Suraj Singh
dubai
Summary
Highly motivated and experienced Chef de Partie with a strong track record working in premium 5‑star luxury properties and diverse culinary environments. Skilled across all kitchen operations, from production and quality control to leadership and team development. Extensive expertise in multiple cuisines, alongside mastery of both fundamental and advanced cooking techniques, consistently delivering exceptional standards, safety practices, and outstanding results. Thrives under pressure with a positive, solution‑driven approach, and eager to bring refined culinary excellence and operational reliability to a dynamic, high‑performing team.
Overview
12
12
years of professional experience
Work History
COMMI 2 - CHEF DE PARTIE
Bvlgari Hotel & Resorts
Dubai
04.2021 - Current
- Led full kitchen shifts independently; supervised all sections, workflow, setup, safety, hygiene, and service timing
- Operated the pass: performed final quality checks, executed plating, and finished dishes to maintain consistent high standards
- Ran main course, pasta, and live BBQ sections; prepared complex dishes, made pasta from scratch, and managed flame/grill cooking with precise control
- Managed inventory, ordering, and stock rotation; minimized waste and controlled food costs effectively
- Developed new menu items, seasonal dishes, and daily specials; enhanced guest experience and supported revenue growth
- Trained, mentored, and coached junior staff; built strong skills, discipline, and a productive team environment
- Monitored portion sizes, cooking times, temperatures, and presentation quality across all stations
- Ensured full compliance with food safety regulations, sanitation rules, and HACCP standards
- Coordinated smoothly with front‑of‑house and other departments for seamless service delivery
- Maintained efficiency and quality during high‑volume, high‑pressure service periods & led special events.
Team Leader
Toubkal Investment - Madness Restaurant
Dubai
01.2017 - 03.2021
- Supervised junior kitchen staff and ensured adherence to food safety standards.
- Managed inventory and ordered supplies to maintain optimal kitchen operations.
- Collaborated with front-of-house staff to ensure seamless service during busy periods.
COMMI 1
Four Points By Sheraton
Dehradun
10.2015 - 12.2016
- Collaborated with team members to create new menu items and seasonal specials.
- Trained junior kitchen staff on basic cooking techniques and kitchen protocols.
- Monitored stock levels of ingredients and kitchen supplies.
COMMI 2
Radisson Hotel Pune
Kharadi
05.2014 - 08.2015
- Responsible for all dry store ordering and inventories.
- Meeting with guest and cooking food according to the guest.
- Received the "Bravo" certificate for demonstrating exceptional performance.
Education
HSC -
SVRRIC Diwla Paukhal
Uttarakhand01-2014
Diploma in Hospitality Management
MAURYA'S Institute of Hospitality
Uttrakhand01-2012
SSC -
G.I.C banchur
01-2009
Skills
- Food cost management
- Inventory management
- Culinary creativity
- Task Management
- Detail Oriented
- Organization
- Leadership
- Team Management
- Negotiating
- Problem-Solving
- Analytical Skills
- Conceptual Skills
- Cost control
- Inventory control
- Diplomacy
Training
Highfield EIACI Safety level 3
Timeline
COMMI 2 - CHEF DE PARTIE
Bvlgari Hotel & Resorts
04.2021 - Current
Team Leader
Toubkal Investment - Madness Restaurant
01.2017 - 03.2021
COMMI 1
Four Points By Sheraton
10.2015 - 12.2016
COMMI 2
Radisson Hotel Pune
05.2014 - 08.2015
HSC -
SVRRIC Diwla Paukhal
Diploma in Hospitality Management
MAURYA'S Institute of Hospitality
SSC -
G.I.C banchur