Cooking
Sofikul Islam
Chef
Sylhet,60
Summary
Detail-oriented and professional Chef de Partie with a proven track record of meeting all scheduling commitments and anticipating the needs of coworkers and customers. Skilled in collaborating on complex dishes and interacting with diverse groups, including dishwashers, servers, and managers. Experienced in meal preparation, portion sizing, and plating at high-end establishments. Known for supporting chef leadership through new recipe development and suggested pairings. Highly trained with a solid background ensuring successful daily operation of multiple establishments. A true artist with an array of kitchen preparation techniques and formal training in culinary studies.
Overview
13
13
years of professional experience
2
2
years of post-secondary education
1
1
Certification
4
4
Languages
Work History
CHEF DE PARTIE
HUCKLEBERRY (BSC) SDN.BHD.
01.2024 - Current
- Estimate the quantity and cost of supplies and food items
- Maintain records of food costs, consumption, sales, and inventory
- Demonstrate new cooking techniques and equipment to kitchen staff
- Supervise the activities of specialist chefs, chefs, cooks, and other kitchen workers
- Create new recipes
- Instructing cooks on food preparation, cooking, garnishing, and presentation
- Preparing and cook complete meals as well as specialty foods for events such as banquets
- Supervising cooks and other kitchen personnel
- Prepare and cook food on a regular basis, as well as for special guests or functions
- Preparing and cook meals or specialty foods
- Expert for cooking food and kitchen supplies
- Arrange for equipment purchases and repairs
- Consulting with clients regarding weddings, banquets, and special events
- Planning and directing the food preparation and cooking activities of several restaurants
- Have planning quality menus and ensuring that food meets quality standards
- Preparing dishes for customers who have food allergies or intolerances
- Recruiting and hiring staff skill
- Supervising the work of sous-chefs, specialist chefs, Pizza chef and cooks
CHEF DE PARTIE
WIP ON THE PARK
12.2017 - 12.2023
- Preparing and cooking food in their assigned section to a high standard, ensuring dishes are prepared according to recipes and standards
- Maintaining a clean and organized workstation
- Ensuring all food safety and hygiene standards are met
- Managing inventory and ordering supplies for their section
- Supervising and training other kitchen staff, including commis chefs or apprentices
- Delegating tasks and ensuring efficient workflow within their section
- Maintaining a positive and productive team environment
- Ensuring the quality and consistency of food prepared in their section
- Checking and reviewing dishes before they are sent out to the dining area
- Identifying and addressing any issues with food quality or presentation
- Assisting with menu development and suggesting new dishes
- Participating in inventory management and ordering supplies
- Maintaining and operating kitchen equipment, and reporting any malfunctions
- Ensuring adherence to all relevant health, safety, and hygiene standards
- Working efficiently under pressure in a fast-paced environment
- Collaborating with other chefs and kitchen staff to ensure smooth service
KITCHEN WORKER
TEH TARIK PLACE RESTAURANT
01.2016 - 07.2017
- Preparing ingredients: Washing, chopping, slicing, and preparing other ingredients according to recipes and instructions
- Cooking dishes: Following recipes and cooking techniques to prepare food items
- Assisting with food preparation: Helping with tasks like portioning, plating, and garnishing
- Operating kitchen equipment: Using ovens, stoves, grills, and other equipment safely and efficiently
- Maintaining a clean workspace: Keeping the kitchen area, equipment, and utensils clean and organized
- Cleaning dishes and cookware: Washing, drying, and storing dishes, pots, and pans
- Sweeping and mopping floors: Maintaining clean and safe floors
- Taking out trash: Disposing of garbage and waste properly
- Unloading deliveries: Assisting with the unloading and storage of food and supplies
- Adhering to food safety regulations: Following proper food handling and storage procedures to prevent contamination
- Maintaining hygiene standards: Practicing good personal hygiene and ensuring a clean work environment
- Ensuring equipment is safe: Regularly checking and reporting any issues with kitchen equipment
- Following health and safety procedures: Adhering to all relevant health and safety regulations
Social Worker
Issheguri Foundation
01.2012 - 12.2015
- Social workers assess clients' needs, strengths, and support systems to develop effective plans
- They evaluate the progress of clients and adjust interventions accordingly to achieve desired outcomes
- Social workers advocate on behalf of clients to ensure they receive necessary resources and services
- They provide emotional support and guidance to clients facing challenges in their lives
- Social workers offer counseling and therapy to individuals, families, and groups to address mental health issues
- They help clients develop coping skills and strategies to enhance their overall well-being
- Social workers coordinate services and resources for clients to ensure they receive comprehensive support
- They collaborate with other professionals to create and implement holistic care plans for clients
- Social workers engage with communities to identify needs and develop programs and initiatives to address them
- They work to promote social change and empower individuals to improve their quality of life
Education
SECONDARY SCHOOL CERTIFICATE -
Shiber Bazar High School
Sylhet 01.2013 - 12.2013
HIGHER SECONDARY CERTIFICATE -
Sylhet Degree College
Sylhet 01.2015 - 12.2015
Skills
Effective Communication
Conflict Resolution
Emotional Intelligence
Microsoft Office
Internet Research
Supervision
Leadership
Inventory Management
Pizza making
Proper food handling
Counter sanitization
Food presentation
Kitchen organization
Recipe creation
Team management
Sauce preparation
Menu development
Meat cookery
Vegetable cookery
Poultry cookery
Portion standards
Plating and presentation
Knife skills
Hospitality
Sanitation practices
Phone Numbers
(+60) 172278592, (+880) 1617121812
Personal Information
- Place of Birth: Sylhet, Bangladesh
- Date of Birth: 04/01/96
- Gender: Male
- Nationality: Bangladeshi
Disclaimer
I hereby declare that the information provided in this CV is true and accurate to the best of my knowledge.
Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Increased productivity by revamping workflow and restructuring line.
- Resolved product issue through consumer testing.
Certification
CSC - Certified Sous Chef
Interests
Reading
Watching TV
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
The way to get started is to quit talking and begin doing.
Walt Disney
Languages
English
Intermediate (B1)
Bengali
Bilingual or Proficient (C2)
Malay
Advanced (C1)
Timeline
CHEF DE PARTIE
HUCKLEBERRY (BSC) SDN.BHD.
01.2024 - Current
CHEF DE PARTIE
WIP ON THE PARK
12.2017 - 12.2023
KITCHEN WORKER
TEH TARIK PLACE RESTAURANT
01.2016 - 07.2017
HIGHER SECONDARY CERTIFICATE -
Sylhet Degree College
01.2015 - 12.2015
SECONDARY SCHOOL CERTIFICATE -
Shiber Bazar High School
01.2013 - 12.2013
Social Worker
Issheguri Foundation
01.2012 - 12.2015