Mozammel Hoque

I am Proficient in Continental Cuisine, Italian, Garde manger, Indian, Knowledge in Mediterranean, Chinese, Sushi, Pastry, & Bakery. I am a highly resourceful, flexible, and motivated Chef with an enduring passion for cooking. I understand that a successful business is one that is efficient in using its resources to make a profit.

As a Chef, I successfully ran my kitchen to a strict budget ensuring that everyone involved kept to the guidelines around portion control and used stock effectively.

1. Responsible for the day-to-day running of the kitchen.
2. Planning, cooking, and presenting delicious dishes to the highest standard.
3. Designing attractive menus appropriate to the hotel style and guest preferences.
4. Managing kitchen staff, comprising four chefs and seven kitchen porters
5. Managing the budget and keeping track of costs and spending

   Ordering, organizing, and managing stock.

6. Liaising and negotiating with suppliers for the best products at the lowest prices.
7. Estimating amounts and costs of supplies, e.g. food and ingredients.
8. Dealing with customer needs, feedback, complaints, and suggestions.
9. Catering for different events including weddings, birthdays, and corporate events.
10. Discussing dietary requirements and preferences with guests.
11. Ensuring that the kitchen is kept in a clean and hygienic condition and meets the relevant food safety regulations.
12. Performing waste management and reduction duties.
13. Performing marketing tasks to promote the hotel to the wider community.

1. 2022 Diploma in Medicine surgery (DMS). Obtain Medical Health Service Foundation.
2. 2011 Diploma in Chef Apprenticeships HTA School of Culinary Art.
3. 2002 Bachelor of Business Management, Victoria College Comilla
4. 1999 Higher Secondary in science, Chandina Redowan Ahmed Degree College 
5. 1997 Secondary School Certificate in science, Elliotgonj R.B. High School.