Deepak Resume

DEEPAK SINGH GUSAIN

OBJECTIVE: To join an organization that aims at exceeding guest expectations and which offers satisfying & challenging job, good working atmosphere with ample scope for learning, growth and development. AREA OF INTEREST:

Food & Beverage Production (CONTINENTAL CUSINE).

PROFESSIONAL QUALIFICATION: •

Highest scorer in Three-Year Apprenticeship in Food & Beverage Production from BTC, PUSA, NEW DELHI (2004-2007).

•

Also completed two-months training on ISO 22000

PROFESSIONAL EXPERINCE: •

Three Years of apprenticeship training from Hotel The Imperial, New Delhi, (5*Luxury) in all the major sections; Continental (Banquets & A’la carte), Gardemanger, bakery and confectionery.

•

Worked as a Commi in The Park Hotel, Parliament Street, New Delhi from 16th April 2007 to 15th June 2008 in Continental Cuisine.

•

Presently working in Taj Palace Hotel since 2nd July 2008 to till date at

commis level.

SPECIALISATION Italian Cuisine, Italian Pizza & Grills.

EDUCATION QUALIFIACTION:

Course

Institute

Board/university

Year passed

B.COM Class XII

Correspondence St. Andrews Scots Sr. Sec School St. Andrews Scots Sr. Sec School B.T.C Pusa

Delhi university C.B.S.E

2006 2003

C.B.S.E.

2001

Govt of national capital teritorry of delhi

2007

Class X Apprenticeship

ADDITIONAL QUALIFICATIONS: COMPUTER SKILLS:



Fundamentals of Computer.



Ms-dos/Ms-Windows/Ms-Office



Internet knowledge of searching various search engines.

DUTIES & RESPONSIBILITIES: As an effective member of the kitchen team my responsibilities included: • • • • • • • • • •

Primarily ensuring delivery of defect free and quality food in all its aspects of taste, texture and above all presentation. Implementation of HACCP standards in the kitchen. Assist the H.O.D in the day-to-day operations of the kitchen. Setting a flawless mis en place for the smooth operation of the continental section. Standardization of the recipes and costing. Responsible for operating the kitchen in the budgeted food cost. Responsible for the ordering and purchase of the section. Duty rosters and managing manpower to its optimum. Co coordinating with the engineering to ensure snag less and zero defect kitchen and safe to use equipments. Assisting the chef in training and recruitment of the new joinees and trainees.

• • • •

Attending and following up on guest grievances and feed back. Also to keep a database ready for the regular guests to dazzle and delight them on each visit. Setting up the sections, work flows and standard operating procedures for the kitchen. Assisting the chef in planning menus, revisions and implementation. To keep a track on recipe and timely delivery and processing of the finished product.

PERSONAL DETAILS: DATE OF BIRTH

:

30 December 1984

FATHER’S NAME

:

Sh. D. S. Gusain

ADDRESS

:

House No. 8A. Gali No. 7, Block A West Vinod Nagar, New Delhi-110092

MARITIAL STATUS

:

Unmarried

CONTACT NO

:

9810162017

E-MAIL

:

[email protected]

LANGUAGES KNOWN

:

ENGLISH, HINDI

INTEREST & HOBBIES

:

Reading & Listening to Music

Date: Place : New Delhi