• • Bachelor of Arts, Social Sciences
    (National University, Bangladesh; Year: 2006)

    Higher Secondary School Certificate (HSC), Arts
    (Board of Intermediate and Secondary Education-Dhaka; Year: 1991-92)

    Secondary School Certificate (SSC), Arts
    (Board of Intermediate and Secondary Education-Dhaka; Year: 1989-90)

1. Chef (Causal) Dec 2009 to 2018(Permanent)
   Radisson Blu Water Garden — Dhaka, Bangladesh
2. Created nutritious, safe, visually appealing, innovative and properly prepared and
   flavored food
3. Identified opportunities to increase revenue, decrease kitchen expenses and
   maximize departmental productivity without compromising guest satisfaction.
4.  Operated all kitchen equipment safely to avoid injuries
5. Modified standard recipes to account for ingredient issues or customer requests,
   including allergen concerns
6. Set up and performed initial prep work for food items such as soups, sauces and salads
7.  Developed new recipes based on knowledge of consumer tastes, ideal nutritional
   needs and budgetary considerations.Industrial Attachment Trainee Mar 2009 to Sep 2009
   Radisson Water Garden Hotel — Dhaka, Bangladesh
   Worked under supervision of Australian Executive Chef Charts Gutting in Sublime. Aided
   with cutting, cooking in hot and cold, organizing dishes in Banquet, Spice and Rice, Water
   Garden Brasserie, Cold Kitchen and Pastry Kitchen. Some of the dishes I worked on
   includes Indian (Nan, Biriyani, Shik Kebab etc.), Continental: (Ravioli, Pasta, Spaghetti,
   etc.), English (Steak, Chicken ala-king etc). I can aid in preparing Oriental, Chinese and
   Indonesian dishes. Maintain high standards of health and safety, including personal hygiene.

Learning skills development • Hygiene
• Detailed instruction • Sanitary Practices
• Interactive teaching/learning • Food Service Management
• Testing efficiencies • Collaboration
• Education assessments • Experimenting
• Resource Management • Menu Design
• Budgeting and cost control • Presentation
• Food preparation techniques • Recipe Design
• Verbal and written communication • Trial and Error
• Time management • Baking & Pastry Tech.
• Health and Safety • Ingredient Selection

• Effective at cutting • Adaptation