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Deepak Upadhyay Mob: +971569454377/ +971553254113
Email: [email protected]
Passport Details: No - K1156054, Place of Issue: Jammu, India
Career Objective
To work at the position of a Head chef /Sous Chef and acquire experience in managing kitchen activities at an executive level. To get an opportunity to handle critical responsibilities & provide guidance to junior chefs in performing their functions efficiently.
¾ PERSONAL SUMMARY
A team player with a friendly and trustworthy disposition who is always customer
focused and believes that every meal should be an occasion. Able to serve as a role
model to junior staff by demonstrating appropriate behavior towards all work related
matters. By having a good supervisory experience in a reputable establishment, able
to flourish in a busy fast paced environment & maintain the highest culinary
standards even when under severe pressure.
By having the required patience, endurance and a good measure of skill I can
contribute fully to any team, and respond positively to any challenges.
CAREER HISTORY:
¾ Currently working as head chef in charge .
¾ Sous Chef: Nov 2013 to till date, Carluccio’s, foodmark hospitality, unit of landmark group, Abu Dhabi, UAE.
� Part of opening team of two consecutive outlets of same brand in Abu Dhabi. Casual Dining Italian Cuisine.
RESPONSIBILITIES:
9 Work with the executive chef to produce diversified menus in accordance with the
restaurant’s policy and vision.
9 Organizing and monitoring controls of food quality, presentation and service.
9 Assisting with the preparation of and the serving of all meals to customers. 9 Managing the kitchens controllable expenses including food cost, supplies, uniforms and
equipment. 9 Implementing, monitoring and reviewing food safety systems. 9 Producing Batches for the three other branch outlets and deliver them. 9 Preparing menu plans. 9 Preparing and overseeing the cleaning Rota. 9 Participating in staff and chef meetings as required.. 9 Making sure food stock is rotated properly. 9 Supervising and instructing kitchen staff members in the use of all equipment and
hygiene procedures, giving help and guidance where appropriate. 9 Making sure that all crockery and equipment is cleaned and stored correctly. 9 Interacting with guests to obtain feedback on product quality and service levels. 9 Reviewing comment cards, guest satisfaction results and other data to identify areas of
improvement. 9 Disciplining underperforming staff members. 9 Ensure to get above 90 % in all the audits (such as brand audits, hygiene audit,
municipality audits etc.)
¾ Sous Chef: - April 2013 to Nov 2013, Spaghetti kitchen & Coffee bean tea leaf, unit
of Pan India food solns pvt ltd, Chandigarh, India. � Part of opening team � Fine Dine restaurant, Italian Cuisine.
¾ Jr. Sous Chef: - July 2012- 30th April 2013, Spaghetti kitchen, Unit of Pan India Food Solns. Pvt Ltd., Gurgaon’, India.
� Part of opening team � Fine dine restaurant, Italian Cuisine.
¾ Sr. Chef De Partie: June 2011 to June 2012, Four Season Restaurant, Sahara Aamby
Valley City (Condominium), Pune, Maharashtra, India.
� Multicuisine Fine Dine restaurant.
¾ Management Trainee: - June 2009-june 2011, Pan India Food Solution Pvt. Ltd.
¾ Industrial trainee: - May 2007-Oct 2007, Sahara Aamby Valley City, Lonavala.
KEY COMPETENCIES
Catering skills:
9 Knowledge of food safety and health regulations. 9 Providing guidance and direction to subordinates, including setting performance
standards and monitoring performance. 9 Experience of cooking in high volume outlets.
9 Knowledge of Italian, Continental & Mediterranean cuisine. 9 Worked as a Store in charge for 3 outlets.
AREAS OF EXPERTISE
9 Developing menus 9 Kitchen management 9 Hospitality 9 Food purchasing 9 Stock control 9 Food costs 9 Budgetary control
ACADEMIC QUALIFICATIONS:
9 Pursuing Master In Tourism Management from IGNOU. 9 Pursuing PG Diploma In Food Safety & Quality Mgmt. from IGNOU. 9 Qualified with HACCP level 3 examinations with MERIT. 9 EFST CERTIFIED.
Qualification Board Year Percentage BSc. H&HA NCHMCT, Noida 2006-2009 64% S.S.C CBSE 2006 68.4% H.S.C CBSE 2003 64%
Computer skills: Languages: MS OFFICE, Software’s: FMC (MICROS), MMS, and IMS
Personal Details:
Date of birth: 14 march, 1988
Nationality: Indian
Marital status: Married
Address: Jammu & Kashmir, India
� Languages Known: English, Hindi, Nepali, and Marathi.
� Hobbies: Cooking, Tracking, athletics, Reading novels.
REFERENCES:
1. Chef Amit Puri (Corporate chef Pan India food solns , India)
[email protected]; +979870210855
2. Mr. Stefan Dragomir (operation manager Tawa Bakery, Abu Dhabi)
[email protected] Mob No: +971556809842
