Obaydur Ruhel
Letterkenny
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Chef de Partie
Rathmullan House Hotel
Letterkenny, Ireland
04.2019 - Current
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Supervised and trained kitchen staff to ensure quality standards of food production.
Chef Assistant
Foxcroft and ginger
London, United Kingdom
04.2012 - 09.2015
- Assisted Chef in preparing ingredients for various dishes.
- Maintained cleanliness of work areas throughout shift.
- Ensured all safety protocols were followed during meal prep.
- Followed recipes to prepare sauces, soups, entrees, desserts, and other food items.
Education
Diploma in Management Level-7 - Strategic Leadership And Management
London School of Management Education
London 02-2012
Skills
- Dish Preparation
- Recruiting and Training
- Garnishes
- Food Presentation
- Grilling Techniques
Certification
- Intermediate HACCP (Chartered Institute of Environment Health)
- Working Safely(Institution of Occupational Safety and Health
- Food Safety and HACCP Level 3(E-learning course)
Timeline
Chef de Partie
Rathmullan House Hotel
04.2019 - Current
Chef Assistant
Foxcroft and ginger
04.2012 - 09.2015
Diploma in Management Level-7 - Strategic Leadership And Management
London School of Management Education
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