Mohammad Tashin Chowdhury
West Perth,WA
Summary
Motivated cook focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine.
Overview
5
5
years of professional experience
Work History
Commis Chef
Mercure Perth Hotel (ACCOR LIVE LIMITLESS)
04.2023 - Current
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Placed orders to restock items before supplies ran out.
- Collaborated with staff members to create meals for large banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Ordered new ingredients and supplies to meet expected needs.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Participated in food tastings and taste tests.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Chef
Titanic Café and restaurant
02.2020 - 04.2023
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Established and updated staff schedules and assignments to optimize coverage of peak times
- Maintained well-organized mise en place to keep work efficient and consistent
- Disciplined and dedicated to meeting high-quality standards
- Planned and directed high-volume food preparation in fast- paced environment
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels
- Acted as head chef when required to maintain continuity of service and quality
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Cultivated positive relationships with vendors to source best ingredients at best prices.
Commis chef
THE PEAKHURST, JDA HOTELS
06.2019 - 04.2020
- Assisted chef with planning easy but elegant appetizers to spark customer interest
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Planned promotional menu additions based on seasonal pricing and product availability
- Recommended menu items for new dish development, holidays, special events and promotions
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
- Ordered and received products and supplies to stock kitchen areas
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Kitchen hand
Three Swallows hotel
09.2018 - 04.2019
- Keep food preparation areas clean
- Clean kitchen equipment and appliances
- Clean benchtops, floors, ovens and ranges
- Receive, lift, handle and store food deliveries
- Retrieve food items as requested by chefs
Education
Certificate IV - Commercial Cookery
Astral Skill Institute Of Australia
04.2023
Diploma - Hospitality Management
Astral Skill Institute of Australia
09.2023
Diploma - Hospitality management
Skills
- Recipes and menu planning
- Stocking and Replenishing
- Conflict Resolution
- Food Preparation and Safety
- Menu Development
- Safe handling
- Plating
- Special requests
- Performance improvement
- Commanding leadership
- Style
- Preservation Methods
Timeline
Commis Chef
Mercure Perth Hotel (ACCOR LIVE LIMITLESS)
04.2023 - Current
Chef
Titanic Café and restaurant
02.2020 - 04.2023
Commis chef
THE PEAKHURST, JDA HOTELS
06.2019 - 04.2020
Kitchen hand
Three Swallows hotel
09.2018 - 04.2019
Certificate IV - Commercial Cookery
Astral Skill Institute Of Australia
Diploma - Hospitality Management
Astral Skill Institute of Australia
Diploma - Hospitality management
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