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Avtar Singh Rana

Avtar Singh Rana
Avtar
Current
Executive chef
Education
MBA/PGDM Hotel Management
Industry
Hotels/Restaurants/Airlines/Travel
Blog

Avtar Singh Rana ’s Blogs

A Bruschettas, one of the best ways to enjoy the bounty of summer, Pronounced “brusketta”, this classi...more >>
Ingredients 500 gms lamb cut into 2" cubes with or without bones 7-8 whole dry red chillies or ...more >>

About Avtar Singh Rana

Chef Avtar Singh Rana
Personal Profile / Bio
An effective communicator with excellent interpersonal Skills, My passion for creativity in the culinary space has led me to being dedicated in food education, nutrition guidance and culinary refinements for over one and half decades.
My ability to create & grasp new concepts quickly combined with an extremely strong focus and service orientation.

Avtar Singh Rana ’s experience

Executive chef   at   Gourmet food LLC , Mumbai, INDIA
April 2013 – Currently Working
Industry: Hotels/Restaurants/Airlines/Travel
Functional area: Hotels / Restaurants
Chef Avtar Singh Rana Personal Profile / Bio An effective
communicator with excellent interpersonal Skills, My passion for
creativity in the culinary space has led me to being dedicated in
food education, nutrition guidance and culinary refinements for
over one and half decades. My ability to create & grasp new
concepts quickly combined with an extremely strong focus and
service orientation gives me a fine eye for details. Chef Avtar,
who hails from Delhi, studied hotel management
Executive/ Master Chef  at   Carlson Group of Hotels Radisson Blu , Noida, INDIA
July 2010 – July 2012
Industry: Hotels/Restaurants/Airlines/Travel
Functional area: Hotels / Restaurants
Strategic Planning Implementing strategic plans in tune with
the macro business plans, thereby achieving
profitability. Improving the company image through effective
corporate public relations and promotion activities. Planning &
implementing infrastructure/facilities, renovation, development &
expansion in hotels. sustaining profitable operations through
focus on budget, cost analysis & cost optimisation. Successfully
setting up the kitchen to get five star category while
classificat
Executive/ Master Chef  at  Bercos Group of Restaurants , Delhi, INDIA
June 2009 – June 2010
Industry: Hotels/Restaurants/Airlines/Travel
Functional area: Hotels / Restaurants
Setting up of Kitchen & Service for Banquets; In all 15 outlets
in Delhi & NCR, Club Lounge, Fine Dining, Casual Dining, Qsr &
Bar SOP & Standard Recipes for All areas. Acting as the
Spokesperson for food & beverage related press
interactions. Merit of planning the Kitchen Layout.
Instrumental in developing and successfully started new outlet
in Amritsar. Successfully opened new outlet in Crown Interior
mall Faridabad. Created new outlets opening Templates. I am
involved in creati
Executive/ Master Chef  at  Oriental Cuisine Pvt Ltd , Chennai, INDIA
May 2008 – May 2009
Industry: Hotels/Restaurants/Airlines/Travel
Functional area: Hotels / Restaurants
Looking after Noodle house Delhi, China Town in Chennai &
Pondicherry, Wang’s kitchen, All food court in
Chennai Instrumental in initiating HACCP internally and
receiving the HACCP certifications (HACCP–Dutch
Standard). Efficiently launched “China town Fine Dining
Restaurant & “The Noodle House”-Casual Dining
Restaurant. Played an active role in supporting ISO 14001 &
18001 initiatives in the Group. Actively involved in the Up
gradation and revamping the Kitchen infra structure.

Avtar Singh Rana ’s education

MBA/PGDM [Hotel Management],
Eastern institute of integrated learning in management [August,2012] , Delhi, INDIA
MBA/PGDM [Retail Management],
Sikkim Manipal University [August,2012] , Delhi, INDIA
B.Com [Commerce],
Delhi University [June,2002] , Delhi, INDIA

Avtar Singh Rana ’s additional information

Interests:
Food demonstrations, TV Shows, Writing Books,Writing healthy Blogs, Music, Comedy movies,fun & Travel along with gym
Awards and achievements:
Instrumental in initiating HACCP internally and got the Restaurant HACCP certified (HACCP–Dutch Standard). Involved in the Up gradation and revamping the Kitchen infra structure. Successfully controlled the high rate of attrition in Kitchen. Conduct food Demonstration for Times of India Food
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