SURAJ SINGH

Langdale chase hotel, 5 Star Hotel in Lake District

By Daniel Thwaites,

Part of successful pre opining,

AA Rosette-winning Restaurant,

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Assisted with menu development and planning.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Implemented food cost and waste reduction initiatives to save money.

INCHARGE,

In Room Dining Kitchen,

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.

• 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.

• Employees of the year 2020,
• Employees of the month December 2019,
• HACCP LEVEL 3 PIC certificate approved by Dubai municipality,

, 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,

,Prepared meats, fish and vegetables to support line cooking in fast-paced environment, Cooked and presented dished in line with standardised recipes.

• Ottimo Cucina Italian-a, Fine dining Italian cuisine,
• Carried out tasks assigned by Chef De Partie.

I’m working at All day dining a la carte western cuisine,

• I’m part of opining INDIA, 1st Hyatt centric Bangalore,
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
• Planned and directed high-volume food preparation in fast-paced environment.
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.

• Responsible for a la carte and buffet, western hot cuisine

• Worked closely with industrial professionals to expand upon acquired training with practical knowledge.