Nobir Hossain
Demi Chef De Partie
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
14
14
years of professional experience
4
4
Languages
Work History
Demi Chef De Partie
Ramada Encore Hotel
10.2020 - Current
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Collaborated with staff members to create meals for large banquets.
- Evaluated food products to verify freshness and quality.
Commis - I
Crown Plaza Hotel
07.2014 - 08.2018
- Proven ability to learn quickly and adapt to new situations.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Prepare daily mise en place of Arabic cold and Hot Food.
- Self-motivated, with a strong sense of personal responsibility.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Cook
Hotel Saymon
02.2010 - 12.2013
- Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Following opening and closing shift kitchen tasks.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Education
Bachelor of Arts -
National University
Bangladesh 04.2001 -
Skills
Ingredient Sourcing
undefinedTimeline
Demi Chef De Partie
Ramada Encore Hotel
10.2020 - Current
Commis - I
Crown Plaza Hotel
07.2014 - 08.2018
Cook
Hotel Saymon
02.2010 - 12.2013
Bachelor of Arts -
National University
04.2001 -
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