Praktan Deolankar
DEMI CHEF DE PARTIE
Salzburg
Summary
A CULINARY ARTS GRADUATE, CURRENTLY WORKING AS DEMI CHEF DE PARTIE IN HYPERION HOTEL, SALZBURG. TRAINED IN TWO MICHELIN START RESTAURANT IKARUS, UNDER THE GUIDANCE OF CHEF MARTIN KLEIN. EXPERTISE IN FOLLOWING AND CREATING NEW RECIPIES, HANDLING OF QUALITY INGREDIENTS AND EQUIPMENTS. LOOKING FOR AN OPPORTUNITY WHERE I CAN GROW MORE WITH PROPER LEARNING AND GUIDANCE.
Overview
5
5
years of professional experience
4
4
years of post-secondary education
2
2
Languages
Work History
Demi Chef De Partie
Hyperion Hotel
Salzburg
10.2024 - Current
- ASSISTED THE CHEF IN DAILY MISE-EN-PLACE, PREPARATION OF HIGH-QUALITY DISHES, AND MAINTAINING A HYGENIC WORK ENVIRONMNET.
- SUPPORTED WITH THE DEVELOPMENT OF NEW MENUS, RESEARCHING AND DEMONSTRATING THEM TO NEW HIRES.
- CREATED AND SHOWCASED NEW VEGETARIAN AND INDIAN DISHES FOR SPRING AND SUMMER MENUS.
- EXIBITED VERSATILITY BY WORKING WITHIN STATIONS AND SHIFTS, MAITAINING PRODUCTIVITY DURING STAFF SHORTAGES OR IN PEAK SEASONS.
Internship: Kitchen
REDBULL HANGER-7
06.2024 - 09.2024
- TRAINED UNDER EXECUTIVE CHEF MARTIN KLEIN AND HIS TEAM.
- GOT HANNDS ON LEARNING EXPERIENCE IN SAUCIER, GARDE MANGER, GRILL, POISSON AND PATISSERIE SECTION.
- TRAINED IN HANDLING AND PREPARING FOR 2 MICHELIN START MENUS OF THE RESTAURANT IKARUS AND OTHER CASUAL DINING RESTAURANTS OF HANGER-7.
Asst Cook 1
CARNIVAL CRUISE LINES
02.2020 - 09.2022
- RESPONSIBLE FOR THE PRODUCTION, MANAGING THE HYIGIENE AND THE PROPER MAINTENANCE OF ALL INGREDIENTS ACCORDING TO CDC RULES FOLLOWED ON CRUISE.
- LEADING THE TEAM AND TRAINING THEM ABOUT THE RECIPE AND PROPER STANDARDS SET BY THE CHEF TOO MAINTAIN THE QUALITY AND TO CONTROLL FOOD WASTE.
Education
POST-GRADUATE DIPLOMA - HOSPITALITY MANAGEMNET
TOURISMUSSCHULE KLESSHEIM
10.2023 - 09.2024
BACHELOR OF ARTS - CULINARY ARTS
MANIPAL ACADEMY OF HIGHER EDUCATION
08.2016 - 05.2019
Skills
- Multi-tasking
- Team Leader
- Strong Culinary Knowledge Base
- Quick Learner
- Vegetarian & Ayurvedic food
Personal Information
- Date of Birth: 09/28/97
- Nationality: Indian
Certifications And Courses
- Ayurvedic Dietetics, MAHE, India, 2019
- International Sommelier Guild (ISG) Level 1 & 2, 12/2017
Timeline
Demi Chef De Partie
Hyperion Hotel
10.2024 - Current
Internship: Kitchen
REDBULL HANGER-7
06.2024 - 09.2024
POST-GRADUATE DIPLOMA - HOSPITALITY MANAGEMNET
TOURISMUSSCHULE KLESSHEIM
10.2023 - 09.2024
Asst Cook 1
CARNIVAL CRUISE LINES
02.2020 - 09.2022
BACHELOR OF ARTS - CULINARY ARTS
MANIPAL ACADEMY OF HIGHER EDUCATION
08.2016 - 05.2019
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