Bal Kumar Rai
Manama,Bahrain
Summary
Seeking a responsible challenging and suitable position in reputed organization where I can utilize my past experience and providing an opportunity for career growth and develop my skill in the field of culinary and achieve the organizational goal.
Overview
22
22
years of professional experience
Work History
sushi chef
M by Mirai Japanese restaurant
Seef Manama, Bahrain
03.2025 - Current
- Oversaw kitchen operations as Head sushi Chef at M BY MIrai Restaurant in Bahrain, ensuring excellence in Japanese cuisine.
- Promoted culinary innovation through trend-driven menus and standardized recipes, strengthening brand identity and fostering guest loyalty.
- Built and mentored high-performing teams while streamlining procurement, inventory, and workflows to control costs and minimize waste without sacrificing quality.
- Hospitality
Sous Sushi chef
M by Mirai Japanese restaurant
Seef Manama, Bahrain
06.2022 - 03.2025
- At M by Mirai I contributed to the preopening team, focusing on modern Japanese and fusion cuisine.
- My role involved preopening and presenting dishes with precision, ensuring high standards of quality and hygiene.
- I worked closely with senior chefs and mentored sushi bar staff, which enhanced our service efficiency and menu execution.
- Provided exceptional hospitality to guests, ensuring a welcoming atmosphere.
Jr. Sous chef (Sushi)
M by Mirai Japanese restaurant
Seef Manama, Bahrain
02.2022 - 05.2022
- As a passionate and dedicated junior sous chef, I bring a blend of creativity, technical skill, and leadership to the culinary world.
- With a solid foundation in classic and Japanese fusion cuisine techniques I thrive in fast-paced kitchen environments where I can contribute to innovative menu development and deliver exceptional dining experiences.
- My career is driven by a commitment to quality, efficiency, and continuous learning.
- Hospitality
Sr. Chef De Partie (Sushi)
Nobu Japanese restaurant
Doha Qatar, Qatar
11.2020 - 01.2022
- Skilled in preparing a wide range of sushi, with a focus on seasonal ingredients and innovative techniques.
- Proven ability to lead and motivate kitchen teams, promoting a positive and productive work environment.
- Meticulous attention to presentation, flavor, and quality, ensuring consistently high standards.
- Adept at managing multiple tasks and priorities, meeting tight deadlines and maintaining a clean, organized workplace.
- Hospitality
Sr. Chef De Partie (Sushi)
Mirai Japanese Restaurant and lounge
Adiya, Manama, Bahrain
12.2016 - 01.2019
- Take care of the full responsibilities for the kitchen if outlet chef not on duty & create high quality and creative food production to satisfy the customer.
- Passionate about quality food, fresh ingredients and delivering outstanding menu.
- Training to the junior staff. Menu planning.
- Hospitality
Chef de partie (Sushi)
Food international Yokari Japanese restaurant
Riyadh, Saudi Arabia
05.2014 - 12.2016
- I am a hard working organized, and dedicated individual with a passion for all aspects of hot & cold Japanese cuisine.
- I am self-motivated a strong team member.
- I strive to enhance my knowledge and skill on a day to day basis, am flexible and have worked with various aspects of cuisine, fine dining, live cooking and production etc.
- Hospitality
Demi Chef de parties (Sushi)
Pullman, Hotel and Resorts, Japanese restaurant
Dubai UAE, UAE
06.2010 - 01.2013
- To maintain a high standard as specified work in accordance with the head chef’s instruction.
- To maintain and achieve a high standard of food quality, preparation, production and to assist in service under guidance of CDP, sous chef or exc. Chef.
- To aid in achieving food cost, kitchen standard and overall objectives and helping commis chef learn to improve their ability.
- Hospitality
Commis chef
Sakura Japanese Restaurant
Kathmandu, Nepal
09.2006 - 05.2010
- To maintain a high standard as specified work in accordance with the executive head chef’s instruction.
- To carry out daily and weekly procedures, including temperature check, food labeling/dating and storage.
- To keep high standard of cleanliness on section where employed, also assist in any job regarding hygiene or cleanliness asked for by a senior chef.
- Hospitality
Commis II
Itta Japanese Restaurant
Kathmandu, Nepal
06.2004 - 07.2006
- To create high quality and creative food production to satisfy the customer.
- Training to the junior staff. Menu planning.
- Hospitality
Education
SLC - Management
HMG Board of Nepal
Nepal08-2003
Skills
- Personal confidence
- Kitchen operations
- Banquet service
- Room service
- All day dining
- Fine dining
- Japanese cuisine
- Robata grilling
- Sushi preparation
- Food production
- HCCP knowledge
- Kitchen handling
- Communication skills
- Basic computer knowledge
- FMC knowledge
- Internet knowledge
- Microsoft Office
Languages
- Hindi
- Nepali
- English
Personal Information
- Passport Number: PA2780184
- Date of Birth: 01/10/86
- Gender: Male
- Nationality: Nepalese
- Marital Status: Married
- Visa Status: Employee Visa
Timeline
sushi chef
M by Mirai Japanese restaurant
03.2025 - Current
Sous Sushi chef
M by Mirai Japanese restaurant
06.2022 - 03.2025
Jr. Sous chef (Sushi)
M by Mirai Japanese restaurant
02.2022 - 05.2022
Sr. Chef De Partie (Sushi)
Nobu Japanese restaurant
11.2020 - 01.2022
Sr. Chef De Partie (Sushi)
Mirai Japanese Restaurant and lounge
12.2016 - 01.2019
Chef de partie (Sushi)
Food international Yokari Japanese restaurant
05.2014 - 12.2016
Demi Chef de parties (Sushi)
Pullman, Hotel and Resorts, Japanese restaurant
06.2010 - 01.2013
Commis chef
Sakura Japanese Restaurant
09.2006 - 05.2010
Commis II
Itta Japanese Restaurant
06.2004 - 07.2006
SLC - Management
HMG Board of Nepal