Suraj Singh
Head Chef
Hyderabad
Summary
Proven Head Chef with a track record of optimizing kitchen operations and enhancing menu offerings at Isthara , showcasing expertise in kitchen management and team leadership. Elevated customer return rate through innovative menu planning and exceptional food safety practices. Excelled in staff training, significantly boosting team efficiency and morale.
Overview
7
7
years of professional experience
Work History
Head Chef
Isthara
07.2020 - 03.2023
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
- Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
- Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
- Boosted team morale and reduced turnover by developing comprehensive training program for new chefs.
- Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
Assistant Chef
Suvitas Rehablation Center
12.2016 - 07.2019
- Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
- Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
- Assisted head chef in cooking dishes according to ingredients.
- Played a key role in catering special events such as weddings and corporate functions, delivering exceptional dining experiences for clients.
Chef Intern
Sheraton Hotels
06.2016 - 11.2016
- Continuously improved knife skills through daily practice and professional development opportunities provided by the internship program.
- Participated in weekly meetings with the culinary team to review performance metrics, discuss areas of improvement, and brainstorm innovative solutions for common challenges faced within the industry.
- Enhanced customer satisfaction by creating visually appealing and delicious dishes.
- Completed comprehensive food safety training courses, maintaining compliance with all health department regulations.
- Gained proficiency in preparing various international cuisines, broadening the range of dishes offered at the establishment.
- Assisted head chef in menu planning, incorporating seasonal ingredients for optimal freshness and taste.
Education
Intermediate - Hotel Management
Ever Green Institute of Hotel Management
Hyderabad, India 04.2001 -
Skills
Food Safety Regulations
Signature dish creation
Performance Assessments
Kitchen Management
Inventory Rotation
Staff Training
Plating and presentation
Team Management
Cost Control and Budgeting
Menu Planning
Languages
English
Intermediate (B1)
Hindi
Upper intermediate (B2)
Telugu
Advanced (C1)
Interests
Gardening
Listening music
Timeline
Head Chef
Isthara
07.2020 - 03.2023
Assistant Chef
Suvitas Rehablation Center
12.2016 - 07.2019
Chef Intern
Sheraton Hotels
06.2016 - 11.2016
Intermediate - Hotel Management
Ever Green Institute of Hotel Management
04.2001 -
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