Rakibul Hassan
Montfoorthof 26, Amsterdam
Summary
Dynamic chef with over five years of culinary expertise in high-end restaurants, specializing in French and Italian cuisine. Proven ability in menu planning, food preparation, and exquisite presentation, ensuring the highest standards of quality assurance. Strong leadership skills in managing kitchen staff and optimizing operations, along with extensive experience in catering large-scale events. Committed to delivering exceptional dining experiences through creativity and meticulous attention to detail.
Overview
16
16
years of professional experience
Work History
Junior Sous Chef
De Eendracht
01.2020 - Current
- Developed a range of creative and flavorful dishes while working as a Chef at "De Eendracht" in Bussum.
- Experience preparing a variety of dishes ranging from Italian to Asian cuisines.
- Utilized traditional cooking techniques and methods to create high-end dishes for customers.
- Worked collaboratively with the sous chef to ensure efficient and timely production of meals.
Junior Sous Chef
Talbout Hotel Stillorgan
03.2017 - 12.2019
- Successfully managed a team of 15 cooks and sous chefs in a high-volume, fine-dining kitchen.
- Developed and implemented innovative recipes and menus to meet the needs of the restaurant's clientele.
- Oversaw the daily operations of the kitchen, ensuring quality control and compliance with health and safety regulations.
- Collaborated with the Executive Chef to create daily specials and seasonal menus.
- Developed and maintained positive relationships with local vendors to ensure procurement of high-quality ingredients.
- Optimized inventory management and purchasing processes to reduce costs and increase efficiency.
Chef De Partie
Gourmet Food Parlour
02.2013 - 03.2017
- Proven experience in managing a high-volume kitchen, overseeing up to 10 cooks at a time.
- Skilled in creating new recipes and menu items that simultaneously meet customer needs and maximize profits.
- Developed and implemented strict food safety and sanitation practices.
- Proficient in the use of all kitchen equipment, including mixers, blenders, slicers, and grinders.
Commis Chef
Latino Resturent Italiano
02.2010 - 01.2013
- Assist with the preparation of food in a commercial kitchen.
- Work with the under the senior chef.
- Learned various foods, cleaning, and worked with the full team.
Education
BBA - Business Administration And Management
University of Sunderland
UK11-2013
Skills
- Culinary expertise - Expert
- Menu development - Expert
- Food preparation - Expert
- Kitchen management - Expert
- Food safety - Expert
- Cost control - Expert
- Recipe creation - Expert
- Customer service - Expert
- Food presentation - Expert
- Teamwork - Expert
- Creativity - Expert
- Leadership - Expert
- Time management - Expert
- Nutrition
- Safe handling
- Foodservice
- Garnishing techniques
References
References available upon request
Languages
Bengali - Native Speaker
Portuguese - Fluent
English - Very Good
Timeline
Junior Sous Chef
De Eendracht
01.2020 - Current
Junior Sous Chef
Talbout Hotel Stillorgan
03.2017 - 12.2019
Chef De Partie
Gourmet Food Parlour
02.2013 - 03.2017
Commis Chef
Latino Resturent Italiano
02.2010 - 01.2013
BBA - Business Administration And Management
University of Sunderland