MD.RAFIQUL ISLAM

Date of Birth: ** Sep ****

Address: Bloc,Bulevardul lon Mihalache 321,Bucuresti

012244.Romania

MOBILE: +40-734-***-*** (whatsapp)

E-MAIL: adwgrr@r.postjobfree.com

PERSONAL SUMMARY

A highly motivated and capable professional cook with a real passion for preparing popular, healthy and nutritious meals. Having a ‘hands on’ approach to all areas of the kitchen and possessing excellent organisational skills and administrative skills. A quick learner who can effortlessly fit into a existing established environment, and also encourage junior staff to achieve their best when preparing meals. Looking for a immediate start and to join a busy and successful team where I can fulfill my potential and further advance an already successful career. CAREER HISTORY

2004 to 2008 Work in South Korea Restaurant.

Arirang Korean Restaurant in Bahrain.

COOK - Start Sap 2014 to 2019.

Sura & HWO korean BBQ Restaurant (Saudi Arabia )

COOK - Start 2020 to 11th March 2022

COOK – Start 2022 Jun

Duties:

Cooking and preparing a variety of fresh nutritious midday meals and other refreshments.

Supervising food service assistants and kitchen staff, organising their daily duties and monitoring performance.

Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.

Washing, cutting and preparing food before it is cooked.

Taking into account the wishes of clients when planning of menus.

Making sure good nutritional standards are maintained when preparing meals.

Making sure that all food at point of delivery is of the highest quality.

Enquiring is any clients have allergies and then cooking meals accordingly.

Responsible for high standards of food, hygiene, and heath and safety.

Keeping an eye on the temperature of cookers and roasters.

Assisting the catering manager to price up menus.

Deciding what quantities are to be cooked and the amount of portions to be served.

Constantly checking the quality of the food being served to customers.

Checking staff to make sure they are wearing appropriate clothing whilst in the kitchen.

In charge of stock control for the freezers, pantries and store rooms.

Encouraging junior staff in their training and development.

Contacting suppliers and ordering vegetables, meats, kitchen and cleaning equipment.

Controlling stock rotation to ensure the kitchen and larder are always well stocked.

Preparing and cooking - BULGOGI, BULGALBI, (Beef/ Pork) YOOK HOE, Seafood Soup,KU JUL PAN, KIM BAB, DUBU KIMCHI,JAPCHAE,KERAN CHIM,KIMCHI JEON,FRIED SHRIMP(TEMPURA),PA JUN,OH SAEK JUN,DUMPLING,GALBI/KGORI GOM TANG/CHIM, etc.

Japanese Sushi / Sashimi – Salmon,Tuna.

PROFESSIONAL EXPERIENCE

Cooking competencies:

Experience of looking after babies right through to young teenagers.

Full knowledge of the Statutory Regulations contained in the Health & Safety at Work Act.

Comprehensive understanding of Food Hygiene Regulations.

Experience of high volume catering in a busy work place.

Detailed knowledge of seasoning and recipes.

Fully conversant with various cooking methods like boiling, baking, roasting and steaming.

Personal:

Maintaining personal and professional development to meet the changing demands of the job.

Able to work as part of a team.

Relaxed personality with excellent communication skills.

Eager to learn new recipes and cooking techniques. KEY COMPETENCIES AND SKILLS

Cleanliness

Food preparation

Attention to detail

Target driven

Punctual

ACADEMIC QUALIFICATIONS

S. S. C - 2004

Language.

Bangla, English, Hindi, Korean

Computer

Microsoft Office Word, Graphic and Hardware works, Manu Korean

1.Fried Shrimp ( Tempura) 26. Osam Bulgogi 51. Fish Katsu 2. Seafood Soup 27. Jok Muchim 52. Sinseollo Jungsik 3. Oh Saek Jun 28. Pork Bulgogi 53. Kimchi Chigae

4. Pa Jan 29. Pork Bulgalbi 54. Doenjang Chigae

5. Dumpling 30. Gamja Tang 55. Sundubu Chigae

6. Keran Mari 31. Donkatsu 56. Bi Bim Bab

7. Keran Chim 32. Jeyuk Bokum 57. Kim Bab

8. Vegetable Salad 33. Pork Tangsuyuk 58. Ku Jul Pan 9. Roast Beef 34. Dakdori Tang 59. Tubu Kimchi

10. Jumulluk 35. Chicken Tangsuyuk 60. Cheong Po Mook 11. Tangsuyuk 36. Chicken Katsu 61. Budae Chigae

12. Bulgogi 37. Samgye Tang 62. Yukejang

13. Bulgalbi 38. Odeng Jeongol 63. Tteok Mandu Guk 14. Gopchang Jeongol 39. Nakij Bokum 64.Hanjungsik 15. Yook Hoe 40. Ojingo Bokum 65. Chapche

16. Ttuk Galbi 41. Maeuntang 66. Jajang Myun

17. Kgori Gom Tang 42. Bugeo Guk 67. Champong

18. Galbi Tang 43. Saengsun Chim 68. So Myun

19. Kgori Chim 44. Godeungeo Gui 69. Naeng Myun

20. Galbi Chim 45.Golbaengi Muchim 70. Fried Rice Mixed 21. Ttukbaegi Bulgogi 46. Galchi Jorim 71. Fried Rice Chicken 22. Seolleongtang 47. Garilled Salmon Head 72. Fried Rice Seafood 23.Roast Pork 48. Haepari Naengchae 73. Fried Rice Shrimp 24. Jokbal 49. Hoe Muchim 74. Fried Rice Beef

25. Bosam ( Suyook) 50. Hoe Dup Bap 75. Fried Rice Garlic Japanese Menu

1. Sashimi 16. Tobiko Sushi 31. Chicken Teppanyaki 2. Cherashi Sushi ( Mixed Sashimi on

Rice)

17. Ikura Sushi Salmon Roe 32. Seafood Teppanyaki

3. Shake Sashimi ( Salmon Sashimi) 18. Gunkan Tuna 33. Yaki Soba 4. Shime Saba Sashimi 19. California Roll 34. Soba 5. Tuna Tataki 20. Rainbow Roll 35. Tempura Udon

6. Sushi ( Nigiri) 21. Spicy Tuna Roll 36. Nabeyaki Udon 7. IKA Sushi 22. Philadelphia Roll 37. Edo Bento

8.Hata Sushi 23. Hawaiian Roll 38. Salmon Steak

9. Tamago Sushi 24. Futo Maki 39. Lamb Chop

10. Maguro Sushi 25. Kappa Maki 40. Beef Steak

11. Avovado Sushi 26. Maguro Maki 41. Saba Steak

12. Tako Sushi 27. Okonomiyaki 42. Grilled Shrimp

13. Shime Saba Sushi 28. Chicken Karake 43. Grilled Chicken 14. Shake Sushi Salmon 29. Yasai Itame 44.

15. EBI Sushi Shrimp 30. Beef Teppanyaki

Side Dish

1.Kimchi Tradisional 16. Radish Muchim

(Sweeted/Spachi/Shour)

2. Potato Bukum 17. Anchobichy Muchim ( Korean Smaill Fish)

3. Potato Chim 18. Cow Maet Jorim

4. Hobag Bukum 19. Cucumber Kimchi ( Uiu Chobagi)

5. Cucumber Muchim 20. Cucumber Pickls

6. Palong Chak Muchim 21. Soysuce Pickls

7. Chicken Choces Bukum 22. Radich Kimchi ( Kuktudi ) 8. Fish Chake Bukum 23. Yelmu Kimchi ( Radish Lipes ) 9. Mix Salated 24. Tufu Jorim

10. Fa jon -Mix Vagitable Chon 25. Kagi Bukum ( Eggplant Bukum)(Sweeted/Spich/Soysuces)

11. Hobag Chon 26. Kimchi Chon

12. Tufu chon 27. Coly flour Bucum (with Fish Suces ) 13. Sweeted Potato Chon

(Tampura staly )

28. Cucumber Muchim ( Misu /Auktopass)

14. Sweeted Potato Chim

15. Mix Vagitable Chon (Tampura

staly)

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