Chef
Resume:
Azizul Chowdhury
Brooklyn
Wellington, 6021
Mobile: +64-27-654-****
Email: *******@*****.***
SKILL PROFILE
** ***** ********** ** * chef.
Experience of planning menus, estimating food and labour costs, and ordering food supplies.
Experience with a variety of kitchen equipment, safety practices and operations.
Monitoring quality of dishes at all stages of preparation and presentation.
Excellent knowledge of freezing, preserving, storing and stock rotation of food stuffs.
Ability to select and train staff including demonstrating techniques and advising on cooking procedures.
Able to explain and enforce hygiene regulations.
Effective communication within a team environment.
A friendly and approachable Front of House manner and experienced Customer Service skills (including waiting and table service etc.).
Good barista skills.
A ‘can do’ attitude in the workplace.
PROFESSIONAL EXPERIENCE
Curry Village Indian Restaurant
Position: Head Chef
Duration: March 2014 to December 2016
Roles and Responsibilities
Managing a team of kitchen staff from different skillsets and background.
Food Safety: ability to explain and enforce hygiene regulations.
Management of kitchen staff- including explaining, training and demonstrating techniques and advising on cooking methods and resolving any conflict.
Food storage, labelling, and ability to freeze and/or preserve foods.
Monitoring food preparation and supervising kitchen staff in relation to work operations.
Preparing, cooking and food presentation.
Organising daily and/or seasonal specials, menu planning, and design.
Preparing food to meet special dietary requirement.
Procurement of food, estimating, quantity, labour cost and ordering.
Estimating maintenance, costs, overseeing cleaning supply purchases and machinery upkeep.
Supervising clean up and “clean as you go” regime.
Discussing food preparation issues with managers, clients, kitchen and waiting staff.
Sale of liquor and host responsibilities.
Enforcing and managing hospitality industry OHS practices.
Enforcing and maintaining environment sustainable work practices.
Tandoori King Indian Restaurant
Position: Chef and Proprietor
Duration: August 2010 to February 2014
Roles and Responsibilities
Food Safety- Explaining and enforcing hygiene regulations.
Managing kitchen staff- explaining, training and demonstrating techniques and advising on cooking methods.
Sale of liquor and host responsibility.
Monitoring food preparation and supervising kitchen staff.
Preparing, cooking and Food presentation.
Daily and seasonal specials, menu planning, and design.
Procurement of food, estimating, quantity, labour cost and ordering.
Estimating maintenance, costs, overseeing cleaning supply purchases and machinery up keep.
Supervising clean up and “clean as you go” regime.
Discussing food preparation issues with managers, clients, kitchen and waiting staff.
Food storage, labelling, and ability to freeze and/or preserve foods.
Curry Village Indian Restaurant
Position: Chef
Duration: June 2002 to March 2010
Roles and Responsibilities
Planning menus, estimating food and labour costs, and ordering food supplies.
Monitoring quality of dishes at all stages of preparation and presentation.
Discussing food preparation issues with managers, dieticians and kitchen and waiting staff.
Demonstrating techniques and advising on cooking procedures.
Preparing and cooking food, ability to freeze and preserve foods.
Explaining and enforcing hygiene regulations.
Selecting and training staff.
Following company regulations and contract obligations.
Café India Restaurant
Position: Chef
Duration: October 2001 to April 2002
Roles and Responsibilities
Food preparation, cooking and presentation.
Food Safety.
Managing kitchen Staff.
Menu Planning.
Procurement of food and cleaning supplies and machinery as well as kitchen maintenance.
Supervising clean up and “clean as you go” regime.
Assisting with restaurant promotions and specials.
QUALIFICATIONS
Weltec
2016 - Level 4 NZ Certificate in Cookery
City & Guilds
2016 - Level 2 Diploma in Food Preparation and Cooking (Culinary Arts)
2016 - Level 2 Food Safety in Catering
Whitireia Community Polytechnic
2014 - Food Safety Award NZQA Unit 167 & 20666
2014 - Certificate in Café Service
2104 - National Certificate in Hospitality (Food and Beverage service)
2014 - Espresso preparation and Service Award
D A Richards Associates
2004 - Sale of Liquor Act and Host responsibility
2004 - Food Safety and Training Certificate NZQA Unit 168
Other
2009 - Transqual ITO Occupational Health and Safety Level 2
2005 - HSI: License Controller Qualification
2004 -2014 General Managers Licence
REFERENCE
Will be provided upon request.
IMMIGRATION STATUS
New Zealand Citizen
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