Sameer Ranjan
Sous Chef @H World International
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WORK HISTORY
Sous Chef @H World International
Thuringia, DE
As a Sous Chef, I took on leadership responsibilities across culinary operations, driving performance through strategic planning, team development, and data-informed decision-making.• Led cost control initiatives across all 4 F&B outlets by analyzing plate costing, forecasting demand, and reducing overproduction• Managed banquet operations for corporate events, weddings, and conferences with 100–500+ pax, ensuring culinary excellence and operational efficiency• Oversaw inventory management, vendor relationships, and purchasing schedules to balance availability and freshness with cost targets• Developed high-performing outlet teams through hands-on training, KPI tracking, and performance-based feedback systems• Introduced new menus focused on improving yield, minimizing prep loss, and optimizing guest satisfaction through data-backed choices• Conducted monthly KPI reviews on food cost %, guest satisfaction scores, team productivity, and waste reports to inform culinary strategy
EDUCATION
HHL Leipzig Graduate School of Management
Master of Business Administration - MBA
Institute of Hotel Management Catering & Nutrition (IHM), Pusa
B.sc (H&HA)
ABOUT SAMEER RANJAN
I am a hospitality operations professional with several years of experience working in high-volume, international hotel and restaurant environments across luxury and branded hospitality.My background is rooted in operations, people leadership, and execution. I have worked closely with diverse teams in fast-paced settings where consistency, cost control, service quality, and guest experience must come together every day. I am comfortable taking responsibility, leading on the floor, and working across functions to keep operations running smoothly under pressure.Alongside my professional experience, I hold a Bachelor’s degree in Hospitality & Hotel Administration from IHM Pusa, New Delhi, and I am currently pursuing a part-time MBA to further strengthen my business and leadership perspective.I am particularly interested in roles that combine hands-on operational responsibility with team development, brand standards, and commercial awareness, whether in multi-unit restaurant operations, luxury hospitality brands, or regional coordination roles.I value ownership, reliability, and clear communication, and I work best in environments where people, performance, and guest experience matter equally.
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