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Sandeep Rana
Calgary, AB, T3P 1E5

5879173905

Sandeep_rana033@yahoo.com

Talented Chef with sound knowledge of food preparation and restaurant

management. Solid understanding of managing all personnel activity in
hospitality industry. Exceptional communication skills with ability to give clear
instructions to subordinates. Organized and reliable with outstanding menu
creation capabilities.

Skills
Creative Menu Development

Specialty Cuisine and Presentation

Purchasing and Inventory Control

Special Event Planning

Leadership and Training

Recipes and menu planning

Stocking and replenishing

Catering background

Menu development

Performance improvement

Menu memorization
2022-09-Current
Food preparation and safety

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Operations support

Food spoilage prevention

Order delivery practices

Work History

Executive Sous Chef

The Glencoe Club, Calgary, Alberta

 Interacts with members & guest to obtain feedback on product

quality and service levels.
 Responds to and handles guest problems and complaints.
 To be aware of all financial budgets and goals.
 To ensure that guests are always receiving an exceptional dining
experience representing true value for money.
 Ensure that all recipes and product yields are accurately costed and
reviewed regularly.
 Ensure that all food items are prepared as per standard recipe cards
whilst maintaining portion control and minimizing waste.
 Ensure that a consistent first-class product of the highest quality is
achieved and maintained in all culinary areas, whilst adhering to
operational deadlines.
 Creative menu planning and correct food preparation for each
outlets including banquets.
 To Ensure that all food products received into the club are of the
required standard and quality and that they are stored and rotated
correctly.
 To recruit and select a suitable culinary team who can work within a
decentralized management philosophy.

2019-12 – 2022-09 Executive Chef

The Royal Exchange Bow, Allora & Luca by Vintage Group, Calgary,
Alberta.
 Cultivated positive relationships with vendors to source best
ingredients at best prices.

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 Planned and directed high-volume food preparation in fast-paced

environment.
 Produced revolutionary various menu offerings to put establishments
on local, regional, and national map.
 Supervised and enhanced work of 15–25-person team producing
more than 300 plates per day.
 Collaborated with vendors to source desired recipe ingredients while
maintaining tight cost controls.
 Developed full, tasting, and special events menus to meet all
establishment needs and maintain strong customer levels.
 Plated every dish with attractive flair to meet strict restaurant
standards and maintain stellar business reputation.
 Kept labor at or below 21% to support business profit targets.
 Aligned seasonal plans with ingredient availability and key area
events for optimal promotions.
2018-03 - 2019-11 Sous Chef
Great Events Catering, Calgary, Alberta
 Supervised and enhanced work of 25-person team producing more
than 450 plates per day.
 Collaborated with vendors to source desired recipe ingredients
while maintaining tight cost controls.
 Aligned seasonal plans with ingredient availability and key area
events for optimal promotions.
 Rotated stock to use items before expiration date.
 Implemented successful cross-marketing strategies such as food and
wine pairings.
 Prepared items for roasting, sautéing, frying, and baking.
 Prevented cross-contamination from utensils, surfaces, and pans
when cooking and plating meals for food allergy sufferers.
 Operated all kitchen equipment safely to prevent injuries.
 Plated meals paying special attention to garnishes and overall
presentation.
 Developed and cooked exciting, memorable dishes that brought
new customers into establishment and bolstered Company
revenues.
2014-11 - 2018-01 Sous Chef/Professional Learning Coach
The Ritz Carlton Hotel at “Blue by Eric Ripert (5 Diamond Restaurant)
West Bay, Grand Cayman Island
 Assisted the Executive Chef in overseeing all aspects of kitchen
operations, including menu planning, food preparation, and
staff supervision, for a [description] restaurant.
 Collaborated with the culinary team to create and execute

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innovative dishes and menu items, ensuring exceptional taste,

presentation, and quality.
 Managed daily kitchen activities, including ingredient inventory,
ordering, and receiving, to ensure a seamless supply chain and
minimize waste.
 Trained and mentored kitchen staff on proper cooking
techniques, food safety protocols, and plating standards to
enhance their culinary skills and performance.
 Worked closely with the front-of-house team to ensure smooth
coordination between the kitchen and dining areas,
guaranteeing timely service and guest satisfaction.

2013-08 - 2014-08 Chef de Partie

Le Bernardin, New York, USA
Prepared identical dishes numerous times daily with consistent care,
attention to detail and quality.
 Checked each food item for freshness and provided feedback to
kitchen supervisor for removal.
 Received food orders from cashiers and cooked items quickly to
complete entire order together and serve hot.
 Grilled meats and seafood to customer specifications.
 Handled portion control activities according to specified instructions
provided by chef.
 Maintained well-stocked stations with supplies and spices for
maximum productivity.
 Prepared prep ahead of time to promote efficiency in dish
garnishing.
 Upheld optimal staff and customer protections by monitoring food
handling, cleaning and sanitation protocols.
 Followed restaurant stock management schedule to monitor
product freshness and rotate out old products.
2011-10 - 2013-07 Demi Chef De Partie
The Ritz-Carlton Hotel, San Francisco, USA

 Instructed new staff in proper food preparation, storage, use of

kitchen equipment, sanitation, and safety.
 Prepared identical dishes numerous times daily with consistent care,
attention to detail and quality.
 Checked each food item for freshness and provided feedback to
kitchen supervisor for removal.
 Sanitized kitchen surfaces and equipment by cleaning grills, griddles,
ovens, and fryers

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2009-07 - 2011-09 Line Cook

Joi De Vivre Restaurant, Delhi, INDIA
 Maintained well-stocked stations with supplies and spices for
maximum productivity.
 Received food orders from cashiers and cooked items quickly to
complete entire order together and serve hot.
 Checked each food item for freshness and provided feedback to
kitchen supervisor for removal.
 Collaborated with FOH to collect information about specific
customer desires and dietary needs.
 Prepared cooking supplies, ingredients and workstations during
opening and closing procedures to maximize efficiency.

2005-09 - 2008-11 Line Cook

The Oberoi Hotels Group, Delhi, INDIA
 Prepared identical dishes numerous times daily with consistent care,
attention to detail and quality.
 Maintained high food quality standards by checking delivery
contents to verify product quality and quantity.
 Assisted customers in placing special orders for large-scale events
such as weddings and birthday parties.
 Maintained smooth and timely operations in preparation and
delivery of meals.
 Enhanced and maintained central standardized recipe and
ingredient repository, including nutritional and cost information.
 Prepared operational reports and analyses and made appropriate
recommendations to address progress and negative trends.
 Adapted meals based on FOH tickets while maintaining accuracy
and speed of preparation.
 Checked meat temperatures prior to plating and serving dishes,
upholding strict standards for food safety and preparation.
 Verified proper portion sizes and consistently attained high food
quality standards.

Education
2
2005-09 - 2008-11 Bachelor in Hotel Management: Culinary
Pusa Institute - Delhi
MBA in Hospitality Administration
2009-03 - 2011-02
Indra Gandhi National Open University.

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Management Leadership development Readiness Program (MDRP)

By Ritz Carlton Luxury Hotels, Grand Cayman.
PhD in Food science 1st year
University of British Columbia
Research Supervisor: Dr. Yang, Tianxi

Accomplishments
 Worked in Cayman cookout hosted by Celebrity Chef ERIC RIPERT
DURING 2014 to 2017 organized by THE RITZ CARLTON, Grand
Cayman Island.
 https://www.caymancookout.com/
 Worked as a participated chef at the VIP EVENT COCHON 555
HOSTED by Fairmount Banff spring Hotel
http://cochon555.wpengine.com/pastchefs/.

Software
MS Office, Excel, Power Point

Languages
English, Hindi

Certifications
2019-05 WHMIS 2015.
2019-05 Advanced Canadian Food Safety Certification.

Pro Serve Liquor Staff Training Program.