Summary
Overview
Work History
Education
Skills
Accomplishments
Disclaimer
Timeline
Generic
DEEPANK TOMAR

DEEPANK TOMAR

Abbotsford,Canada

Summary

Professional culinary expert with strong skills in high-pressure kitchen environments. Proven ability to prepare diverse dishes while maintaining high standards of quality and presentation. Solid track record of collaborating effectively with team members and adapting to changing needs. Known for reliability, culinary creativity, and strong focus on achieving outstanding results.

Overview

15
15
years of professional experience

Work History

Line Cook

BROWNS SOCIALHOUSE (B.C Canada)
07.2024 - Current
  • Maintaining standards based on Restaurant policies
  • Collaborated with team members to maintain clean and safe working environment, adhering to health and safety guidelines.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Maintained high standards of food safety and hygiene, surpassing health inspection requirements.

Kitchen Manager

Nature’s Villa Resort & Camps
12.2020 - 03.2024
  • Taking care of day-to-day operations of Kitchen.
  • Checked and tested foods to verify quality and temperature.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.

Commi –I

YO! MOMOZ
09.2016 - 06.2020
  • Preparing Ala Carte Menu.
  • Working in Dim Sum section.
  • Ordering and taking care of food presentation and Standardization.
  • Responsible for taking feedback from guest about food.
  • Taking care of hygiene and quality control in food.

Commi –II

Naro Eco Resort & Spa
03.2012 - 08.2016
  • Working in the Continental hot section.
  • Prepare a buffet menu.
  • Responsible for taking feedback from the guest about food.

Commi –III

Hype Delhi
08.2011 - 01.2012
  • Working in the Continental hot section.
  • Taking care of all plating and presentation of Cold and HOT food.

Commi-II

Hotel Sea Princess
04.2010 - 07.2011
  • Taking care of the live kitchen.
  • Working in the Continental hot section and Gard manger

Education

Bachelors Of Science - Hotel and Hospitality Administration

Institute of Hotel Management
Banglore (India)
06-2010

Intermediate -

S.G.R.R. Public School (CBSE Board)
Dehradun , Uttarakhand (India)
05-2006

Skills

  • Certificate in Accounting Application
  • Microsoft Word

Accomplishments

  • Six months training from JAYPEE SIDDHARTH HOTEL, NEW DELHI.
  • Awarded Second team position for the Inter House Chef competition.

Disclaimer

Date of Birth: 14 October 1988;  

Language Proficiency:  English

                                        Hindi 

Timeline

Line Cook

BROWNS SOCIALHOUSE (B.C Canada)
07.2024 - Current

Kitchen Manager

Nature’s Villa Resort & Camps
12.2020 - 03.2024

Commi –I

YO! MOMOZ
09.2016 - 06.2020

Commi –II

Naro Eco Resort & Spa
03.2012 - 08.2016

Commi –III

Hype Delhi
08.2011 - 01.2012

Commi-II

Hotel Sea Princess
04.2010 - 07.2011

Bachelors Of Science - Hotel and Hospitality Administration

Institute of Hotel Management

Intermediate -

S.G.R.R. Public School (CBSE Board)

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