MD REJOWAN HOSSAIN

• Lead kitchen operations, ensuring smooth day-to-day

workflow.

• Plan and develop creative and seasonal menus.

• Supervise kitchen staff and delegate tasks efficiently.

• Maintain high standards of food quality, hygiene, and presentation.

• Monitor food inventory and ensure waste control.

• Coordinate with front-of-house for timely service and feedback.

• Enforce HACCP and kitchen safety standards strictly.

• Train junior cooks and support their skill development.

• Handle procurement and manage supplier relationships.

• Deliver consistent taste and customer satisfaction under pressure.

• Monitored the kitchen area and staff to ensure overall safety and the use of proper food handling techniques.
• Incorporated customer recommendations and feedback to modify and update the menu.
• Inspected the freezer and refrigerator prior to each shift to check temperature levels, ensuring proper functionality.
• Planned menus to develop the restaurant brand while achieving a competitive cost per dish.
• Developed recipes and menus to align culinary trends with consumer demand.
• I communicated with the kitchen staff, restaurant floor staff, and management team for successful service delivery.
• Helped improve guest satisfaction scores and ratings by delivering great-tasting food.
• Fostered cooperation and respect among kitchen staff members, encouraging positive attitudes for enjoyable shifts.
• Checked food deliveries to verify the highest quality foods to uphold restaurant standards.

• Plated food according to restaurant artistic guidelines for an attractive presentation.
• Maximized customer satisfaction and team performance through a command-based structure.
• Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
• Coordinated inventory management to minimize waste and control costs.
• Oversaw kitchen employee scheduling, meeting all coverage needs, and avoiding wasted labor.
• Created diverse cuisines, including a full restaurant, special events, catering, and tasting menus.
• Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and the HACCP plan.
• Implemented process improvements to enhance kitchen workflow and productivity.
• Created a positive work environment by encouraging teamwork among staff members.
• Dispose of waste, recyclables, and out-of-date stock into designated disposal systems.
• Deep cleaned preparation tables, workspaces, and floors to reduce hazards and support sanitation requirements.
• Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
• Monitored food quality, reviewing plating and presentation to maintain the highest quality standards.
• Supported the head chef with training and mentoring new kitchen team members.
• Assisted in kitchen closing duties, carrying out sanitation tasks, and organizing stock for the next day's opening.
• Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
• Pre-prepared food ingredients for each shift, chopping vegetables, mixing marinades, and stocking garnish stations.

• Managed food prep before service, including peeling vegetables, washing ingredients, portioning meats, and mixing spices.
• Expertly controlled stock, food preparation levels, and wastage within the section.
• Conducted thorough kitchen sanitization before carrying out food preparation, keeping in line with food hygiene regulations.
• Assisted the Head Chef with stock rotation and correct storage procedures.
• Ensured portion control, preparation, and storage methods to avoid food wastage.
• Worked in liaison with kitchen sections for efficient service.
• Assisted pot washers with cleaning kitchen utensils and equipment when needed, cleaning using dishwashers and pressure washers.
• Assisted in kitchen cleaning, including sweeping and mopping floors, as well as washing utensils.
• Helped with a variety of services, including breakfast, brunch, lunch, and dinner on dishes such as starters, mains, desserts, and sides.
• Used various cooking techniques and food preparation skills to replicate the chef's vision.
• Adhered to strict food hygiene requirements.