Bakhtiar Kamal Hoq Choudhury

Bakhtiar Kamal Hoq Choudhury

Commis 1 at Radisson Blu Dubai Waterfront
Lives in Dubai, United Arab Emirates
over 6 months ago

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To work in a team and help others progress, and at the same time, work well independently. As a highly motivated and self driven individual, I strive on taking up challenges.

Experience

  • Commis 1

    Radisson Blu Dubai Waterfront - Dubai, United Arab Emirates

    F&B kitchen
    October 2017 - Now

    Working in Cold kitchen and Hot Kitchen

  • Demi chef de partie

    Landmark Group - Dubai, United Arab Emirates

    F&B kitchen
    January 2017 - October 2017

    GRK Fresh Greek Restaurant @ Me'aisem City Centre

  • Commi 1

    Vivants by Taj (Pre & Post Opening) - Guwahati, India

    F&B kitchen
    November 2015 - January 2017

    ◆ Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. ◆ Achieved and exceeded performance, budget and team goals. ◆ Led shifts while personally preparing food items and executing requests based on required specifications. ◆ Planned lunch and dinner menus, as well as special menus for Sunday brunch. ◆ Practiced safe food handling procedures at all times. ◆ Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. ◆ Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid crosscontamination. ◆ Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. ◆ Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

  • Commis

    JW Marriott Aerocity New Delhi, Delhi, - New Delhi, India

    F&B kitchen
    October 2015 - October 2016

    ◆ Practiced safe food handling procedures at all times. ◆ Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. ◆ Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid crosscontamination. ◆ Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. ◆ Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. ◆ Maintained updated knowledge of local competition and restaurant industry trends. ◆ Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

  • Hotel Operational Trainee

    Sayani Hotels Pvt Ltd. - Pune, India

    F&B kitchen
    June 2013 - June 2014

    Preparing Mise En Place for buffet as well A la Carte. Looking after the Restaurant Buffet as well as A la Carte orders. Keeping the work area fresh all through the shift. Collecting of perishable items & non perishable items from store. Returning all dirty food preparation utensils to the appropriate areas. Assisting my Senior with all duties as I was assigned. Learning through observation and practicing different techniques in the field of cooking.

Education

  • Institute of Hotel Management, Catering Technogy & Applied Nutrition, Guwahati, India.

    June 2010 - June 2013

Languages

  • English
    Full professional
    80%
  • Hindi
    Professional working
    60%
  • Assamese
    Professional working
    60%

Skills

  • Cold Kitchen
  • Continental Cuisine
  • Effective planner
  • Food presentation
  • Food Safety
  • Teamplayer
Connections
Ram prasad Sapkota
Commis chef at Dubai Parks and Resorts motion gate dubai ,by innovation
Krisantus Sutrisno
Student from Sekolah Tinggi Pariwisata Trisakti
Pramod Panwar
chef at restaurant
Following
La Cuina d'en Garriga
Barcelona, Spain
Jumeirah Group
Dubai, United Arab Emirates
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Stephane Dadjo
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