Suraj Singh

• 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 within 6 month I got promoted as chef de partie,

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

• 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.

• 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.

• Responsible for all day dining, The Bengaluru Brasserie-fine dining restaurant, a la carte and buffet, western hot cuisine

Western Cuisine Fine dining a la carte

• Met high standards of food hygiene and safety.
• Followed precise recipe cards and food preparation procedures.
• Seasoned various meats and peeled, washed and chopped vegetables.
• Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.

• I done my Internship in Food Production in western Cuisine 3 month,
• Housekeeping 1 month,
• F&B Service 1 month,
• front office 1 month