{
  "$schema": "https://cvjson.com/schema/v1.json",
  "basics": {
    "name": "Deepak Somasekharan",
    "label": "Executive Sous Chef",
    "summary": "Result driven culinary professional skilled in cost control, food safety and cost control. Successfully managed multiple dining venues, enhancing service speed and operational excellence. Eager to leverage expertise in streaming culinary operations to drive profitability and guest satisfaction.",
    "location": "Kerala, India"
  },
  "work": [
    {
      "company": "Casino Group of Hotels",
      "position": "Management Trainee",
      "location": "Kochi",
      "startDate": "2003",
      "endDate": "2004",
      "highlights": [
        "Assisted in daily operations of the hotel kitchen, ensuring adherence to safety and sanitation standards",
        "Conducted training for kitchen staff on food safety and preparation",
        "Supported menu planning and inventory management to optimize costs and efficiency",
        "Collaborated with managers to enhance customer service and dining experiences"
      ]
    },
    {
      "company": "Carnival Cruise Line",
      "position": "Executive Sous Chef",
      "location": "Miami",
      "startDate": "2005",
      "current": true,
      "highlights": [
        "Managed culinary operations across multiple dining venues, ensuring high quality and consistency in food preparation",
        "Developed training programs for new hires, promoting adherence to safety regulations and operational excellence within the kitchen",
        "Spearheaded initiatives to streamline kitchen workflows, resulting in improved service speed during peak dining hours",
        "Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality",
        "Managed inventory control, reducing food waste and optimizing budget allocation",
        "Collaborated with management to design seasonal menus that reflect current culinary trends and guest preferences",
        "Mentored and trained kitchen staff on techniques, safety protocols, and presentation standards to enhance team efficiency",
        "Implemented inventory control procedures, reducing waste and optimizing food costs while maintaining quality standards"
      ]
    }
  ],
  "skills": [
    "Kitchen Management",
    "Sanitation Standards",
    "Food Presentation",
    "Allergy Awareness",
    "Cost Control",
    "Safe Food Handling",
    "Inventory Management",
    "Food Safety",
    "Team Leadership"
  ],
  "languages": [
    {
      "language": "Malayalam",
      "fluency": "Native"
    },
    {
      "language": "English",
      "fluency": "Fluent"
    },
    {
      "language": "Hindi",
      "fluency": "Fluent"
    },
    {
      "language": "Tamil",
      "fluency": "Fluent"
    }
  ],
  "availability": {
    "status": "open",
    "sponsorship": false
  },
  "ats": {
    "keywords": [
      "Management Trainee",
      "Casino Group of Hotels",
      "Executive Sous Chef",
      "Carnival Cruise Line",
      "Kitchen Management",
      "Sanitation Standards",
      "Food Presentation",
      "Allergy Awareness",
      "Cost Control",
      "Safe Food Handling",
      "Inventory Management",
      "Food Safety",
      "Team Leadership",
      "Malayalam",
      "English",
      "Hindi",
      "Tamil"
    ],
    "yearsOfExperience": 24,
    "seniority": "junior"
  },
  "verification": {
    "email": true,
    "platform": "freecv.org"
  },
  "meta": {
    "version": "1.2.2",
    "canonical": "https://livelink.cv/deepak-somasekharan/cv.json",
    "lastModified": "2026-07-17T16:22:49.148Z",
    "generator": "FreeCV.org"
  }
}