Uzzal Kumar Haldar Email & Phone Number

Sokhipu, Tangai, Dhaka

Pabna,Bangladesh

 Menu planning & Portion control Ensure smooth Hotel operationDevelopment Methodologies Presentation Decision Making Staffing and training Team building Critical thinking Quality control of product Significant use of Memory, Numeracy To assist Housekeeping department And also assist to kitchen stuff. Operation with liquor, such as- Recordcurrent liquor, licensing, controlling, contract inbetween suppliers. Budgeting and Planning Development Methodologies HACCP Report Making Job Task Planning & Organizing Ordering, Receipt and Storage of goods Hygiene, Sanitation, & Safety Management Always maintain SOP(Standard Operation Procedure) system Promotion marketing. Established KPI system.

Bandarban, Chattogram, Bangladesh

 Menu planning & Portion control Ensure smooth Hotel operationDevelopment Methodologies Presentation Decision Making Staffing and training Team building Critical thinking Quality control of product Significant use of Memory, Numeracy To assist Housekeeping department And also assist to kitchen stuff. Operation with liquor, such as- Recordcurrent liquor, licensing, controlling, contract inbetween suppliers. Budgeting and Planning Development Methodologies HACCP Report Making Job Task Planning & Organizing Ordering, Receipt and Storage of goods Hygiene, Sanitation, & Safety Management Always maintain SOP(Standard Operation Procedure) system Promotion marketing. Established KPI system.

Chattogram, Bangladesh

 Prepare and cook full course meals and individual dishes and foods. Prepare and cook special meals forpatients as instructed by dietitian or Chef. Prepare and cook meals and specialty foods including dishes forcustomers with food allergies or intolerances and cultural needs. Prepare all mis-en-place for all relevantmenus. Create new recipes. Ensure all food preparation and cooking meets highest standards and portioncontrol. Discussing food preparation and cooking issues with Managers, Dietitians, kitchen and waiting staff. Instruct Cooks in preparation, cooking, garnishing, handling and presentation of food and in new cookingtechniques. May schedule, supervise and train Cooks and kitchen helpers. Assist in positive outcomes from guest queries in a timely and efficient manner. Assist other departmentswherever necessary and maintain good working relationship. Assist Head Chef, Chef de partie in the trainingof all staff in compliance of company procedures. Awareness departmental targets and strives to achievethem as part of the team. Attend at each Commis meeting organized once a month by the team leader. Comply high standards of hygiene, sanitation and safety. Report maintenance, hygiene and hazard issues.Inspect kitchen and food service areas. Keep all working areas clean and tidy and ensure no crosscontamination. Oversee kitchen operation. Be environmentally aware. May plan menus, estimate food requirements, estimate food and labour cost. May consult with clientsregarding weddings, banquets and special functions, and plan and arrange food requirements for thesefunctions. May requisition food and kitchen supplies and equipment. Freeze and preserve foods.

Gazipur District, Dhaka, Bangladesh

Approves the requisition of products & other necessary food supplies. Oversee Hotel & Resort operation to ensure the smooth operation of business. Ensure HACCP (Hazard Analysis Critical Point) on the basis of Organization. Address customers' complaints or concerns, Provide customer service. Recruit, train and supervise staff. Participate in marketing plans and implementation. Ensure health and safety regulations are followed. Set staff work schedules and monitor staff performance, Conduct performance reviews. Determine type of services to be offered and implement operational procedures. Plan, organize, direct, control and evaluate daily operation. Balance cash and complete balance sheets ,cash reports and related forms Organize and maintain inventoryPlans menus for all food items as per the nationality within functioning & parties. Schedules & Co-ordinate the work of Chefs, cooks & other kitchen employees to assure that food preparationis economical & technically correct & within budgeted labor cost goals.

Dhaka, Sylhet, Bangladesh

 Teach students using a systematic plan of lectures, demonstrations, discussion groups, laboratory work,shop sessions, seminars, case studies, field assignments and independent or group projects Develop curriculum and prepare teaching materials and outlines for courses Prepare, administer and mark tests and papers to evaluate students' progress Advise students on program curricula and career decisions Provide individualized tutorial or remedial instruction to students who require it Supervise independent or group projects, field placements, laboratory work or hands-on training Supervise teaching assistants May provide consultation services to government, business and other organizations May serve on committees concerned with matters such as budgets, curriculum revision, and course anddiploma requirements.

Dhaka, Bangladesh

 Prepare and cook complete meals or specialty foods, such as sauces, soups, salads, vegetables, and meat,poultry, fish, rice and dessert dishes and create decorative food displays for special events such as banquetsas instructed by the Chef. Prepare and present high quality dishes within company guidelines. Wash, peel, slice, trim, cut, vegetables, fruits, fish meat and poultry prepare for cook according to recipe.Ensure food meets quality standards and determine size of food proportions. Use and converting of recipes and formulas relating to the Chef occupation. Set up oversee buffets. Workwith minimal supervision. Maintain good communication and work relationships in all restaurant areas. Contribute to controlling costs, improving gross profit margins and other departmental and financial targets.Attend at each Commis meeting organized once a month by the team leader. Clean and sanitize kitchen including work surfaces, cupboards, storage areas, appliances and equipment.Wash and sanitize dishes and other items. Operate and clean of electrical, steam, gas and charcoal poweredkitchen equipment. Comply with restaurant security, fire regulations and all health and safety specially foodsafety legislation. Receive, unpack and store supplies in refrigerators, cupboards and other storage areas.Maintain inventory and records of food, supplies and equipment. Assist kitchen brigade at all stages of preparation, cooking, garnishing, handling and presentation of food.

Diploma Of Education, A

Hsc, Science, A