Objective:

Opportunity to provide clientele with enticing variety of cuisines from around the world, based on my culinary experiences serving as chef and cook in several international locales.

PROFESSIONAL EXPERIENCE:

Dulles Hilton Hotel (current job), 1369 Park Center Road Herndon, VA 20171,

Breakfast, Lunch, banquet events, line cook .April 16th Till now.

Pizza Domino’s(part time) 10528 Lomond Dr,Manassas VA 20109

Delivery Driver Nov 2013 till now(part time)

St. Timothy Catholic Parish and School, 13807 Poplar Tree Road Chantilly, VA 20151 April 2003- March 2013

Maintenance and Engineer

Evening supervise, building maintenance and repair, plumbing, electrical.

(also as a Knight of Columbus member) help with Parish breakfast, help cooking, and with sponsored night events. (Irish Dinner, Mexican Night, Italian Night, Brunswick Stew, Lenten Meal, Christmas Tree Sales and etc.)

The Oasis: Indian Gourmet Cuisine & American Favorites, Chantilly, Virginia March 1999- March 2003

Chef

Cooked International and Indian dishes. Maintained everything at the hot and cold kitchen.

Grotto Bay Beach, Hamilton, Bermuda

October 1997- January 1999

Chef de Partie

Worked in Cold Kitchen, preparing salad, cold appetizer, dressing and displays. In the hot kitchen- hot appetizer, soup, sauces, meat and fish grill, roasting and serving. Sometimes worked in the Banquet Kitchen and Butcher section.

Supervised five Junior Chef de Partie.

Little Venice Restaurant, Hamilton, Bermuda

August 1995- September 1997 Chef de Partie

Worked in cold and hot appetizers. And also on daily special two days a week.

To prepare main dishes and served three days a week.

To prepare all the pasta dishes, served and cutting meats, fishes one day a week. And also outside catering service MEF enterprise everyday.

The Regency Inter- Continental Hotel, Manama, Bahrain April 1994- July 1995 Banquet Chef

To prepare all the items for Banquet party. Supervised three Cooks.

Worked in the Coffee Shop Team and served all kinds of International foods. Shift Supervisor in the Coffee Shop Team.

The Sheraton Hotel, Manama, Bahrain

March 1993- April 1994

Commis II

Starts in the hot appetizer section, side dishes, soup, pasta and vegetables. Worked in the hot kitchen as a Saucier to prepare main dishes and sauces.

Sheikh Mohammed Palace, Riffa, Bahrain

June 1988- February 1993

Cook

Preparing Arabic and International Foods and supervised three Assistant Cooks.

American Recreation Association, Gulshan, Dhaka, Bangladesh August 1986- May 1988 Assistant Chef

Worked in the Pastry Section under the pastry chef to prepare all kinds of pastry, cakes, cookies, and decorations.

Promoted after 6 months from Assistant Chef to Chef in the main kitchen and prepared all kinds of hot dishes and served.

CERTIFICATIONS:

Successful completion of the Food Safety Manager Certification Examination, awarded by the Chartered Institute of Environmental Health, 2000.

EDUCATION:

St. Joseph’s High School, class of 1984 Dhaka, Bangladesh

Notre Dame College, class of 1986 Dhaka, Bangladesh.

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