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 Correspondence Delhi university 2006
Class XII St. Andrews Scots C.B.S.E 2003
Sr. Sec School
Class X St. Andrews Scots C.B.S.E. 2001
Sr. Sec School
Apprenticeship B.T.C Pusa Govt of national 2007
capital teritorry of
delhi

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 : Deepak_chefi@yahoo.com
LANGUAGES KNOWN : ENGLISH, HINDI
INTEREST & HOBBIES : Reading & Listening to Music

Date:
Place : New Delhi