Summary
Work History
Education
Skills
Personal Qualifications
References
Timeline
Generic
Jhumana Jahan Alifa

Jhumana Jahan Alifa

Auckland

Summary

I was complete the New Zealand Certificate in Professional Cookery Level -4,at The college Of Future Learning, Hastings in 2017. I started this course in December 2015 and finished in April 19 2017. I am very hard working, enthusiastic, self-motivated, passionate about food. I worked very busy cafe and restaurants which was award-winning restaurants and cafe. I love to seeing happy customers. I can do work under pressure very calmly. I know how to do food costing, stock taking, making roster, menu design, management of staff, customer service, staff training, Admin work,barista etc. I am a reliable and honest person with a positive outlook and enjoy working with people.

Work History

Commis Chef

Little Black Bird
  • Worked as a commis chef for one and a half years at Little Black Bird cafe in Hastings.

Chef De Partie

Goode Brothers
  • Worked as a chef de partie for almost 2 years at Goode Brothers in Northwest Auckland.

Sous Chef

USSCO Bar & Bistro
  • Worked as a sous chef and Head chef for 1 year and 7 months at USSCO Bar & Bistro.

Head Chef

Noa Chargrill and Burger
  • Currently working as a head chef at Noa Chargrill and Burger in Eastridge Mission Bay.

Head Chef

Kohi Beach Caffe
12.2023 - Current
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Maintained well-organized mise en place to keep work consistent.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.

Education

High School Diploma -

NTEC
Professional Cookery (Level-4)
07.2017

H.S.C -

Donia College
01.2012

S.S.C -

Trinity High School
01.2010

Skills

  • Communication skill: Able to communicate fluently in English
  • Decision making skill: I am able to make confident decisions based on my training, qualifications and skills
  • Computing skills: I have good computing skills in MS Office suite
  • Work skills: I am able to do hard work, I am healthy and take pride in my presentation
  • Customer service: Professional approach towards customers, able to make good relationship with customers with the intention of repeated business
  • Hygiene practices
  • Work under pressure
  • Food Preparation
  • Mise en place
  • Vegetable Cutting
  • Sauce making
  • Food presentation
  • Cooking techniques
  • High hygienic standards
  • Cleanliness
  • Knife Skills
  • Basic cooking methods
  • Cleanliness and sanitation
  • Ingredient Knowledge
  • Measuring and portioning
  • Sanitation
  • Recipe Development
  • Poultry cooking
  • Portion Control
  • Bulk Food Preparation
  • Stock Rotation
  • Meal Preparation
  • Salad Making
  • Allergen awareness
  • Menu Planning
  • Seafood cooking
  • Pasta cooking
  • Fish filleting
  • Dessert Making
  • Inventory supervision
  • Inventory Management
  • Basic Nutrition Knowledge
  • Pastry Skills
  • Food Safety
  • Meat cooking
  • Butchery skills
  • Cleaning and sanitation
  • Food Preparing, Plating, and Presentation
  • Quality Control
  • Team Collaboration

Personal Qualifications

  • Food safety - Unit 167
  • Workplace safety - Unit 24526
  • Stocks/sauces/soups - Unit 13300
  • Pasta/rice/sandwiches - Units 13315, 13316, 13282
  • Fish
  • Poultry and Game meat Meat, Lamb, Beef, Pork, Game, Offal
  • Vegetables
  • Pastry, Bread
  • Food Costing, Nutrition, Menu Planning

References

  • Nastassja Bahar, International Student Support - The College of Future Learning, 0220956787, nastassja.bahar@ntec.ac.nz
  • Gourav Arora, Goode brothers Sous Chef (Happy to give review), 0212588540
  • Craig Swensson, Manager of Hospitality Futurecol [ happy to give overview ], 0276441882, craigs@ntec.ac.nz
  • Abu zer Gifary , Procurement specialist,Badcock,Marine,Royal Navy NZ. 0275732020 ,abu.gifary@badcockinternational.com (Happy to give review)

Timeline

Head Chef

Kohi Beach Caffe
12.2023 - Current

Commis Chef

Little Black Bird

Chef De Partie

Goode Brothers

Sous Chef

USSCO Bar & Bistro

Head Chef

Noa Chargrill and Burger

High School Diploma -

NTEC

H.S.C -

Donia College

S.S.C -

Trinity High School

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Jhumana Jahan Alifa