Pankaj Rana
Chef
New Delhi
Summary
Professional culinary leader with robust background in upscale dining and kitchen management. Demonstrates strong leadership in team collaboration, ensuring consistent culinary excellence and high standard of service. Skilled in menu development, inventory management, and maintaining kitchen efficiency. Known for adaptability and reliability in fast-paced environments, driving results and enhancing dining experiences.
Overview
18
18
years of professional experience
2
2
Languages
Work History
Executive Sous Chef
Sheraton Grand Palace
04.2025 - Current
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Banquet Chef – Specialty Chef
Sheraton Grand Palace
09.2022 - 03.2025
- Served as a key member of the culinary leadership team at one of Mid-India’s largest banquets hotels, known for its expansive banquet operations and luxurious events.
Spearheaded menu customization and finalization for large-scale weddings, VIP events, and high-profile conferences, directly liaising with wedding planners, clients, and families to design curated culinary experiences.
Successfully executed multiple “Big Fat Indian Weddings” with large guest volumes, ensuring flawless service and culinary excellence across multi-day events.
Played a pivotal role during prestigious international and government events, including the G20 Summit gathering, ensuring high standards of food quality, presentation, and logistics.
Coordinated closely with kitchen brigades, service teams, and event managers to ensure seamless banquet execution across multiple venues within the property.
Recognized for innovation in thematic menus, regional cuisine representation, and client satisfaction in high-pressure, large-volume settings.
Head Chef
Dewdrop Hotel Amritsar
01.2021 - 07.2022
- 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
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
The Grand
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
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
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
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
- G20 SUMMIT
Hometelephone
+91-9811799269
Industry Interest
Hotel/Restaurant
Personal Information
- Date of Birth: 02/17/81
- Nationality: Indian
Languages
4,B2,
Fluent, Fluent, Fluent
Accomplishments
Have Learned Advanced Italian Cooking terms from Andrea Sposini Celebrity Chef
Education and Training
- Specialized training in large-scale banquet operations and regional Indian cuisine.
- Hands-on exposure to international food standards, buffet planning, and kitchen hygiene (HACCP standards).
- Participated in chef workshops, food festivals, and culinary innovation programs during tenure.
- Food Safety & Hygiene – HACCP Certified
- Fire & Safety Training – Sheraton Grand Internal Training
- Leadership & Team Management – Marriott Training Module
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.
Timeline
Executive Sous Chef
Sheraton Grand Palace
04.2025 - Current
Banquet Chef – Specialty Chef
Sheraton Grand Palace
09.2022 - 03.2025
Head Chef
Dewdrop Hotel Amritsar
01.2021 - 07.2022
Executive Chef
CAFÉ XTASI
02.2018 - 03.2019
Head Chef
Bailamos sky patio, Dining Delhi
09.2016 - 01.2018
JR SOUS CHEF
The Grand
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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