Deepak Bebani

Well-rounded chef offering several years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests.

Chef at Bafikra Restaurant and Bar (2026-07 – Present)

Chef at Royal Paan By Panjabi Indian Cuisine (2022-04 – 2026-06)

• Assisted in food preparation and ingredient organization for kitchen operations.
• Maintained cleanliness and organization of kitchen workstations and storage areas.
• Supported chefs by chopping vegetables and preparing sauces as directed.
• Helped with plating dishes to ensure visual appeal before serving.
• Participated in inventory management by restocking supplies as needed.
• Collaborated with team members to ensure timely meal preparation and service.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Followed recipes to prepare menu items consistently according to hotel standards.
• Prepared high-quality dishes according to established recipes.
• Checked quality of raw materials before use.
• Stored foods correctly using correct storage containers and labelling systems.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Exercised portion control for items served, eliminating waste.
• Planned menus, ordered supplies and managed kitchen staff.

Chef at Kwality Grand Indian Buffet (2019-02 – 2021-02)

• Prepared a wide variety of Indian buffet dishes daily, ensuring consistent quality and presentation.
• Managed food production schedules to ensure timely replenishment of buffet stations during service.
• Controlled portioning and minimized food waste while maintaining buffet variety and freshness.
• Trained and supervised junior kitchen staff on recipes, hygiene, and food safety standards.
• Coordinated with vendors and managed inventory to ensure consistent supply of fresh ingredients.
• Maintained compliance with food safety and sanitation regulations throughout kitchen operations.

Chef at Carnival Cruise Line (2013-01 – 2017-01)

• Assisted in food preparation and ingredient organization for kitchen operations.
• Maintained cleanliness and organization of kitchen workstations and storage areas.
• Supported chefs by chopping vegetables and preparing sauces as directed.

Chef at Fortune Hotel India Guru Gram (2011-01 – 2013-02)

Chef at Doubletree By Hilton India Guru Gram Haryana (2012-01 – 2013-01)

• Prepared authentic Punjabi dishes using traditional cooking techniques.
• Managed kitchen inventory and ensured freshness of ingredients daily.
• Supervised kitchen staff and trained new team members on recipes.

Commi at Park Plaza Hotel Gurgaon India (2009-02 – 2011-02)

Diploma in Tourism And Hotel Management – Government Enter College

12th Pass – Government Enter College

– Food Craft Institute