Md Mahabubur Rahman

To build my career in the Hospitality industry, where my potential, ability, knowledge, skill can be utilized effectively and efficiently.

• Preparation of foods:
• Brunoises onions and carrots for bolognaise sauce
• Julienne chives, capsicum, carrots and beans for garden vegetables
• Cutting tomato and lemon wedges
• Rough cut of bacon
• Cutting capsicum, onions, bacon, cooked chicken, tomato, potatoes for pizza section.
• Making mash potatoes
• Crumbing chicken breast for schnitzel, prawn cutlets, calamari rings, fish nuggets.
• Precooking pasta: penne, fettuccini, spaghetti, gnocchi, tortellini.
• Precooking veggies (boil carrots, broccoli, zucchini)
• Beating the veal.
• Making sauces like Napolitano sauce, Bolognaise sauce.
• Cooking foods:
• Grill, pizza and pan:
• Grilling all kind of steak, grilled calamari, grilled salmon
• Cooking pasta – in hot water and then mix it with one of the various sauces Napolitano, boscaeola, carbonarra, marinara.
• Grill sword fish, salmon fish, barramundi fish.
• Cooking veal dishes.
• Larder section:
• Various salads-
• Caesar salad, Greek salad, Italian salad.
• Deep frying:
• Chips both small and large size.
• Calamari- bread crumbed calamari rings served with chips.
• Chicken schnitzel
• Pizza:
• Margherita: cheese, tomato and oregano
• Mexicana: pepperoni, capsicum, onion, olives and chili.
• Bolognese: Bolognese sauce.
• Hawaiian: ham and pineapple.
• BBQ chicken: Chicken breast, mozzarella and BBQ sauce.
• Calzone: filled with cheese, ham and tomato.
• Eggplant, zucchini, mushrooms, cherry tomato & goats cheese
• Hot salami, onion, capsicum, black olives & scarmoza
• Making dessert:
• Home made tiramisu : biscuits, egg yolks, sugar, lemon juice, tia maria, coffee, cream.
• Presentation of food:
• While working in the pass section I also can maintain contact with Line cooks for the required foods and confirms orders are taken to the Correct table.

Available for all the days of a week.

• Date of Birth: 01/06/1985
• Nationality: Bangladeshi

• Sean Driscall, Head chef, Red Lion Hotel, 223 Main road, Ballarat, Victoria, 3350, 0498736917
• Denny Bunny, Executive chef, Red Lion Hotel, 223 Main road, Ballarat, Victoria, 3350, 0413376451
• Ivan Castaneda, Head chef, Oliveto restaurant & bar, 443 concord road, Rhodes, NSW, 2138, 0423 013 648
• Nick Fackers, Chef, Oliveto restaurant, 443 concord road, Rhodes, NSW, 2138, 0404 763 744

Cooking, travelling and reading books.

Good in listening, reading, writing and speaking in English.