SURAJ SINGH

Langdale chase hotel,

By Daniel Thwaites,

Fine Dining Western Cuisine

• AA Rosette Awards winner part of team 2024-2025 for culinary excellence
• Led the kitchen to achieve the AA Rosette Award for Culinary Excellence 2024-2025,
• ensuring that the restaurant’s standards consistently meet and exceed expectations for quality, innovation, and presentation.

• Collaborated with the Sous chef and Executive Chef to develop seasonal menus, incorporating locally sourced ingredients to create dishes that align with the hotel’s prestigious reputation for fine dining.

• Supervised and managed the kitchen brigade, ensuring all stations run smoothly and efficiently during service, particularly in high-pressure environments

• Trained, mentored, and evaluated kitchen staff, focusing on skill development, adherence to health and safety standards, and maintaining a positive working environment that fosters teamwork and innovation.

• Managed inventory, procurement, and supplier relationships to maintain stock levels, minimize food costs, and reduce waste, while ensuring the kitchen is always prepared for daily operations,

• Upheld strict food hygiene, safety, and HACCP standards, ensuring compliance with all local health regulations and promoting best practices throughout the kitchen.

• Played a key role in quality control, ensuring that every dish leaving the kitchen meets the AA Rosette standards for flavor, presentation, and consistency, while addressing guest feedback to continuously improve service.

• 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 Executive 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.

All-Day Dining Restaurant (Choices)

Western cuisine

• Oversee kitchen operations for Choices, the hotel’s all-day dining restaurant, buffet and à la carte services for a 400-room property, ensuring smooth execution during high-volume periods such as breakfast, lunch, and dinner.

• Lead a team of chefs, including Demi chef de partie and Commis Chefs, ensuring efficient operation and maintaining consistent, high-quality food preparation and presentation across all service times.

• Collaborate with the Sous chef and Executive Chef to develop innovative international cuisine menus, incorporating seasonal, locally sourced ingredients for both the buffet and à la carte offerings, tailored to the diverse tastes of guests.

• Ensure kitchen operations meet and exceed HACCP and other food safety standards, with regular audits to maintain the highest levels of hygiene and cleanliness.

• Manage kitchen inventories for the restaurant and room service, including procurement, stock control, and minimizing food waste to meet cost efficiency goals.

• Train, mentor, and supervise junior kitchen staff, fostering an environment of growth, learning, and adherence to culinary standards, while ensuring teamwork and collaboration in a fast-paced kitchen.

• Play a key role in coordinating special culinary events, private functions, and themed buffet nights, ensuring seamless planning and execution to deliver exceptional guest experiences.

• Regularly assess guest feedback, adapting menu items and service approaches to continuously improve the guest dining experience and uphold the hotel’s high reputation for culinary excellence

All Day Dining (Fixie)

Part of Pre opening

Responsible for all day dining operation

• Part of success pre opening,
• I’m 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,
• 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.
• Maintained well-organized mise en place to keep work consistent.
• Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
• Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• 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 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.