HUBART BACHHU MALLICK

Village + P.O.-BEGOPARA,

P.S-RANAGHAT, DIST-NADIA,

WEST BENGAL, INDIA, Pin-741256

CONTACT: - +91-973*******

Contact no +91-839*******

EMAIL :-adhlvr@r.postjobfree.com

SKYPE:-hubart.mallick1975

WhatsApp -+91-973*******

POST APPLIED FOR: COOK

Objective:

Have gained valuable experience in the Food Service, hospitality and industry, I wish

To obtain and seek new exiting challenge in Food Service, Determined hard worker

And self-oriented team player inclined towards achieving career goals and objectives. Talented, enterprising and hardworking team player with 18yearsof experience, excellent knowledge of various kitchen operations including food handling, sanitation and safety standards through understanding string self-motivation, enthusiasm combined with hard working and respectful attitude, equally versed in all areas of kitchen production.

WORK EXPERIENCE IN ABROAD

DynCorp International Afghanistan as a Cook from April 2019 to August 2020.

Malaysia and Qatar in Compass Group(ESS) as a LEAD COOK from April 2017 to Feb 2019

Duties and Responsibilities in Malaysia.

Food handling and preparation throughout a kitchen. Monitor kitchen sanitation, safety standards and evaluate staff and coordinate break schedules. Responsibilities include creating menus, dishes and serving amounts plus supervising the preparation, flavouring and cooking processes and documentation.

Duties and Responsibilities in Compass Group in Qatar

Prepare all type of Patient diet food, and diet therapeutic food (Hamad Medical Corporation)

1.GESTATIONAL DIABETIC DIET- Blood sugar affecting Pregnant women

2.HIGH POTASSIUM-Full Diet.

3.WARFARIN-full diet

4.HYPERTENSION /LOW SALT

5.LOW/TRIGLYCERIDE DIET-

6.CARIAC DIETS –

7.RENAL LOW PROT

8.RENAL/HIGH PROT

9.HIGH FIBER

10.PUREED

11.CLEAR FLUID/ORAL FLUID/SURGICAL FLUID

12.DIETS---CAFFEINE FREE, HIGH POTASSIUM, HIGH FIBER, FAT FREE, SALT FREE, BMT/ NEUTROPENIC, WHEAT FREE, GLUTEN FREE, COPD.

• Sodexo Food Service – Afghanistan - Head chef - Nov 2010 to Feb 2014

Duties and Responsibilities

•Train, and direct Cooks

•Implementation of HACCP to ensure safe food is produced. Safety specification and regulations including T B MED 530 JSP 4,5,6. A R 30 22.

•Plan Menu, Assure quality control, and minimize waste. Responsible for the food that comes out of a kitchen, from conception to execution, overseeing the operation of a kitchen. They coordinate the work of other cooks who prepare most of the meals.

Supreme Global Food Service- Afghanistan --- Senior Cook - Feb 2008 to Sept 2010

Duties and Responsibilities

•Assist Head Chef in Managing back house operations.

•Implementation of HACCP to ensure safe food is produced.

•Assist Head Chef in Menu Planning, assure quality control, and minimize waste.

•Cooking, Example CONTINENTAL CUISINE –ITALIAN- MEXICAN-Creamed of Broccoli Soup, Chicken & Rice Soup, Crab Soup, Minestrone soup, Bean &Bacon Soup. # Fried/Baked Chicken, Roast Turkey, Chicken cordon Bleu, Chicken Tetrazzini. #T-bone steak, Roast Beef, Meat Loaf, Beef Stroganoff. #breaded Pork chops, BBQ pork Ribs, Pork Loin chops, Buffet Ham Grilled. #Sea Food Newburg, Fried fish, Baked Trout, Lobster Thermion. # Mashed Potatoes, O `Brie Potatoes, Lyonnais Potatoes, Rice Pilaf, Lemon Rice, Steamed Rice. #Seasoned Mixed vegetables, Savory Style Green Beans, Herbed Broccoli, California Blend Vegetables. #Tuna Sandwich, Chicken Sandwich, Philly Cheese Sandwich, pizza.

. Tamimi Group of Companies( US Army Camp Arifjan) Kuwait Senior Cook Mar 2003 to Jun 2007

Duties and Responsibilities

•Assist Head Chef in Managing back house operations.

•Implementation of HACCP to ensure safe food is produced.

•CONTINENTAL CUISINE –ITALIAN- MEXICAN

Professional Experience (INDIA)

Sodexo Food Solutions India SOUS CHEF April 2015 to May 2016

Duties and Responsibilities:

Responds to and handles guest problems and complaints

Ensure that all recipes and product yields are accurately costed and reviewed regularly.

Ensure that all food items are prepared as per standard recipe whilst maintaining portion control and minimizing waste.

Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the function forecasts.

Ensure that associate meals and associate dining services are of a consistently high standard.

Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.

Ensure that all culinary operations manuals are prepared and updated..

• CONTINENTAL AND INDIAN CUISINE –ITALIAN- MEXICAN-

West End Hotel India Continental commi l Nov 2007 to Dec 2008

Duties and Responsibilities

Maintaining high standards of hygiene

Preparing the ingredients for a more senior chef

Measuring dish ingredients and portion sizes accurately

Dealing with deliveries and stock rotation

Cooking food for customer

Pepper soups, sauces,vegetable and main courses. Like grilling,poaching, steaming, stewing boiling,baking and rosting.

Hotel Premier India commi l Sep t 1999 to Sept 2001.

Western Limited India Trainee Cook July 1997 to June 1999.

Prepare cooking ingredients by washing and chopping vegetables, cutting meat . Undertake basic cooking duties such as reducing sauces, parboiling food . Prepare simple dishes such as salads, entrees . Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc

Education &Qualifications: School of West Bengal - India

Passed: 10+2

Training & Developments:

SAVE SAFE Food protection manager certification with is accredited by the American National standards institute (ANS) conference for food protection (CFP)

•Fire safety training course from ATCO Frontec Europe Fire Crash Rescue Services (KAF Afghanistan)

•Level 1and2 Award in Hygiene and Food Safety in Catering from CPD Certification Service UK.

Extra Qualification:

•Completed a One Diploma in F&B Production from Institution of Catering & Cookery (From Assembly OF God Church Vocational School Kolkata, India) from June1996 to May 1997.

•Completed Two Years Industrial Training under Hotel West Inn Limited India. (July 1997 To Juli1999)

•Completed a Computer Course on PC Operating with Windows, Microsoft Office & Internet.

•JKO and Phishing Awareness.

Personal Details :

Date of Birth : 10: 10:1975

Sex : Male

Marital Status : Married

Nationality : Indian

Father’s Name : JhotonMallick

Languages Known : English, Hindi, Bengali

Passport Details :

Passport Number : N9278399

Place of Issue : Kolkata

Date of Issue : 08.06.2016

Date of Expiry : 07.06.2026

I hereby declare that the above written particulars are true to the best of my knowledge and belief.

References & Supporting Documentation Furnished upon Request.

Thanking You,

HubartBachhuMallick

MAIL ADDRESS OF MY PREVIOUS COMPANY

Reference by

1.Martin Bellis Jones

Project Manager at SODEXO FZE,Iraq

adhlvr@r.postjobfree.com

2.Arunkumar

Hr Manager Compass Group of Malaysia

adhlvr@r.postjobfree.com

3 .Stephen Gatter.

Camp Manager.Compass Group

Email address adhlvr@r.postjobfree.com

4.MrHabibBenrhaiem.

Catering Manager Compass Group

Email address adhlvr@r.postjobfree.com

5.Anthony Retief

Catering Manager of Supreme Global Food Service and,Sodexo Food Service Afghanistan KAF

adhlvr@r.postjobfree.com

6.Operations manager of India

adhlvr@r.postjobfree.com

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