Sadekul Islam
Newton Abbot,United Kingdom
Summary
Accomplished culinary professional with extensive expertise in meal customisation and Asian cuisine. Demonstrates exceptional kitchen safety awareness and enforces stringent hygiene standards, ensuring compliance with food hygiene regulations. Proficient in cost control and food plating techniques, with notable skills in barbecue grilling and sauces preparation. Excels in time management and remains calm under pressure, effectively training staff and managing food allergens. Career aspirations include further enhancing culinary skills and contributing to innovative dining experiences.
Overview
32
32
years of professional experience
4
4
years of post-secondary education
Work history
Deputy head chef
Eastern Eye (Newton Abbot) LTD
Newton Abbot, Devon
2010.06 - Current
- Expedited smooth service during busy periods, ensuring customer satisfaction.
- Ensured high standards of hygiene and cleanliness in kitchen by strictly following Health and Safety guidelines.
- Provided training to junior chefs, enhancing their culinary skills.
- Implemented innovative cooking techniques for improved taste and presentation.
- Liaised with restaurant manager to optimise table turnover times through efficient kitchen operations.
- Maintained professional communication with front-of-house staff, enhancing team coordination.
- Processed high volume of food orders daily, maintaining accuracy and consistency.
- Stored ingredients at safe temperatures in compliance with food hygiene regulations.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
Chef de partie
Atlantis The Palm Jumeirah Hotel & Resort
Palm Jumeirah, Dubai, United Arab Emirates
2008.04 - 2010.04
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Maintained inventory control without compromising on food quality or taste.
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Became employee of the Month in 2008 .
- Gained expertise in a variety of cuisines from around the world.
- Collaborated with other chefs for special events and banquets.
Chef de partie
Bengal Inn hotel Dhaka , Bangladesh
House # 07, Rd 16, Dhaka, Dhaka Division 1212, Bangladesh
2007.10 - 2008.02
- Managed portion control effectively, reducing waste significantly.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Incorporated seasonal produce into menus for freshness and variety.
- Worked closely with senior chefs for menu planning.
Chef de partie
CASA Group of Hotels
Ellan Road , West Yorkshire , United Kingdom
2004.11 - 2006.06
- Demonstrated versatility by preparing both hot and cold meals as required.
- Trained apprentice chefs, improving their culinary skills substantially.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Assisted head chef in delivering quality dishes within tight deadlines.
Chef de partie
Le Méridien Dubai Hotel & Conference Centre
Airport Rd -, Dubai, Emirate of Dubai, United Arab Emirates
2001.01 - 2004.04
- Expertly performed butchery tasks, contributing to cost-saving measures in meat usage.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Supervised junior staff, ensuring efficient teamwork during service hours.
Demi chef de partie
Al Bustan Centre & Residence
Al Nahda Road, Al Bustan Centre, Al Qusais 1, Duba, United Arab Emirates
1998.11 - 2000.11
- Enhanced hygiene standards with strict adherence to health and safety regulations.
- Collaborated with senior chefs to create innovative seasonal menus.
- Managed mise en place tasks before service hours for smoother operations during peak times.
- Streamlined food preparation processes for faster service times.
Junior chef
Hotel Metropolitan Resort & Beach Club
Al Thanya Street, Dubai, United Arab Emirates
1996.05 - 1998.08
- Collaborated with kitchen staff efficiently, fostering team unity.
- Performed regular inventory checks, ensuring ample stock availability.
- Maintained high hygiene standards by consistently cleaning kitchen area.
- Enhanced dining experience through creative garnishing techniques.
Continental Cook
Orbit Catering Est Riyadh
25 Al Hamadani Street City Riyadh - 11422, SAUDI ARABIA
1993.08 - 1996.04
- Trained junior cooks on various cooking techniques, enhancing their skill sets.
- Adapted cooking methods to create new dishes without compromising on taste or quality.
- Worked closely with sous chefs for efficient kitchen operations.
- Enhanced customer satisfaction by preparing and serving high-quality meals.
Education
Bachelor of Arts - Hospitality Management
Ananda Mohan College
College Road, Mymensingh, Dhaka , Bangladesh 1990.01 - 1992.02
Diploma of Higher Education - Hotel Management(Food & Beverage Production)
Bangladesh Parjatan Corporation
Dhaka, Bangladesh 1992.01 - 1993.02
Certificate of Higher Education - Food & Beverage production
Le Meridien , Dubai
United Arab Emirates 2003.02 - 2004.03
Skills
- Meal customisation
- Kitchen safety awareness
- Hygiene standards enforcement
- Food hygiene regulation knowledge
- Cost control proficiency
- Food plating techniques
- Barbecue grilling
- Time management excellence
- Asian cuisine expertise
- Resilient under pressure
- Training staff
- Food allergen management
- Sauces preparation
- Bread making
- Calm under pressure
Affiliations
- sports - Cricket and Football.
Accomplishments
Became Employee of the Month in December 2008 in Atlantis The Plam Jumeirah Hotel & Resort.
Languages
English
Upper intermediate (B2)
Bengali
Native
Arabic
Beginner
References
References available upon request.
Timeline
Deputy head chef
Eastern Eye (Newton Abbot) LTD
2010.06 - Current
Chef de partie
Atlantis The Palm Jumeirah Hotel & Resort
2008.04 - 2010.04
Chef de partie
Bengal Inn hotel Dhaka , Bangladesh
2007.10 - 2008.02
Chef de partie
CASA Group of Hotels
2004.11 - 2006.06
Certificate of Higher Education - Food & Beverage production
Le Meridien , Dubai
2003.02 - 2004.03
Chef de partie
Le Méridien Dubai Hotel & Conference Centre
2001.01 - 2004.04
Demi chef de partie
Al Bustan Centre & Residence
1998.11 - 2000.11
Junior chef
Hotel Metropolitan Resort & Beach Club
1996.05 - 1998.08
Continental Cook
Orbit Catering Est Riyadh
1993.08 - 1996.04
Diploma of Higher Education - Hotel Management(Food & Beverage Production)
Bangladesh Parjatan Corporation
1992.01 - 1993.02
Bachelor of Arts - Hospitality Management
Ananda Mohan College
1990.01 - 1992.02