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| Position wanted: |
Chef de partie |
| Job category: |
Hotel Industry |
| Preferred Location: |
the Caribbean |
| Preferred City-State/County: |
George Town - Cayman Islands |
| Objective and Resume Summary: |
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Carrer Objective
To work in an environment where standards along with challenging and creative service for attaining the organization’s objectives, high level of professionalism the norm and allow me to grow as a person with a truly humanitarian and international vision.
Career History
A) Working as Chef the Partie in the Westin Dhaka, Bangladesh (Five Star Hotel) from 15th May 2007 to up to date.
Key Roles and Responsibilities:
1. Food preparation according to menu and also check a la Carte menu.
2. Organize butcher section.
3. Grill items (e.G. Beef fillet with thai pepper sauce, lamb leg with thai mint sauce, grilled chicken with peri peri sauce, grilled fish with Tabasco lemon butter, grilled prawn with garlic lemon butter, tuna and salmon square wasabi mayonnaise etc) preparation and cooking for live cooking.
4. Preparation soups, noodles, thai items and also Indian curry items.
5. Make sure the items are ready according to the order and maintain presentation standards.
6. Give direction to the kitchen staff.
7. Contact with customers and smoothly handle conflict situation.
B) Working as Demi Chef De Partie in Spitfire Barbecue and Grill Restaurant, Bangladesh from 7th April 2004 to 25th September 2006.
Key Roles and Responsibilities:
1. Food preparation according to menu.
2. Organize butcher section.
3. Grill items (e.G. T-bone steak, salmon steak, beef fillet, lamb steak, baby chicken, Indian kebab etc) preparation and cooking.
4. Gravy preparation for the steaks.
5. Make sure the items are ready according to the order and maintain presentation standards.
C) 17th July 2002 to 3rd January 2004 as Demi Chef De Partie in Reid’s Restaurant, Bermuda.
Key Roles and Responsibilities:
1. Food preparation according to menu.
2. Maintain presentation standards.
3. Grill items preparation and cooking.
4. Gravy preparation for the steaks.
D) 20th November 1999 to 11th November 2000 as Demi Chef De Partie in Royal Park Hotel, Bangladesh.
Key Roles and Responsibilities:
1. Food preparation according to menu specially Srilankan and Indian food.
2. Maintain presentation standards.
3. Make sure the items are ready according to the order and maintain presentation standards.
E) 1st August 1997 to 2nd August 1998 as Commis I in the Holiday Inn Al-Jubail Hotel, Kingdom of Saudia Arab.
Key Roles and Responsibilities:
1. Breakfast preparation
2. Food preparation according to menu for lunch and dinner.
3. Maintain presentation standards.
F) 27th May 1991 to 26th May 1997 as Cook II in the Saudia Airlines, in Kingdom of Saudia Arab.
Key Roles and Responsibilities:
1. Breakfast preparation
2. Grill items preparation and cooking.
3. Gravy preparation for the steaks.
4. Indian and Arabic food preparation.
5. Maintain boiler and soup and sauce section.
6. Maintain the quality of the cooked food which are on process for packing for airlines, specially checking the dates, quality maintain, hygiene and temperature control etc, which are kept in the company’s holding room.
7. Work as a trainer for the new staff by giving them ideas about different types of food and how to cook and follow the presentation standards.
8. Maintain presentation standards.
G) 1st June 1987 to 31st December 1988 as Training Cook in the Hotel Purbani International, Bangladesh.
Key Roles and Responsibilities:
1. Worked as a Training Cook.
2. Food preparation according to menu for lunch and dinner.
3. Maintain presentation standards.
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| Skills: |
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| Known languages (and levels): |
English-Very GoodArabic-A littleHindi-GoodOther: Bengali
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| Type of Employment wanted: |
Full Time
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| Minimum Yearly Salary in Numbers: |
20000 USD
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| Current Location: |
( Confidential ) |
| Education History, Qualifications & other additional information: |
| Level of Education: |
High School
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Achievement
Education Qualification: High School passed
Employee of the month for June 1991 in Saudia Catering.
Special English Course 05-01-1992 to 05-04-1992 at Saint Jude’s Tutorial School, Dhaka, Bangladesh.
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| Work History & Experience: |
| Years of Work Experience: |
10 to 15 Years |
Carrer Objective
To work in an environment where standards along with challenging and creative service for attaining the organization’s objectives, high level of professionalism the norm and allow me to grow as a person with a truly humanitarian and international vision.
Career History
A) Working as Chef the Partie in the Westin Dhaka, Bangladesh (Five Star Hotel) from 15th May 2007 to up to date.
Key Roles and Responsibilities:
1. Food preparation according to menu and also check a la Carte menu.
2. Organize butcher section.
3. Grill items (e.G. Beef fillet with thai pepper sauce, lamb leg with thai mint sauce, grilled chicken with peri peri sauce, grilled fish with Tabasco lemon butter, grilled prawn with garlic lemon butter, tuna and salmon square wasabi mayonnaise etc) preparation and cooking for live cooking.
4. Preparation soups, noodles, thai items and also Indian curry items.
5. Make sure the items are ready according to the order and maintain presentation standards.
6. Give direction to the kitchen staff.
7. Contact with customers and smoothly handle conflict situation.
B) Working as Demi Chef De Partie in Spitfire Barbecue and Grill Restaurant, Bangladesh from 7th April 2004 to 25th September 2006.
Key Roles and Responsibilities:
1. Food preparation according to menu.
2. Organize butcher section.
3. Grill items (e.G. T-bone steak, salmon steak, beef fillet, lamb steak, baby chicken, Indian kebab etc) preparation and cooking.
4. Gravy preparation for the steaks.
5. Make sure the items are ready according to the order and maintain presentation standards.
C) 17th July 2002 to 3rd January 2004 as Demi Chef De Partie in Reid’s Restaurant, Bermuda.
Key Roles and Responsibilities:
1. Food preparation according to menu.
2. Maintain presentation standards.
3. Grill items preparation and cooking.
4. Gravy preparation for the steaks.
D) 20th November 1999 to 11th November 2000 as Demi Chef De Partie in Royal Park Hotel, Bangladesh.
Key Roles and Responsibilities:
1. Food preparation according to menu specially Srilankan and Indian food.
2. Maintain presentation standards.
3. Make sure the items are ready according to the order and maintain presentation standards.
E) 1st August 1997 to 2nd August 1998 as Commis I in the Holiday Inn Al-Jubail Hotel, Kingdom of Saudia Arab.
Key Roles and Responsibilities:
1. Breakfast preparation
2. Food preparation according to menu for lunch and dinner.
3. Maintain presentation standards.
F) 27th May 1991 to 26th May 1997 as Cook II in the Saudia Airlines, in Kingdom of Saudia Arab.
Key Roles and Responsibilities:
1. Breakfast preparation
2. Grill items preparation and cooking.
3. Gravy preparation for the steaks.
4. Indian and Arabic food preparation.
5. Maintain boiler and soup and sauce section.
6. Maintain the quality of the cooked food which are on process for packing for airlines, specially checking the dates, quality maintain, hygiene and temperature control etc, which are kept in the company’s holding room.
7. Work as a trainer for the new staff by giving them ideas about different types of food and how to cook and follow the presentation standards.
8. Maintain presentation standards.
G) 1st June 1987 to 31st December 1988 as Training Cook in the Hotel Purbani International, Bangladesh.
Key Roles and Responsibilities:
1. Worked as a Training Cook.
2. Food preparation according to menu for lunch and dinner.
3. Maintain presentation standards.
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