Hi, I’m
Sushil Rana
Uttarkashi
Summary
I would best describe myself as a progressing hotelier, who is constantly evolving and smearing with the changing time. I specialized in the Food Production department, having extensive insights and focused experience in promoting guest satisfaction through exceptional service, and maintaining food production for a span of 9 years. I have held equivalent in Hotel Operations and Hotel Culinary. My association with The United 21 Grand Hotel, Pune began with my induction as a Commi-III. Since then, in my 7 years of service to this industry, I have had a fair share to experience varied clientele in terms of culture and demographics. The strongest elements of hospitality of maintaining relationships with all stakeholders- Associates, Guests & Owners. Comfortable with MS Office, Microsoft Outlook, IDS, WINHMS, Touche', Micros, Infrasys Cloud POS, InnKey PMS
Overview
10
years of professional experience
Work History
Babylon captainRaipur
Executive Sous Chef
11.2024 - Current
Job overview
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Trained kitchen workers on culinary techniques.
- Checked quality of food products to meet high standards.
- Distributed food to service staff for prompt delivery to customers.
- Oversaw kitchen operations to maintain high culinary standards and efficiency.
- Trained and mentored culinary staff in food preparation techniques and safety protocols.
The Fern ResidencyJamnagar
Executive Sous Chef-HOD
11.2024 - 11.2024
Job overview
- Managed daily kitchen operations and ensured efficient workflow.
- Developed seasonal menus featuring local ingredients for diverse clientele.
- Coordinated food preparation and presentation for events and banquets.
- Supervised kitchen staff to maintain high culinary standards.
- Conducted inventory management to ensure adequate stock levels.
- Implemented food safety protocols to comply with health regulations.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Utilized local, fresh food products to support local economies and showcase community support.
The Platinum Boutique Business HotelHyderabad
Sous Chef-Multi Cuisine
01.2023 - 11.2023
Job overview
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Maintained accurate records for cost analysis purposes.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
VEKSAR the Fern HotelKolhapur
Indian & Tandoor CDP
06.2022 - 01.2023
Job overview
- Completed day-to-day duties accurately and efficiently.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Identified needs of customers promptly and efficiently.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Recognized by management for providing exceptional customer service.
- Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
- Managed inventory and supplies to ensure materials were available when needed.
Taj Fisherman's Cove Resort & SpaChennai
Indian & Tandoor DCDP
09.2020 - 04.2021
Job overview
- Prepared and executed daily menu items in a high-volume kitchen environment.
- Assisted in training junior kitchen staff on food preparation techniques.
- Maintained cleanliness and organization of workstations during service hours.
- Collaborated with chefs to develop new recipes and seasonal menus.
Taj Fisherman's Cove Resort & SpaChennai
Tandoor Commis-I
06.2019 - 08.2020
Job overview
- Implemented food safety standards to ensure compliance with regulations.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ensured all food was stored properly in accordance with safety regulations.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
Hyatt RegencyPune
Commi-II Indian, Tandoor, South Indian
07.2018 - 05.2019
Job overview
- Completed day-to-day duties accurately and efficiently.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Managed inventory and supplies to ensure materials were available when needed.
Amanora the Fern HotelPune
Commi-III Tandoor
02.2017 - 06.2018
Job overview
- Prioritized and organized tasks to efficiently accomplish service goals.
- Worked with cross-functional teams to achieve goals.
United 21 the Grand HotelPune
Commi-III Tandoor
08.2016 - 02.2017
Job overview
- Recognized by management for providing exceptional customer service.
- Exceeded customer satisfaction by finding creative solutions to problems.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
The AnantaUdaipur
Industrial Training
01.2016 - 06.2016
Job overview
- Developed training materials for industrial safety and equipment operation.
- Conducted hands-on workshops to enhance employee skills and knowledge.
- Evaluated training effectiveness through participant feedback and assessments.
- Provided ongoing support to trainees, addressing questions and concerns.
- Implemented best practices in training delivery to improve engagement and retention.
- Maintained training records and documentation for compliance purposes.
- Assessed employee skills and identified areas for improvement.
- Instructed employees at worksites on manufacturing processes including setup, operation and troubleshooting.
Education
HNBGUSrinagar, Uttarakhand
B.A from Political Science, History
Uttarakhand
Higher Secondary (10+2)
Himgiri Zee UniversityUttarakhand
B.B.A from Hotel Management
Skills
- Menu Planning
- Kitchen management
- Banqueting
- Special Dietary Menu & Classic Dishes
- Yield Management & Cost Control
- Budget
- Guest Experiences
- Hard Work & Punctual
- Staff supervision
- Problem solving
- Special events
- Team leadership
- Food prep planning
- Good team Work
- Employee Engagement
- Menu development
- Event coordination
- Culinary training
Languages
- English
- Hindi
Hobbies and Interests
- Listening Music
- Playing Cricket
Personal Information
- Date of Birth: 07/07/91
- Gender: Male
- Nationality: Indian
- Marital Status: Married
Roles And Responsibilities
- Keeping all working areas and surfaces clean and tidy
- Ensuring that all foods are produced in a safe and hygienic manner at all times
- Making sure meals are prepared and presented on time
- Responsible for completing all audit and quality standards documentation
- Cooking fresh food in a high volume environment
- Ensuring that brand standards are maintained
- Involved in catering for large conferences and banquets
- Monitoring employee productivity & kitchen related costs to ensure efficiency
- Dealing with any employee issues and queries
- Making sure stock control and rotation procedures are implemented
- Assisting with the training, management and development of hotel employees
Timeline
Executive Sous Chef-HOD
The Fern Residency
11.2024 - 11.2024
Executive Sous Chef
Babylon captain
11.2024 - Current
Sous Chef-Multi Cuisine
The Platinum Boutique Business Hotel
01.2023 - 11.2023
Indian & Tandoor CDP
VEKSAR the Fern Hotel
06.2022 - 01.2023
Indian & Tandoor DCDP
Taj Fisherman's Cove Resort & Spa
09.2020 - 04.2021
Tandoor Commis-I
Taj Fisherman's Cove Resort & Spa
06.2019 - 08.2020
Commi-II Indian, Tandoor, South Indian
Hyatt Regency
07.2018 - 05.2019
Commi-III Tandoor
Amanora the Fern Hotel
02.2017 - 06.2018
Commi-III Tandoor
United 21 the Grand Hotel
08.2016 - 02.2017
Industrial Training
The Ananta
01.2016 - 06.2016
HNBGU
B.A from Political Science, History
01/2013
Higher Secondary (10+2)
01/2010
Himgiri Zee University
B.B.A from Hotel Management
01/2016