Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Mohammad Mojumder

St, Helens Park,Nsw

Summary

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 15-year background in high-end restaurant pub and cafe industry.

Overview

18
18
years of professional experience

Work History

Sous Chef

heath cote hotel
06.2019 - 01.2024
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Acted as head chef when required to maintain continuity of service and quality.

Sous Chef

Newmarket Hotel
09.2015 - 10.2018
  • Maintained total control to maximize guest satisfaction and team productivity.
  • Disciplined and dedicated to meeting high-quality standards.
  • Planned and directed food preparation in a fast-paced environment.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Maximized customer service by training staff, overseeing operations and resolving issues in a timely manner.
  • Carried out supervisory responsibilities in accordance with company policies and applicable laws.

Junior Sous Chef

Alley Break Café
10.2014 - 08.2015
  • Ordered new ingredients and supplies to meet expected needs.
  • Developed unique menu items and plating presentations.
  • Planned and directed food preparation in a fast-paced environment.
  • Monitored recipe portioning to control food costs.
  • Disciplined and dedicated to meeting high-quality standards.
  • Prepped daily menu items to ensure quick delivery to the sous chef upon request. 
  • Successfully completed kitchen product inventory as assigned. 

Junior Sous Chef

Trinity Bar
02.2013 - 09.2014
  • Planned and directed food preparation in a fast-paced environment.
  • Disciplined and dedicated to meeting high-quality standards.
  • Ordered food items as needed for upcoming events per sous chef request. 
  • Monitored recipe portioning to control food costs.
  • Prepped daily menu items to ensure quick delivery to the sous chef upon request. 
  • Oversaw the cleanliness of each station in the kitchen.
  • Received frequent customer compliments for going above and beyond normal duties.
  • Supervised, trained and developed team members in accordance with company policies and procedures.

Chef De Partie

Rubean Hill Cafe,
01.2012 - 01.2013
  • Prepared items for roasting, sautéing, frying and baking.
  • Operated all kitchen equipment in a safe manner.
  • Supervised a team of 5 chef.
  • Observed the “first in, first out” rule to ensure that food was properly used before its expiration date.
  • Complied with portion and serving sizes as per restaurant standards.
  • Removed expired food and beverages from their storage places and ensured their proper disposal.
  • Sanitized all counters properly to prevent food-borne illness.
  • Plated meals paying special attention to garnishes and overall presentation.etc

Cook

Trinity Bar
11.2007 - 10.2011
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Assisted chef with planning easy but elegant appetizers.

Cook Line

Labotte Italian Restaurant
11.2005 - 09.2007
  • Created effective employee schedules that maintained coverage at peak times and minimized labor costs.
  • Assisted with guest inquiries, take-out orders and restaurant cleanliness.
  • Established and maintained a positive work environment.
  • Upheld standards of cleanliness, food handling and safety.
  • Prepared, cut, weighed and wrapped deli meats and cheeses.
  • Managed customer flow and backed up lines to reduce checkout wait time.
  • Reported accidents, injuries or unsafe work conditions to manager.
  • Adhered to safe work practices.

Education

Certificate III in commercial Cookery. TAFE ULTIMO - undefined

2007

Diploma - Accounting

Aicl College
2005

Masters - commerce From Overseas

2004

Skills

  • Stocking and replenishing
  • Teamwork and collaboration
  • Plating
  • Inventory management
  • Creativity
  • Operations support
  • Commanding leadership style
  • Food and kitchen safety
  • Menu knowledge
  • Attention to detail
  • Food preparation
  • Cleaning
  • Recipes and menu planning
  • Safe handling
  • Order delivery
  • Communications
  • Reporting
  • Menu development
  • Special requests
  • Schedule management

References

Reference: Muhammad Bokaul. chef, Sodexo pty ltd. site- Casa Mia. Email- bmmrahman@yahoo.com.au .

Masom sikder. chef, Heath cote Hotel, Heath cote. Email- Masom7969@gmail.com .

Timeline

Sous Chef

heath cote hotel
06.2019 - 01.2024

Sous Chef

Newmarket Hotel
09.2015 - 10.2018

Junior Sous Chef

Alley Break Café
10.2014 - 08.2015

Junior Sous Chef

Trinity Bar
02.2013 - 09.2014

Chef De Partie

Rubean Hill Cafe,
01.2012 - 01.2013

Cook

Trinity Bar
11.2007 - 10.2011

Cook Line

Labotte Italian Restaurant
11.2005 - 09.2007

Certificate III in commercial Cookery. TAFE ULTIMO - undefined

Diploma - Accounting

Aicl College

Masters - commerce From Overseas

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Mohammad Mojumder