my resume

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Mobile No: +974 66189648
E-mail:
abhi_mgr2004@yahoo.com
chefabhishekkumar@gmail.com
Skype IM : abhishekkumarlal
Linkedin.com/in/abhishekkumarlal
Permanent / Home Address:
S/O Late Adv. Rajendra Prasad
Bata Chowk Bazaar, Behind
Durgasthan, Munger 811201
Bihar, India.
Home Mobile : +91 7677389494
Present address:
Room ‘E’, Villa G 145,St. Regis staff
accommodation, Lavender village,
near Gharafa sports club, Doha,Qatar
Personal Dossier:
D.O.B: March 5th
, 1986
Height: 176 Cm
Wight: 85 Kgs
Sex: Male
Marital Status: Un Married
Nationality: Indian
Language Known:
English and Hindi
(fluent in read, write, speak)
Hobbies:
Enjoy Cooking & Food Loving
Internet Surfing and making friends
Travailing
Strengths:
Self-Motivated and punctual
Honest and Dedicated Hard worker
Take responsibilities and make all
done.
Current salary :QR 1700/Month +
service charge + Accommodation
Expected: depend on company/Location.
My Passport Details
• Passport no. K5440125
• Date of issue:07 June 2012
• Date till valid: 06 June 2022
• Country of issue : India
ABHISHEK KUMAR
OBJECTIVE
To establish myself as one of the best Indian Cuisine Chef and
to achieve excellence in the field of F&B Production and Management.
Now Appling for the opportunity to work as CDP/DCDP (Indian
cuisine specialization), F&B Production Department (Kitchen) in your
renowned organization.
PROFESSIONAL JOB PROFILE / KEY SKILLS
• Superb knowledge of F&B Production Skills with Proven
record of service excellence. Specialized in Indian
Cuisine - Curry & Gravies, Tandoor and Indian Sweet
and can cook any recipe with great test from Indian
cuisine and have Basic production skills of
international cuisine like Continental, Chinese and
Arabic cuisine etc.
PROFESSIONAL WORKING / JOB EXPERIENCE
Sum up of my total working experiences is More then Four years in F&B
Production as:
• Working as commis First (Hot Section),Al Gassar
Resort/ St. Regis (managed by Alfardan Hotel and
Resort Co.), Doha, Qatar.(since Feb 2014- till date)
• Worked as commis Second , Indian section at Hotel
Kanha Shyam , Allahabad ,India(July 2012-Dec 2013)
• Completed One Year Four Months as “Hotel
Operation Trainee” ( KITCHEN) In Food
Production with Specialization in Indian cuisine at
Hotel East Park , Bilaspur.( Jan 2011 – April 2012)
• Completed 22 Weeks `Industrial Training` at "Hotel
Clarks Varanasi", Specialization In Food Production
& Front Office department (Oct 2009 - Feb 2010).
OTHER PROFESSIONAL WORKING EXPERIENCE
• Worked as "Guest Service Associate “ (GSA)in Front
Office Department at "Radisson Hotel Varanasi “UP.
(Sep-Dec 2010).
PROFESSIONAL QUALIFICATION
• Undergoing P.G. Diploma In Food Safety And Quality
Management (PGDFSQM) From IGNOU (2015)
• B.Sc. Hotel Management And Tourism From Gandhi
Institute Of Management & Technology, Kolkata
Affiliated With ANNAMALAI UNIVERSITY,
Tamil Nadu, India.(Session year 2008-2011)
• 6 Months Diploma In Computer Applications From
RCSM.(2002)

2. BRIFE ABOUT MYSELF
I want to become a great chef as I have passion for cooking great food so choose F&B production as my
career. I am always being proud for being in this noble profession. I Am a first class B.Sc. Hotel mgt.
Graduate , pursuing P.G. diploma in food Safety and Quality Management from IGNOU, and aware of
HACCP, Safety rules and ISO system for food safety and quality mgt. system(ISO 9001:2000/ 22000:2005).
My first job as GSA (front office) in Radisson Varanasi and I am very much appreciated there for my good
job but soon I leave that job as I got a chance for my dream job to work in kitchen. I joined as Hotel
Operation Trainee at Hotel East Park, Bilaspur where I worked and learn for working on different F&B
production and preparation area for different cuisine/section as Bakery, Continental, Chinese, Indian
which add my skills and ability.
Then I join Hotel Kanha Shyam, Allahabad (which is well known for its food specially for its Indian
specialties restaurant JANNAT) as commis – Indian cuisine and learn the art to cook the great Indian food
that add on my job skills & I can make any recipes given to me from Indian cuisine.
Then I got the chance to work abroad with Al Gassar Resort, Doha, as commis - hot kitchen where I am
currently working. Here I am responsible for all Indian food and as soon as I prepared the indian food
recipes, I join and assisting my chef team so that I learned basic of Arabic and international cuisine.
I am committed hard worker and innovative at my work.. I am punctual on my duty and never fail with my
assigned duty and responsibilities ever . I got appreciation latter from executive chef during my industrial
training at Hotel Clark Varanasi and I am so much confident to provide references from all my managers
with whom I ever worked for my punctual, honest and dedicated hard work. I am consistent at my work
with positive attitude and self-motivating nature and helping other in their job at all time. i have Eager to
learn new recipes and cooking techniques.
I believe and understand the importance of providing "quality customer service" and do my best to achieve
this goal with my team which only can lead us to grand success with excellence.
MY PERSONAL SKILS
 A Strong And Pleasing Personality With Friendly Nature
 Excellent Communication And Interpersonal Skills
 Able to maintain Cleanness, Hygiene & Sanitation and Safety with HACCP Guidelines.
 Able to Work On Live Food Counter And Handle Busy Periods Effectively
 Excellent Management And Problem Solving Attitude
 Punctuality And Sincerity For Work
 Sense of Responsibility and Accountability.
DECLARARION
I Abhishek Kumar, hear by declare that the information furnished above are true and correct to the best of my
knowledge and belief.
Date: April 19th
, 2015.
Place: Doha, Qatar
(ABHISHEK KUMAR)
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