2016 - 08.2018
Demi Chef de Partie
RENDEVOUS BAKERY
12.2013 - 07.2016
Commie-1
Hotel THE LALIT
09.2011 - 12.2013
Commie-3
Hotel MAHAGUN SAROVER PORTICO
09.2010 - 03.2011
Trainee Chef
Hotel FOUR POINT BY SARETON
09.2010 - 03.2011
B.S.C - Hotel Management
U.P board
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