GIRIJA BISEN
Executive Head Chef | F&B Culinary Leader
20+ Years of Progressive Culinary Excellence ???? +973 34048518
???? [email protected]
???? Gudaibiya, Manama, Bahrain
???? Nationality: Indian
???? Bahrain CPR Holder
PROFESSIONAL PROFILE
Results-driven Executive Head Chef with over 20 years of culinary leadership across 5-star hotels, fine dining restaurants, and international hospitality brands in Bahrain, Austria (Europe), and India. Certified in HACCP food safety and internationally experienced in Continental, Indian, and Tandoor cuisines. Proven track record of managing large kitchen brigades, developing signature menus, and maintaining the highest standards expected by GCC hospitality establishments. Committed to upholding Bahrain's Vision 2030 tourism and F&B excellence goals.
CORE COMPETENCIES
Menu Engineering & Development HACCP & Food Safety Compliance Kitchen Brigade Leadership Cost Control & Procurement
Arabic,Continental & Indian Cuisine Tandoor Specialist Staff Training & Development Banquet & Event Management
PROFESSIONAL EXPERIENCE
Head Chef | Ideal Cafe W.L.L.
???? Manama, Kingdom of Bahrain ???? July 2025 – Present
• Lead all kitchen operations for a premium lounge concept, overseeing menu creation, brigade management, and daily production.
• Design and execute seasonal menus aligned with GCC guest preferences and international fine dining standards.
• Ensure full HACCP compliance and enforce strict food safety and hygiene protocols per Bahrain Ministry of Health regulations.
• Manage supplier negotiations, ingredient sourcing, and food cost control to achieve targeted GP margins.
• Train and mentor junior kitchen staff, fostering a culture of culinary excellence and continuous improvement.
Head Chef | Dar Noura Restaurant, Avenues Mall
???? Kingdom of Bahrain ???? September 2022 – July 2025
• Headed culinary operations for a high-footfall mall restaurant, managing diverse a la carte and set menus.
• Developed signature Arabic fusion and international dishes catering to Bahraini, GCC, and expatriate clientele.
• Oversaw kitchen team of 12+ staff including CDP, Demi Chef, and Commis levels, ensuring smooth service delivery.
• Maintained cost-of-goods within approved budget through effective portion control and waste reduction strategies.
• Achieved consistently high ratings from guests and management through quality consistency and presentation standards.
Chef de Partie (CDP) | Golden Tulip Bahrain Hotel
???? Kingdom of Bahrain ???? 2015 – 2022
• Managed the Continental and Indian sections in a 4-star international hotel kitchen environment.
• Collaborated with Executive Chef on buffet planning for hotel guests, banquets, and Ramadan Iftar events.
• Ensured mise en place, quality checks, and portion standards were maintained during all meal periods.
• Supported the training of Commis chefs and kitchen assistants in line with hotel brand standards.
Sous Chef | Ramee Hotels & Restaurants Management Co. W.L.L.
???? Kingdom of Bahrain ???? June 2008 – 2014 (5.6 Years)
• Served as second-in-command of the kitchen brigade across multiple Ramee Group outlets.
• Deputised for the Executive Chef during absence, maintaining operational efficiency and quality standards.
• Planned daily production schedules, monitored ingredient inventory, and coordinated with the stewarding team.
• Designed menus for corporate events, weddings, and large-scale banquets for up to 500+ guests.
• Played a key role in staff recruitment, onboarding, and performance evaluation within the kitchen department.
Chef – Continental, Indian & Tandoor Specialist | Courtyard by Marriott
???? Austria, Europe ???? 2004 – 2007 (4 Years)
• Worked within an international Marriott-brand kitchen team delivering high-quality Continental and Indian cuisine.
• Specialized in live Tandoor cooking, demonstrating Indian culinary arts to European guests.
• Maintained Marriott brand standards for food quality, presentation, and kitchen sanitation.
Head Chef – Indian & Continental Specialist | Royal Bombay Palace (Indian Restaurant)
???? Austria, Europe ???? 2000 – 2003 (4 Years)
• Delivered authentic Indian cuisine including Tandoor specialties in a fine dining European restaurant setting.
• Maintained cleanliness and sanitation standards in the preparation and holding areas in compliance with EU food safety regulations.
• Operated and sanitized all Continental Section equipment safely; supported kitchen team operations effectively.
Commis Chef – Continental Kitchen | Jai Mahal Palace Hotel (Taj Group of Hotels)
???? Jaipur, India ???? 1997 – 2000 (4 Years)
• Worked as Commis in the Continental kitchen of a prestigious 5-star Taj Group property.
• Ensured HACCP standards and food hygiene rules were applied and respected in all working areas.
• Maintained cleanliness and tidiness of kitchen working areas including floors, equipment, and preparation tables.
Kitchen Staff – Continental | Essex Convention Centre
???? New Delhi, India ???? 1995 – 1996 (2 Years)
• Supported Continental section operations in a busy convention and banqueting environment.
• Assisted senior chefs with event preparation, mise en place, and kitchen organization.
EDUCATION & CERTIFICATIONS
???? Academic
Higher Secondary Certificate (12th Grade) Year: 1990 ✅ Certifications
HACCP Food Safety Certified
Valid Bahrain Food Handling Certificate
PERSONAL INFORMATION
Date of Birth: 10 October 1970 Nationality: Indian
Marital Status: Married Gender: Male
Languages: Hindi, English, German Visa Status: Bahrain Residence Visa
References & supporting documents available upon request | Available for immediate joining
