Chef Executive
Ritzcarlton
Rawdat Al Khail, Qatar
منذ 3 يوم
source : PostJobFree

Description : SURATRANA

SURATRANA

Sharq Village &Spa The Ritz Carlton Hotel

Marriott International) Doha Qatar.

Contact No : +97450725368

Email Address : .

Position : Apply for Chef De Partie :

PERSONAL PARTICULARS :

Name Surat Rana.

Father’s name Mr. Sunder Singh Rana.

Nationality. Indian.

Date of Birth 05th oct 1991

Languages Known English, Hindi.

Hobbies Cooking, Watching Movies

Marital Status Married.

Passport Details j94819851.

Permanent Address Ghumaniwala -Rishikesh. Uttrakhand. Dist Dehradun India.

Intending Occupations :

A progressive culinary professional with over 09 years of experience in quality 5 star establishments. I have a unique blend of creative flair and passion for food, a strong business sense and engaging interpersonal skills, with a natural ability to create enthusiastic and productive working environments with customer-orientated professionals.

I have good skills at food presentation. I understand the hotel market here and I am adaptable and able to compromise to achieve the needs of the guest.

I am well disciplined and can take the pressure associated with this job. Acquire a challenging position in the field of hospitality industry in an esteemed organization where I can use my technical and interpersonal skill to achieve my potential in a competitive environment.

Achievement :

Organized and managed kitchen department & operations in the absence of Sous Chef, Jr. Sous Chef in Hotel the Ritz Carton Shaq, Village& Spa. Doha Qatar.

Awarded Basic food safety & HACCP for supervision and implementation & Auditing.

Awarded internal auditor for HACCP implementation.

Identify talents and develop them.

Responsible for departmental training

Performance reports, appraisals

Creation and Implementation SOPs

Responsible for keeping high standards of Health & Safety and Hygiene (HACCP)

Professional Experience :

Working at The Ritz-Carlton Sharq Village &Spa Hotel. Doha Qatar. (Marriott. International.)

Demi Chef De Partie. (Main hot kitchen) 3, September.2018 present.

Experience. Hot Banquet kitchens, All Day Dining Indian. Tandoori. Western cuisine)

Jobs & Responsibilities :

Assisting the Jr. Sous Chef in the supervision of all colleagues engaged in the kitchen. Attending daily meetings with the Executive Chef.

Planning menus and compiling recipes for food tasting approved by the Executive Chef. Inspecting daily all food store, refrigerated areas, and suggesting, where necessary, correct storage methods to comply with Health and Safety regulations.

Checking any spoilage and ensuring regular turnover of food items. Checking on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.

Follow HACCP system set up and as trained.

Quality and heritage of the produce is all important, so sourcing suppliers who can deliver specialty food items and maintain a healthy relationship with each, is an important role I play to ensure that my menus are delivered every time to a consistently high standard.

control expense and increase revenue.

make daily duty schedule to kitchen team.

inspect daily all food stores, refrigerated areas, and suggest where necessary, correct storage methods to comply with health &safety regulation as discussed further

Worked at Ramada Downtown Hotel, Abu Dhabi, UAE. (Ramada by wyndham.)

Demi Chef De Partite. Feb. 2018 Aug. 2018.

Experience., Ala carte kitchen. Indian Western cuisine)

Support the Chef de Partie or Sous Chef in the daily operation and work

Work according to the menu specifications by the Chef de Partie

Control food stock and food cost in his section.

Prepare the daily mis-end-place and food production in different sections of the main kitchen or satellites.

Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions.

Worked at Novotel & Ibis Gates Hotel, Abu Dhabi, UAE. (Accor International)

Commi Chef Seb.2015. Feb. 2018)

Experience. Hot Banquet kitchens, All Day Dining Indian. Tandoori. Western cuisine)

Personally responsible for hygiene, safety and correct use of equipment and utensils.

To report any equipment failures / problems to the maintenance department.

Checks periodically expiry dates and proper storage of food items in all the sections.

Handles all food transfers out of the kitchen to other areas and ensures proper documentation is in order.

Handling FBM system (food and beverage materials) on daily requirements.

Ensures that timely buffet set up of all banquets venues according to the kitchen operation service settings and as outline in the functions sheets

Responsible for the proper coordination of all service persons in the kitchen operation.

Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

Keep work area at all times in hygienic conditions according to the rules set by the hotel

monitoring the daily stock and ordering food requisition.

Worked at Country Inn & Suites by Carlson Mussoorie. Dehradun, Uttrakhand. India. (Carlson Realtor

Group.) April 2013 to Nov.2014., Coomi 1

Experience. Tandoori Indian Chef.

To ensure food quality and highest level of guest satisfaction.

To ensure highest level of cleanliness & hygiene.

During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.

Conducting training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues.

To keep working area at all time in hygiene conditions as set rules. Follow all safety and Sanitation policies when handling food.

To complete assigned tasks in an efficient and timely manner.

Share ideas Opinion & suggestion in daily briefing. Follow kitchen rules and procedure.

Worked at May 2012 .to Feb 2013 Fusion 9 fine dining Restaurant from Chennai, India.

Started of my career as a Commis1. During these formative years. I was exposed to various sections in a commercial kitchen helping me to get an insight into every sections.

The strong base created then assisted me in building up my formidable basics and the unique confidence of a complete hands on chef even after many years in the industry.

Awarded as the best hotel in world by Travel leisure magazine, Forbes etc.

Worked at The Resort Hotel, Mumbai, India. (Kr. Rahaja Group)

Dec.2009 March.2012. Coomi 2 Chef :

To take the full responsibilities of section when supervisor not there.

Responsible for preparation.

Assisting the Sous chef in preparation of Standard recipes and ensuring implementation.

Controlling wastage. To control food

directed and instructed kitchen personal in their individual task

inspect daily all food stores, refrigerated areas, and suggest where necessary, correct storage methods to comply with health &safety regulation as discussed further

Reference : Dwayne Krisko,

Dwayne Krisko,

Executive Chef at Sharq village and spa, Doha

Lalit Sharma,

Chef De Cuisine at Sharq village and spa Ritz Carlton Phone. No. 0097455474528

Febin Srinivasan,

Outlet Sous Chef at Emirates Tower Jumeirah Hotel Dubai

  • 971561064450 Email
  • Carafate;
  • 6-Month Certificate is Industrial Training from15 Aug 2008 to 15 Feb 2009.ITC Fortune Resort Grace Hotel Mussoorie, Dehradun India.

    Training Certificate is HACCP Essential Food Safety.

    Certificate of Achievement. From Ramada

    Downtown Hotel Abu Dhabi, UAE.

  • Education;
  • 2008 Completed 1-year Diploma in Hotel Management from Daksh Institute of Management Technology from Dehradun Uttrakhand India.

    2007 XII from Dehradun Uttrakhand State Board.

    2005 X from Dehradun Uttrakhand State Board.

    Area of Expertise :

    All Day Dining Hot kitchens, Indian cuisine, International Cuisine

    Attitude

  • A positive attitude at all times to the team maintains high levels of morale and motivation as is required
  • Creates an open environment that fosters effective communication and accessibility to colleges
  • Skills :

    Quick learner & Great Team Player

    Flexibility and Adaptability to work in any environment.

    Commitment to work, Smart work and ability move in team work.

    Excellent good Aptitude, Attitude skills and Hardworking

    Hard working & positive attitude.

    Exceptional culinary skills

    Excellent attention to detail

    A high standard of personal presentation

    Ability to work under pressure

    Confident and professional approach

    Creative selling and revenue oriented.

    Recipe and menu designing for specialty restaurants, banqueting and all day dinning

    Excellent communication skills towards guest, management and suppliers

    Strong organization skills and set "SMART" objectives

    Design and implement standard operating procedures

    Declaration :

    hereby declare that the details furnished above are true and complete to the best of my knowledge, information and belief.

    If you could give me, chance. I can proof myself very sincere & hard worker to the company.

    I do hereby declare that the particulars of information and facts stated herein above are true, correct and complete to the best of my knowledge and belief :

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