Deepak Rai Email & Phone Number

County Limerick, Ireland

India

planning for new openings and training chefs for new operations.

Kolkata, West Bengal, India

Operations Manager

Kolkata Area, India

Guwahati Assam

A 72 rooms property with 6 banquet halls 1 board room 2 multi cuisine restaurant 1 coffee shop and 1 bar 1 pool side restaurant hotel with busy banquets seven days week with an average covers of 250

Mumbai, Maharashtra, India

Business partner for this group

Abu Dhabi

• Supporting Restaurent Team in performing management functions such as staffing, training and expanding business in esteemed reastaurent.
• Investigated and resolved customer’s food issues and complaints regarding operational matters – Handled all queries and customer’s feedback in a professional manner.
• Designed and coordinated training programs for employees in order to enhance work efficiency – Conducted training sessions and workshops to improve the workforce and productivity of the Kitchen and Restaurent.
• Ensure compliance of company policies, procedures and municipality regulations.
• Maintained daily and weekly inventory log to monitor profit and loss of kitchen products.
• Documented and prepared reports on management and information systems; presented same to Chefs.

Dubai

Helping Head Chef for costing,menu planning,kitchen organising,scheduling,food cost,market ordering,improving business plans with the manager,improving food quality for the customers,staff satisfactions,Trainings and person in charge in the absence of Head Chef.

Southampton, United Kingdom

• Planning for day to day BOH operations.
• Working in Room service & helping the Restaurant Sous Chefs in various operationalissues.

Oman Muscat

• Communicating with the Chef regarding the menu items
• Making Kitchen plans for the Chefs.
• Banqueting: checking the requirements for the day, arranging the required food set up foreach function, supervising the function and ensuring smooth running of kitchendepartment.
• Covering Sous Chef duties and responciblities during opening.
• Taking care of RBG Restaurent and Main kitchen with managing Duty rosater for kitchenand Kp.
• Responsible for ordering and inventory management.

Maldives

• Confirming Restaurent Reservations and making sure that the requests are readyaccording to guest request.
• Making all dishes for Garde manger with two amus bush in daily basis.
• Taking care section needs for service.

Dubai Media City

• Was responsible for Antipasti and pizza section in busy restaurent Certo.
• Prepairing all salad section Mis em pla on daily basis.
• Preparing all main kitchen mis em pla in daily basis.
• Fully responsible for Gardemanger during busy operations.

Dubai World Trade Centre

• Assisting Cdps and Demi cdps for all preparation for buffet and al a carte dishes.
• Handling morning breakfast with minimum 250 to 450 guest every day in live omlettesection with pancakes and waffels.
• Prepair for everyday service in live station for breakfast,lunch and dinner.
• Assisting chefs for store and chiller arrangement in daily basis.
• Working in daily basis with Cdps for all banquet functions.
• Responsible for night shift with handeling three sections including pastry and breakfastbuffet preparation working alone for six months.

High School, Commerce

Studies commerce

High School, Conmerce

Activities and Societies: Annual sportsBasic School