Surat Rana is applying for the position of Chef De Partie at Hilton Salwa Beach Resort & Villas in Doha, Qatar. He has over 9 years of experience working in 4-5 star hotels in India, the UAE, Seychelles, and Qatar. His most recent role was as a Demi Chef de Partie at Hilton Salwa Beach Resort & Villas in Doha, where he was responsible for food quality control, supplier relationships, and menu development. He holds a diploma in hotel management and has received awards for his culinary skills.

1. SURAT RANA
Position Apply for Chef De
Partie
Resident Address:
HiltonSalwa Beach Resort
& villas.
Po Box24300 Doha State
of Qatar:
Mobile: +97450725368
 Email Address
chefrana45612@gmail.co
m
Personal Details
Father’s name:
Mr. Sunder Singh Rana.
Nationality:
Indian
Date of Birth:
05th
oct 1991
Languages Known:
English, Hindi.
Hobbies:
Cooking, WatchingMovies
Marital Status:
Married.
Passport Details:
j94819851.
CareerObjective
A progressive culinary professional with over 9 years of experience in quality 4 & 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 am well
disciplined and can take the pressure associated with this job.
Experiences:
Pre –Opening Hotel Luxury Brand of Hilton:
Working as Hilton Salwa Beach Resort & Villas Doha, Qatar (Pre-Opening).
From 11 August 2020 To till Now Demi chefde partie:
Culinary experience: Ala Carte Operations
Job Responsibilities:
 Checking any spoilage and ensuring regular turnover of food items.
Checking on a daily basis food preparation and 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.
 Introducing new dishes on the buffet and assisting in the festive and
special menus.
 Guest relationship and problem solving abilities.
Worked as Demi chefpartie: The Ritz-Carlton Sharq Village & Spa. Doha,
Qatar. From 3, September.2018 – 3, june 2020 {1year 10 month}
 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.

2. Computer Skills
MS Office and Excel
Applications, Power Point
Software Applications, World
Wide Web, Email, Internet,
Software Applications.
Education College
2008: Completed 1-year
Diploma in Hotel
Management from Daksh
Institute of
Management Technology
Dehradun Uttarakhand,
India.
2007: XII from Dehradun
Uttarakhand State Board.
India
2005: X fromDehradun
Uttarakhand State Board.
India
Reference:
(CDC at Constance Lemuria,
Seychelles)
Email : -
sharma.lalitk007@gamil.com
Phone. No. +2482539606
Febin Srinivasan
(Sous Chef atEmiratesTower
Jumeirah Dubai)
Email –
febin.sreenivasan@jumeirah.
com
Phone. No: +971561064450
Worked as DCDP Ramada Down Town Hotel, Abu Dhabi, UAE:
from February 2018 To August 2018 {6 months}
Worked as Commis 1 Novotel & IBIS Gates Hotel, Abu Dhabi, UAE:
from September,2015 To February, 2018 {2year 6 month}
Chef as Bahar Al Khaleej Indian pre-opening Restaurant Near National
Paints KalbaRoad, Industrial Area, Sharjah UAE: from 27Januray 2014 to july
2015 {1 year 8month}
Worked as Commis1 Fusion9 fine Dining Restaurant, Chennai, Tamil Nadu,
India. May,2012 To February, 2013 {10month}
Worked as Commis 2 The Resort Hotel, Mumbai, India.FromDecember 2009 To
March, 2012 {2year 4 month}
Worked at Hotel Madhuban Highland Mussoorie Uttarakhand Dehradun
India. Commis 3 From Feb 2009 to dec2009. {10month}
Certificate is Industrial Training ITC Fortune Resort GraceHotel Mussoorie,
Uttarakhand Dehradun India.15 Aug 2008 to 15 Feb 2009 { 6month}
Skills:
Team player; strong and effective communication skills, analytical thinking,
problem solving and decision making; strong ability to learn, adopt,
initiative and commitment to achieve. Commitment to work. Excellent good
Aptitude, Attitude skills and Hardworking. Exceptional culinary skills.
Area of Expertise:
All Day Dining,Banquet Hot kitchens, Indian cuisine, International Cuisine:
Achievements and Rewards
⏏⏏ Awarded by runner up culinary star of the month in culinary challenge HOTEL
level. The ResortHotel, Mumbai, India
▲▲ Completed thedepartmental job safety includes fire emergency
preparedness, fire extinguisher hazardous communication, blood borne pathogen
and security awareness as per Hilton worldwide requirements.
Declaration:
I do hereby declarethat the particulars of information and factsstated herein above
are true, correct and complete to thebest of my knowledge and belief.
SURAT RANA