Mr Morshed

Highly experienced Butchery Chef with over 18 years of progressive culinary experience within the luxury hospitality sector, including extensive tenure at Conrad Maldives Rangali Island. Expertise spans meat, poultry and seafood preparation, portioning, filleting, stock control, quality assurance and HACCP-compliant butchery operations. Proven ability to supervise teams, manage daily production requirements, control food costs, minimize waste and maintain accurate inventory levels in high-volume resort environments.

Strong background in multi-cuisine kitchen operations, team training, menu support and maintaining consistently high standards of food quality, hygiene and safety.

CHEF DE PARTIE – BUTCHERY - Conrad Maldives Rangali Island, Hilton Worldwide Hotels & Resorts - Maldives

(2023)

• Oversee daily butchery operations, ensuring production schedules, quality standards and departmental procedures are consistently maintained.
• Supervise and coordinate a small butchery team, allocating responsibilities and monitoring productivity to meet operational requirements.
• Prepare daily meat, fish and poultry market lists according to hotel occupancy, outlet requirements, menus and anticipated production volumes.
• Perform professional cutting, trimming, portioning and preparation of beef, poultry and a wide range of fresh seafood, including tuna, local fish, salmon and other specialty fish varieties.
• Conduct stock cross-checking, physical inventory counts and regular monitoring of meat, poultry and seafood supplies to maintain accurate stock levels.
• Implement effective stock rotation and storage practices across chillers and freezers in accordance with HACCP and food safety requirements.
• Minimize food waste and control departmental costs by maximizing the utilization of suitable leftover meat, fish and poultry through staff cafeteria and buffet operations.
• Liaise with Sous Chefs, Executive Sous Chefs and Executive Chefs regarding production requirements, stock availability, quality concerns and daily butchery operations.

CHEF DE PARTIE – BUTCHERY & QUALITY CONTROL - Conrad Maldives Rangali Island, Hilton Worldwide Hotels & Resorts - Maldives

(2019 - 2023)

• Managed day-to-day butchery activities while ensuring products were prepared, stored and handled in line with established quality standards.
• Took responsibility for butchery quality checking, inspecting incoming and prepared products for freshness, condition, specification and suitability.
• Prepared and processed a broad range of meat, poultry and seafood products, including beef cuts, tuna, salmon, local fish and other fresh seafood varieties.
• Coordinated product ordering and supported delivery receiving activities, verifying quantities, quality and specifications against requirements.
• Organized and maintained butchery stock using appropriate storage, labeling, dating and FIFO rotation procedures.
• Conducted regular stock counts and monitored inventory levels to ensure continuous availability of required products.
• Maintained HACCP-compliant practices across preparation, storage, temperature control, sanitation and handling processes.
• Reported operational, quality and stock-related matters to the Sous Chef, Executive Sous Chef and Executive Chef.

CHEF DE PARTIE – BUTCHERY - Conrad Maldives Rangali Island, Hilton Worldwide Hotels & Resorts - Maldives

(2015 - 2019)

• Led butchery section activities, coordinating daily preparation, production planning, stock requirements and quality control.
• Prepared and portioned meat, poultry and seafood products according to established recipes, menus, outlet specifications and guest requirements.
• Managed ordering, receiving and stock availability while maintaining appropriate inventory levels for daily and planned operations.
• Performed detailed stock checking, product inspection and storage organization in accordance with HACCP requirements.
• Applied professional knife skills to achieve accurate cutting, trimming, portioning and presentation across various meat and seafood products.
• Supported food inventory planning, procurement activities and cost-conscious utilization of raw materials.
• Assisted with menu development and preparation of varied food offerings for festive occasions, promotions, themed events and multiple resort outlets.
• Supported training activities, practical cooking sessions and team briefings while working closely with the Executive Sous Chef and wider Food & Beverage team.

DEMI CHEF DE PARTIE – BUTCHERY - Conrad Maldives Rangali Island, Hilton Worldwide Hotels & Resorts - Maldives

(2013 - 2015)

COMMIS I – BUTCHERY - Conrad Maldives Rangali Island, Hilton Worldwide Hotels & Resorts - Maldives

(2010 - 2013)

COMMIS III – KITCHEN OPERATIONS - Conrad Maldives Rangali Island, Hilton Worldwide Hotels & Resorts - Maldives

(2008 - 2010)

KITCHEN TRAINEE / JUNIOR CULINARY EXPERIENCE - Conrad Maldives Rangali Island, Hilton Worldwide Hotels & Resorts - Maldives

(2007 - 2008)

HIGHER SECONDARY CERTIFICATE - Business Studies - Chouddagram Government College, Bangladesh (2006)

Catering Training - Institute of Hotel Management, Catering Technology & Applied Nutrition, Goa, India (1999 - 2000)