NAVDEEP GUPTA
Kalyan,Kalyan,Thane,MH
Summary
Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Teamwork and efficient kitchen operations, contributing to overall success. Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. Knowledge of maintaining food safety standards and creating collaborative team atmosphere.
Overview
10
10
years of professional experience
Work History
Line Cook
Mirror Lake Inn Resort & Spa
05.2025 - Current
- Prepared high-quality dishes following recipes and presentation standards.
- Operated kitchen equipment safely and efficiently to maintain productivity.
- Collaborated with team members to coordinate meal service during peak hours.
- Maintained cleanliness and organization of workstations to meet health regulations.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Chef di Partie
Dubai Marriott Harbour Hotel & Suites
10.2024 - 02.2025
- Interacting with the guests and fulfill their needs in terms of specific preparation to enhance their dining experience.
- Handling the kitchen in the absence of jr. sous chef.
- Ensuring adequacy of supplies at all times.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Handling duty rosters for the staff.
- Handling section and taking care of pass counter during busy operation.
- Ordering dry store market & butchery required for the smooth operations
- Compiled with portion and serving sizes as per restaurant standards.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Company Description
Demi chef di partie
Dubai Marriott Harbour Hotel & Suites
04.2023 - 10.2024
- 1.Following up on the A3, A2 & A1 logbook
- 2.Working in all sections of the kitchen
- 3.Training junior subordinates
- 4.Maintaining proper hygiene standard set by hotel and Dubai government
- 5.Following FIFO, FEFO & Daily Wastage report
- 6.Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- 7.Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- 8.Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Company Description
Commie 1st
Sheraton grand doha resort & convention hotel
11.2021 - 03.2023
- Able to take the lead on a station as well as educate and guide junior chefs
- Ensuring Standard Operating Procedure set by executive chef
- Worked in the banquet kitchen for bulk production
- Handled grill and saute section.
- To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning
- To be able to work under pressure, for required hours in a heated environment
- Company Description
Culinary associate
The Westin Mumbai Powai Lake
04.2019 - 11.2021
- Worked in the main kitchen, grill and pasta section within 250 seaters coffee shop.
- Trained and guided over 10 kitchen interns during the daily operations.
- Following up with the pest control in the kitchen store area.
- Worked on the live counter.
- Set up the work station.
- Cleaned and maintained work areas, equipment and utensils.
- Company Description
Commii 3rd
The wine rack restaurant (by Australian Masterchef Sarah todd)
05.2018 - 03.2019
- Cutting, Cleaning, Slicing the Vegetable assisting by the chef.
- Ensuring food is prepared to the highest quality and standard.
- Taking inventory of the ingredients.
- Cleaning and sanitizing the kitchen.
- Worked flexible hours across night, weekend, and holiday shifts.
- Company Description
Intern
The Lalit Hotel
05.2016 - 10.2016
- Learning cooking techniques.
- Supporting kitchen team.
- Storing ingredients properly rotating stock to ensure freshness.
- Learning proper cleaning procedures for the different kitchen equipment
- Company Description
Education
Bachelor of Science -
Dr. D.Y. Patil School of Hospitality & Tourism Studies
04.2018
Higher Secondary Certificate - undefined
K. M. Agrawal College
04.2015
Secondary School Certificate - undefined
Nutan Hindi High School
04.2013
Skills
- Leadership
- Ability to Work Under Pressure
- Ability to Multitask
- High Standard of Personal Hygiene
- A Team Player & Team Leader
- Allergen Awareness
- Plating and Presentation
- Food safety knowledge
- Line management
- Time management
Accomplishments
- Certified PIC(Person in charge for Hygiene supervisor)
- Host of the month of January 2024.
- Got the certificate for basic Food safety and Food service training.
- Got the certificate of FIFA 2022 QATAR for the Culinary operations.
- Employee of the month in the Wine Rack Restaurant.
- Participated in Theme dinner and food festival in the college.
- Part of the production team for U19 FIFA World Cup 2017 held in D.Y. Patil Stadium.
- Part of the production team of Team U20 matches held in stadium.
- Participated in various intra/inter college feats and competition held by the college.
- Certificate of participation new Banqueting & Plating trends.
- Attended Macro Pierre White Master class in St. Regis Hotel, World on the plate.
LANGUAGES
English: Proficient
Hindi: Native
Marathi: Advanced
Timeline
Line Cook
Mirror Lake Inn Resort & Spa
05.2025 - Current
Chef di Partie
Dubai Marriott Harbour Hotel & Suites
10.2024 - 02.2025
Demi chef di partie
Dubai Marriott Harbour Hotel & Suites
04.2023 - 10.2024
Commie 1st
Sheraton grand doha resort & convention hotel
11.2021 - 03.2023
Culinary associate
The Westin Mumbai Powai Lake
04.2019 - 11.2021
Commii 3rd
The wine rack restaurant (by Australian Masterchef Sarah todd)
05.2018 - 03.2019
Intern
The Lalit Hotel
05.2016 - 10.2016
Higher Secondary Certificate - undefined
K. M. Agrawal College
Secondary School Certificate - undefined
Nutan Hindi High School
Bachelor of Science -
Dr. D.Y. Patil School of Hospitality & Tourism Studies
DECLARATION
I hereby declare that above information is correct to the best of my knowledge and belief.