DEEPU M.S
BAHRAIN
Summary
Experienced culinary professional with expertise in artisan bread making, gluten-free baking, and long fermentation techniques. Adept at maintaining sourdough starters, creating innovative recipes, and ensuring high-quality product production with attention to detail. Skilled in food presentation, allergen segregation, and hygiene standards, complemented by strong communication and interpersonal abilities. Proficient in Just In Time stock control, daily bakery operations, and delivering exceptional customer service. Committed to staying informed on food trends while producing quality menu items in a timely and efficient manner.
Overview
9
9
years of professional experience
3
3
years of post-secondary education
Work history
Chef de partie
ADDRESS BEACH RESORT
Bahrain
2025.03 - Current
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Managed portion control effectively, reducing waste significantly.
- Incorporated seasonal produce into menus for freshness and variety.
- Maintained inventory control without compromising on food quality or taste.
- Supervised junior staff, ensuring efficient teamwork during service hours.
Demi Chef de Partie
ERTH
Abu Dhabi, UAE
2022.08 - 2025.06
- Plan and execute diverse menu of bakery items including breads & vennoissaries
- Overseas daily operation of bakery, preparation, presentation, and
- Able to produce a quality product in a timely and efficient manner for the guests
- Responsible to maintain cleanliness, sanitation, and efficient manner for the guest
- Prepare all menu items by strictly following recipes and yields.
Baker-Commis 1
ERTH ABUDHABI
Abu Dhabi
2021.03 - 2022.07
- Complied with health and safety codes.
- Performed bakery opening duties following procedures.
- Monitored ovens, setting time and temperature controls to achieve optimum baking results.
- Monitored storage temperatures to preserve food quality.
- Decorated completed baked goods with glazes, icings and artistic elements.
- Arranged display case with appealing presentation to maximise sales.
- Prepared exceptional pastries and desserts.
- Produced delicious and attractive biscuits, pastries and pies for customers.
- Weighed flour, salt and other ingredients to prepare dough for kneading and rising.
- Worked by hand and with mixing machinery to combine taking ingredients and chocolates.
- Used proper kneading techniques to achieve optimal dough development.
Baker-Commis 3
Sheraton Grand Whitefield
Bangalore, India
2019.01 - 2020.12
- Cleaned and maintained kitchen equipment and oven.
- Demonstrated excellent time management and organisational skills.
- Maintained strong knowledge of food safety practices.
- Maintained strong, cooperative working relationship with bakery team and fellow employees.
Trainee
Kumarakom Lake Resort
Kottayam, India
2017.09 - 2017.11
- Adapted to new situations and learned new skills quickly.
- Worked productively with team members to achieve common goals.
- Showed initiative and willingness to take on new challenges.
- Managed time effectively to meet deadlines.
- Made positive contributions to team and workplace, consistently exceeding expectations.
- Used problem-solving skills to resolve challenges and prioritise workload.
F&B Production
Avenue Regent
Cochin, India
2016.11 - 2017.01
Industrial Exposure Training
Kalathil Lake Resort
Vaikom, India
2016.01 - 2016.04
Education
Bachelor of Arts - HOTEL MANAGEMENT & CULINARY SCIENCE
CHEF INSTITUTE
KERALA 2015.03 - 2018.03
Skills
- Culinary skills
- Cutting method
- Hygiene
- Cleanliness
- Good communication
- Interpersonal skills
- Daily operation of bakery
- Preparation
- Presentation
- Quality product production
- Timely and efficient manner
- Sanitation
- Menu item preparation
- Customer Service
- Attention to Detail
- Just In Time stock control
- Professional telephone manner
- Ingredient mixing
- Excellent math skills
- Gluten-free baking
- Allergy awareness
- Long fermentation
- Icings and fondant
- Recipe creation and conversion
- Food presentation
- Planetary mixing
- Allergen segregation
- Artisan bread making
- Maintaining sourdough starter
- Food trend knowledge
Personal Information
- Date of birth: 04/10/97
- Gender: Male
- Nationality: Indian
- Marital status: Single
Custom
- Silver Medal - Live Bread and Veinossaries Culinary Saloon, 2024
- Task Force - COP28 Dubai Task Force - Expo 2020 Dubai
- Royal Events - Abu Dhabi
- Kosher Kitchen Experience
Timeline
Chef de partie
ADDRESS BEACH RESORT
2025.03 - Current
Demi Chef de Partie
ERTH
2022.08 - 2025.06
Baker-Commis 1
ERTH ABUDHABI
2021.03 - 2022.07
Baker-Commis 3
Sheraton Grand Whitefield
2019.01 - 2020.12
Trainee
Kumarakom Lake Resort
2017.09 - 2017.11
F&B Production
Avenue Regent
2016.11 - 2017.01
Industrial Exposure Training
Kalathil Lake Resort
2016.01 - 2016.04
Bachelor of Arts - HOTEL MANAGEMENT & CULINARY SCIENCE
CHEF INSTITUTE
2015.03 - 2018.03