ROHIT BHAGWANSINGH RANA
Mumbai
Summary
Dedicated and diligent chef with 8+ years of experience in reputed kitchens. Passionate about refining my culinary skills and staying current with global trends. I lead by example and am driven to achieve excellence in every dish.
Overview
3
3
Languages
8
8
years of professional experience
Work History
Junior Sous Chef
Green Coat Club (GCC)
Mumbai
11.2025 - Current
- Manage culinary operations across multiple food outlets, including à la carte dining and buffet services, while contributing to menu planning and development.
- Lead and mentor a diverse team of chefs across different experience levels, ensuring smooth kitchen operations and adherence to quality standards.
- Supervise daily kitchen activities, maintaining high standards of food quality, hygiene, presentation, and service excellence.
- Led team performance through targeted training and coaching, enhancing kitchen efficiency and maintaining quality standards.
- Conduct daily line checks to ensure all kitchen sections are fully prepared, organized, and equipped for high-volume service periods.
- Manage hot kitchen operations and coordinate the pass during busy service hours, ensuring timely execution and consistency in food delivery.
- Oversaw kitchen operations at a well-established hospitality property, ensuring high-quality service for guests in Mumbai's suburban region.
- Monitor inventory usage, preparation processes, and operational workflows to maintain cost efficiency and minimize waste.
- Ensure compliance with food safety regulations, cleanliness standards, and company operating procedures.
Chef De Partie
Courtyard by Marriott
Nashik
11.2023 - 08.2025
- Managed designated kitchen section independently, ensuring smooth operations and consistent delivery of high-quality dishes during daily service.
- Prepared and organized mise en place ahead of each service period to ensure efficiency and timely execution of orders.
- Maintained exceptional food quality, taste, and presentation standards in accordance with Marriott brand guidelines.
- Supervised food preparation processes and ensured consistency in portion control and recipe adherence.
- Updated production charts to streamline kitchen planning and reduce food wastage.
- Developed rooftop restaurant menu based on guest preferences, dietary requirements, and seasonal trends, improving guest satisfaction.
- Managed stock effectively and implemented storage practices to support cost-control initiatives and reduce waste.
Commi
The Oberoi Udaivilas
Udaipur
09.2021 - 11.2023
- Developed strong foundational culinary skills, including advanced knife handling, food preparation techniques, and cooking methods in a luxury hospitality environment.
- Maintained an organized mise en place for all service periods, ensuring operational readiness and enhancing workflow efficiency.
- Assisted senior chefs in food preparation and plating, ensuring adherence to recipes and quality standards for exceptional guest satisfaction.
- Maintained cleanliness, organization, and efficiency across all assigned work areas in accordance with Oberoi brand standards.
- Identified and managed potential food contamination risks, allergens, and cross-contamination hazards to ensure guest safety.
- Collaborated with kitchen teams during high-volume service periods, ensuring timely and consistent food delivery to meet guest expectations.
- Conducted regular deep-cleaning procedures for kitchen equipment, workstations, storage areas, and walk-in refrigerators to maintain exceptional hygiene standards.
- Demonstrated a commitment to continuous learning and professional development within a luxury five-star hotel environment.
STEP Functional trainee
The Trident Jaipur
Jaipur
08.2018 - 04.2021
- Successfully completed a comprehensive 36-month STEP (Systematic Training and Education Programme) at a luxury five-star hotel, gaining hands-on experience across various hotel operations.
- Specialized in Food Production with extensive training in Continental, Indian, Tandoor, Bakery, and Confectionery cuisines.
- Supported food preparation and service in à la carte dining, banquet operations, live cooking stations, and specialty outlets to enhance guest experience.
- Developed strong skills in mise en place planning, kitchen organization, and efficient service execution in a high-volume hospitality environment.
- Supported food preparation and service in a la carte dining, banquet operations, live cooking stations, and specialty outlets to enhance guest experience.
- Worked with culinary teams to maintain food quality, presentation, and guest satisfaction standards across all service areas.
- Acquired hands-on experience in food costing, portion control, menu planning, inventory management, and waste reduction techniques to optimize kitchen operations.
- Certified in HACCP, food safety, hygiene, and operational compliance standards.
- Awarded a completion certificate to The Oberoi Group in recognition of successful training and professional development.
Education
Higher Secondary -
Thakur College of Science and Commerce
Mumbai, IndiaSkills
- Menu planning
- Culinary Safety Standards
- Attention to Detail
- Problem Solving
- Time Management
- Guest Experience Management
- Team Collaboration
- Adaptability
- Leadership
- Communication
Personal Information
- Date of Birth: 1999-10-18
- Gender: Male
- Nationality: Indian
Language Known:
- Date of Birth: 1999-10-18
- Gender: Male
- Nationality: Indian
Declaration:
- Date of Birth: 1999-10-18
- Gender: Male
- Nationality: Indian
Languages
English
Proficient
C2
Marathi
Proficient
C2
Gadwali
Beginner
A1
Timeline
Junior Sous Chef
Green Coat Club (GCC)
11.2025 - Current
Chef De Partie
Courtyard by Marriott
11.2023 - 08.2025
Commi
The Oberoi Udaivilas
09.2021 - 11.2023
STEP Functional trainee
The Trident Jaipur
08.2018 - 04.2021
Higher Secondary -
Thakur College of Science and Commerce