MOZAMMEL HOQUE C/V
Application for: Suitable position
Date of Birth: 01/01/1980
Marital status: Married
Current location: Bangladesh
Qualification: Bachelor Degree
Email address: firstname.lastname@example.org
Skype ID: moza_mmel
Pan Pacific Sonargaon Hotel Dhaka Bangladesh, from 1st November 2014 to till as a
Chef de Cuisine.
Accomplished Chef with strong combination of culinary experience and management skills coupled with award-winning menu preparation background. Extensive experience in food inventory planning, procurement, and management on both national and international levels. Thorough familiarity with wide assortment of international cuisine. Background in providing exceptional regional leadership while directing multiple chain stores simultaneously. Areas of expertise include:
Restaurant Operation Personnel Oversight/ Management Cost Containment
Award-Winning Menu Creation Special Events Development Customer Service
International Culinary Experience Staff Training/ Development Quality Assurance
Direct all hot food preparation and catering activities of an $11 million/year establishment. Played key role in the supervision of hot food and cold food departments. Manage and train staff of 20 food preparation employees.
Instrumental in achieving $1 million in gross sales revenues within one month (April 2018).
Maintained cost under 28% while meeting of $13 million/year sales goals.
Served plated dinners for up to 1500 people and buffet dinners for up to 4,000.
Browniz Beach view Steak House from 8th April 2013 to 16tn Octobor 2014, Muscat, Oman, As a Head Chef.
Menu Planning for an expansive repertoire of menus, along with portion standardization and supervision of food preparation.
Handle all aspects of Kitchen management including monitoring food production and aesthetic presentation of food and beverages.
Coordinate the work of the kitchen staff and manage the preparation of meals.
Experiment & present innovative ideas, styles new dishes and ensure cost control measures.
Maintain quality and consistency of food for enhancing satisfaction amongst customers.
Formulating budgets & following up over the same.
Ensure cleanliness in the kitchen work area & that it is in order prior to commencement of food preparation.
Conduct hygiene inspections and convey feedback to operating staff as well as actual Vs standardized norms.
Handle duties within kitchen area in accordance with health, hygiene and safety regulations.
oStore Keepers to obtain the correct delivery of the ordered food.
oPurchase Manager for timely availability of fresh and packaged food with the Expiry date.
Handle the daily maintenance of logs for temperature, thermometer, fridges and deep fridges.
Conduct surveys to purchase from new markets for procurement of raw material with assistance from the purchase manager and accounts manager.
Client Servicing/ Team Management
Ensure customer satisfaction by achieving delivery of service quality norms.
Execute policies & procedures in the operating systems to achieve greater customer delight.
Interacting with clients, handle guests’ requests & resolving complaints.
Training the staff in accordance to the company’s specification & standard procedure.
Hilton Al Hamra Fort Hotel & Beach Resort From 8th April 2007 To 1st August 2012 Ras Al Khaimah U.A.E as a Chef De Partie.
Reporting to: Sous Chef
Responsible for making menu for coffee shop, room service & banquet.
Preparing all hot food for the buffet, banquets and restaurants according to standard recipes set by the hotel.
Preparing requisition for required food items
Checking food cost, proper storage of all food items in refrigerator and freezer to maintain
Maintaining scheduled number of staff according to daily needs banquet functions & weekly forecast.
Supervising one DCDP, Two Commie I, Two Commie II & Two Commie III under my leadership.
Responsible for personal hygiene & cleanliness of the kitchen.
Acasia Hotel & Reosrt ( Commi 1st)
Worked with Acacia Hotel & Resort Ras Al Khaimah U.A.E from 9th March 2005 to 6th April 2007 as Commi 1st
Handling A’la carte and Buffet setup.
Taking care of preparation for buffet & Mise en place for ala carte.
Requisitioning for kitchen store & menu preparation.
Have experience in handling large party orders & bulk cooking.
Grade manger have experience is preparation of various salad and salad dressings.
To take care of hygiene & cleanliness of the kitchen.
(The townhouse Al Hamra Village) Casa Hotel & Beach Resort (Commi II)
Worked with (The townhouse Al Hamra Village) Casa Hotel & Beach Resort Ras Al Khaimah U.A.E from 8th March 2003 to 7th March 2005 as Commi II.
Good experience in stir-fry, grilled dishes, sauces, soups
Have basic knowledge of continental cuisine.
Preparation of Continental and Pasta Sauces
Hot kitchen bulk production.
To take care of hygiene & cleanliness of the kitchen.
COMPUTER PROFICIENCY :
MS Word, Excel, Power point, Photoshop, Internet, Micros system.
Financial skills with P&L and inventory management experience
AWARDS & ACHIEVEMENTS:
Emirates Culinary Guild 2008 A Gold Award
Hilton Al Hamra Fort Hotel & Beach Resort 2010 Star of the Month
Letter of Appreciation from Hilton Al Hamra 2008
Trainings and Courses attended:
Basic Food hygiene certification course (HACCP) 2011.
Chemical Usage – Health & Safety 15th August 2007
Basic Fire Fighting & Electrical 2002. Department of youth development.
KEY FOCUS AREA
Teamwork, anticipative service, effective communication and to give finest quality to the guest
2011 Diploma in Chef Apprenticeships, HTA School of Culinary Art, Hilton, U.A.E
2002 Bachelor of Business Management, Victoria College Comilla
1999 Higher Secondary in science, Chandina Redowan Ahmed Degree College
1997 Secondary School Certificate in science, Elliotgonj R.B. High School.
Md. Saiful Islam Md. Suleman Al Harthi
Ex. Sous Chef Pan Pacific Sonargaon Hotel Owner of Browniz Beach view Steak House