JABED MEYAN DAD

I am a passionate, organized, customer focused Chef who enjoys the day to day preparation & serving of food & drinks. I have been working in the hospitality sector since 2015 in order to do things that I enjoy the most, cooking & delivering excellent customer service to satisfied customers.

• Food Safety Level 1 & 2
• Fire Awareness Course
• Safety & Security Induction Course
• Aviation Security
• Special Course food hygiene and sanitation

• Commis 1 Chef: Butchery Section, Cutting, grinding and preparing meats., Cleaning and maintaining tools and equipment and ensuring displays and signage are accurate and attractive., Weighing, packaging, pricing, and displaying products., Keeping records, budgets, and inventory., Maintain and clean the meat preparation counter to reduce the risk of food contamination and adhere to food safety guidelines.
• Commis 2 Chef: Butchery Section, Cutting, grinding and preparing meats., Cleaning and maintaining tools and equipment and ensuring displays and signage are accurate and attractive., Weighing, packaging, pricing, and displaying products., Keeping records, budgets, and inventory., Maintain and clean the meat preparation counter to reduce the risk of food contamination and adhere to food safety guidelines.
• Third Commis Chef: Butchery Section, Process meat cuts according to portions and business standards, Oversee quality control, Maintain cutting equipment functionality, Ensure health and safety guidelines are met including proper storage of meats, Cooking Foods, Work under Senior Chefs Command, Maintain HACCP, CCP, SOPs, PPE, Maintain Golden Quality Sample of menu
• Trainee Chef: Food & Beverage Production, Assisted Chef in the preparation of items in the Hot & Cold kitchen, Learned breakfast menus, Prepared live BBQ, Lived Egg station, Knowledge in Butchery
• Assistant Chef, Assisted chef in the preparation of food (such as Dishes, Salads, & desserts)., Preparing lunch and dinner for customer., Plating and serving all the food in a delicious and professional standard., Cleaning the kitchen floor, table surfaces and work top us., Covering for the head chef duties & responsibilities in his absences., Cutting vegetables to be use for salads, soups & dishes., Liaising with suppliers to order vegetables frozen food meals etc., Ensuring health & safety and hygiene standards are followed at all times.

• Antonio Gravagno, Executive Chef, Radisson Blu Water Garden Hotel Dhaka, P.O.Box #6050, Airport Road, Dhaka Cantonment, Dhaka, Bangladesh, +880 2 9834555, +880 2 9834504, +880 1730089155, ec.dhaka@Radisson.com, www.Radissonblu.com/hotel-dhaka
• Md. Mijanur Rahman, ACA, ACS, AVP & Head of ICC, IIDFC Limited, Chamber Building (2nd, 6th & 7th Floor), 122-124, Motijheel C/A, Dhaka, Bangladesh, 1000, +880 1521204147, mijan.ca1@gmail.com

Like to travel   love to travel world