MUNSHI RAKIBUZZAMAN
HEAD CHEF
KOLKATA
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
19
19
years of professional experience
7
7
years of post-secondary education
Work History
Head Chef
ROSA MANOR HOUSE
KOLKATA
03.2021 - Current
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Obtained fresh, local ingredients to lower grocery costs.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Placed orders to restock items before supplies ran out.
- Arranged for kitchen equipment maintenance and repair when needed.
- Cooked memorable dishes that brought new customers into establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Interacted with guests to obtain feedback on product quality and service levels.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated employee schedules and developed staff teams to boost productivity.
ARGOS HOSPITALITY LIMITED
CONTINENTAL CHEF
KOLKATA
11.2019 - 02.2021
- Worked well in a team setting, providing support and guidance.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
- Proven ability to learn quickly and adapt to new situations.
- Paid attention to detail while completing assignments.
- Passionate about learning and committed to continual improvement.
- Excellent communication skills, both verbal and written.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Gained strong leadership skills by managing projects from start to finish.
- Organized and detail-oriented with a strong work ethic.
- Provided professional services and support in a dynamic work environment.
- Demonstrated leadership skills in managing projects from concept to completion.
- Identified issues, analyzed information and provided solutions to problems.
Head Chef
PALLAVI INTERNATIONAL HOTEL
KOLKATA
08.2018 - 08.2019
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Hired, managed, and trained kitchen staff.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Obtained fresh, local ingredients to lower grocery costs.
- Created recipes and prepared advanced dishes.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
Head Chef
ONE SPORTS LOUNGE
KOLKATA
08.2015 - 02.2018
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Head Chef
MOCHA RESTAURANT(A UNIT OF KARMA ZONE)
KOLKATA
03.2013 - 08.2015
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Obtained fresh, local ingredients to lower grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Placed orders to restock items before supplies ran out.
- Arranged for kitchen equipment maintenance and repair when needed.
Head Chef
THE LIVING ROOM CAFE & KITCHEN
NEW DELHI
10.2008 - 10.2012
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Interacted with guests to obtain feedback on product quality and service levels.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cooked memorable dishes that brought new customers into establishment.
CHEF-DE-PARTY
MAHIMA HOSPITALITY PVT LTD
NEW DELHI
11.2005 - 04.2008
- Placed orders to restock items before supplies ran out.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Collaborated with staff members to create meals for large banquets.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Evaluated food products to verify freshness and quality.
KITCHEN ORGANISATIONAL TRAINEE
HOTEL BASERAA
SECUNDERABAD
04.2004 - 04.2005
- Proven ability to learn quickly and adapt to new situations.
- Self-motivated, with a strong sense of personal responsibility.
- Applied effective time management techniques to meet tight deadlines.
- Passionate about learning and committed to continual improvement.
- Developed and maintained courteous and effective working relationships.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Paid attention to detail while completing assignments.
- Worked flexible hours across night, weekend and holiday shifts.
- Strengthened communication skills through regular interactions with others.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Organized and detail-oriented with a strong work ethic.
Education
High School Diploma -
03.1996 - 04.1998
3YEARS DIPLOMA IN HOTEL MANAGEMENT, CATERING AND A
03.2001 - 04.2004
MBA - Hotel Management
03.2009 - 04.2011
Skills
Ingredient selection
Food spoilage prevention
Signature dish creation
Payroll and scheduling
Forecasting and planning
Performance assessments
Vendor relations
Fine-dining expertise
Cost reduction
Employee training and development
Process improvements
Kitchen Management
Menu planning
CONTINENTAL CUISINE
Grilling
Recipes and menu planning
Food inventories
COOKING, TRVELLING, READING NEWS PAPER
IT IS MY PASSION TO INNOVATE NEW FOOD RECIPE WITH FRESH DIFFERENT INGREDIENTS IN MY KITCHEN. I ALSO LOVE TO PREPARE FOOD FOR OUR SPECIAL GUEST.
WHEN EVER I GET MY FREE TIME I TRAVEL TO MANY PLACES TO GATHER KNOWLEDGE OF THEIR LOCAL CUISINE, LOCAL INGREDIENTS.
IT IS MY DAILY ROUTINE TO READ NEWS PAPER IN MORNING TO KNOW WHAT IS HAPPENING IN DIFFERENT PLACES.
Timeline
Head Chef - ROSA MANOR HOUSE
03.2021 - Current
ARGOS HOSPITALITY LIMITED - CONTINENTAL CHEF
11.2019 - 02.2021
Head Chef - PALLAVI INTERNATIONAL HOTEL
08.2018 - 08.2019
Head Chef - ONE SPORTS LOUNGE
08.2015 - 02.2018
Head Chef - MOCHA RESTAURANT(A UNIT OF KARMA ZONE)
03.2013 - 08.2015
NATIONAL INSTITUTE OF MANAGEMENT SOLUTION - MBA, Hotel Management
03.2009 - 04.2011
Head Chef - THE LIVING ROOM CAFE & KITCHEN
10.2008 - 10.2012
CHEF-DE-PARTY - MAHIMA HOSPITALITY PVT LTD
11.2005 - 04.2008
KITCHEN ORGANISATIONAL TRAINEE - HOTEL BASERAA
04.2004 - 04.2005
DURGAPUR SOCIETY OF MANAGEMENT SCIENCE - , 3YEARS DIPLOMA IN HOTEL MANAGEMENT, CATERING AND A
03.2001 - 04.2004
KANDI RAJ COLLEGE - High School Diploma,
03.1996 - 04.1998