Mominul Hoque
Toronto,ON
Summary
Adept at enhancing kitchen operations, significantly boosted customer satisfaction and mastering food presentation. Rigorous food safety practices and innovative menu development underscore commitment to quality, setting new standards in culinary excellence and operational efficiency.
Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes, commitment to continuous learning and growth and working within team of cooks.
Overview
6
6
years of professional experience
Work History
Production Line Cook
Green Valley Restaurant and Bar
04.2018 - 12.2021
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared ingredients, sauces and menu items according to restaurants recipes, quality standards, presentation guidelines and customer specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with other kitchen and front of house stuff to ensure orders are completed accurately and on time especially during peak hours
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Developed innovative, creative menu items and recipes.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
Production Line Cook
Tropical Curry Restaurant
11.2015 - 12.2017
- Prepared and cooked meals according to recipes and standards of restaurant.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Worked closely with other kitchen and front of house stuff to ensure orders are completed accurately and on time especially during peak hours
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Verified proper portion sizes to consistently attain high food quality standards.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
Education
BBA - Management
SIC Academy
London, UKSkills
- Food presentation
- Food rotation
- Prep work
- Ingredient inspection
- Food safety knowledge
- Highly motivated
- Quality assurance and control
- Special dietary requirements
- Effective prioritization
- Cleaning and organization
- Line station oversight
Languages
English
Full Professional
Ukrainian
Native or Bilingual
Russian
Native or Bilingual
Bengali
Native or Bilingual
Hindi
Professional Working
Urdu
Professional Working
Polish
Limited Working
Bulgarian
Limited Working
Arabic
Elementary
Italian
Elementary
Spanish
Elementary
Timeline
Production Line Cook
Green Valley Restaurant and Bar
04.2018 - 12.2021
Production Line Cook
Tropical Curry Restaurant
11.2015 - 12.2017
BBA - Management
SIC Academy
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