Rasel Khondaker
Culinary Chef (Food Production)
Summary
Looking to secure the role of Senior Chef in Hotel Industry. Possess best experience in hotel industry along with complete knowledge on various aspects of cooking and serving
10 years experience in 5* hotel and catering industry . I worked in Saudi Arab and Abu Dhabi /Dubai
I learned through out my career the difficult task that is to manage people from different countries and culture. I also have been trained from many European successful chefs, gaining as much knowledge as possible, focusing in flavors, textures, colors, and presentation. Also not forgetting the personal hygiene and the food safety that is essential
Experience
Commie Chef 1
Rezayat Catering / Al Khobar Saudi Arab
Work according to the menu specifications by the Chef de Partie
Co-ordinate with stores for ordering daily requirement.
Complete daily checks of all mis en place to ensure freshness and quality standards
Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
Organized live cooking stations and reported to the Chef-De-Partie
Commie Chef 2
Yas Hotel Abu Dhabi By Marriott International / Abu Dhabi
Worked in International Cuisine (Buffet ) All Dining capacity of 375+ people
(Daily Breakfast,Lunch,Dinner 1000 Cover )
Taking care of daily mise - en - place Monitoring the production levels.
Monitoring and documenting the freezers, chillers and blast chiller.
Co-ordinate with stores for ordering daily requirement.
Maintain highest level of personal grooming and food hygiene.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Set-up the station with par stocks of menu items
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
Shift leader Stewarding
Viceroy Abu Dhabi By Viceroy Hotel Group / Abu Dhabi
Pre-opening Team member of the Grand Opening of F1 Etihad Airways Abu Dhabi Grand Prix 2009,
Inventory, Cleaning and Storing of all chinaware, flatware and glassware.
Supervise 35 stewards too ensure complete cleaning of hot and cold kitchen, pastry, walk-in-freezer
Duty roster schedule for all stewarding staffs. Handles all office works and HACCP records keeping. Daily work reporting to Manager
Administered oversee the operation of kitchen, banquets and outlets. Managing and training the junior staffs. Monthly reports breakages, inventory and cost controlling.
Education
Feni College
HSC
Skills
