Narendra Singh Rana

Narendra Singh Rana

Indian cuisine chef at Indian mirchi resturant
Lives in Radolfzell, Germany

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About me

I have been working as a chef with 9 years of experience in different class of establishments and knowledgeable in various cuisines and is always equipping myself to be multi skilled in the kitchen, which is an asset to the company. I am a team player who is organised and planned and produces positive results. I love good quality of work and it encourages me to work with the best in the industry.

Experience

10 years and 6 months

  • Indian cuisine chef

    Indian mirchi resturant - Radolfzell, Germany

    F&B kitchen
    March 2019 - Now · 1 year

    Presently working with INDIEN – MIRCHI Restaurant (Bismarcktrabe 278315 Radolfzell GERMANY) Joined as chef de partie in fine dining INDIAN specialty restaurant. Maintain kitchen clean and tidy. Check and receive all store items and ensure they are properly stored. Follow the first come first serve policy. (First in first out). Assist in the development and planning of menus, including future food trends. Ensure that customers are given a prompt and efficient service and expectations are consistently exceeded. Customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs

  • Commis Chef

    JW Marriott Hotel Dubai - Dubai, United Arab Emirates

    F&B kitchen
    July 2016 - March 2019 · 2 years and 9 months

    Joined as the Commis 1 chef in All-day Dining Restraint at this 12 F&B Outlets, 352 luxury city hotel part of the JW portfolio of Marriott Intl. Plan, prepare and cook menu items as per the forecast and always prepared to handle certain busy situations. Handling Indian section of the Market Place Restraint in what irrespective of any shift. Hands on with all menus of theme nights and promotions. Assist in the development and planning of menus, including future food trends Assist with stock taking when required. Carry out the smooth and efficient running of assigned section. Ensure that customers are given a prompt and efficient service and expectations are consistently exceeded. Customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs. Adhere to the company’s Hygiene, Health and Safety policies. Ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures. Modify and create new menus as needed so that they remain effective for the purposes for the restaurant  Maintain kitchen clean and tidy Cleaning, sanitizing and disinfecting all kitchen areas. Adhere to Job safety analysis policy of the organization

  • CHEF DE PARTIE

    Eirenes Restraint Business Bay United Arab Emirates - Dubai, United Arab Emirates

    F&B kitchen
    June 2015 - July 2016 · 1 year and 2 months

    SERVING BREAKFAST, LUNCH, AND DINNER, ALA CARTE, Check and monitor the all out-going food order from the kitchen and see whether they are properly presented as per the hotel standard. Check and receive all store items and ensure they are properly stored. Follow the first come first serve policy. (First in first out) Inspect and check the food quality levels, hygiene & sanitation of the all food production areas including Outlets. Maintain files of kitchen operation. Health inspection records. Maintain standard recipe file. Theme nights & Food Promotional file Demonstrate and instruct Commis Chefs in food preparation and cooking

  • Indian Cuisine Chef

    Al Nahda Garden Restraint, - Dubai, United Arab Emirates

    F&B kitchen
    March 2012 - May 2015 · 3 years and 4 months

    Plan, prepare and cook menu items as directed by the Sous / Head Chef. Assist in the development and planning of menus, including future food trends Ensure that customers are given a prompt and efficient service and expectations are consistently exceeded. Customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs. Demonstrate and instruct Commis Chefs in food preparation and cooking Adhere to the companys Hygiene, Health and Safety policies.

  • commi-1 in Indian Cuisine & Asian specialty

    Kohinoor Continental Hotel - Mumbai, India

    F&B kitchen
    January 2010 - October 2011 · 1 year and 10 months

    Preparation of the Breakfast and various other buffets. Preparation for the Banquet functions and Ala Carte Maintain the best hygiene practice. Worked in a live cooking, and communicating with different guest to make them happy.. Attending team briefing, make reports.

  • Training

    Kohinoor continental - Mumbai, India

    F&B kitchen
    April 2009 - January 2010 · 10 months

    Training Food Production Department Indian Tandoori Chinese continental At Kohinoor continental Hotel, Andheri, East Mumbai India (From

Education

  • Gic Tolisain (Mukhem) School located in Mukhem Pratapnagar - Tehri Garhwal (Uttaranchal)

    May 2004 - April 2008

Languages

2 languages

  • Hindi

    Native or fluent

  • English

    Professional working

Personal information

Nationalities

  • Indian

Work Permits

  • Germany

Date of birth

June 06th 1999

Skills

1 skill

  • Aim To become a chef of world class stature with global understanding of food and continuous exertion of my innovative cooking skills. To become a pioneer in the hospitality industry through my strong technical and professional skills
Connections
Nathe Singh Rana
chef {cook} at International Institute of Culinary Arts - New Delhi
Ankush Ranaut
Bartender at Sofitel Dubai Jumeirah Beach
Hussam Aly
Front Office Manager at Courtyard by Marriott World Trade Center, Abu Dhabi
View 11 connections
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