Pankaj Rana
New Delhi
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
17
17
years of professional experience
Work History
Chef De Cuisine
Sheraton Grand Palace
Indore
09.2022 - Current
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Provided guidance and direction on plating techniques for staff.
- Reviewed customer feedback and identified areas for improvement.
- Ensured compliance with food safety regulations.
- Evaluated employee performance regularly and provided feedback.
- Assisted with preparation of meals during peak periods.
- Conducted regular tastings to evaluate flavor profiles of dishes.
- Maintained a clean and organized kitchen environment.
- Developed and implemented new menu items to meet customer needs.
- Supervised food production to ensure quality standards were met.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Analyzed financial statements to identify cost-saving opportunities.
- Created recipes that kept customers coming back for more.
- Determined portion sizes for all dishes served in the restaurant.
- Monitored inventory levels and placed orders as needed.
Executive Chef
Café Solasta Pvt.Ltd
Gurugram
02.2022 - 08.2024
- Implement systems and procedure that achieve higher efficiency and guest satisfaction, hiring training and supervising the work of food
- Planning menus for all food services locations considering customer base, scheduling and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct
- Conducting regular physical inventory of food supplies
- Safeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
- Conducting management review meeting with all hod in once in Month.
Head Chef
Dewdrop Hotel Amritsar
Punjab
01.2021 - 07.2021
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Resolved conflicts between kitchen staff members in a professional manner.
Executive Chef
CAFÉ XTASI
Pondicherry
02.2018 - 03.2019
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Trained kitchen workers on culinary techniques.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
Head Chef
Bailamos sky patio, Dining Delhi
09.2016 - 01.2018
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Monitored food production to guarantee quality standards were met.
- Developed innovative recipes to suit complicated dietary requirements for customers.
JR SOUS CHEF
JAYPEE VASANT CONTINENTAL
Delhi
06.2012 - 08.2016
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
- Created new dishes by combining ingredients in accordance with customer preferences.
- Evaluated performance levels of team members providing feedback where needed.
- Organized and maintained the daily mise en place for all stations.
- Supervised team members during meal services ensuring orders are accurate and delivered timely.
Chef De Partie
CIBO By ROHIT BAL Hotel Janpath ITDC Fine dining Italian Restaurant
New Delhi
01.2009 - 06.2012
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
Line Cook
RAMADA BELFAST
United Kingdom
03.2007 - 03.2008
- Regularly cleaned and maintained equipment and ovens
- Ensured proper procedures were followed when working with cooking equipment
- Prepared all items needed for service, from chopping vegetables to making sauces, and slicing meat
- Helping in maintaining stock, rotating produce and dry goods to ensure the highest quality of food
- Operated food production equipment to include pizza ovens, choppers, mixers, and other vegetable, and meat processing equipment
- Handle portion control requirements and presentation standards.
Education
Advanced Diploma in Culinary Arts - Diploma in Culinary Arts
City & Guilds
Skills
- Teamwork
- Interpersonal skills
- Leadership
- Positive attitude
- Menu development
- Kitchen Operations
- Team Management
- Menu planning capability
- International Cuisine
- Food trends awareness
- Leadership Qualities
- Allergen awareness
- Food Safety Regulations
- Waste Reduction
Academic Achievement
- Three years Advance diploma in Culinary Arts awarded by City & Guilds, UK.
- Six-month diploma in M.S. Office (M.S. Word, M.S. Excel)
- 10th Passed. From H.P Board (1998)
- 12th passed from H.P Board (2000)
- Got awarded certificate of supervision in the hospitality industry from American Hotel and Lodging Educational Institute
- Awarded with certificate of classic technique of Italian Cuisine January 2009 New Delhi from ala Societa.
Internship training
RAMADA BELFAST, Belfast, United Kingdom, 01/2004 - 01/2005, Learn different procedures of food preparation., Prepare ingredients for dishes upon the instructions of chefs., Assist in operating commercial cooking equipment such as stoves, cookers, ovens and fryers., Set up food stations by following chef’s orders., Make sure that recipes are followed properly during food preparation and cooking time., Arrange food items aesthetically on serving plates, Make sure that the kitchen is clean and organized at all times, Make sure that all leftover food is stored properly, Assist in checking food deliveries for both quantity and quality standards, Provide input into stock rotation activities and make sure that food inventory is in check., Learn and employ the basics of food aesthetics in sync with the restaurant’s set instructions., Maintain a clean as you go work ethic.
Work festivals
- TAPAS
- MORROCAN NIGHTS
- FRENCH FOOD FESTIVALS
- AMERICAN FOOD FESTIVALS
Hometelephone
+91-9811799269
Industry Interest
Hotel/Restaurant
Personal Information
- Passport Number: R 6379304
- Date of Birth: 02/17/81
- Nationality: Indian
Languages
Fluent, Fluent, Fluent
Languages
Hindi
First Language
English
Upper Intermediate (B2)
B2
Accomplishments
Have Learned Advanced Italian Cooking terms from Andrea Sposini Celebrity Chef
Timeline
Chef De Cuisine
Sheraton Grand Palace
09.2022 - Current
Executive Chef
Café Solasta Pvt.Ltd
02.2022 - 08.2024
Head Chef
Dewdrop Hotel Amritsar
01.2021 - 07.2021
Executive Chef
CAFÉ XTASI
02.2018 - 03.2019
Head Chef
Bailamos sky patio, Dining Delhi
09.2016 - 01.2018
JR SOUS CHEF
JAYPEE VASANT CONTINENTAL
06.2012 - 08.2016
Chef De Partie
CIBO By ROHIT BAL Hotel Janpath ITDC Fine dining Italian Restaurant
01.2009 - 06.2012
Line Cook
RAMADA BELFAST
03.2007 - 03.2008
Advanced Diploma in Culinary Arts - Diploma in Culinary Arts
City & Guilds
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