chef

Resume

Tanzid Ikbal Chowdhury (Taz)

Address : ** *** ********, *********. *** 3AH, UK

Mobile : +337********

E-Mail : **********@*****.***

D.O.B. : 17/11/1982

KEY QUALIFICATION

* ***** ***erience with kitchen maintenance and working with multinational

staff.

Hands on experience in food preparation following prescribed menu, recipes

and preparation techniques.

Well versed in assigning responsibilities to culinary staff.

Comprehensive knowledge of setting deadlines ensuring the timely completion

of work

Able to create and maintain excellent relationships with the patrons and co-

workers.

Experience with preparing and organising banquet as well as restaurant

meals.

CAREER PROFILE

Self motivated Possess strong analytical and problem solving skills, with

the ability to make well thought out decisions.

Excellent written and verbal communication skills.

Well Organised, Highly trustworthy, discreet and ethical.

Recognised for professionalism, thoroughness and commitment to quality and

teamwork.

Ready to assume new challenges to meet or succeed objectives.

TARGET JOB

Desired Job Type Permanent/Temporary/Contract/Project

Work Load Part Time/casual/full-time

Site Location No Preference

WORK STATUS

I got full time work permit.

WORK EXPERIENCE

WILSON VALE CATERING MANAGEMENT LIMITED

NAPP PHARMACEUTICALS

Cambridge science park, Milton road

From 18/01/14 till now

Cambridge,

CB4 0AB, UK

PH. no. 012********

Duties:

Working as a Chef de Partie in 191 staff kitchen. Helping head chef to

prepare menu for staff breakfast, lunch, hospitality catering and for front

chef table. In charge of prepare and cooking all the dishes of breakfast

and lunch. Cooking all the main dishes, soup and salad bar. Helping the

other chefs to cook hospitality catering and chef's table food. In lunch

time helping the manager and the front staff to serving the clients and

curving roast meats. All the food hot and cold temperature record. Staff

maintain and motivation, stock control and stock rotation, Delivery receive

and check, maintain health and safety procedure and arrange staff meeting.

BLUE ARROW

Cambridge,

1st floor, 40 St Andrews street,

From 02/07/13 till now

CB2 3AR, UK

PH. no. 122*******.

Duties:

Working for the recruitment agency as a Chef. With the agency I have got

lot of good opportunities to work in some renowned places and with some

celebrity chefs, people and some good team aswell. As an example I worked

for them in John Lewis, Microsoft research, Johnson Matthey, Duxford Air

Museum. Tesco, Kings College, Fitzwilliam College, Corpus Christi College,

Fitzwilliam Museum, Trinity College, Hotel Holiday Inn and few others.

THE CAMBRIDGE CITY HOTEL

20, Downing St., Cambridge,

CB2 3DT . UK

From 01/08/13 till 15/01/14

PH. no. 012********

Duties:

Working as a chef. Helping to create a menu for function and any conference

booking, prepare and cook food according to menu, helping the head chef and

sous chef to prepare function menu, cooking in the a la carte restaurant

serve for the customer and also do room service food for guests, for the

lounge bar and for Quinns bar as well. stock rotation and stock control,

all food temperature record, maintain health and safety procedure, always

keep tidy and hygiene the kitchen area.

SONOMA BAKERY

Pastry Chef

32-34. Birmingham Sreet from

10/12/12 till 20/05/13

Alexandria, NSW-2015

Australia

ph. no.-028*******

Duties:

Making pastry item, shaping, backing and packing ordering products and

stock control.

BAVARIAN BIER CAFE

Chef De Partie of hot section

from

Shop No: 2-5, Manly wharf,

15/06/12 till 07/12/12

Manly,NSW-2095

Australia

Ph. No.-99778088

Duties:

In charge of hot section. Cooks consistently and enthusiastically on a high

level as chef de partie as directed by the head chef. Helps creating and

cooking to perfection the seasonal, all fresh 5-course modern gourmet menu

and the small selection of signature a la carte dishes for the restaurant

by using produce in a sensible and cost effective way. Cooking and

preparing for each service as well as staff dinners and performs all duties

assigned by the head chef. Making sure work station and its environment

(Kitchen and store rooms) is spotless clean and hygiene is kept up at all

times. Maintains personal tidy appearance and works in a highly hygiene

manner. Keeps control of responsible station and reports orders for food

and non food to the head chef. Controls incoming goods and stores it in

perfect conditions. Cooking and take care of char grills, pan section,

stove, combo oven, flat top and dip fryers.

Nick's Seafood Restaurant

Chef in Deep Fry and

Larder from

Suite 125,158-166 Day Street,

Sydney, NSW-2000

Australia

02/02/08 till 14/06/12

Ph. No.-92641212

Duties:

Working as a chef in Deep fry and Larder, Sometimes working in Grill and

pan section. Portion fishes and seafoods, making different types of fish

batter and the sauces, prepare garnish, clean crab, lobster and calamari

and make ready for service,Portion meats, Scotch, sirloin, kangaroo, Stock

filling and arrange things, Goods storage, organising seafood cold room and

dry store, Delivery checking.

Ogalo Fast food

Customer service

From

City

Shop B / 127 Liverpool St

03/05/2007 to 05/02/2010

Sydney NSW 2000

Australia

Ph: (02) 9264 0660

Darlinghurst

149 Oxford Street

Darlinghurst

NSW 2010

Australia

Ph: (02) 9356 8488

Duties:-

Customer services, cash handling, operating cash register machine, stock

control, delivery checking, working as a cook, burger making,Grilled

Chicken and beef, making different types of sauces, salad preparation, meat

preparation and portion,open and close shop.

EDUCATION

Diploma in Accounting from Australian institute of commerce and language

(AICL) [02/05/2007-05/11/2008] and also finished Certificate3 in

Hospitality Management (Commercial Cookery) at Windsor Institute on 27th

August 2009. I have completed my Masters in Commerce and also Bachelor in

Commerce from Bangladesh National University.

VOCATIONAL QUALIFICATION

Uk full driving licence.

Health and Safety and hygiene Certificate.

SKILL SUMMARY

Hard working and dedicated person.

Can easily follow instruction.

Able to work in team environment in effective manner.

Ability to work effectively and speedily with minimum supervision.

Able to do heavy physical work, such as heavy lifting.

Having steel cap shoes required for process working.

Strict attention to detail and well developed numeric & data entry Skills,

deadline conscious.

Having professionalism when dealing with all levels of people and maintain

open and supportive working relationship with colleagues.

Strong communication skills and customer service ethic

COMPUTER SKILLS

MS Office /XP/VISTA/MAC/WINDOWS - Word, Excel, Power-point, Spread sheet,

Internet.

REFERENCE

1.

Andrew Munn

Branch Manager

Blue Arrow

Cambridge,

1st floor, 40 St Andrew street,

CB1 3AR, UK

contact no: 122*******

2.

STEPHEN DAVIS

Head chef

Nick's Seafood Restaurant

Suite 125,158-166 Day Street,

Sydney, NSW-2000

Australia

Contact no: 92641212.

Contact this candidate