NAZRUL Bhuiyan

• Lead a team of commis chefs and kitchen assistants in the preparation and production of assigned menu items.
• Oversee the execution of hot or cold food preparation, ensuring adherence to recipe specifications and quality standards.
• Coordinate with sous chefs and executive chef to develop and refine menu offerings, incorporating seasonal ingredients and culinary trends.
• Train and mentor junior kitchen staff on proper cooking techniques, food safety protocols, and kitchen procedures.
• Maintain inventory levels and order supplies as needed to support daily operations.
• Monitor food wastage and implement strategies to minimize waste and maximize efficiency.
• Uphold strict sanitation and hygiene practices in compliance with food safety regulations.

Food Preparation: Prepare ingredients, including washing, peeling, cutting, and portioning, as directed by the chef or sous chef. Follow recipes accurately to maintain consistent quality and presentation.

Menu Knowledge: Stay informed about menu items, including ingredients, preparation methods, and special dietary considerations. Answer customer questions regarding menu options and make recommendations when requested.

• Worked collaboratively with kitchen team to prepare and cook menu items during busy service periods.
• Demonstrated proficiency in grill, sauté, and pantry stations, consistently meeting high standards of quality and presentation.
• Assisted in menu planning and recipe development, contributing creative ideas and culinary expertise.
• Managed mise en place and ensured timely execution of assigned tasks to support smooth kitchen operations.
• Maintained cleanliness and organization of work stations, equipment, and storage areas.