Sous Chef Executive

Deepak Sailu Buri

Email: ****.******@*****.***

Mobile: 986-***-****/998-***-****

An enthusiastic and committed individual able to work to a consistently high standard in a highly pressurized environment. Dedicated, confident and hardworking, looking to pursue a rewarding career in a thriving organization with a strong passion for imbibing knowledge and adapt to the rigors of any challenging and demanding work environment and utilizing my 14 years of culinary talent and passion for an continental and International Cuisine by producing high quality, creative and innovative in food preparation thus contributing to the overall strategic business objectives.

PERSONAL PROFILE

Date of Birth : November 27, 1981

Marital Status : Married

Indian Passport # : Z1893449

Languages Known : Proficiency in English, Hindi, Marathi and Telugu

Hobbies : Listening to Music and Traveling

Address : Kishan Patel Chawl, Room No.625, Irla Society Road, Mumbai 400056

EDUCATION

•National Vocational Apprentice (Commercial Cookery) awarded by Mumbai based Elphistone Tech High School in 2005

•Higher Secondary Certificate Examination in 2002

•Secondary Certificate Examination, in 2000

PROFESSIONAL QUALIFICATION & TRAINING

•Indian Academy of Catering Technology & Culinary Arts 4 month course in Hyderabad

•Maharashtra Labor Welfare Board - Diploma in Computer Technology B Grade January 2002 to June 2002

WORK EXPERIENCE

Olive bar &kitchen as sr.sous chef mar’19 till date

Playboy Beer Garden as Sr. Sous Chef Dec’17 to jan’19

Social as Sous Chef Jun’16 to Dec’17

Responsibilities:

•Making of new menu and trials as per market

•Planning of kitchen

•Handling the staff

•Making Modern dishes with plate presentation

Atmosfire a division Barbeque Nation Hospitality as Senior Sous Chef Mar’14 to Mar’16

Responsibilities:

•Making of new menu and trials

•Spl of continental, Italian, Mexican,fusion etc

•Planning of kitchen

•Brief for staff and HOD

Sous Chef of Conti Cuisine Department with Cheese Affair from Jun’12 to Jan’14

Responsibilities:

•Supervised a team of 60 kitchen brigade

•To brief staff about new menu and do trail and show

•Food with plate presentations for guest

•Co-ordinate with purchase manager for verification of food product on Market rate

•Managed food preparation processes

•Managed all team tasks and allocated duties and meal orders

•Coordinated with front-of-house staff

•Checked garnishes,meal presentation & standards

•Checked and maintained stock levels

•Managed all staff duty rosters

•Assisted the Executive Chef with menu planning, budgets & selection of beverages

•Following Events order and preparing in advance for the Events

Achievement

•Restructured the food preparation system which resulted in more efficient production line

•Appreciation from our guest on food & service

Snehdeep Hospitality Services Private Limited Mumbai (Andheri) from Mar’11 to 31 May’12

Responsibilities

•Cross- training to other hot kitchen section

•Cooked meals, entrees, snacks and desserts

•Marinate meats, prepare sauces and chutneys

•Co-ordinated with head chef about supplies and menu options

•Communicated with waiters about different specials

•Manage restaurant kitchen inventory

DCDP: Jul 2007 – Feb 2011, Costa Cruise (Italy)

Responsibilities

•Ensure all stations in the kitchen were clear and up to OH&S standard.

•Check food expiry dates and discarded any out-dated food

•Helped with all garnishes.

•FifoTraning

•Bulk cooking for buffet

•Live counter pizza

•Worked for pay restaurant

•Main galley(hot & cold kitchen)

•Pasta, Sauces, Buffet, Steak, Fish and live counter section in breakfast

Achievements

•Guest Satisfaction report

•Appreciation from guest about food & service

Commie 2nd: 1-Jan-2006 to 14-Jan-2007, Hotel Grand Hyatt Grand Cafe

Responsibilities

•Cooked, entrees and snack

•Cross-training learn about station of the kitchen

•Co-ordinated with head chef about supplies and menu options

•Preparing food for buffet in grand cafe 24 hours coffee shop

•Arranging and Mis-en-place my live station with steak night grill and Pizza condiments and dough

•Marinate meats, prepare sauces and chutneys

•Co-ordinate with Chef-de-Cuisine about menu& presentation

•Cooked, pizza & grill steak, sausages, seafood

•Coordinate with head chef about supplies and menu options

•Communicated with waiters about different specials

•Manage restaurant kitchen inventory

Achievements

•Learned fusion cooking with American style of plaiting

Apprentice Chef with Ambassador Sky Chef from Mumbai, 14th Aug’02 to 14th Aug’05

Responsibilities

•Ensure all stations in the kitchen were clear and up to HACCP standard

•Stored perishable and non-perishable foods

•Chopped all vegetables for mis-en-place preparation

•Checked food expiry dates and discarded any out-dated food

•Helped with all garnishes

•Ensure all stations in the kitchen were clear and up to HACCP standard

•Stored perishable and non-perishable foods in FIFO

•Sauces for pork, beef, fish, seafood, pasta and vegetable

Achievements and Activities

•To work in all departments such Tandoor, Indian, Chinese, Conti and Cold Kitchen

•Travelling the World to prepare Amazing Food

•Cuisine Fusion with Italian and European Cuisines

•Experiencing Different Cultures

•Spending Time with Nature

•Life-long learning attitude in Seeking Knowledge

Profile

I am a sincere, hardworking and intelligent individual, eager to build on my abilities being a keen learner. I am looking for a job where I can hone my skills and where interacting with professional on a daily basis will help my career growth.

Thanking you,

Deepak Buri

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