INJAMUL HOQUE Email: adt61b@r.postjobfree.com

Mobile: +974********

Objectives To be a renowned professional in Hospitality industry, being an outstanding performer by constant learning with discipline, hardworking innovation and confidence, towards responsibilities Experience Lead Cook

SHAQAB ABELA CATERING COMPANY (Qatar Airways Location) The lead cook's responsibilities include assisting the head cook in preparing entrées, advising our line cooks on suitable portion sizes, and ensuring that food items are stored at the correct temperatures. You should also be able to train line cooks and attend all mandatory meetings.

GAR-DE-MANGER CHEF

CARNIVAL CRUISE (United States of America)

Description: 1 Making cheese platter 2 Making cold cuts platter 3 Making sandwiches 4 Preparing fruit platter 5 Follow the HACCP 6 Assisting the senior chef 7 Preparing main-in-place for live Buffet 8 Maintaining hygiene levels of working area 9 Preparing various types of salad

Assistant GAR-DE-MANGER CHEF

CARNIVAL CRUISE (LIBERTY)

The Garde-Manger is the chef in charge of cold food, like chilled soups, fruit, salads, pates, caviars, and some cold desserts. Responsibilities could also include smoked meats and cheeses, if the restaurant doesn't have a dedicated Charcuterie COMMIE 1

NOVOTEL GUWAHATI GS ROAD

Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. Control food stock and food cost in his section/kitchen. Cook food and prepare top- quality menu items in a timely manner. Communicate assistance needed during busy periods. Commis I Chef are also required to ensure that all stocks are well maintained. Commis I also ensure that mise en place for food preparation is completed in your section. Ensure the quality of the food items. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques Ensure and prepare mise-en-place for banquets and restaurant buffets as per the F.P Ensure the proper sanitation and cleanliness of surfaces and storage containers. Ensure constant innovation in buffet preparation and presentation. Follow and maintain cleanliness and good hygiene practices in the kitchen. Inform Chef of excess food items for use in daily specials. Inform F&B service staff of available items and available chef special menu. Keep work area at all times in hygienic conditions according to the rules set by the hotel Monitor the quality and quantity of food that is prepared. Operate kitchen equipment safely and responsibly. Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites. COMMIE II

NOVOTEL GUWAHATI GS ROAD

In this role I will be responsible to cook and prepare any food on a daily basis according to business requirements and standards set.

- Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely TRAINEE CHEF(Part time)

VIVANTA BY TAJ GUWAHATI

Responsible for preparing and cooking, as directed by the Head/Sous Chef. To help adhere to agreed prices/budgets and maintain applicable quality standards and records whilst assisting all the team members.

TRAINEE COOK/ASSISTANT COOK

HOTEL HINDUSTAN INTERNATIONAL

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Key Skills

Qualifications Bsc in Hospitality and Hotel Administration Ihm GUWAHATI

5/2014 - 5/2017

Graduate in English Honours

Kalyani University

4/2011 - 2/2014

Higher secondary

Saktipur KMC Institutions

5/2009 - 3/2011

Madhyamic

Manikyahar SS High school

MAIN PURPOSE OF

JOB: To prepare and

make simple food

and to demonstrate

and help maintain

high levels of

service that

consistently

exceeds the

expectations of our

members. DUTIES

To monitor stock

movement and be

responsible for

ordering on your

section To

ensure minimum

kitchen wastage.

To ensure

knowledge of the

product is

maintained and

communicated to all

relevant personnel.

To be

responsible for

completing your mis

en place To learn

and record skills

and recipes from

other members of

the department

To report any

maintenance issues

to the Head Chef

immediately. To

comply with all

Goodwood policies

and procedures to

ensure that all

statutory

regulations are

observed. To

liaise with the Head

Chef/Sous Chef and

implement new

menu/dishes/systems

where applicable

To ensure all

statutory

regulations are

adhered to, such as

food hygiene

policies To be

flexible and willing

to help the

restaurant kitchen

at busy times if

required

1.Genuine Passion

2.Organisation

3.Ability to Skilfully

Multitask

4.Creativity 5 Time

Management

6.Teamwork

7.Leadership Skills

4/2004 - 4/2009

Projects Bengali Food Festivals (NOVOTEL

Ahmedabad)

www.project.com

9/2018 - 9/2018

Preparing Various types of Bengali Foods

Interests

Achievements Employee of The Month

SHAQAB ABELA CATERING COMPANY

4/2022

Employee of the Month

Carnival cruise line

3/2020

Employee of the Month

NOVOTEL GUWAHATI

1/2019

Languages

Personal

Information

References Request On Demand

Listening song

Plying cricket

Writing Poem Meet with new

people

English

Hindi

Bengali

Assamese

Father Name: C/o -MD Abdul

Hannan Biswas

Date Of Birth: 22/3/1994

Nationality: Indian

Marital Status: Married

Religion: Islam

Address: Vill-Natunpara Post-

Manikyahar Ps:Saktipur Dist-

Murshidabad

Contact this candidate