Zeus Deboo
Queenstown,Queenstown
Summary
Dynamic and versatile Head Chef with 7 years of hands-on experience in high-pressure kitchens and event-driven environments. Expert in managing large-scale conferences and events, delivering exceptional dining experiences with precision and flair. A true jack of all trades—well-versed in both culinary execution and administrative tasks, including menu planning, cost control, and team management. Skilled across a wide variety of cuisines, including Asian, Indian, Italian, Kiwi, and more. Known for strong leadership, adaptability, and the ability to bring out the best in kitchen teams while maintaining top-tier quality and consistency.
Overview
6
6
years of professional experience
Work History
Head Chef
QT Queenstown Hotel
06.2024 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Sous Chef
QT Queenstown Hotels
05.2023 - 06.2024
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Played a key role in conference and events, catering to groups from 50pax to 350pax including plated dinners, buffets and corporate lunches.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
Sous Chef
QT Queenstown Hotels
09.2022 - 05.2023
- In charge of the Bar and Room service, with experience on the wood fire pizza section and charcoal grill.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
Senior Chef De Partie
QT Wellington Hotel NZ
04.2021 - 09.2022
- Well rounded understanding and execution of all culinary processes for a large restaurant kitchen with multiple bulk delivery outlets to function, viz
- Setting menus, sourcing, larder, preparation, plating and service
- Independently managed kitchens for the Hippopotamus a two Hat French cuisine restaurant of the QT Wellington as well as large group functions and hotel room service
- Catered to specialised rigorous dietary requirements of sportsperson and media / entertainment personnel staying at the hotel, including drawing up and prepping nutrition-specific menus
- Led and coached a team of Cooks , Commis chefs, and Demi Chefs, which included shift staffing, rostering, raw material inventories, supplier management, problem solving, staff coverage
- Participated in a few culinary exhibition events and competitions
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
Demi Chef de Partie
QT Wellington Hotel
02.2020 - 04.2021
- Being in charge of the Larder section with the supervision of the Chef de partie
- Supported Chef de partie in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Set up and broke down kitchen for service.
Commis Chef
QT Wellington Hotel
04.2019 - 02.2020
- Came up a steep learning curve on the functioning of a large French restaurant kitchen through hands on work in its different areas – larder, Conferences, patisserie, service etc
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Modified recipes to accommodate dietary restrictions and allergies.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Intern Baker
Leeds Street Baker
01.2019 - 04.2019
- Learnt team work and adaptability
- Learnt the basic principles of dough and bread making
- Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
- Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
- Contributed to a positive team environment by collaborating with fellow interns on group projects and presentations.
Education
Bachelor in Science - Hospitality Management
Sophia Polytechnic College
08.2017
Diploma - Advanced Patisserie (Level5)
Le Cordon Bleu New Zealand
Wellington, NZ01.2019
Skills
- Active listening skills
- Prioritized task management
- Strategic leadership
- Flexible problem-solving
- Multi-tasking
- Cross-functional teamwork
- Menu development
- Kitchen management
- HACCP Knowledge
- Team management
Accomplishments
Created a tailor made OTAGO Regin based menu for a large scale conference of 200 people, using local and small time suppliers.
Successfully trained and honed a couple of chefs to multitask and be adaptive in all the sections.
Languages
English
Native or Bilingual
Hindi
Full Professional
Interests
- Food Tourism
- Road Trips
- Bread Making
- I like trying new recipes and food trends
- Baking
- Big DIY freak
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Head Chef
QT Queenstown Hotel
06.2024 - Current
Executive Sous Chef
QT Queenstown Hotels
05.2023 - 06.2024
Sous Chef
QT Queenstown Hotels
09.2022 - 05.2023
Senior Chef De Partie
QT Wellington Hotel NZ
04.2021 - 09.2022
Demi Chef de Partie
QT Wellington Hotel
02.2020 - 04.2021
Commis Chef
QT Wellington Hotel
04.2019 - 02.2020
Intern Baker
Leeds Street Baker
01.2019 - 04.2019
Bachelor in Science - Hospitality Management
Sophia Polytechnic College
Diploma - Advanced Patisserie (Level5)
Le Cordon Bleu New Zealand
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