Head Chef Executive
Resume:
CURRICULUM VITE
SURENDER KUMAR
Date of birth: 15/02/1987 Nationality: Indian Gender: Male
Phone number: +974-********/ +919*********
Email address: *******@*****.***
Address: Madian Khalifa Zone-33, Building-30 (Doha Qatar)
CAREER OBJECTIVE:-
To work in the dynamic hospitality environment in order to ensure optimum use of human capital for the benefit of the organization & being a result oriented kitchen manager seeking to leverage extensive background in recruitment, employee relations, training & Performance appraisal in human resources as a kitchen manager in training.
ACHIEVEMENTS:-
Working as Group Head Chef with The cookery kitchen group of restaurants Doha Qatar handling multiple brands and center Kitchen
Worked as Head chef with Al Emadi Hospitality Group of restaurants Doha-Qatar handling multiple brands.
Worked as Head chef with Mama Maya Restaurant & Cafe Bahrain handled 2 restaurants
Worked as Sous Chef with Hotel Premier Inn Juffair Manama- Bahrain
Worked as Chef de partie with Best Western Oilve Hotel Manama Bahrain
Worked for 5 pr-opening in gulf Country & India.
CURRENT JOB PROFILE:-
To maximize revenue and profitability of the store, by ensuring prompt, accurate and personalized service to all guests. Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guest of the store. Also follow up with the quarterly, annually corporate and local purchase orders according to the sales. Ensuring the employee cost according to the management fixed budget.
WORK EXPERIENCE
Working as Group Head Chef for The Cookery Kitchen Group Doha Qatar in Multi cuisine from 01 Feb 2024 to till date.
Duties and responsibilities:-
Menu planning
Handling multiple restaurants
6 Outlets & 2 Multi Brand, 2 Schools,( Elite School & Blyth School) staff Duty schedules
Food quality and hygiene, and wastage control management
Handling back of the house learning and development.
Center Kitchen Staff schedules for 35 staff.
Management meeting,Staff Training and daily briefing
Visit All Branches for internal audit, Kitchen & School Operation Planing
Worked as Head Chef with Al Hazm Mall ( Al Emadi Hospitality Group Restaurants) Doha Qatar in Multi cuisine ( handling multi brands. from 15 Feb 2021 to 30 Jan 2024 .
Duties and responsibilities:-
Handling multiple restaurants
Menu Planing
Food quality and hygiene, and wastage control management
Handling back of the house learning and development.
Staff schedules for 31 staff
Responsible for company BOH corporate and internal audits
Worked as an Head Chef for Mama Maya Restaurant & Cafe Manama Bahrain in
Sous Chef From 1 Multi cuisine Jan-2018 to 30 April-2018
Head Chef Promoted From- 01 May 2018- to 11 Feb-2021
Duties and responsibilities:-
Menu planning Menu planning
Handled 1 restaurant
purchase ordering,
Menu costing,reports generating,
Food quality and hygiene, and wastage control management
Handling back of the house learning and development.
Staff schedules for 29 staff
Responsible for company Boh corporate and internal audits
Handled 3 restaurants
purchase ordering.
Worked as an Sous Chef for The Premier Inn Hotel ( 4 star) Deluxe Hotel Bahrain in Indian curry & Tandoor from 01- Oct -2014 to 30 Dec 2017.
Duties and responsibilities:-
Menu planning and menu files
Menu costing
Food quality & Consistency
Food quality and hygiene, and wastage control management
Handling back of the house learning and development.
Staff schedules for 18 staff
Live breakfast & Friday Brunch,Weekly Inventory
Responsible for company Boh corporate.
Daily Ordering request as per operation
.
Worked as a Demi Chef De Partie for Best western olive Hotel in Multi cuisine Bahrain from 12 - July -2011 to 21-sep -2014
Duties and responsibilities:
Following Kitchen Sop
Food quality and kitchen hygiene,
Food preparation for the 2 outlets & Banquet
Carry out daily activities such as Temperatures check list
Maintaning Holding & Cooling process
Food Labeling/Dateing storage
Schedule kitchen cleaning
Worked as an Commi-2 for Country Inn Suites-by Carlson Group Hotel Delhi a five star Deluxe Hotel in speciality Indian kitchen from 8- Jan -2008 to 05 -June -2011
Duties and responsibilities:-
Maintaining Sop & Haccep file documentation.
Food quality and hygiene
Receiving Vegetable & Sensitization
Use FIFO, arrange the store and all walking freezer & Chillers Temperature Record
Preapaire Staff food in Cafeteria 179 Pax Daily and Helping in 2 Banquet (Capacity 2500 Pax)
Communicate with Demi chef de partie &Chef de partie
.
Six Months Industrial Training from Reddison Blu Marina Hotel Delhi a five star Deluxe Hotel fron June 2007 to Dec 2007
Duties and responsibilities:-
Get ready all preparation on time
Receiving Vegetable & Sensitization
Helping in Indian kitchen Staff Cafeteria
Kitchen Cleaning And Hyegine
EDUCATION QAULIFICATION:-
One & Half Year Diploma of Hotel Management from National Council for Hotel Management and catering technology New Delhi .June 2006- Dec 2007
12th Passed from Gyan Public School Palwal Haryana 2005-2006
PERSONAL PROFILE:-
Father Name:- Mr Ramprasad
Gender :- Male
Marital Status :- Married
Nationality:- Indian
Language:- Hindi, English, Haryanvi
Hobbies :- Cooking & Surfing the net,Singing
DECLARATION
I hereby declare that the above specified details are true and correct to the best of my Knowledge and belief.
Date :-
Place:- Surender Kumar
Professional References
Name
Designation
Company name
Contact number
Mr Yahia
General Manager
The Cookery Kitchen Group
Mr Mohamad
F&b Director
Al hazm Group Qatar
+974- 66260271
Mr. Osama
Hr Manager
Mama maya
Mr. yasir
Hr. Manager
Hotel Premier Inn
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