Language Hindi And Bangla
MOHAMMAD MAFIJUR RAHAMAN MONDAL
HEAD CHEF
Mumbai
Summary
Head Chef leading modern American and European kitchen operations across hospitality restaurants. Specializes in homemade pasta, menu execution, and kitchen coordination, developing 16+ items per year, with prior sous chef and senior outlet chef experience. Delivers consistent service through disciplined prep, team oversight, and refined plating standards.
Overview
3
3
6
6
Certificates
24
24
years of professional experience
Work History
Unit Executive Chef
IVAAR HOSPITALITY
06.2025 - Current
- Developed and implemented seasonal menus, enhancing culinary offerings and guest satisfaction.
- Oversaw kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored culinary staff, fostering a collaborative team environment.
- Streamlined food preparation processes, reducing waste and improving efficiency in kitchen workflow.
- Managed inventory control systems, optimizing stock levels to minimize costs and maximize quality.
- Evaluated menu performance through guest feedback, driving continuous improvement in dining experiences.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
HEAD CHEF
ASAI HOSPITALITY PVT.LTD
05.2021 - Current
- SANTE SPA CUISINE BANGALORE
- SANTE SPA CUISINE BANGALORE
SOUS CHEF
BASTIN HOSPITALITY GROUP
12.2019 - 03.2021
- BASTIN MUMBAI
- BASTIN MUMBAI
HEAD CHEF
FOOD FOR THOUGHT LLP.
04.2017 - 01.2019
- MUMBAI / ‘PLENTY’ RESTAURANT
- MUMBAI / ‘PLENTY’ RESTAURANT
SOUS CHEF
IB HOSPITALITY PVT.LTD
02.2012 - 03.2017
- MUMBAI / ‘ELLIPSIS’ RESTAURANT
- MUMBAI / ‘ELLIPSIS’ RESTAURANT
- Supervised kitchen staff to improve food preparation efficiency and maintain safety standards.
- Collaborated with head chef to create seasonal menus, elevating culinary offerings and increasing guest satisfaction.
- Implemented inventory management systems to streamline ingredient usage and minimize waste.
SENIOR OUTLET HEAD CHEF
IMPRESARIO ENTERTAINMENT & HOSPITALI PVT. LTD
06.2005 - 06.2009
- Developed innovative menus that enhanced dining experiences and aligned with current culinary trends.
- Led kitchen operations, ensuring timely food preparation and adherence to quality standards.
- Mentored junior chefs, fostering skill development and enhancing team performance.
- Streamlined inventory management processes, reducing food waste and optimizing cost efficiency.
- Implemented rigorous sanitation protocols, maintaining high health and safety standards in the kitchen.
- Collaborated with management on strategic planning for special events and catering services.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Arranged for kitchen equipment maintenance and repair when needed.
Chef De Partie
FOUNTAIN HOSPITALITY
10.2003 - 05.2005
- MUMBAI / FOUNTAIN SIZZLERS
- MUMBAI / FOUNTAIN SIZZLERS
COMMIS
HOTEL INTERCONTINENTAL
09.2002 - 08.2003
- MUMBAI.
- MUMBAI.
- Ensured cleanliness and organization of kitchen equipment and utensils to maintain operational efficiency.
- Assisted chefs in food preparation by chopping, measuring, and assembling ingredients as required.
- Monitored inventory levels and reported shortages to support timely replenishment of supplies.
Education
S.S.C. -
Rabindra Open Schooling
Kolkata 12.2009
Skills
Menu development
Recipe standardization
Kitchen team leadership
Food safety compliance
Staff scheduling
Cost control
Inventory management
Vendor coordination
Banquet production planning
Plating standards
Food cost analysis
Menu engineering
Certification
1) COMPLETED A 15-DAY COURSE IN FIRE FIGHTING FROM “NAVAL ACADEMY NAMAK” IN MUMBAI
Interests
Reading Books on Food and Beverages
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Accomplishments
ACHIEVED DISTRICT CHAMPIONSHIP IN CAROM AND CRICKET.
LANGUAGES KNOWN
English
Upper intermediate (B2)
Hindi
Bilingual or Proficient (C2)
Bengali
Bilingual or Proficient (C2)
Timeline
Unit Executive Chef
IVAAR HOSPITALITY
06.2025 - Current
HEAD CHEF
ASAI HOSPITALITY PVT.LTD
05.2021 - Current
SOUS CHEF
BASTIN HOSPITALITY GROUP
12.2019 - 03.2021
HEAD CHEF
FOOD FOR THOUGHT LLP.
04.2017 - 01.2019
SOUS CHEF
IB HOSPITALITY PVT.LTD
02.2012 - 03.2017
SENIOR OUTLET HEAD CHEF
IMPRESARIO ENTERTAINMENT & HOSPITALI PVT. LTD
06.2005 - 06.2009
Chef De Partie
FOUNTAIN HOSPITALITY
10.2003 - 05.2005
COMMIS
HOTEL INTERCONTINENTAL
09.2002 - 08.2003
1) COMPLETED A 15-DAY COURSE IN FIRE FIGHTING FROM “NAVAL ACADEMY NAMAK” IN MUMBAI
10-2001
COURSE NAME: PERSONAL SAFETY AND SOCIAL RESPONSIBILITIES | CERTIFICATE NO.: PSSR | DURATION: 10-08-09 TO 12-08-09 | ACADEMY: NAVAL MARITIME ACADEMY
10-2001
COURSE NAME: FIRE PREVENTION AND FIRE FIGHTING | CERTIFICATE NO.: FPFF | DURATION: 10-09-09 TO 12-09-09 | ACADEMY: NAVAL MARITIME ACADEMY
10-2001
COURSE NAME: PERSONAL SURVIVAL AND TECHNIQUES | CERTIFICATE NO.: PST | DURATION: 14-09-09 TO 16-09-09 | ACADEMY: NAVAL MARITIME ACADEMY
10-2001
COURSE NAME: ELEMENTARY FIRST AID | CERTIFICATE NO.: EFA | DURATION: 8-09-09 TO 19-09-09 | ACADEMY: NAVAL MARITIME ACADEMY
10-2001
COURSE NAME: PROFICIENCY IN DESIGNATED SECURITY DUTIES | CERTIFICATE NO.: PDSD | DURATION: | ACADEMY: NAVAL MARITIME ACADEMY
10-2001
S.S.C. -
Rabindra Open Schooling
References
- CHEF KELVIN CHEUNG, FORMER CHEF AT ELLIPSIS; EXECUTIVE CHEF AT BASTIAN AND ONE STREET OVER, MUMBAI, Kckelvincheung@gmail.com, +91 97696-00381, Mumbai, India, CHEF KELVIN CHEUNG (FORMER CHEF AT ELLIPSIS; EXECUTIVE CHEF AT BASTIAN AND ONE STREET OVER, MUMBAI)
- CHEF MICHAEL VOLTAGGIO, EX CHEF AT ELLIPSIS AND WINNER OF THE SIXTH SEASON OF US SHOW ‘TOP CHEF’ (HE HAS WORKED IN ESTABLISHMENTS LIKE RITZ CARLTON IN NAPLES, FLORIDA, AND DRY CREEK KITCHEN IN HEALDSBURG, CALIFORNIA AMONG OTHERS), chefvoltaggio@gmail.com, CHEF MICHAEL VOLTAGGIO (EX CHEF AT ELLIPSIS AND WINNER OF THE SIXTH SEASON OF US SHOW ‘TOP CHEF’ (HE HAS WORKED IN ESTABLISHMENTS LIKE RITZ CARLTON IN NAPLES, FLORIDA, AND DRY CREEK KITCHEN IN HEALDSBURG, CALIFORNIA AMONG OTHERS))
- CHEF DARIO, EX-MASTERCHEF AT INTERCONTINENTAL, MARINE DRIVE; OWNER OF DARIO’S RESTAURANTS IN PUNE AND CHENNAI, chefdario@gmail.com, CHEF DARIO (EX-MASTERCHEF AT INTERCONTINENTAL, MARINE DRIVE; OWNER OF DARIO’S RESTAURANTS IN PUNE AND CHENNAI)
- CHEF PHUONG, CHEF AT ELLIPSIS, MUMBAI; OWNER OF CROFT ALLEY, LA; WORKED AT FRENCH LAUNDRY, CA, +1 (323) 333-9496, +91 75069 05645 (India), Mumbai, India, CHEF PHUONG (CHEF AT ELLIPSIS, MUMBAI; OWNER OF CROFT ALLEY, LA; WORKED AT FRENCH LAUNDRY, CA)