Deepesh Deepu

Professional Chef with 13+ years of extensive experience in Pastry kitchen. I want to be a part of a team, a long-term enterprise where I can make my contribution by responding timely and prudently to the dynamic environment and acquiring and applying skills for revamping overall performance at both organizational and personal levels. Thus, to reach the pinnacle of career life through hard work, sincerity, and perseverance.

SOUS CHEF - MSC CRUISES

(2022-04)

• Review the daily production list with the Pastry chef and Executive Pastry Chef
• To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency, and maximum food cost efficiency throughout
• Developing new recipes for seasonal menus. Decorating pastries and desserts to ensure a beautiful and tasteful presentation
• Menus / Recipes / Guidelines / Methods provided by the Corporate Pastry Chef are followed accordingly
• Maintain a safe and clean work environment by complying with USPH and Company Regulations
• Supervises and checks all pastry outlets (World Cafe, LIDO, BRASSARIE,HI-TEA) ensuring that standards are followed accordingly

CHEF DE PARTIE (PRE-OPENING) - REEF BOUTIQUE HOTEL, BAHRAIN - Bahrain

(2018-04 - 2021-01)

100 luxurious rooms, 36 villas, 7 F&B outlets, infinity pool, banquet, catering and luxurious spa

• Review the daily production sheets with the Asst. Pastry chef and Pastry chef
• Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
• Actively participating in the training of culinary skills to junior staff and apprentices
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keep work station clean and organized including chillers and freezers, countertops, and stovetops
• Ensure that station opening and closing procedures are carried out to standard and control the overproduction and food waste to a minimum
• Oversees preparation and production; ensuring food safety procedures are always 100% adhered
• Developed process that reduced waste by 30% and improve supply turnover by 70%

COMMIS 1 - FOUR SEASONS HOTEL AND RESORTS, BAHRAIN BAY, MANAMA - Manama, Bahrain

(2016-09 - 2018-04)

273 rooms, 7 F&B outlets, two signature Bahrain restaurants and a lounge by Wolfgang Puck

• Reports to CHEF DE PARTIE
• Review the daily production sheets with Chef De Partie & Sous Chef
• Attending the briefings
• Actively participates in the training of culinary skills to junior staff and apprentices
• Follows standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Responsible for the orders of pastries from different outlets for A la 'Carte and looking after the production
• Responsible for day-to-day operations ensuring everything is up to date
• Ensuring that mise en place is done in advance for the final preparation
• Recording everything of daily production and preparation in the logbook
• Checking the date and labels on each and every product and item to have better hygiene standards
• Coordinate with supervisor in his work, and learn new ideas and concepts of new cakes and pastries
• More focused on cake decoration, chocolate showpiece, fashion, glancing, and icings

COMMIS 1, COMMIS 2 - CROWNE PLAZA HOTEL, BAHRAIN - Bahrain

(2012-09 - 2016-09)

278 rooms and suites, 4 F&B outlets

• Reports to DEMI CHEF DE PARTIE
• Responsible for cleanliness of the kitchen and checking the date and label as per the standards
• Checking up the stores and receiving items for the pastry on daily operation
• Preparing mise en place for the next day and checking buffet on a regular basis
• Helping hand to the supervisor in making new cakes and French pastries
• Learning new ideas with proper details

INTERNSHIP - ITC ROYAL GARDENIA BENGALURU, INDIA - Bengaluru, India

(2011-06 - 2011-12)

292 rooms, 7 F&B outlets

• Reports to Department Head chef
• Responsible for the cleanliness of the kitchen

INTERNSHIP - GOLDEN PALMS RESORTS, BANGALORE, INDIA - Bangalore, India

(2010-08 - 2011-02)

150 rooms, 5 F&B outlets

• Reports to the Department Head chef
• Working and coordinating with everyone in the kitchen
• Helping chefs in each and every area of work
• Writing recipes for the preparation done same day

Certificate III - Patisserie - Australian skills Management Institute Brisbane, Queensland, Australia

Certificate IV - Patisserie - Australian skills Management Institute Brisbane, Queensland, Australia