Experience

Kaalmegha Country Club & Resort
• Bangladesh
• Travel Arrangements
• 1 - 100 Employee
• Deputy General Manager Operations

  • Sep 2022 - Present


Khairul Group of Industries, Sopnodip Resort

• Hotel General Manager

  • Jan 2022 - Sep 2023

   Menu planning & Portion control  Ensure smooth Hotel operation Development Methodologies  Presentation  Decision Making  Staffing and training  Team building  Critical thinking  Quality control of product  Significant use of Memory, Numeracy  To assist Housekeeping department  And also assist to kitchen stuff.  Operation with liquor, such as- Record current liquor, licensing, controlling, contract in between suppliers.  Budgeting and Planning  Development Methodologies  HACCP  Report Making  Job Task Planning & Organizing  Ordering, Receipt and Storage of goods  Hygiene, Sanitation, & Safety Management  Always maintain SOP(Standard Operation Procedure) system  Promotion marketing.  Established KPI system. Show less



Sairu Hill Resorts ltd.

• Operations Manager

  • Aug 2019 - Dec 2021

   Menu planning & Portion control  Ensure smooth Hotel operation Development Methodologies  Presentation  Decision Making  Staffing and training  Team building  Critical thinking  Quality control of product  Significant use of Memory, Numeracy  To assist Housekeeping department  And also assist to kitchen stuff.  Operation with liquor, such as- Record current liquor, licensing, controlling, contract in between suppliers.  Budgeting and Planning  Development Methodologies  HACCP  Report Making  Job Task Planning & Organizing  Ordering, Receipt and Storage of goods  Hygiene, Sanitation, & Safety Management  Always maintain SOP(Standard Operation Procedure) system  Promotion marketing.  Established KPI system. Show less



Chittagong Lounge

• Operational Specialist

  • Jan 2019 - Jun 2019

   Prepare and cook full course meals and individual dishes and foods. Prepare and cook special meals for patients as instructed by dietitian or Chef. Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances and cultural needs. Prepare all mis-en-place for all relevant menus. Create new recipes. Ensure all food preparation and cooking meets highest standards and portion control. Discussing food preparation and cooking issues with Managers, Dietitians, kitchen and waiting staff.  Instruct Cooks in preparation, cooking, garnishing, handling and presentation of food and in new cooking techniques. May schedule, supervise and train Cooks and kitchen helpers.  Assist in positive outcomes from guest queries in a timely and efficient manner. Assist other departments wherever necessary and maintain good working relationship. Assist Head Chef, Chef de partie in the training of all staff in compliance of company procedures. Awareness departmental targets and strives to achieve them as part of the team. Attend at each Commis meeting organized once a month by the team leader.  Comply high standards of hygiene, sanitation and safety. Report maintenance, hygiene and hazard issues. Inspect kitchen and food service areas. Keep all working areas clean and tidy and ensure no cross contamination. Oversee kitchen operation. Be environmentally aware.  May plan menus, estimate food requirements, estimate food and labour cost. May consult with clients regarding weddings, banquets and special functions, and plan and arrange food requirements for these functions. May requisition food and kitchen supplies and equipment. Freeze and preserve foods. Show less



Javan Hotel (Cancun International ltd.)

• Operations Manager

  • Jan 2018 - Dec 2018

  Approves the requisition of products & other necessary food supplies.  Oversee Hotel & Resort operation to ensure the smooth operation of business.  Ensure HACCP (Hazard Analysis Critical Point) on the basis of Organization.  Address customers' complaints or concerns, Provide customer service.  Recruit, train and supervise staff.  Participate in marketing plans and implementation.  Ensure health and safety regulations are followed.  Set staff work schedules and monitor staff performance, Conduct performance reviews.  Determine type of services to be offered and implement operational procedures.  Plan, organize, direct, control and evaluate daily operation.  Balance cash and complete balance sheets ,cash reports and related forms  Organize and maintain inventory Plans menus for all food items as per the nationality within functioning & parties.  Schedules & Co-ordinate the work of Chefs, cooks & other kitchen employees to assure that food preparation is economical & technically correct & within budgeted labor cost goals. Show less



Advanced Hotel Management Institute (AHMI) Affiliated by City &guilds.

• Lecturer and Trainer

  • Aug 2013 - Sep 2016

   Teach students using a systematic plan of lectures, demonstrations, discussion groups, laboratory work, shop sessions, seminars, case studies, field assignments and independent or group projects  Develop curriculum and prepare teaching materials and outlines for courses  Prepare, administer and mark tests and papers to evaluate students' progress  Advise students on program curricula and career decisions  Provide individualized tutorial or remedial instruction to students who require it  Supervise independent or group projects, field placements, laboratory work or hands-on training  Supervise teaching assistants  May provide consultation services to government, business and other organizations  May serve on committees concerned with matters such as budgets, curriculum revision, and course and diploma requirements. Show less



Buckaroo Steak and BBQ (Authentic Western and Indian Cuisine)

• Commis Chef- I & Chef-De-Partie

  • Dec 2008 - Jun 2012

   Prepare and cook complete meals or specialty foods, such as sauces, soups, salads, vegetables, and meat, poultry, fish, rice and dessert dishes and create decorative food displays for special events such as banquets as instructed by the Chef. Prepare and present high quality dishes within company guidelines.  Wash, peel, slice, trim, cut, vegetables, fruits, fish meat and poultry prepare for cook according to recipe. Ensure food meets quality standards and determine size of food proportions.  Use and converting of recipes and formulas relating to the Chef occupation. Set up oversee buffets. Work with minimal supervision. Maintain good communication and work relationships in all restaurant areas.  Contribute to controlling costs, improving gross profit margins and other departmental and financial targets. Attend at each Commis meeting organized once a month by the team leader. Clean and sanitize kitchen including work surfaces, cupboards, storage areas, appliances and equipment. Wash and sanitize dishes and other items. Operate and clean of electrical, steam, gas and charcoal powered kitchen equipment. Comply with restaurant security, fire regulations and all health and safety specially food safety legislation. Receive, unpack and store supplies in refrigerators, cupboards and other storage areas. Maintain inventory and records of food, supplies and equipment.  Assist kitchen brigade at all stages of preparation, cooking, garnishing, handling and presentation of food. Show less