Executive Food

Curriculum Vitae

PERSONAL DETAILS First Name: Pankaj

Surname: Rana

Residential address House no. 84 2nd floor Vasant village, Vasant vihar New Delhi 110057 Mobile: +91-989*******

Home telephone: +91-981*******

Email: ********@*****.**.**

Date of Birth: 17 Feb 1981

Nationality: Indian

Passport no: R 6379304

Industry interest: Hotel/Restaurant

Departments of interest: Production/kitchen/restaurant/Hotel CAREER OBJECTIVE

To achieve a final set of actions in a given tasks of operations for the world class results by serving to the valued customers arriving in our premises (a hotel or a catering place/banquet) & discharging my duties with sincerity and honestly.

KEY SKILLS

• Can work effectively in team, as well as individually.

• Have Good interpersonal skills,

• Leadership qualities

• Positive Attitude

LANGUAGE SKILLS

• English Fluent

• Hindi Fluent

• Punjabi Fluent

ACADEMIC ACHIEVEMENT / EDUCATION

• 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), Six month course in TALLY

• 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.

CAREER ACHIEVEMENT / WORK EXPERIENCE TRAINING

Presently associated with “MIDTOWN BREW” & HOTEL multi cuisine Restaurant Rewari. Designation: Executive Chef

Duration: July 2019 to till Date

Duties & Responsibilities:

• Assisting to junior staff.

• Planning the kitchen setup.

• Doing food presentations.

• Checking, Making recipes and food quality.

• Responsible for smooth operation of the outlet.

• Implementing menu for restaurant.

• To take the guest feedback on various aspects of outlet operation.

• Provide guidance to kitchen staff in upholding high culinary standards Worked with “CAFÉ XTASI” a well renowned chain of Restaurant Pondicherry. Designation: Executive Chef

Duration: Feb. 2018 to March 2019

https://www.yatra.com/india-tourism/places-to-eat-in-puducherry/cafe-xtasi Duties & Responsibilities:

• Assisting to junior staff.

• Planning the kitchen setup.

• Doing food presentations.

• Checking, Making recipes and food quality.

• Responsible for smooth operation of the outlets.

• Implementing menu for all restaurants.

• To maintain Product consistencies at all times Controlling the Inventory Management (Proper requisition for ingredients, G.R.N. Control of Damages.)

• To take the guest feedback on various aspects of outlet operation. REFERENCE

Suman Panday

VP of Cafe Xtasi

Mobile No: +91-981*******

Email: *.*********@*****.***

Worked with CLUB RHINO and OVEN & GRILL a multi cuisine Restaurant vertical of CHEERSHOSPITALITY

Pvt. Ltd. Gurgaon. www.cheershospitality.com

Designation: Executive Sous Chef

Designation: Executive Chef

Duration: June 2012 to Aug. 2016

Duties & Responsibilities:

• Report to Executive Chef.

• Maintaining the cleanliness & hygiene of the kitchen.

• Quality control of the food, garnishing & portion size.

• Regular interaction with the guest in the terms of their preference & choices Taking briefing of the services & kitchen staff regarding the menu on special event Indenting & maintaining the par stock levels of the store items.

• Maintaining the butchery items.

• Make sure the operation is running smooth.

• Maintaining & allocation of duty roasters of staff.

• Train the staff on the standard set by the executive Chef.

• Provide guidance to kitchen staff in upholding high culinary standards REFERENCE

Kundan Singh

F&B Manager

Mobile No: +91-989*******

Email: **************@*****.***

Worked with “CIBO” By ROHIT BAL Fine dining Italian Restaurant JANPATH HOTEL New Delhi. Designation: Chef de Partie.

Duration: Jan.2009 to June.2012

Duties & Responsibilities:

• Checking all the mis-en-place.

• Looking for the menu of the day.

• Checking all the refrigerators.

• Preparing the entire main course and their Accompaniments

• Main course including all meat, poultry, game, fish &seafood should be stored and prepare at a right temperature and maintain a cold food log for them.

• Maintain the proper serving temp of all cold and hot food and maintain a hot & cold food temperature record for them.

• Preparing all dishes related to the menu and placing them on the food pick up counter.

• Assist chef in developing menus and provide suggestions for alternates such as sauces and levels of spice for each entrée

REFERENCE

Chef Nishant Choubey

Executive Chef

Mobile No: +91-971*******

Email: ********@*****.***

Worked with “RAMADA BELFAST” United Kingdom.

Designation: line cook

Duration: March. 2007 to March 2008.

Duties & Responsibilities:

• 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. INTERNSHIP & TRAINING

Under gone twelve months Industrial Training from Hotel “RAMADA BELFAST” United Kingdom. Duration: Jan 2004 to Jan 2005

Duties & Responsibilities:

• 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.

Worked with TAJ PALACE HOTEL&MAURYA SHERATON” 5-Star Hotel in New Delhi (INDIA) as a part time worker in F& B Service& Production in their Banquets & Outdoor Catering Worked in several food festivals like (TAPAS, MORROCAN NIGHTS, FRENCH FOOD FESTIVALS, AMERICAN FOOD FESTIVALS)

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