MD. HAKEBUL KHANDOKAR

In my role as a kitchen assistant, I meticulously followed the chef's directions to ensure the proper cooking of ingredients. I was responsible for cleaning, sanitizing, and organizing cooking equipment, utensils, and machinery such as saucepans, pans, chopping boards, and meat slicers. It was important to ensure the proper storage of ingredients to maintain their freshness and reduce waste. I prepped ingredients for dishes by washing and slicing fruits and vegetables, and I enhanced kitchen efficiency by maintaining clean and organized workstations, maximizing productivity and safety. Adhering to company safety and security policies and procedures was crucial, as was keeping detailed records of recipes, ingredients, food preparation, and expenses for easy access when needed. Establishing good working relationships with other staff members was essential, as well as participating in training sessions to learn new skills, improve performance, and cross-train for different positions. Additionally, I prepared food according to standard recipes, made requested changes for customer satisfaction, and observed legal and ethical standards in the kitchen.

Professional Chef Course in ACE Hospitality Management Institute.

• National ID Number: 376 252 7426
• Passport Number: A06460730
• Date of Birth: 05/01/2000
• Height: 5 Feet 6 Inch
• Nationality: Bangladeshi