About me
- Home
- about me
21 years of high-end experience, technical skill, and a love for creating delicious food under pressure characterize this committed and adaptable Head Chef.
I have excellent leadership and conflict-resolution skills, and I am skilled in menu planning, stock management, employee training, and upholding strict safety and hygienic standards.
I graduated from Trinity College and Thames Valley University with an HND in Tourism and Hospitality Management and several NVQs in professional cooking and food safety.
At The Sportsman, I am a Senior Head Chef Chef at the moment. had previously worked as Head Chef at Gordon Ramsay Bar and Grill and Head Chef at the Strand Palace Hotel.
Personal Profile
A highly motivated, genuinely flexible and exceptionally hard-working Head Chef, holding various industry qualifications and a decade of experience working within high-end restaurant environments. My high level of technical proficiency is coupled with strong team-working, ability to cope professionally within uniquely high-pressure kitchen environments and a passion for delivering the highest quality of food preparation. Focused solidly on a long-term career and continued professional development I exceed typical expectations within any role I undertake and am certain to become a valuable asset within any catering team.
Education and Training
2008: Trinity College, London
- HND (Higher National Diploma) Degree – Tourism and Hospitality Management
2007: Thames Valley University, Ealing, London
- NVQ EDI Level -3 Professional Cookery – and Pastry and Confectionery
2006: Thames Valley University, Ealing, London
- NVQ Level- 3 in Complex Food Preparation, Cooking and Larder Management
2004: PSDI Professional Skills Development Institute, Bangladesh
- NVQ Level -1 in Catering and Hospitality
- NVQ Level -2 in Catering and Hospitality
2007/8: Higher School Certificate, Bangladesh
2006: Secondary School Certificate, Bangladesh
2015.Level -3 food hygiene and food safety .
Key Skills
- Menu planning and development, working in conjunction with Head Chefs.
- Accustomed to performing at the highest standards expected within flagship restaurants.
- Stock management and ordering, including effective rotation and wastage control through.
- Supervising, training and mentoring of junior staff, raising kitchen standards.
- Vast technical skill-set including advanced knife skills and preparation of hot and cold dishes.
- Seamless integration into any kitchen brigade, supporting and motivating colleagues.
- Absolute focus on hygiene and safety, adhering to legislation and industry best practice.
- Professional attitude, positive mindset and solid work-ethic.
- Payroll
- HACCAP
- Consistently working to high standards.
- Can quickly gain an in-depth familiarity with any kitchen’s operations.
- Good knowledge of operational health & safety.
- Knowledge of all the different styles of cooking done in a kitchen.
- Resolving personal conflicts between members of the kitchen staff.
- Understanding of food labelling and temperature controls.
- Constantly working hard to achieve personal goals and objectives.
- Ensuring that meals are prepared with full regards to food cost, quality,
- consistency, eye appeal and taste.
- Having strong and effective leadership skills, along with the ability to
- successfully manage a team of cooks.
