Sandeep Rana
Calgary,Alberta
Summary
Executive Chef-level culinary leader with 14+ years of experience in luxury hospitality, multi-outlet kitchen operations, and high-volume banquet environments, including The Ritz-Carlton Grand Cayman. Proven ability to lead teams of 100+ staff, deliver exceptional guest dining experiences, and manage large-scale events serving 5,000+ guests. Strong expertise in P&L support, cost control, menu innovation, and maintaining Marriott and Westin brand standards in luxury resort operations.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
The Glencoe Club
09.2022 - Current
- Directed a team of 100+ culinary professionals, mentoring talent and facilitating promotions to strengthen leadership within the organization.
- Led the development of seasonal and à la carte menus, resulting in a 20% increase in guest satisfaction scores.
- Designed and executed innovative menus, including specialty fine dining and themed buffets, driving a 30% increase in footfall.
- Partnered with the events team to deliver bespoke menus for high-profile banquets and private functions serving 5000+ guests.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Implemented cost-saving measures and optimized inventory management, achieving a 12% reduction in food costs while maintaining quality.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Developed kitchen staff through targeted training, performance reviews, and effective disciplinary actions, enhancing team skills and performance.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Enforced rigorous food safety standards, earning a 100% compliance score in all health inspection.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Utilized strong communication skills to clearly convey information and instructions.
Executive Chef
The Royal Exchange Bow, Allora & Luca by Vintage Group
12.2019 - 09.2022
- Developed and implemented menus that elevated brand positioning and drove profitability
- Directed full kitchen operations across multiple restaurant concepts
- Managed staffing, scheduling, recruitment, and performance management to create a cohesive kitchen team
- Maintained labor costs below 22% while ensuring operational efficiency
- Cultivated supplier partnerships to ensure quality ingredients and effective cost management
Sous Chef
Great Events Catering
03.2018 - 11.2019
- Delivered premium catering services for high-profile events
- Supervised culinary teams producing 400+ plates per service
- Maintained strict food safety, hygiene, and presentation standards
Line Cook
The Ritz-Carlton, Grand Cayman
west bay, Grand Cayman island
11.2014 - 01.2018
- Assisted the Sous Chefs in overseeing all aspects of kitchen operations, including menu planning, food preparation, and staff supervision, for a [description] restaurant
- Collaborated with culinary team to create and execute innovative dishes and menu items, enhancing taste, presentation, and quality
- Managed daily kitchen activities, including ingredient inventory, ordering, and receiving, ensuring consistent supply and reducing waste
- Trained and mentored kitchen staff on cooking techniques, food safety protocols, and plating standards to elevate culinary skills and performance
- Instructed kitchen staff on efficient preparation techniques during peak service hours.
- Assisted in multiple kitchen areas, ensuring operations ran smoothly and efficiently.
- Organized and arranged mise en place to ensure consistent workflow during service.
- 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
- Supervised and trained 25–35 culinary staff, fostering collaboration and skill development
- Supported menu development aligned with fine dining and luxury resort expectations
- Coordinated major culinary events like Cayman Cookout with celebrity chefs, enhancing brand visibility and guest engagement
- Worked in a 5-star resort environment serving international luxury clientele
- Ensured exceptional guest experience and service excellence while operating within luxury brand standards
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
Education
Apprentice - Culinary
Pusa Institute
Delhi11-2008
Breakthrough Leadership Program - Hospitality
Ritz Carlton Luxury Hotels
Grand CaymanSkills
- Kitchen management and operations
- Menu development and planning
- Fine dining expertise
- Food safety management
- Catering and events coordination
- Inventory oversight
- Team leadership
- Coaching and mentoring
- Recruitment and onboarding strategies
- Problem resolution and complaint handling
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(Appearing) - Wine & Spirit Education Trust.
• 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(Appearing) - Wine & Spirit Education Trust.
Accomplishments
Led execution of events serving over 5,000 guests
Managed and developed teams of 100+ culinary professionals
Achieved 100% compliance in health and safety inspections
Participated in Cayman Cookout alongside world-renowned chefs
Winner – Event of the Year (2023)
Managed and developed teams of 100+ culinary professionals
Achieved 100% compliance in health and safety inspections
Participated in Cayman Cookout alongside world-renowned chefs
Winner – Event of the Year (2023)
Additional Information
Author of The Champion Chef: Conquering Stress, Achieving Greatness, focused on leadership and performance in high-pressure culinary environments.
Languages
- English
- Hindi
- Punjabi
Interests
Writing a Books,Travel and Culture,Creative Arts
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
Line Cook
The Ritz-Carlton, Grand Cayman
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