Aman Rana
Leduc,AB
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced multi cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
17
17
years of professional experience
3
3
years of post-secondary education
Work History
1st Cook
Aramark
4 2024 - Current
- Maintained high-quality standards by consistently preparing dishes according to established recipes and presentation guidelines.
- Contributed to a safer workplace by promptly identifying potential hazards and taking appropriate corrective actions where necessary.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Contributed to successful daily meal prepare according to then menu as per the standard by efficiently preparing large quantities of food while maintaining quality standards.
- Ensured adherence to health codes through regular cleaning and maintenance of kitchen equipment, utensils, and work areas.
- Enhanced guest dining experience by consistently preparing high-quality dishes that met or exceeded expectations.
- Mentored junior cooks, providing guidance on proper cooking techniques and kitchen safety protocols.
- Provided excellent training opportunities for new hires, fostering a positive learning environment that encouraged growth within the team.
Cook
Pizza Hut
07.2023 - 03.2024
- Ensured adherence to safety procedures and protocols while working in a fast-paced kitchen environment.
- Enhanced customer satisfaction by consistently preparing high-quality pizzas according to company standards and customer preferences.
- Upheld brand reputation through consistently producing visually appealing pizzas that met company presentation standards.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Chef Assistant
Hilton Garden Inn
06.2020 - 07.2023
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cooked memorable dishes that brought new customers into establishment.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Developed close relationships with suppliers to source best ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Received numerous accolades from critics for creative dish presentations, elevating the restaurant''s reputation within the industry.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Breakfast Cook, Line Cook
Royal Hotel
07.2018 - 03.2020
- Participated in regular equipment maintenance checks, ensuring all tools were functioning properly for optimal productivity.
- Collaborated with fellow team members to maintain smooth kitchen operations during peak service hours.
- Earned recognition from management for consistent punctuality and reliability in fulfilling shift responsibilities.
- Maximized kitchen efficiency by effectively organizing and managing food preparation tasks.
- Ability to work in Garde manger, saute, grill, fryer.
Assistant Kitchen Manager
Boston Pizza
03.2014 - 01.2018
- Advised kitchen staff on proper food handling techniques to ensure compliance with local health codes and minimize risk of contamination.
- Enhanced kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Maintained a clean and safe work environment, conducting regular inspections to ensure compliance with health and safety regulations.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Handles the entire kitchen operations while during the non availability of kitchen manager
Sous Chef
Kashgan Oil Field (Workers Accommodation Camp)
01.2010 - 12.2013
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef De Partie
MISMO Restaurant& Bar
11.2007 - 03.2009
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Prepared items for roasting, sautéing, frying, and baking.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Education
Diploma in Craftsmanship Course in Food Production - Hotel And Resort Management
Institute of Hotel Management
01.2001 - 03.2004
Skills
Food Safe Advanced
sanitation and safety
Handling all type of kitchen equipments
WHIMS
Food Safe Advanced
Languages
English
Full Professional
Hindi
Native or Bilingual
Punjabi
Native or Bilingual
Russian
Limited Working
Achievements
Demonstrated culinary skills by cooking in live television shows with SAHARA NCR – khao Piyo Bindas,The Great Chef of India and in NDTV Metro nation.
Timeline
Cook
Pizza Hut
07.2023 - 03.2024
Chef Assistant
Hilton Garden Inn
06.2020 - 07.2023
Breakfast Cook, Line Cook
Royal Hotel
07.2018 - 03.2020
Assistant Kitchen Manager
Boston Pizza
03.2014 - 01.2018
Sous Chef
Kashgan Oil Field (Workers Accommodation Camp)
01.2010 - 12.2013
Chef De Partie
MISMO Restaurant& Bar
11.2007 - 03.2009
Diploma in Craftsmanship Course in Food Production - Hotel And Resort Management
Institute of Hotel Management
01.2001 - 03.2004
1st Cook
Aramark
4 2024 - Current
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