Jeevan Rana Email & Phone Number

Cairns, Australia

Dubai, United Arab Emirates

•Support Chef de Partie in the daily operation and work •Work according to the menu specifications by the Chef de Partie •Keep work area at all times in hygienic conditions according to the rules set by the hotel •Control food stock and food cost in the section •Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites •Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Abudhabi, Uae

• Food preparation for the breakfast, Lunch and Dinner buffet.• Serving a good quality foods to the guest as prescribed by the standards.• Prepare food for Banquets Party.• Responsible in International, Continental and Indian cuisine as per a la carte menu.• Responsible in Monthly Inventory as per Rotana standard. • Prepare a good quality food that will ensure guests satisfaction.• Worked as a garde manger in first 8½ months & later in hot section.

Ras Al Khaimah, Uae

• To maintain a high standard of specified work in accordance with the Executive Head Chef’s instructions.• To prepare, cook and serve food delegated as my responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef.• To monitor stock movement and be responsible for ordering on your section.• To aid in achieving food cost, kitchen standard and overall objectives.• To carry out daily and weekly procedures, including temperature checks, food labeling /dating and storage.• To remove any hazards and make safe any defects in the kitchen or its equipment.• To be punctual for work and report directly to the manager on duty on arrival in the kitchen.• To have an understanding of menu planning, the implementation of stock controls.• Follow the HACCP.