Summary
Overview
Work History
Education
Skills
Timeline
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Rahul Rana

Rahul Rana

Executive Sous Chef
Talwara , Hoshiarpur

Summary

Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations.

Meticulous Executive Sous Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.

Overview

12
12
years of professional experience
4
4
years of post-secondary education

Work History

Executive Sous Chef

Seabourn Cruise Line
Seattle
12.2021 - Current
  • Verified compliance in preparation of menu items and customer special requests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Sous Chef

Seabourn Cruise Line
Seattle
09.2019 - 12.2021
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained up-to-date knowledge of current culinary trends and techniques.

Jr Sous Chef (Michelin Star Chef Thomas Keller )

Seabourn Cruise Line (The Grill Michelin Star Resturant)
Seattle
08.2018 - 07.2019
  • Successfully completed kitchen product inventory as assigned.
  • Oversaw cleanliness of each station in kitchen.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Delivered verbal culinary instruction and assignments to Number kitchen staff members daily to promote successful dining experiences for clients.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Developed unique menu items and plating presentations.

Chef De Partie

Seabourn Cruise Line
Seattle
10.2017 - 07.2018
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

Demi Chef De Partie

Seabourn Cruise Line
Seattle
10.2016 - 09.2017
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.

Culinary Training Chef in USA

Hilton Hotels
Orlando
08.2015 - 08.2016
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Collaborated with staff members to create meals for large banquets.
  • Maintained well-organized mise en place to keep work consistent.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Commis 2

Jaypee Golf Resort And Spa
New Delhi
03.2014 - 07.2015
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Maintained well-organized mise en place to keep work consistent.

Commis 2

Eden Hotel
Gurgaon
01.2014 - 03.2014
  • Collaborated with staff members to create meals for large banquets.

Commi 3

Marriott Hotel And Convention Center
Hyderabad
11.2012 - 01.2014
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Maintained well-organized mise en place to keep work consistent.

Chef Intern

Jw Marriott
Mumbai
01.2012 - 06.2012
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.

Education

Aviation Diploma - Hotel And Motel Management

Heritage Institute
Goa
06.2011 - 12.2011

Bachelors In Hotel Management - Culinary And Tourism

Punjab Technical University
Punjab , India
06.2009 - 05.2012

Retail Management - Tourism And Travel Management

Heritage Institute of Hotel And Tourism
Goa , Índia
11.2010 - 05.2011

Skills

    Payroll and scheduling

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Timeline

Executive Sous Chef

Seabourn Cruise Line
12.2021 - Current

Sous Chef

Seabourn Cruise Line
09.2019 - 12.2021

Jr Sous Chef (Michelin Star Chef Thomas Keller )

Seabourn Cruise Line (The Grill Michelin Star Resturant)
08.2018 - 07.2019

Chef De Partie

Seabourn Cruise Line
10.2017 - 07.2018

Demi Chef De Partie

Seabourn Cruise Line
10.2016 - 09.2017

Culinary Training Chef in USA

Hilton Hotels
08.2015 - 08.2016

Commis 2

Jaypee Golf Resort And Spa
03.2014 - 07.2015

Commis 2

Eden Hotel
01.2014 - 03.2014

Commi 3

Marriott Hotel And Convention Center
11.2012 - 01.2014

Chef Intern

Jw Marriott
01.2012 - 06.2012

Aviation Diploma - Hotel And Motel Management

Heritage Institute
06.2011 - 12.2011

Retail Management - Tourism And Travel Management

Heritage Institute of Hotel And Tourism
11.2010 - 05.2011

Bachelors In Hotel Management - Culinary And Tourism

Punjab Technical University
06.2009 - 05.2012

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Rahul RanaExecutive Sous Chef