HUBERT BABLU PALMA

KA,***/** SOUTH MOHAKHALI, GULSHAN BANANI 1212, DHAKA

E-MAIL: ad2cw0@r.postjobfree.com · Phone #: 013********

CAREER OBJECTIVE

CONFIDENT AND DECISIVE TEAM PLAYER WITH MORE THAN 20 YEARS OF EXPERIENCE IN THE HOSPITALITY INDUSTRY SEEKING EMPLOYEMENT AS A COOK. HIGH PERFORMING INDIVIDUAL WITH SOLID BACKGROUND IN CULINARY ARTS WHERE I COULD DEMONSTRATE EXEMPLARY KNIFE SKILLS, KITHCENORGANIZATION, COMMUNICATION AND FOCUS. SKILLED IN CREATING INNOVATIVE AND DELICIOUS DISHES WHILE MANAGING KITCHEN STAFF AND INVENTORY.

SKILLS

Kitchen Equipment Operation

Dish Preparation

Menu Planning

Vendor Relations

Guest Satisfaction

Kitchen Preparation

Food Preparation and Safety

Safe Food Handling

Staff Training

Computer literate

Business Development Understanding

EXPERIENCE

JULY 2007 TO TILL DATE

FOOD AND BEVERAGE MANAGER, DARK & LIGHT DHAKA BANGLADESH

Received Appreciation Award 1999

Maintained highest standards for beverage quality and services.

Responded to customer complaints, addressing concerns, and distress with amicable interactions.

Developed ongoing training initiative to improve beverage knowledge of serving employee.

Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.

Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.

Enacted progressive disciplinary measures for staff, managed work zones, and oversee opening and closing duties.

OCTOBER 1994 TO JUNE 2007

SENIOR SOUS CHEF, KUWAIT TOURISTIC ENTERPRISE CO.

Received Appreciation Award 1999

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Coordinated employee schedules and developed staff teams to boost productivity.

Arranged for kitchen equipment maintenance and repair when needed.

Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Modernized work processes to reduce guest wait times and boost daily output.

Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Interacted with guests to obtain feedback on product quality and service levels.

JULY 1991 TO JUNE 1994

SOUS CHEF, NEW PARK HOTEL

Received Employee of the Year Award in 1993

Worked closely with front – of – house staff to facilitate excellent customer service.

Implemented food cost wand waste reduction initiatives to save money.

Planned promotion menu additions based on seasonal pricing and product availability.

Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.

Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

JANUARY 1990 TO JUNE 1991

SOUS CHEF, KUWAT INTERNATIONAL HOTEL

Planned and directed high-volume food preparation in a fast – paced environment.

Led team by example in preparing items accurately and according to high-quality standards.

Trained kitchen staff to perform various preparation tasks under pressure.

MARCH 1988 TO DECEMBER 1989

COOK, METCO—11 SKN CATERING DIVISION DEFENSE MINISTRY OF KUWAIT

Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.

Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

EDUCATION

MARCH 1986 TO SEPTEMBER 1987

HOTEL MANAGEMENT, HOTEL MANAGEMENT & TOURISM INSTITUTE

JUNE 1981

SECONDARY SCHOOL CERTEFICATE S S C, SHOHID MUNU MIAH HIGH SCHOOL

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