Summary
Overview
Work History
Education
Skills
Languageefficiency
Personal Information
Disclaimer
Languages
Timeline
Generic
Atiqur Rahman

Atiqur Rahman

butchery chef
Riyadh,01

Summary

A passionate and dynamic Kitchen professional, who pride in my ability to deliver extraordinary level of customer service and provide creative solutions to the Guests. To excel in suitable position by applying my academic and professional experience and strive towards fulfilling the responsibility assigned to me. I best perform in my field. I assure to upgrade your quality standards and procedures. My superiors have valued my knowledge & experience, relied upon my recommendations and completion of task given for certain occasions.

Overview

7
7
years of professional experience

Work History

Chef De Partie

Grand Millennium Hotel Tabuk
12.2020 - 05.2023
  • Joined as a commis I on 08 dec 2020 after the working period i promoted as a demi chef de partie on june 2021 in the buchery section work under the senior chef daily operations Prepare the daily food production in different kitchen Ala cart all daydainning and room service kitchen.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.

Commis Chef

The Ritz carlton Hotel Jeddah
01.2018 - 12.2020
  • Worked in the ritz carlton Jeddah as a commis chef in buchery section with the good enviromentment and good luxury hotel Keep work area at all times in hygienic conditions according to the rules set by the hotel Control food stock and food cost in his section Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites Haccp level 1 finished Follows good preservation standard for the proper handling of all food products at right temperature
  • Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques Coordinate and participate with other sections of requirements, cleanliness, wastage and cost

Chef De Partie

St. Regis Riyadh
05.2023 - Current
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.

Education

Comilla High School

Skills

Course completed on Computer Application (Microsoft Office)

Have good knowledge of using, Internet & e-mail

Operating System : Windows 98, Windows XP, Windows 2000

Proper food handling

Counter sanitization

Food spoilage prevention

Recruiting and training

Food presentation

Kitchen Organization

Portion standards

Knife Skills

Team Management

Languageefficiency

  • Course completed on English Language.
  • Good writing and oral communication ability in English, Bengali, Hindi

Personal Information

Date of Birth: 01/01/1989

Disclaimer

I consider myself familiar with my educational aspects. I am also confident of my ability to work in a team. I hereby declare that all the above furnished details are true to the best of my knowledge and belief.

Languages

Bengali
Native language
English
Proficient
C2

Timeline

Chef De Partie

St. Regis Riyadh
05.2023 - Current

Chef De Partie

Grand Millennium Hotel Tabuk
12.2020 - 05.2023

Commis Chef

The Ritz carlton Hotel Jeddah
01.2018 - 12.2020

Comilla High School

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Atiqur Rahmanbutchery chef