Md Borhan Uddin

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Complied with portion and serving sizes as per restaurant standards.
• Prepared items for roasting, sautéing, frying, and baking.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.

• Supervised and trained kitchen staff to ensure quality standards of food production.
• Organized the daily mise en place in order to prepare meals efficiently.
• Maintained accurate records of stock levels, ordering new ingredients when needed.
• Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
• Ensured that all necessary equipment was available and properly functioning before service began.
• Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
• Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
• Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
• Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
• Created cost estimates for new menu items by taking into account ingredient prices and labour costs.

I am working Pestana palace hotel Lisbon, Portugal, Last one year a chef de parties , My responsibility is making menu development, Food testing , plating, making roster,weekly , guide junior staff (commis, demi chef de parties) cost control of food, minimise food wastage, working as a sous chef planing, keep standards as per HACCP and company standers , cheek temperature record book, checking vegetables chillies , meat chiller, Fish chiller,maintain PIPO, and inventory , place order as per requirements

I was work four point bye sheraton hotel as a demi chef de parties, as a demi chef de parties my responsibility was working guidelines my Chef de parties planing , take care of my commis chef , food preparation , platings, Mise -En-place, working salad station, Hot food Station, working butcher station

I was work qatar Airways, four years , Eight months as a commis chef , In doha, Qatar, as a commis chef my responsibility was cooking food as per planing of my demi chef de parties, chef de parties , sous chef , keeping Mise-en-place keep food temperatures record, Keep stander of HACCP, cleaning chiller, fizzer, cheek FIFO, take care ALa -Carte station, take care Buffet

I was Work Le meridian hotel , Dhaka , as a commis chef, I work in cold kitchen , banquets kitchen , All day dinning restaurants , and Fine dinning restaurants (OLEA) kitchen , as a commis chef i work as per demi chef de parties, chef de parties , and chef de cuisine guidle and planing ,keep food temperatures record , take care dry store , vegetables store, maintain HACCP, as per marriott stander

I completed my three months internship sheraton hotel Dhaka, after that i continue my job a as Daily basic salary until December 2014