Sandeep Rana
Calgary
Summary
Culinary professional with robust background in managing kitchen operations and delivering exceptional dining experiences. Recognized for fostering team collaboration and achieving consistent results under pressure. Known for flexibility and reliability in dynamic kitchen environments, with focus on innovative menu development and staff training.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
The Glencoe Club
09.2022 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Organized and detail-oriented with a strong work ethic.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Directed a team of 100+ culinary professionals, mentoring and fostering talent for promotions within the organization.
- Led the development of seasonal and à la carte menus, resulting in a 20% increase in guest satisfaction scores.
- Partnered with the events team to deliver bespoke menus for high-profile banquets and private functions serving 5000+ guests.
- Enforced rigorous food safety standards, earning a 100% compliance score in all health inspection.
- Designed and executed innovative menus, including specialty fine dining and themed buffets, driving a 30% increase in footfall.
- Implemented cost-saving measures, optimizing inventory management to reduce food costs by 12%.
Executive Chef
The Royal Exchange Bow, Allora & Luca by Vintage Group
12.2019 - 09.2022
- Planned and directed high-volume food preparation in fast-paced environment
- Supervised and enhanced work of 25-35 person team producing more than 400 plates per day
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Implemented food cost and waste reduction initiatives to save money.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Utilized culinary techniques to create visually appealing dishes.
- 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 22% to support business profit targets
Sous Chef
Great Events Catering
03.2018 - 11.2019
- 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 the establishment and bolstered Company revenues
Sous Chef/Professional Learning Coach
The Ritz Carlton Hotel at 'Blue by Eric Ripert (5 Diamond Restaurant)
11.2014 - 01.2018
- 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 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
Chef de Partie
Upper Crust Bistro
08.2013 - 08.2014
- 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
- Uphold 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
Demi Chef De Partie
Jaypee green golf & spa resort
10.2011 - 07.2013
- 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
Line Cook
Joi De Vivre Restaurant
07.2009 - 09.2011
- 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
- Produced excellent food quality and presentation within target timeframes
- Worked quickly and flexibly to keep up with high volume of food orders per shift
- Minimized waste by adhering to kitchen procedure
- Maintained open communication with other kitchen staff for efficient workflow
- Assisted in training new hires on menu items, cooking techniques, and kitchen procedures
Apprentice Cook
The Oberoi Hotels Group
09.2005 - 11.2008
- 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
- Kept kitchen organized by properly storing food items and supplies
- Learned various cooking techniques such as sautéing, frying, boiling, and baking
- Maintained cleanliness of workstation throughout shift for optimal productivity
- Documented new recipes learned during training period for future reference
- Adapted recipes due to dietary restrictions or ingredient availability
- Monitored inventory levels of essential ingredients to avoid shortages
Education
Breakthrough Leadership Program - Hospitality
Ritz Carlton Luxury Hotels
Apprentice - Culinary
Pusa Institute
11.2008
Skills
- Menu development
- Kitchen management
- Inventory management
- Fine-dining expertise
- Coaching and mentoring
- Kitchen operations oversight
- Team leadership
- Recipes and menu planning
- Hiring, training, and development
- Catering and events
- Problem and complaint resolution
- Recruitment and onboarding
Certification
- WHMIS Certification
- Serve safe Food Manager Protection Certification
- Pro Serve Liquor Staff Training Program
- Wine & Spirit Education Trust Level 1 & 2 Award in Wines (WSET Level 1 & 2) - Wine & Spirit Education Trust.
Accomplishments
- Worked in Cayman cookout hosted by Celebrity Chef ERIC RIPERT DURING 2014 to 2017 organized by THE RITZ CARLTON, Grand Cayman Island.
- Worked as a participated chef at the VIP EVENT COCHON 555 HOSTED by Fairmount Banff Spring Hotel.
- Won events of the year 2023 which hosted 5 thousand members.
- Author of the book 'The Champion Chef: Conquering Stress, Achieving Greatness: Sandeep Rana's Blueprint for Chef available worldwide.
Additional Information
I am a dedicated culinary professional with over 14 years of experience, passionate about crafting exceptional dining experiences. Alongside my culinary career, I am also a writer, having authored The Champion Chef: Conquering Stress, Achieving Greatness. This book reflects my journey and insights on overcoming challenges in high-pressure environments while fostering excellence. I believe in leading by example, inspiring teams, and constantly innovating to push boundaries
Languages
English
Native or Bilingual
Hindi
Native or Bilingual
Punjabi
Professional Working
French
Elementary
Software
North star
Birch street
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins
Work Preference
Work Type
Full TimeWork Location
On-SiteImportant To Me
Career advancementWork-life balanceCompany CultureHealthcare benefitsPaid time off401k matchPaid sick leaveTeam Building / Company RetreatsPersonal development programsInterests
Writing a Books
Timeline
Executive Sous Chef
The Glencoe Club
09.2022 - Current
Executive Chef
The Royal Exchange Bow, Allora & Luca by Vintage Group
12.2019 - 09.2022
Sous Chef
Great Events Catering
03.2018 - 11.2019
Sous Chef/Professional Learning Coach
The Ritz Carlton Hotel at 'Blue by Eric Ripert (5 Diamond Restaurant)
11.2014 - 01.2018
Chef de Partie
Upper Crust Bistro
08.2013 - 08.2014
Demi Chef De Partie
Jaypee green golf & spa resort
10.2011 - 07.2013
Line Cook
Joi De Vivre Restaurant
07.2009 - 09.2011
Apprentice Cook
The Oberoi Hotels Group
09.2005 - 11.2008
Apprentice - Culinary
Pusa Institute
Breakthrough Leadership Program - Hospitality
Ritz Carlton Luxury Hotels
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