Omkar Deshpande Email & Phone Number

Sydney, NSW, AU

Sydney, New South Wales, Australia

Working as Executive chef for the 189 rooms hotel with over seeking Good Food Guide One-Hat awarded restaurant Gantry, a Bar, On-room dining and massive functions space along the picturesque Sydney Harbour bridge and the waterfronts.

Greater Sydney Area

Worked as Executive Chef for the 105 room hotel with a restaurant, bar, Room service and big Weddings and Banqueting operation.Implementing & maintaining the culinary standards & overseeing the culinary operations.Ensuring hotel kitchens are up to code for health inspections.Creating & implementing menus to suit each business unit while satisfying.

Greater Sydney Area

Worked as Head Chef and after successfully achieving and exceeding targets was promoted and re-designated as Executive Chef

Nadi, Western, Fiji

Worked as Executive Chef on secondment for the 266 room luxury resort with 6 outlets and banqueting for a period of a month.In this short period, quickly grasped the nerve of a huge F&B operation, handled a large team of over 100 chefs and 30 stewards. Achieved giving substantial inputs to the product, guest satisfaction, health & hygiene processes as well.

Armidale, New South Wales, Australia

Worked as Head Chef for the 55 room hotel with 1 restaurant, bar, room service and banqueting.Implementing & maintaining the culinary standards & overseeing the culinary operations.Ensuring hotel kitchens are up to code for health inspections.Creating & implementing menus to suit each business unit – while satisfying customers & achieving.

United Arab Emirates

Worked as Chef de cuisine for the hotel of 443 rooms and villas, 9 Food and Beverage outlets. Handling the operations of the Fine-dine restaurant, Amala with a seating capacity of 104.Crafting menus for the restaurant whilst being instrumental in conceptualizing and executing 'India on my Plate' concept by featuring highlights of various regional Indian.

Dubai, United Arab Emirates

Worked as Chef de cuisine for the hotel of 296 rooms, 5 Food and Beverage outlets, Executive Club Lounge, In-room-dining and Banqueting.Handling the operations of the All-day-dining restaurant, Tesoro with a seating capacity of 175, Tree House Bar and Pool-side restaurant.Controlling the quality, consistency, budgets and food cost for the culinary.

Dubai, United Arab Emirates

Worked as Sous chef (acting Executive Sous Chef) for the hotel with an inventory of 252 rooms, 4 outlets and banqueting. Reporting to the Head Chef. Handled the operations of Nine7One restaurant, Pool bar, Lobby Lounge, the Bar, In-room-dining and banqueting by controlling the quality, consistency, budgets and food cost. Designing a la carte, brunch.

Hyderabad, India

Joined in the pre-opening team and worked as Senior Kitchen Executive for the Hotel with an inventory of 323 rooms, 4 Food and Beverage outlets and banqueting.Taking handover of all F&B areas from the projects team and setup of the same. Handling guest questionnaires and feedback for the said outlets.Handling the operations of All-day-dining restaurant.

Kerala, India

Worked as Executive Chef for the Hotel with an inventory of 85 rooms and 3 Food and Beverage outlets.Controlling the quality, consistency, budgets and food cost for all outlets.Exhibiting culinary talent by performing task while leading the team and managing all food related functions and processes.Designing a la carte, brunches, special events’ and buffet.

Kerala, India

Worked as Chef-In-Charge for the luxury cruise liner in the backwaters of Kerala, India. Reporting to the General Manager and managing and execution of complete operations of the cruise liner.Performed Exceptional in Guest satisfaction ratings & Guest Questionnaire in year 2010-2011.

Mumbai, India

Worked as Demi-chef-de-partie in All-day-dining restaurant, banquets, garde manger and butchery.

Certificate Iv, Commercial Cookery

Post-Graduate Diploma In Kitchen Management, Food Preparation/Professional Cooking/Kitchen Assistant

Successfully completed Post-graduate Diploma in Kitchen Management securing 5th position on graduation maintaining top performance to.

Hmct, Hospitality

Completed Bachelors Degree in Hotel Management and Catering Technology. Trained at ITC Grand Maratha and ITC Grand Central, Mumbai..

Higher Secondary Certificate, Class Xii, 72%

Secondary School Certificate, Class X, 61%