NEERAJ SUNIL DESHPANDE

Mobile: @+919923186769
E- Mail: [email protected]

CAREER OBJECTIVE:
 To succeed in achieving a challenging position in culinary, where my
capabilities can be explored for the growth of the company & also in my
career growth.

 To gain hands on experience to develop skills & grow in a global

environment of competitive & challenging atmosphere.

 Passionate chef with broad background in various culinary styles and

positions.

WORK EXPERIENCE:
 RWITC , PUNE presently working from Aug 23
EXECUTIVE CHEF
o Responsible for all kitchen operation and delegate tasks to kitchen
staff.
o Planning and directing food preparation and culinary activities.
o Responsible for the hiring and training of all kitchen staff
o Estimate food requirements and food/labor costs.
o Supervise kitchen staff activities.
o Arrange for equipment purchases and repairs.
o Recruit and manage kitchen staff.
o Keep time and payroll records.
o Comply with nutrition and sanitation regulations and safety standards.
o Maintain quality levels of receiving, storage, production and presentation of
food.
 o Maintain a positive and professional approach with co –workers and
members.
o Rectifying arising problems or complaints.

 IMPRESARIO , PUNE from Jan 23 to Aug 23

SOCIAL
UNIT CHEF
o Controlling and directing the food preparation process and any other
relative activities.
o Constructing menus with new or existing culinary creations ensuring the
variety and quality of the servings.
o Approving and “polishing” dishes before they reach the customer.
o Control and direct the food preparation process and any other relative
activities
o Construct menus with new or existing culinary creations ensuring the variety
and quality of the serving
o Creating festival menu list and conducting food trials
o Plan orders of equipment or ingredients according to identified shortages
o Arrange for repairs when necessary
o Remedy any problems or defects
o Be fully in charge of hiring, managing and training kitchen staff
o Oversee the work of subordinates
o Estimate staff’s workload and compensations
o Handling food delivery brands

 KAAMINI HOSPITALITY LLP, PUNE from Sep

2021 to Dec 2022
DINER – ALL DAY DRINKERY,
ITALY VIA PUNJAB.
EXECUTIVE CHEF

o Responsible for all kitchen operation and delegate tasks to kitchen

staff.
o Planning and directing food preparation and culinary activities.
 o Recruit and manage kitchen staff, supervise kitchen staff activities.
o Studying each recipe and gathering all necessary ingredients.
o Follow the 4 key steps to food safety: Clean, separate, cook and chill.
o Ensure appealing plate presentation, monitor food stock and place or
Implement workplace control to reduce transmission among
employees.
o Responsible for the hiring and training of all kitchen staff
o Observe established food safety practices for time/temperature
control, preventing cross contamination, cleaning hands, no sick
workers and storage of food etc.
o Manage relationship with vendors, negotiating prices of ingredients
and equipment that resulted in savings on budget.
o Collaborate with restaurant owner on menu design and innovative
recipes.
o Ensure compliance with all health and safety regulations with the
kitchen.
o Maintain a positive and professional approach with co –workers and
customers.
o Rectifying arising problems or complaints.

 FML, PUNE from Oct 2020 to Aug 2021 .

HEAD CHEF

o Implement a correct food production schedule for each department and for
each crew to maximize effectiveness and efficiency of employees working
schedule.
o Maintain a positive and professional approach with co worker and customer.
o Estimate food requirements and food/labor costs.
o Supervise kitchen staff activities.
o Arrange for equipment purchases and repairs.
o Recruit and manage kitchen staff.
o Keep time and payroll records.
o Comply with nutrition and sanitation regulations and safety standards.
o Maintain quality levels of receiving, storage, production and presentation of
food.
o Review weekly and monthly schedules to meet forecast and budget.
 o Collaborate with restaurant owner on menu design and innovative recipes.
o Manage relationship with vendors, negotiating prices of ingredients and
equipment that result in savings on budget.

 THE BOWL COMPANY, PUNE from March 2019 to May

2020.
SOUS CHEF
(NSO TEAM)
o Manage daily kitchen operation with other chefs.
o Oversee food preparation, ensuring food safety procedures are always
100% adhered to.
o Interview, hire, train and direct all staff members , improving kitchen
operational flow.
o Develop process that reduce wastage and improve supply turn over.
o Ordering the raw materials, ingredients through supply chain
management.
o Preparation of food with close supervision for breakfast , lunch,
dinner as per projection.
o Oversee line cooks and increase overall efficiency.
o Maintain customer ratings, wastage, low complaints, high food safety
score.
o Maintaining food cost at desired percentage set by company.
o Timely and accurate processing of customer orders.
o Managing the kitchen staff , including setting the duty roster and
handling disciplinary issues.
o Leading a team of chefs in cooking and preparing meals , including
checking food quality and overseeing cooking techniques.
o Ensure proper staffing for maximum productivity and high standards
of quality and control food cost to achieve maximum profit and
company goals.
 TIEN, PUNE from Jan 2017 to Dec 2018
KITCHEN HEAD
o Responsible for all kitchen operation.
o Manage relationship with vendors, negotiating prices of ingredients
and equipment that resulted in savings on budget.
o Collaborated with restaurant owner on menu design and innovative
recipes.
o Responsible for the hiring and training of all kitchen staff.
o Prepare and maintain the budget via forecasting, cost control and
labor management.
o Plan monthly staff and production schedules.
o Streamline kitchen operations by creating more accurate prep sheets,
standardized recipe files and product rotation system.
o Establishing strong relationship with staff in other areas of the
business.
o To develop standard recipe and techniques for food preparation and
presentation which help to ensure consistently high quality and to
minimize food cost, exercise portion control for all items served and
assist in establishing menu selling prices.
o Maintaining cleaning and maintenance schedule for all kitchen areas
and equipment.
o Support safe work habits and a safe working environment at all times.

 JW MARRIOTT, PUNE in kitchen department from Sep

2010 to Dec 2016 .
o Managed individual kitchen section wise for a shift.
o Monitor par stocking, review the request for the upcoming events in
the preparation for the ingredients needed.
o Work hand in hand with set menu given from the chef to review the
menu to avoid miscommunication, complaints and disappointment
from the guests.
o Implemented and supported company initiatives and programs.
o Effectively managed and assisted chefs in producing for banquets,
catered events and coffee shop.
o Handling the operation for all meal period.
 o Ensured smooth operation by overseeing daily product inventory,
purchasing and receiving.
o Monitor kitchen inventory to avoid food wastage ,cut down on
excessive food cost.
o Responsible for Training new line cooks, associates and trainees in
the kitchen.
o To meet all statutory requirements for Brand Standard Audit and
keep track of new initiatives , systems and regulations through
regular training.
o To be flexible and willing to help other departments at busy times if
required.
o To ensure that all dishes reach correctly garnished, the correct
portion size and size, presented on the correct serving dish in the
prescribed manner.

 VITS , PUNE in kitchen department from Sep 2009 to Sep

2010
o Preparing appetizer, salads, mise en place.
o Working for special events, carving meats ,pasta stations, egg
stations.
o Assisting senior chefs in mise en place , recipes, food store
management.
o Maintaining standard recipes, low on wastage, ensuring clean and
safe working practices on food as well as equipments.
o Storage of all provision ,fresh and frozen food in accordance with
current food hygiene regulations including correct stock rotation and
storage.
o Ensuring that all food is labeled clearly and correctly.
o Consistently offering professional, friendly and proactive guest
service while supporting fellow chefs.
o Ensuring all required ingredients are prepared and ready for service.
o Following the recipes and maintaining the food costs set by the
organization at all times.
o Follow and ensure compliance with food safety handling policies and
procedures, including personal hygiene procedures.
EDUCATION QUALIFICATION:
 Bachelor Degree in Hotel Management from Moti Mahal college of Hotel
Management, Mangalore in 2009.
 Passed 10 + 2 from Garware College, Pune in 2005.
 Passed 10th from Muktangan English School, Pune in 2003.

SKILLS:
 Imaginative cooking skills.
 Mentoring and training ability.
 Excellent communication skills.
 Ability to work under pressure.
 Calm approach to stressful environments.
 Problem solving and fast paced decision making.
 High level of attention to detail.
 Good computer literacy.
 Curiosity and desire to learn more.

OTHER INFORMATION:
 Nationality : Indian
 Date of Birth : 13 September 1987
 Languages : English, Hindi & Marathi.

DECLARATION-
I hereby declare that the information furnished above is true to the best of my
knowledge.
Place: Pune.

(NEERAJ DESHPANDE)