DEEPAK
Balga
Summary
A result oriented professional with experience in:
- Profit Centre Operations
- Budgetary Control
- General Administration
- Kitchen Management
- Internal Controls
- Event Management
- Food Service Operations
- Client Servicing
- Inventory Management
- Facility Management
- Team Management
- Training & Development
- Quality Compliance
- Performance Management
- Documentation
Comprehensive overseas & indigenous experience in Executive chef, F&B Operations, Customer Relationship Management and People Management in the Hospitality Industry.
Expertise in managing wide range of activities such as personnel administration, general administration, client relationship management, purchasing and recreational facilities.
Adept at maintaining service standards / operational policies; planning and implementing effective control measures to reduce running costs of the unit and providing quality seamless customer service.
Proficient in managing menu planning, inventory management and maintenance of a hygienic environment in the kitchen.
Skilled in interacting with people from different nationalities, meeting their requirements through efficient customer handling skills, distinction of handling a large customer count of upto 2000 members.
Recognised for outstanding organisational skills, creativity, artistic display, public relations and an ability to consistently exceed guest expectation.
Excellent communication, interpersonal, relationship management and problem solving skills.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Chef
Chaos Cafe
West perth
01.2023 - Current
Executive chef
Spice House bistro Restaurant
, Canada
06.2011 - 09.2012
- Canada
Executive Sous chef
Cinnamon Club Restaurants Pty .Ltd.
, Australia
06.2010 - 05.2011
- Australia
Executive Sous Chef
JSM Groups of restaurants (JSM Corporation Pvt Ltd)
, India
09.2008 - 04.2010
- India
Senior Sous Chef - Fine Dining Restaurant
Akbar Contemporary Indian Cuisine Restaurant
, U.S.A
05.2003 - 03.2008
- New Jersey, U.S.A
First Cook
Carnival Cruise Lines
, Italy
10.2002 - 03.2003
- Mon Falcone, Italy
Commis II
ITC Hotels & Towers
New Delhi, India
01.2002 - 06.2002
- New Delhi
Cook
ITC Hotels & Towers
New Delhi, India
11.1998 - 11.2001
- New Delhi, India
Education
Advance Course - European Cuisine
Indus Cruising and Culinary Institute
Gurgaon, India01.2002
Course - Continental Cuisine
Carnival Culinary College
Miami, U.S.A01.2002
Diploma - Culinary Arts
Institute of Culinary Arts & Technical Education
Pusa, New Delhi, India01.2001
Hospitality Management Training -
ITC Hotels
New Delhi, India01.1998
Advance Diploma - Catering/Gourmet Cooking
Thomson Education Institute
Pennsylvania, USAAdvance Diploma - Catering/Gourmet Cooking
Pennsylvania, USABachelor of Arts -
CCSU
Meerut, IndiaSkills
- Windows
- MS Office
- Internet Applications
Certification
International English Language Testing System, 2008
Personal Information
Date of Birth: 02/12/82
Roles And Responsibilities
- Strategic Planning, Establishing corporate goals, food & beverage budgets and evolving business plans for their achievement. Business planning and analysis for assessment of revenue potential in business opportunities.
- Operations Management, Handling Food & Beverage, Banquet, Conferences & Formal Dining Reservations and coordinating with guests for resolving their concerns / needs. Supervising entire Restaurant Operations; inclusive of formulating & implementing the department’s Standard Operating Procedures. Maintaining the cost of breakage and the weekly work schedules related to forecasted house, banquet and outlets occupancies. Arranging the inventories; ensuring all the outlets, banqueting and kitchens are supplied with necessary equipment. Monitoring staffing levels of the outlets; ensuring that all the staff of the outlet adheres to department’s operational strategies. Formulating budgets and following with purchasing, special orders and other things as required. Providing high quality services to achieve customer delight by extensive interaction with guest and quick resolution of problems.
- F&B Operations, Planning menu for an expensive repertoire of menus along with portion standardization. Handling all aspects of restaurant management including monitoring food production and aesthetic presentation of food & beverages. Orchestrating recipe/menu development based on guest trends/preferences and seasonal considerations. Maintaining quality and consistency of food for enhancing guest satisfaction. Managing bar activities, preparing & maintaining the summery reports of the daily sales. Preparing food and beverage items for the purpose of meeting projected meal requirements. Analyzing the recipes of the dishes to determine food, labour and overhead costs and to assign prices to various dishes.
- Inventory, Inspections & Quality, Conducting hygiene inspections and conveying feedback to operating staff for any discrepancies found in standardised norms. Performing regular / physical check for inventories of food supplies, assessing projected needs and ordering food supplies for daily operations. Ensuring compliance with pre-set quality, hygiene standards & aesthetic presentation of food & beverages. Facilitating U.S.P.H in conducting smooth health inspections.
- Customer Relationship Management, Anticipating needs of the most discerning international and domestic travellers, both business and leisure and providing customised services. Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handle guests requests & resolving complaints. Delivering high-value restaurant services to upscale clients for exalting their satisfaction levels. Organising in-house events (parties, etc.) for leisure and comforts of the guests. Reviewing the guest feedback data collected by the Gallup feedback to attune the business strategies as per the guest requirements & expectations.
- Team Management, Recruiting, staffing, monitoring and appraising the performance of multi-skilled work force and conceptualising need-based training programs for their overall career development. Recognizing the staff by giving incentives; delivering high quality standards through continuous supervision and training. Conducting practical and theoretical training programs to enhance skills and motivational levels.
Timeline
Chef
Chaos Cafe
01.2023 - Current
Executive chef
Spice House bistro Restaurant
06.2011 - 09.2012
Executive Sous chef
Cinnamon Club Restaurants Pty .Ltd.
06.2010 - 05.2011
Executive Sous Chef
JSM Groups of restaurants (JSM Corporation Pvt Ltd)
09.2008 - 04.2010
Senior Sous Chef - Fine Dining Restaurant
Akbar Contemporary Indian Cuisine Restaurant
05.2003 - 03.2008
First Cook
Carnival Cruise Lines
10.2002 - 03.2003
Commis II
ITC Hotels & Towers
01.2002 - 06.2002
Cook
ITC Hotels & Towers
11.1998 - 11.2001
Advance Course - European Cuisine
Indus Cruising and Culinary Institute
Course - Continental Cuisine
Carnival Culinary College
Diploma - Culinary Arts
Institute of Culinary Arts & Technical Education
Hospitality Management Training -
ITC Hotels
Advance Diploma - Catering/Gourmet Cooking
Thomson Education Institute
Advance Diploma - Catering/Gourmet Cooking
Bachelor of Arts -
CCSU