Hi, I’m
Towhidul Islam
Queenstown,Queenstown
Summary
Accomplished Chef De Cuisine with a proven track record at Novotel Queenstown Lakeside, enhancing community ties and elevating food quality. Expert in food preparation and adept in team leadership, I've significantly improved kitchen efficiency and staff performance. My innovative menu development and commitment to food safety have consistently exceeded expectations. Qualified Chef de Cuisine/Executive Sous chef with extensive background in leading high-performing kitchen teams and creating innovative menus. Proven track record in maintaining high culinary standards and enhancing guest satisfaction through exceptional dishes. Demonstrated expertise in menu planning and team management.
Overview
15
years of professional experience
1
Certification
Work History
Novotel Queenstown Lakeside.
Chef De Cuisine
11.2023 - Current
Job overview
- Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
Rotana Hotel Management
Banquet Sous Chef
01.2018 - 11.2023
Job overview
- Assisted in budget management by monitoring banquet food costs closely, identifying areas for potential savings without compromising quality.
- Streamlined banquet food preparation processes, leading to increased efficiency and reduced waste in the kitchen.
- Supervised kitchen staff both in restaurant and for catering work.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Strengthened communication skills through regular interactions with others.
- Learned and adapted quickly to new technology and software applications.
Rotana Hotel Management
Chef De Tournant
01.2017 - 12.2017
Rotana Hotel Management
Chef De Partie
05.2011 - 12.2016
Sofitel Luxury Hotels
Demi Chef De Partie
11.2010 - 05.2011
Mercure Hotel
Kitchen Intern
03.2010 - 11.2010
Education
BGC Trust UniversityChittagong,Bangladesh.
BBA from Human Resources Management
03.2010
Tommy Miah's Institute of Hospitality Management. Dhaka,Bangladesh
Associate of Arts from Culinary Arts
04.2005
Omargani MES CollageChittagong,Bangladesh
Higher Secondary School. from HSC
04.2003
Skills
- Plating techniques
- Leadership Qualities
- Team Management
- Creativity and Innovation
- Allergen awareness
- Food Safety Standards
- Menu development
- Recipe creation
- Fine-dining expertise
- Nutrition knowledge
- Budgeting and cost control
- Food Safety Regulations
- Staff Training
- Banquets and catering
- Waste Reduction
- Cost Management
- Purchasing management
- Forecasting and planning
- Teamwork and Collaboration
- Problem-solving abilities
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Reduced food costs by 2-3% by sourcing and securing new supplier.
- Prepared 13700 meals, including appetizers and desserts, for FIFA Club World Cup 2017,UAE.high-volume catering event.
- Oversaw foodservice operations for 5-star luxury business hotel.
- Awarded Manager of Quarter in Q-# 2018 for outstanding performance..
- Supervised team of 26 banquet kitchen staff members.
Certification
- ServSafe Food Handler's Certification
- Destination leadership Rotana hotel management 2017
- interview skill Rotana hotel management 2018
- ACCOR Profession Challenge 2008 (Paris. France)
Participant and received Special Jury Award for CUISINE Challenge,
(22-26 Categories).
Emirates Culinary Guild2014,SIAL (Abu Dhabi, UAE)
Participant and received Gold medal and a Silver medal for Australian Beef practical cookery and Seafood practical cookery Category
Emirates Culinary Guild2013 (Dubai, UAE)
Participant and received a Bronze award for Seafood Cuisine Category.
Additional Information
Birthday : December 31st 1984
Age : 39 yrs. old
Sex : Male
Birthplace : Dhaka, Bangladesh
Height : 5 feet,6 inches
Weight : 68kgs.
Status : Married
Citizenship : Bangladeshi
Passport no : EL 0574237
Passport validity : 13th may 2028
Languages
English
Full Professional
Bengali
Native or Bilingual
Arabic
Elementary
Hindi
Professional Working
Urdu
Professional Working
Timeline
Chef De Cuisine
Novotel Queenstown Lakeside.
11.2023 - Current
Banquet Sous Chef
Rotana Hotel Management
01.2018 - 11.2023
Chef De Tournant
Rotana Hotel Management
01.2017 - 12.2017
Chef De Partie
Rotana Hotel Management
05.2011 - 12.2016
Demi Chef De Partie
Sofitel Luxury Hotels
11.2010 - 05.2011
Kitchen Intern
Mercure Hotel
03.2010 - 11.2010
BGC Trust University
BBA from Human Resources Management
Tommy Miah's Institute of Hospitality Management.
Associate of Arts from Culinary Arts
Omargani MES Collage
Higher Secondary School. from HSC
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