Deepak Thapa

To give my best of output to the organization I will work with full devotion, honesty and efficiency.

CHEF DE PARTIE at STEWART CREEK GOLF & COUNTRY CLUB (2025-05 – Present)

• Assist in food preparation & collaborate with the Executive chef and Sous chef.
• Help in design, testing, and implementation of food menu.
• Ensure that food is high quality, and that kitchen is in good, clean and hygienic condition.
• Keep work and food prep stations clean and comply with food safety standards.
• Monitor & maintain the kitchen equipment, & arrange repairs & service as needed.

CHEF DE PARTIE at VALBELLA GOURMET FOODS (2025-01 – 2026-02)

• Assists the sous chef in daily food preparation activities.
• Monitors inventory & expiration dates of raw goods.
• Ensures high quality food production, preparation, & presentation.
• Observes all applicable standards.
• Ensures work area remains clean.

CHEF DE PARTIE at FAIRMONT CHATEAU LAKE LOUISE (2024-07 – 2024-12)

• Preparing,cooking,and presenting high-quality dishes within the speciality section.
• Assisting the Executive chef and sous chef to define menu concepts and develops dishes.
• Helping with the management of health and safety practices.
• Monitoring supplies and assisting with recipe costing and inventory control.
• Operate and maintain all department equipment and reports any problems.

DEMI CHEF DE PARTIE at FAIRMONT CHATEAU LAKE LOUISE (2024-03 – 2024-07)

• Helping the chef de partie to prepare dishes within their section.
• Assisting with the management of their specific sections of the kitchen.
• Following health and safety procedures.
• Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with your own colleagues and all other departments.

COOK at NORTHLAND PROPERTIES CORP-DENNY'S (2022-11 – 2023-12)

• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items.
• Seasons and cook food according to recipes or personal judgments and experience.

COOK at CHEESE BOUTIQUE (2020-12 – 2022-05)

• Take care of daily preparation and duties assigned through the superiors to meet the standard and the quality set by the company.
• Follow the instruction and recommendations from the immediate superiors to complete the daily task.
• Ensure that the production, preparation, presentation of food is always of the highest quality.
• Should be able to set an example to others for personnel hygiene and cleanliness on and off duty.

BONSAI COOK at CARNIVAL CRUISE LINE (2017-01 – 2020-05)

• Prepare sushi and sashimi
• Cut fish ( e.g., salmon, tuna and hamachi
• Checks all mise en place daily.
• Replenish mise en place in a timely manner.
• Always follows standard recipes.
• Maintain cleanliness in working area as per The United public health.
• Ensures that "first in first out" is followed.
• Ensures that all kitchen equipment and utensil are used in a proper manner.

COMMIE CHEF at FOUR SEASONS HOTEL MUMBAI (2016-03 – 2017-01)

• Worked with chef De partie to learn storage locations of fresh ingredients for daily use.
• Placed orders to restock items before suppliers ran out.
• Cleaned kitchecounters,refrigerators and freezers.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

Industrial trainee at VIVANTA BY TAJ PRESIDENT (2013-07 – 2013-11)

I was associated as an industrial trainee with the core department for periods of 21 weeks within all four major departments, where I learnt basic operational and non-operational skills followed in the organization.

B.SC. Degree in Hospitality and Hotel Management – IHM Gwalior (2012 – 2015)

Higher Secondary Education – Nepal Board (2009 – 2012)