Jeevan Rana

• 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 4½ months & currently working in hot section.

Working in one of a la carte outlets as a commis in this lavish and fabulous 5 star hotel, I have made the best use of my culinary knowledge. Some of my responsibilities were but not limited to:
• During my early time, I used to handle breakfast & pasta live counter, & also assist in preparing dishes for buffet in hot kitchen.
• Later, with the opening of new outlet Trader Vic’s Mai Tai Lounge, I got a chance to work in a a la catre serviced fusion cuisine where I learned sushi and other oriental dishes too.
• 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.