Chef Executive
Resume:
GIRADHARI SINGH RANA
About Me
**********@*****.***
A professional with more than 12 years of experience in premium five-star hotels in Culinary Operation and which includes managerial and leadership roles with good Morale and High Sense of Discipline. Experience includes analysis, organizing, planning and sales in hospitality / food promotions.
Kitchen Budgeting & Cost Optimization
Recipe Standardization Food Cost Maintenance Menu Engineering Material Management Kitchen Operations
Menu Standardization Recycle Management
Training & Development Resource Planning & Control People Management SOP's Development Concept Development
Catering Management 3-Year Degree
From National Institutes of Hotel Management, Bharatpur (Raj), Under International Council for Management Session 2007.
Post-Graduation
Dr. B.R.A. University Agra (U.P) In 2007.
Graduation
Dr. B.R.A University Agra (U.P) In 2005.
Intermediate (12th)
State Board (U.P) In 2002.
High School (10th)
State Board (U.P) In 1999
Cuisine Specialize: Continental, Italian, Indian, Halwai, Middle Eastern & Basic Asian
Head chef (Executive Sous chef)
(Promoted Sous chef to Head chef) 02April2018, till Date
Ramee grand Hotel and Spa, Bahrain
Duties & Responsibilities
•Handling and managing all kitchen operation, managing a team of 38 chefs Kitchen staff and 12 stewarding. Budgeting, Forecasting, Planning and Recruitment, Profit and Loss statements for individual outlets and maximizing revenues and managing cost centers effectively.
•Involved in new menu development, costing, recipe, presentation.
•Supporting the Kitchen and Food and beverage team to improve the quality of food and beverage. Well-exposed and experienced in international cuisines of the world such as Italian, Continental and Indian
•Fully committed to achieving Gallup results for Hotel.
•Culinary innovator, with exceptional culinary skills known for producing top- quality, creative dishes and contributing to revenue growth while simultaneously reducing food and labor costs.
Head Chef (Sr. Sous Chef) April 2016 to March 2018
(Promoted Sous chef to Sr. sous chef) Lemon Tree Hotel Vadodara (Gujrat) Duties & Responsibilities:
•Taking care of all the aspects of kitchen operation, training, hygiene, cost control, quality control, menu planning, Planning and implementing new menus and setups.
•Looking after daily meat, vegetable, fruits and store requisition.
•Supervising kitchen 24chefs for food preparation and making sure that the jobs are performed in very hygienic condition and the foods are served and presented according to Hotel standard
•Get guest feedback and have interactions with the event coordinators. While in the coffee shop had to make sure the standards of the food and service are withheld and also look after the guest satisfaction
Sous Chef
(Promoted Chef de Parties to Sous chef) May 2014 March 2016
North16 Hotel (Hard Rock Hotel), India Duties & Responsibilities:
•Was involved in the opening of this new outlet hotel. Assisted Executive chef in organizing the banquet kitchen.
•Was over all in charge of Banquet Kitchen & Main kitchen operation.
•The Banquet consists of ballroom with capacity of 800 seated and 2 meeting room
Chef De Partie April 2013to May 2014
Lemon Tree Hotel Ahmedabad Gujrat (India)
Duties & Responsibilities:
All stores ordering & receiving Banquet menu planning
Work with off-premises executive chef and chefs to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and Professionalism is at highest level
Conduct hands-on teaching and training in commissary kitchen and at events, working closely with chefs and cooks, and help with food preparation.
Demi chef de Partie May2011 to April 2013
(Promoted Commis I to Demi chef de Partie)
Oryx Rotana Hotel Doha Qatar Duties& Responsibilities:
•Taking care of all the aspects of kitchen operation, training, hygiene, cost control, quality control, menu planning,
•Planning and implementing new menus and setups.
•Concorde hotel is situated in the central business area of Doha with a 1000 persons capacity ballroom, all day dining restaurant, seafood restaurant & lobby lounge.
Commis II November 2008 TO November 2010
(Promoted Commis III to Commis II) Kaminski Hotel Dubai
Duties & Responsibilities:
•Looking after daily operation of all the kitchens and assisting CDP
•Shadowed different chefs de parties to learn about each station of the kitchen
•Talked with head chef about supplies and menu options
Taking care of all the aspects of kitchen operation, training, hygiene, cost control, quality
Commis III January 2008 to October 2008
Le Meridian hotel, Bangalore Duties & Responsibilities:
Made sure all stations in the kitchen were clear and up to OH&S standard. Chopped all vegetables for prepared
Checked food expiry dates and discarded any outdated food.
Job Training
The Royal Plaza Hotel Sikkim India Job Training MAY 2007 TO NOV 2007
Duties & Responsibilities:
Handling of breakfast buffet and live stations on cruise boat and outdoors.
Coordinate with senior chefs ensuring smooth kitchen operation throughout the day
Professional Qualifications and Affiliations
Catering Management 3-Year Degree
From National Institutes of Hotel Management, Bharatpur (Raj), Under International Council for Management Session 2007.
Career Highlights
To create a work environment that is high in employee morale and provides constant learning & development. To develop systems and procedures that achieves higher cost efficiency and guest satisfaction.
Recruitment and Performance Appraisal.
Highest Guest feedback at Trip advisor in lemon Tree Hotel (Vadodara, India) Nominated best employed from Le Meridian, Bangalore
Best Commis of the months From Kaminski Hotel Dubai
12 Months continue Rock Star by Guest comments at Trip advisor
Best employed of the month from Rotana hotel Doha Best employed of the month from lemon tree hotel
Got Appreciation Letter from Lemon tree corporate office by MD Got Appreciation letter from Ramee Grand Hotel Bahrain
Employed of the year from lemon tree hotel (India)
Skills
Food Cost Menu Planning Upholding Standards and quality
Training and development culinary operations
Team Building Training and development
Computer Proficiency
Word2010 Excel2010 Power Point 2010
Basic knowledge of MSWord & MS excels, MS Power point Internet, lotus notes, I Scala, workflow and Material controls system.
Languages
Hindi
English
Cooking new food Take guest feedback
Got new idea Play cricket
Make new friends
Personal Details
Father’s Name:
Mr. Man Singh Rana Marital
Status:
Married
Birthday: March 16, 1985
Gender: Male
Nationality: Indian
Passport No. H3408900
R E F E R E N C E S
1) Chef Boss 2)Laiju jose
Asst. F&B Manager
Executive sous chef Ramee Grand Hotel Bahrain
Art Rotana Hotel Bahrain Mobile -973-********
+973******** ********@*****.*** Mobile-+973********
Declaration
I, Giradhari Singh Rana, hereby declare that the information contained herein is true and correct to the best of my knowledge and belief.
Giradhari Singh Rana Manama, Bahrain
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