Md Mahabubur Rahman
Sebastopol,Australia
Summary
To build my career in the Hospitality industry, where my potential, ability, knowledge, skill can be utilized effectively and efficiently.
Overview
17
17
years of professional experience
Work History
Chef
The Red Lion Hotel
Ballarat, Victoria
10.2014 - Current
- To carry out all tasks and reasonable requests as delegated by the Executive Head Chef including stock take, Training junior staffs, Control and minimise wastage etc
- Working in different section in the kitchen
- To prepare and serve relevant dishes as described in the department SOP and in line with company standards
- To be up to date with current preparation methods and have a good understanding of Food Safety and Health and safety regulations within the kitchen operation
- To monitor and control wastage and portion control on a day-to-day basis.
Chef
Red Lion Hotel
Ballarat, Victoria
01.2014 - Current
- 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.
Cook
Oliveto Restaurant & Bar
Rhodes, NSW
01.2012 - 01.2014
Cook
Little Italy Engadine
Engadine, NSW
01.2007 - 01.2012
Education
Skills
- Quick learner, energetic, self-motivated and hard working person
- Proven ability to work efficiently in both independent and team environment
- Dedicated and professional approach to all tasks
- Excellent listening, writing and verbal communication with people
- Honest, truthful, friendly, helpful, polite and patient
- Willing to do a job with own aptitude and skills for any flexible hours
- MS Word, MS Excel, Internet browsing and related operations
Roles And Responsibilities
- 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.
Availability For Work
Available for all the days of a week.
Personal Information
- Date of Birth: 01/06/1985
- Nationality: Bangladeshi
References
- 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
Hobbies and Interests
Cooking, travelling and reading books.
Languages
Good in listening, reading, writing and speaking in English.
Timeline
Chef
The Red Lion Hotel
10.2014 - Current
Chef
Red Lion Hotel
01.2014 - Current
Cook
Oliveto Restaurant & Bar
01.2012 - 01.2014
Cook
Little Italy Engadine
01.2007 - 01.2012