Head Chef with Multi-Outlet Leadership and Pre-Openings
Resume:
CURRICULUM VITE
SURENDER KUMAR
Date of birth: **/02/1987 Nationality: Indian Gender: Male
Phone Number: +974-********/ +919*********
Email address: *******@*****.***
Address: Madina 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 thebenefit of the organization & being a result oriented kitchen manager seeking to leverage extensive background in recruitment, employee relations, training & Performance appraisal in human resources asakitchen manager in training. ACHIEVEMENTS:-
Working Head Chef with Volume Cafe Doha Qatar handling one fine dinning restaurant
Worked 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 parties with Best Western Olive Hotel Manama Bahrain
Worked for 5 pr-opening in Bahrain, Qatar, India. CURRENT JOB PROFILE:-
To maximize revenue and profitability of the store, by ensuring prompt, accurate and personalized servicetoall guests. Continuously improve and innovate upon product and services to achieve a larger market shareand retain regular guest of the store. Also follow up with the quarterly, annually corporate and local purchaseorders according to the sales. Ensuring the employee cost according to the management fixed budget. WORK EXPERIENCE
Working as Head Chef with F&B Group Management ( Volume Cafe ) Mall of Qatar in Dohai Qatar From 07 Jan 2026 to till date
Duties and responsibilities:-
Menu planning
Handling One Fine Dinning restaurants
Food quality and hygiene, and wastage control management
Handling back of the house learning and development.
Staff schedules for 18 staff.
Worked as Group Head Chef with The Cookery Kitchen Group Doha Qatar in Multi cuisine from 01 Feb 2024 to 30 Dec 2025.
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 28 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 Head Chef for Mama Maya Restaurant & Cafe Manama Bahrain From 1 Jan-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.
Prepare 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 Hotel fromJune 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 cateringtechnology 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
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 andbelief. Date :-
Place:-
Surender Kumar
Cover Letter
Dear Hr Manager
Greetings For the day.
I am writing to apply for the position of Head Chef / Executive Chef in your prestigious Company. My Name is Surender Kumar. I am a Head Chef with over 7 years of experience in restaurant and hotel kitchen operations across Qatar, Bahrain, and India. I have managed multiple pre-openings, central kitchens, and currently oversee 8 restaurants, focusing on food quality, cost control, hygiene, and team development.
I control food cost and wastage through menu engineering, standardized recipes, portion control, supplier negotiation, inventory management, FIFO implementation, and daily wastage monitoring, supported by regular audits and staff training. I have successfully pre-opened 7 restaurants and 2 hotels, handling kitchen layout planning, equipment selection, menu development, staff recruitment and training, SOP creation, and coordination with operations before launch. I ensure food safety and hygiene by strictly following HACCP standards, conducting regular hygiene audits, maintaining temperature logs, coordinating pest control, and training staff in compliance with local municipality and Ministry of Public Health regulations in Qatar. I handle pressure during busy operations through strong preparation, clear delegation, effective communication, and teamwork. During peak hours, I stay on the floor to support my team and maintain service quality. I specialize in multi-cuisine operations, including Indian, Continental, Italian, Arabic, and fusion cuisines, adapted to hotel, casual dining, and multi-outlet concepts.
I train and motivate my kitchen team through hands-on training, clear expectations, performance recognition, and providing growth opportunities, ensuring consistency and high standards. I want to join your organization because of its strong reputation for quality, professionalism, and growth, and I believe my experience in multi-outlet management and pr-opening will add long-term value. My notice period is as per company policy; however, I am flexible and open to discussion based on operational requirements. My salary expectation is aligned with my experience and the responsibilities of the role, and I am open to discussion for a fair and competitive offer.
Best Regards
Surender Kumar.
Contact number:- +974********
Email :- *******@*****.***
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