Dhiraj Deepak Raut
Flat no 204. C wing Vastupuram Society, sai satyam Park ,
Ubale nager, Wagholi , Pune, Maharashtra,412207 India
Phone: 917875077799
E-Mail rautdhi@gmail.com
Aiming for positions a Chef with a leading firm
Career Abstract
Over 15 years of experience in working as Chef De Cuisine from past four years In ISS Facility Services. Hand on
experience on Western Cuisine specialty in Mediterranean food, Italian Food & British Cuisine.
ISS Facility Services Pvt Ltd. for Barclays Catering Operations. Assisting Head Chef for daily operations menu
planning, Working closely with store operations, Responsible for maintaining Hygiene & HSE requirement, entailing
kitchen operations, clients servicing in the hospitality industry, working Showman software. Having good knowledge
of Store management & Food cost management.
Working as Sous Chef with Unwind Restaurant Multicuisine restaurant with 300 covers from June 2017 to 2019
Duties Include Staffing, Food Cost control, Inventory management, assisting chef in new food menu,
worked as Head Chef with Midtown Lounge & Bar Viman Nager From March 2016.till May 2017
worked as Head Chef with ARN Delicacy LLP Baner Pune Its Centralized Kitchen Featured as FoodRomeo.com was
handling all three Restaurants Named As Around The World Oriental Library Masala Company
worked as head chef Chill Dot Com sports bar in Pune from Aug 2014 till date responsible for menu planning ,
smooth operation in kitchen maintaining stock taking care of cost as well as to match the budget set by the
management
worked as sous chef POST91 Restaurant Gadgil Hotels Baner Multicuisine Restaurant with 300 covers capacity
incharge of live kitchen
Worked as Chef De Partie FRESCCO RESTAURANT specialty Mediterranean food restaurant AMANORA town centre
220 cover restaurant
Worked as Demi Chef D Partie chef with Oakwood Premiere Hotel, Pune
Worked as Demi Chef D Partie chef with NH Kensington Hotel, London.
Experienced in creating recipes and handling preparation of burgers, starters, soups breakfast stuff.
Proficient in menu planning, inventory and maintenance of a hygienic environment.
Adept in imparting training to the staff members including recruitment, mentoring, etc.
Possess an adaptable, flexible approach to work and good organisational skills.
Academia
2006 Diploma in Hotel Management & Catering Operation (AH&LA) from Kohinoor
College of Hotel Management, Mumbai, India
2008 Post Graduate Diploma in Hospitality Management at Hammersmith and West
London College, London
KEY TASKS HANDLED:
Kitchen Operations
Handling hot kitchen as well as larder while planning menu for an expansive repertoire of dishes including other items.
Setting up the kitchen standard operating procedure, updating new trends in cuisines as well as in the banquet.
Planning & executing menus including purchase specifications, and recipes.
Maintaining highest professional food quality and sanitation standards.
Organizing banquet and party menus for conferences and other occasions.
Inventory, Equipment & Quality
Overseeing inventory management for kitchen items and other food supplies.
Coordinating with staff for upkeep of kitchen equipment in perfect working order.
Ensuring cleanliness in the kitchen working area & that it is in order prior to commencement of food preparation.
Conducting hygiene inspections and conveying feedback to operating staff as well as Managers for gaps in actual (Vs)
versus standardized norms.
Handling duties within kitchen area as per health, hygiene and safety regulations.
Client Servicing
Ensuring customer satisfaction by achieving delivery of service quality norms.
Executing policies & procedures in operating systems to achieve greater customer delight.
Interacting with clients, handle requests & resolving complaints.
Minimizing food complaints in banquets with direct feedbacks from guests.
NOTABLES
Received second prize in Smart Chef Contest (Aug 2005).
Accredited with the award for Sweet Making Chef (2006).
Menu planning for small parties, cost saving in each menu for profit of organization as well as saving time of my
department.
Continental cuisine with touch of French. Handled small functions up to 50 pox handled successfully larder section in
French restaurant as well as currently handling bar and restaurant kitchen with two commis chef
Trainings
Food & Hygiene
Fire, Health & Safety
COSHH
Fire Warden
Food costing
Personal Dossier
Language Known: English, Hindi and Marathi
Date of Birth: 21/07/1984
