SURAJ SINGH
Tehri Garhwal, Uttarakhand
Summary
High-energy kitchen team member with flexibility to cook delicious dishes from western cuisine,
Experienced and dedicated with a proven track record of delivering exceptional culinary creations. Adept at managing kitchen operations and leading a team for smooth and efficient service. Skilled in menu planning, food preparation, and quality control with a strong focus on delivering an unforgettable dining experience. Passionate about creating innovative dishes showcasing the finest ingredients while maintaining high standards of taste and presentation. Committed to fostering a positive work environment and collaborating with colleagues to achieve culinary excellence.
Overview
8
8
years of professional experience
Work History
CHEF DE PARTIE
Hyatt Regency Doha
Doha, Qatar
02.2023 - 12.2023
- INCHARGE, In Room Dining Kitchen, Create Recipes, Team Leadership, Recipe cost, 400 modern and contemporary guest Rooms, Responsible for a la carte international cuisine Room service, SKY LOUNGE, Responsible for sky lounge a la carte International comfort food / healthy food from room service kitchen, REGENCY CLUB, Responsible for Regency club, take care HYATT Golden member Happy hours 6:00 pm to 8:00pm, canapés from Room service kitchen, Responsible for requisitions, staff duty schedule, Market ordering, Creating daily basis food special of the day, soup of the day, Maintained HACCP as per municipality, Checking food quality, Set kitchen standards governing cooking procedures, garnishes and food presentation, Maintained well-organized mise en place to keep work consistent, Mentored kitchen staff to prepare each for demanding roles, Complied with portion and serving sizes as per hotel standards, Developed and cooked memorable dishes that brought new customers into establishment.
CHEF DE PARTIE
Adagio premium the palm By Accor hotels
Palm Jumeirah, United Arab Emirates
04.2021 - 02.2023
- Part of success pre opening, I Join as demi chef de partie I'm promoted as chef de partie 31/12/2022, Successful pre opening award, Supervisor of the moth October 2021, Supervisor of the year 2021, Responsible for all day dining operation, Handling international cuisine breakfast, lunch & dinner buffet, fine dining a la carte western cuisine from main kitchen, (IRD), Responsible for 163 gust rooms, in room dining a la carte from main kitchen, Pool side, Responsible for pool side, a la carte from main kitchen, Collaborated with head chef to create innovative, seasonal menus for special events, Developed menus for continuous use, events and promotions for different seasons, Responsible for the market list and daily store order.
INDUSTRIAL TRAINEE
Fourtune Park orange by ITC HOTELS
Delhi, INDIA
09.2015 - 05.2016
- Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
COMMIS CHEF
Hyatt Place Dubai
Dubai, United Arab Emirates
04.2019 - 04.2021
- Employees of the year 2020, Employees of the month December 2019, HACCP LEVEL 3 certificate approved by Dubai municipality, All day dining & Room service, Responsible for the all day dining A La Carte and buffet operations western cuisine, Responsible for the preparation of the market list and daily store orders, Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce, Prepared meats, fish and vegetables to support line cooking in fast-paced environment, Cooked and presented dished in line with standardised recipes.
COMMIS 1ST
ITC GARDENIA a luxury collection hotel
Bangalore, INDIA
07.2018 - 03.2019
- Ottimo Cucina Italian-a, Fine dining Italian cuisine, Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce, Carried out tasks assigned by Chef De Partie.
COMMIS CHEF
Hyatt centric
Bangalore, INDIA
06.2017 - 06.2018
COMMIS CHEF
Keys Hotel by Lemon Tree hotels
Bangalore, INDIA
06.2016 - 06.2017
- The Bengaluru Brasserie all day dining, Responsible for a la carte and buffet, western hot cuisine
Education
Hotel management DIPLOMA - Culinary
AFCI HM college
Chamba, UTTARAKHAND07.2016
Skills
- Organisational / managerial skills
- Team Leadership
- Efficient multitasking
- Recipe cost
- Menu planning
- Continuous learning approach
- Target-driven
- Food safety
- Time management
- Communication
Personal Information
- Date of Birth: 06/24/98
- Gender: Male
- Nationality: Indian
Languages
English
Hindi
Timeline
CHEF DE PARTIE
Hyatt Regency Doha
02.2023 - 12.2023
CHEF DE PARTIE
Adagio premium the palm By Accor hotels
04.2021 - 02.2023
COMMIS CHEF
Hyatt Place Dubai
04.2019 - 04.2021
COMMIS 1ST
ITC GARDENIA a luxury collection hotel
07.2018 - 03.2019
COMMIS CHEF
Hyatt centric
06.2017 - 06.2018
COMMIS CHEF
Keys Hotel by Lemon Tree hotels
06.2016 - 06.2017
INDUSTRIAL TRAINEE
Fourtune Park orange by ITC HOTELS
09.2015 - 05.2016
Hotel management DIPLOMA - Culinary
AFCI HM college