Divanshu Rana
Hotel Management and Catering Technology Professional
Working Address - Al Ansab (Muscat) Home Address - Sapahal Khas, Hamirpur, India.About
A highly motivated and detail-oriented Hotel Management and Catering Technology graduate with hands-on experience in luxury hotel operations and culinary arts. Proven ability to deliver exceptional customer service, uphold stringent food safety standards, and contribute to efficient kitchen and service environments. Eager to leverage comprehensive training and practical skills to excel in a dynamic hospitality role and contribute to outstanding guest experiences.
Work
Joy Cafe Oman (Bakery and Pastry)
|Bakery and Pastry Professional
Muscat, Al Ansab, Oman
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Summary
Engaged in bakery and pastry operations, contributing to product development and culinary quality for a specialized cafe.
Highlights
Developing and preparing a range of bakery and pastry items, ensuring high standards of taste, presentation, and consistency.
Implementing creative recipes and techniques to enhance product offerings and meet evolving customer preferences.
Managing ingredient inventory and optimizing production processes to minimize waste and maximize efficiency.
Upholding strict hygiene and food safety protocols in the preparation and handling of all food products.
JW Marriott GURGAON
|Commis II
Gurgaon, Haryana, India
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Summary
Supported culinary operations and kitchen efficiency as a Commis II, contributing to high-quality food preparation and guest satisfaction.
Highlights
Assisted senior chefs in daily mise en place and food preparation, ensuring timely service for over 150 daily guests.
Maintained strict adherence to food safety and hygiene standards, contributing to a consistently clean and compliant kitchen environment.
Contributed to efficient kitchen operations by managing inventory for assigned stations, reducing potential waste by optimizing stock rotation.
Collaborated effectively with a culinary team of 10+ professionals, supporting diverse kitchen sections to meet demanding service schedules.
HYATT REGENCY, LUDHIANA
|Industrial Trainee, Food and Beverages Services
Ludhiana, Punjab, India
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Summary
Completed a comprehensive 4-month industrial training program, gaining hands-on experience in diverse food and beverage operations and guest service protocols.
Highlights
Supported front-of-house operations, including table service and guest interaction, enhancing the dining experience for over 200 patrons daily.
Assisted in banquet and event setups, contributing to the seamless execution of multiple large-scale functions.
Acquired practical skills in beverage preparation and service, ensuring efficient order fulfillment and stock management.
Demonstrated strong commitment to customer satisfaction, receiving positive feedback for attentive and proactive service.
Education
Himachal Pradesh Technical University
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Bachelor
Hotel Management and Catering Technology
Govt. Sr Se School Chauri
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12th Grade
Secondary Education
PMH School Chauri
→
10th Grade
Secondary Education
Awards
Head Boy
Awarded By
Himachal Pradesh University Hamirpur
Appointed Head Boy, demonstrating strong leadership, organizational skills, and a commitment to fostering a positive academic environment within the university.
VVIP Service Recognition
Awarded By
Governor and CM of Himachal and Cabinet Ministers
Provided exceptional service to high-profile VVIPs, including the Governor, Chief Minister of Himachal Pradesh, and Cabinet Ministers, showcasing high standards of professionalism and discretion.
Certificates
Appreciation Certificate for Food and Beverages Services Training
Issued By
HYATT REGENCY, LUDHIANA
Skills
Leadership
Team Leadership, Mentorship, Decision Making, Problem Solving.
Food Safety
HACCP, Sanitation, Hygiene, Food Handling.
Cleanliness
Sanitation Standards, Housekeeping, Facility Maintenance.
Customer Service
Guest Relations, Client Management, Complaint Resolution, Service Excellence.
Time Management
Scheduling, Prioritization, Efficiency, Deadline Management.
Knife Skills
Culinary Techniques, Food Preparation, Precision Cutting.
Culinary Arts
Baking, Pastry, Menu Development, Recipe Execution.
Kitchen Operations
Inventory Management, Waste Reduction, Equipment Maintenance, Operational Efficiency.
Event Support
Banquet Setup, Service Coordination, Guest Flow Management.
Team Collaboration
Cross-functional Teamwork, Communication, Support.