Chef Food

Resume of -

Golam Mohamod Shelim Raza

Ground Floor, Building No #36

Zone No #26, Street No #986

Doha, Qatar PO Box. 22550

Mobile No : +974-********

E-mail: *************@*****.***

Career Objective:

Accomplished executive with a proven ability to develop and implement your organization’s strategies that support business and financial objectives which will be included my academic knowledge, analytical ability, personal creativity and professionalism that will add desire value to your organization and ensure your organization’s long-term sustainability.

Self-Assessment:

Quick learner, eager to further my academic knowledge and skills

Able and willing to assist co-workers, supervisors, and clients in a coordination

Work well under pressure to meet deadlines

Committed to providing total quality work

Confident & Friendly manner

Employment History:

Second Commis Chef (May 19, 2017 – June 08, 2020)

Qatar Airways – Qatar Airways Group

Company Location: Doha, Qatar.

Department: Ground Services (Hub Lounges)

Third Commis Chef (June 01, 2015 – April 12, 2017)

Le Meridian Dhaka – Marriott International (Bangladesh)

Company Location: 79/A Commercial Area Airport Road, Dhaka-1229, Bangladesh.

Department: F&B Production

Commis Chef (January 12, 2012 – March 12, 2011)

The Westin Dhaka – Marriott International (Bangladesh)

Company Location: Plot No - 01, Road No - 45, Gulshan Circle -2, Dhaka, Bangladesh.

Department: F&B Production

Trainee Chef (April 01, 2011 – November 30, 2011)

The Westin Dhaka – Marriott International (Bangladesh)

Company Location: Plot No - 01, Road No - 45, Gulshan Circle -2, Dhaka, Bangladesh.

Department: F&B Production

Academic Qualification:

Exam

Major

Institution

Year

Achievement

HSC

Business Studies

Bangladesh Navy School & College, Dhaka

2009

3.20 out of 5.00 scale

SSC

Business Studies

Bangladesh Navy School & College, Dhaka

2006

3.44 out of 5.00 scale

Training Summary:

Training Title

Concentrate

Institution

Location

Year

Duration

National Certificate Course

F&B Production

National Hotel & Tourism Training Institution (NHTTI)

83-88, Bir Uttam AK Khandakar Road, Dhaka 1212, Bangladesh

2010

06 Months

Professional Development Course:

Short English Course - for ‘Spoken English’ from Institute of “Saifur@s” in the time of March, 2010

Language Proficiency:

Have a Fluent proficiency & command over Native Bengali language – reading, writing, & spoken.

Have an Intermediate level of proficiency & command over English reading, writing & spoken.

Areas of Professional Expertise:

●Processing a High level of personal cleanliness & comprehensive understanding of how to comply with all relevant Food & Safety Standards

●Writing professional reports & giving feedback to the Head Chef & Senior Managers

●Developing & Motivating kitchen teams to do better

●Having considerable knowledge of Healthy Food & Nutritional matters

●Ensuring food is always ready on-time and to the required standards

●Knowledge of specialties recipes for complete Meals, Souses, Vegetables, Meat, Salads, Fish & Poultry dishes

Reference (s):

Reference: 01

Reference: 02

Name

:

Shawpan Rozario

Robert Dessau

Organization

:

The Westin Dhaka – Marriott International (Bangladesh)

Le Meridian Dhaka – Marriott International (Bangladesh)

Designation

:

Senior Sous Chef

Junior Sous Chef

Mobile

:

+880 171*******

+880 182*******

Relation

:

Professional

Professional

I, the undersigned, hereby declare myself that all statement in this C.V are authentic complete and correct of the best of my knowledge and belief. I understand that any willful misstatement described herein may lead to my disqualification or dismissal, if employed.

Signature: Shelim Raza Date: 04/07/2020

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