Resume executive chef in India Delhi

Working as Head Chef for Alhazm Group Restaurants Qatar ( handling multi brands. from October 24- 2022 till date Duties and responsibilities: Menu planning Handling multiple restaurants HR and recruitment, purchase ordering , Little P&L management menu costing , reports generating, Food quality and hygiene, and wastage control management Handling back of the house learning and development. Staff schedules for 78 staff Responsible for company boh corporate and internal audits Worked as a group Head chef for Biryani Express Restaurants Group Qatar from 20-oct -2021 to 22-oct -2022( a prestigious group of Snoonu delivery platform) Duties and responsibilities: Menu planning Handled 4 restaurants HR and recruitment, purchase ordering , Little P&L management, menu costing ,reports generating, Food quality and hygiene, and wastage control management Handling back of the house learning and development. Staff schedules for 37 staff Responsible for company boh corporate and internal audits Also handled staff transportation department Worked as an Consultant Executive chef for 220 Group of Restaurants Qatar from 8-aug-2021 to 17-oct-2021 ( a prestigious group of Rafeeq delivery platform) Duties and responsibilities: Menu planning Handled 2 restaurants purchase ordering , Little P&L management, menu costing ,reports generating, Food quality and hygiene, and wastage control management Handling back of the house learning and development. Staff schedules for 45 staff Responsible for company boh corporate and internal audits Worked as an Consultant Executive Chef for Mint lemon Restaurant Qatar 18- feb-2021 to 4-Aug-2021. Duties and responsibilities: Menu planning Handled 1 restaurant purchase ordering , Little P&L management, menu costing ,reports generating, Food quality and hygiene, and wastage control management Handling back of the house learning and development. Staff schedules for 15 staff Responsible for company boh corporate and internal audits Worked as an Head Chef for Crazy Pizza Restaurant Bahrain from 05-feb-2020 to 5-feb-2021 Duties and responsibilities: Menu planning Handled 1 restaurant purchase ordering , Little P&L management, 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 Worked as an Head Chef for Mama maya restaurant & café Bahrain Sous chef -31-dec-2017 to 2nd april-2018 Head chef-3rd- april 2018- to 2020 5th jan-2021 Duties and responsibilities: Menu planning Handled 3 restaurants purchase ordering , Little P&L management, menu costing ,reports generating, Food quality and hygiene, and wastage control management Handling back of the house learning and development. Staff schedules for 70 staff Responsible for company boh corporate and internal audits Worked as an Sous Chef for Wembley Restaurant Premier Inn Hotel 4 star Deluxe Hotel Bahrain from 1- jan-2017 to 30-dec-2017 Duties and responsibilities: Menu planning and menu file Menu costing Food quality and hygiene, and wastage control management Handling back of the house learning and development. Staff schedules for 35 staff Responsible for company boh corporate and internal audits Worked as an Chef de party for the k- Hotel a Four Star Deluxe hotel Bahrain from 23- jun-2016 to 24-dec-2016 Duties and responsibilities: Maintaining menu file by fallowing sous chef Food quality and hygiene, and wastage control management Responsible for company boh corporate and internal audits Worked as an Chef de party for the Rotana café & Restaurant Bahrain from 22- sep-2014 to 21-june-2016 Duties and responsibilities: Maintaining menu file by fallowing sous chef Food quality and hygiene, and wastage control management Responsible for company boh corporate and internal audits Worked as an Commi 1 for Best western hotel the olive hotel in mantra specialty Indian Restaurant Bahrain from 16- dec-2012 to 21-sep -2014 Duties and responsibilities: Maintaining menu file by fallowing sous chef Food quality and hygiene, Worked as an Commi 1 for travel food service I GI Airport new Delhi in Indian central kitchen from 1- July -2010 to 20 -July -2012 Duties and responsibilities: Maintaining menu file by fallowing sous chef Food quality and hygiene, Worked as an Commi 1 for Country Inn Suites Hotel Delhi a five star Deluxe Hotel in specialty Indian kitchen from 8- April -2009 to 13 -May -2010 Duties and responsibilities: Maintaining menu file by fallowing sous chef Food quality and hygiene Worked as an Commi 3 for Neemrana fort palace hotel Jaipur a five star palace hotel in specialty Indian kitchen from 5- jan -2008 to 31 -Dec -2008 Duties and responsibilities: Maintaining menu file by fallowing sous chef Food quality and hygiene 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. Operational, revenue, coordination & cost efficiency 1.Responsible for overseeing and directing all aspects of the restaurant kitchen . Operations. Supervises the function of the operations, facilities, employees and costs. Instrumental in achieving operational excellence in kitchen area. 2.Provides functional assistance and direction to kitchen operations. 3.Sanitation, cleanliness and hygiene of the Back of the house. 4.Leading by example - Fills in for line staff whenever required. 5.Co-ordinates with the Purchase Manager for special purchase requirements relating to restaurant operations and functioning. 6.Takes and regulates month end inventories of food and all other perishable and non-perishable items that are essential and related to the kitchen operations. 7.Controls all operating costs & create awareness in the team 8.Breakage control & tracking daily & monthly consolidate 9.Supervises cleaning and maintenance of equipment in the work area. 10.Controls - Quality levels of products and service - SOP guidelines Guest Orientation & Feedback 1.Interacts with guests of the restaurant and individuals outside and inside including, suppliers, government officials, competitors and other members of the local community. 2.Maintains close surveillance of guest comment cards of the outlet he or she is assigned to and carries out monthly analysis of the same and shares the same as required. Team Handling & productivity 1.Establishes and maintains effective employee relations. 2.Team coordination and conflict resolution are his prime area of competencies. 3.Conducts under the guidance of the Dir./ Associate Dir. - Food and Beverage and the co-ordination of the Human Resource department such functions as employee orientation, on the job performance appraisal, coaching and supervision, if necessary to ensure appropriate staffing and productivity. 4.Develops formal training plans and conducts on the job training sessions for the restaurant employees. 5.Attends and contributes to Food and Beverage departmental meetings. 6.Performs related duties and special projects as assigned. Reporting, Checklists & Recording 1.Establishes and maintains a record system to include, but not limited to the following; Menu file Promotion and festivals file Activities file Breakage and inventories file Budgets and sales analysis file 1.Assists with the following Inspection checklists - daily briefing, monthly checklists etc Departmental reports - month end, competition, expenses etc. Other reports as required Initiatives & Special Responsibilities To coordinate with finance for the monthly P&L statement for F&B and f&b flash. To follow up on the areas of concern (higher than budgeted costs) & get the relevant details. EDUCATION QUALIFICATION S.S.C.(high school) INTERMEDIATE.(+2) Diploma in Hotel Management 6 months industrial kitchen training hotel marina Delhi ( presently holding Radisson group) Delhi From 2-june 2007 to 31-dec 2007 PERSONAL PROFILE Father's Name : Mr. Ram prasad Gender : Male Marital Status : Married Nationality : Indian languages Known : English, Hindi & Haryanvi, Hobbies : Surfing the Net, watching cricket DECLARATION I hereby declare that the above specified details are true and correct to the best of my Knowledge and belief. Date : Place : Surrender Kumar Professional References Name Designation Company Name Contact number Mr.krishna Restaurant operations manager Alhazm Group Qatar +974- 30880557 Mr. Bilal Chairman Biryani express Qatar +...02 Mr. yasir Hr. Manager Crazy pizza +...25 Mr. Ossama Hr. Manager Mama Maya +...801 Mr. Amit Restaurant operations manager Travel food services +...280

10+2 pass

o 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.

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Working Head chef for alhazm group of restaurants handling multiple brands Worked as a Head chef and manager for biryani express handled 3 restaurants Worked as a Head chef for 220 restaurant for 2 restaurants . My restaurant was top grosser in all restaurants in the Qatar sports club compound for 6 months. Successfully proven track record of 93% score in all 3 corporate audits every month. Attended international operations training Worked for 2 pre-opening properties.