1. CURRICULUM VITAE
ABU NASSER CHOWDHURY
66 Green corner, green Road
Dhaka ,Bangladesh
Mobile – 880 1966660056 / +880 1926648336
Email - abulnasser@yahoo.co.in
PROFILE A reliable, trustworthy and flexible individual who has the relevant culinary experience and qualifications
that you are looking for, I am motivated and enthusiastic Chef who has real passion for food, and who is
sure to exceed your guest expectations.
With a unique method & extensive knowledge of cooking, I am able to abide rules and regulations
concerning personal hygiene and appearance, ensure strict compliance with the highest standards.
Right now I am eager to further develop my career with a leading company, and looking for a suitable
position with an employer who is looking to recruit the best and brightest people.
CAREER SKILLS / AREAS OF EXPERTISE
MANAGING
Schedule optimization Supervising
Leadership skills
Business management Achieving food
margins People management
CULINARY
Dish specification
Food sampling
creative recipes
Kitchen management
Special diets
Induction training
DYNAMIC
Exceptional host
Leading by example
Inspiring people
Team player
Positive attitude
SMART
Food ideas
New recipes
Problem solving
Effective planning skills Innovative
Resourceful
PROFESSIONAL HIGHLIGHTS
• 5 years’ experience in managing kitchen operations and supervising staff
• Demonstrated ability to prepare hygienic and delicious food following prescribed menu, recipes and techniques
• Well versed in assigning responsibilities to culinary staff
• Known for setting deadlines ensuring the timely completion of work
• Able to create and maintain excellent rapport with the patrons and co-workers
• Competent at preparing and organizing banquet as well as restaurant meals
• Its opportunity to served on 3rd
of May 2016 for Foreign delegates Kuwaiti Honorable P.M. And team making menu as well cooking food with
fallow the all protocol and process.
• To served Honorable Bangladesh P.M. during T-20 Asia cricket cup 2016 And design menu for all international Asian Cricket team
As well cater on ground with fallow up with all HACCP rules.Co- ordinate with Physic Doctor and different Nationality team preferences.
PROFESSIONAL EXPERIENCE
• Dates (from – to) January 2015 - Till date
• Name of employer Starwood Hotels & Resorts – Le Meridien Dhaka
• Position held Chef de cuisine
• Making sure that all food which is presented to clientele is done so in a timely manner and in the
correct sequence.
• Giving both positive and negative feedback to kitchen staff on a daily basis.
• Providing appropriate training for all members of staff.
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2. • Ensuring that all cleaning rotas duties are carried out properly and that relevant administrative
records are updated.
• Checking quantity and quality of food received from suppliers, and then writing food cost reports for
senior managers.
• Processing invoices on a weekly basis and ensuring that any outstanding bills are paid in full and
on time.
• Developing and maintain good working relationships throughout the catering team.
•
• Dates (from – to) Jan 2014 - Dec 2015
• Name of employer Spice Catering Ltd - Dhaka
• Position held Executive Chef
• Constantly evaluating meals and food products to ensure that the highest quality standards are
maintained.
• Cooking and serving attractive meals made to individual requirements.
• Demonstrating cooking techniques and the correct use of equipment to staff.
• Overseeing the work of the junior catering staff to ensure that all duties are carried out correctly.
• Liaising with managers and kitchen staff regarding customers’ orders.
• Making sure that leftover foodstuffs, waste and uncooked products are properly disposed of.
• Ensuring that all administrative processes are followed and recorded as required.
• Involved in the recruiting and hiring of all kitchen and catering staff.
• Carrying out regular temperature checks on fridges, freezers and food storage areas.
• Maintaining a safe kitchen area and hygienic working environment.
• Ensuring that the larder is well stocked and that adequate food supplies are always available
• Dates (from – to) June 2013 - Dec 2014
• Name of employer IHG Intercontinental Hotels, Lagos ( Nigeria)
• Position held Executive Sous Chef and Kitchen in charge
• Responsible for the day to day running of the kitchen and leading a team of 128 kitchen personnel.
• Acting Executive chef for a period of 7 months.
• Handling banquet operation ( The Most popular banquet in the country )
• Total monthly Turnover US $ 350000
• Handling 6 food and beverage outlets and executive lounge.
• Total outlets responsibility in regard to Quality Trendy & Innovative implementation
• Developing concepts’ for food promotions & Event Marketing
• Training & Development for the Brand innovations Creations.
• Direct reports 8 Sous Chefs & 128 Chefs from the total 7 outlet Restaurants.
• Dates (from – to) April 2010 - May 2013
• Name of employer Intercontinental Hotels, Crowne Plaza - Kuwait
• Position held Banquet Chef
• 3 Banquet hall and 28 meeting and conference Room.
• Daily operation & administration of the Main Kitchen
• Planning & implementing quality control levels with close supervision.
• Handling all aspects in regards to the kitchen cost through Fidelio system
• Effectively carrying out management decisions focusing the guest satisfaction.
• Organize & conducted a successful culinary competition at the hotel.
• Placed as the best in Chain des Rotisseurs dinner’s among the Kuwait 5 star hotels
• Acted as the Exec. Sous Chef in the absence of the Exec. Sous Chef
• Overlook the full Banquet food production administration & the operation
• Highest revenue generating outlet with avg. of US $ 250,000 monthly
•
• Dates (from – to) June 2003 – July 2006
• Name of employer
IHG-CROWNE PLAZA HOTEL
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3. • Position held
2005 – 2010 Al Ahmadi Restaurant Sous Chef (CROWNE PLAZA )
• *Daily operation & administration of the restaurant
• *Effective control on restaurant’s food cost
• *Launching new promotional activities to maximize business
• *Market surveys and researches for updated fresh product & ideas
2003-2005 Chef in charge Room service and pool bar kitchen (IHG-CROWNE PLAZA )
• *Re Opening the new pool bar kitchen after invasion opening Chef.
• *Plan & Conduct training for all Chefs.
• *In-charge for daily requisitions & production balance report.
• *Monitoring daily food cost & maintaining quality
• *Overall in-charge on the production & operational of the kitchen
• *Handle training & development of the chefs with regular training programs
2001-2002 working in Iraq army camp outdoor catering for Crown Plaza
1998-2001 working al Nokaza Sea food Restaurant .(IHG-CROWNE PLAZA HOTEL)
As a commie chef to demi chef da party.
1997 dec-1998 September Kuwait Sheraton hotel.
As a commie chef
1996 -1997 Kuwait Regency palace hotel.
As a Commie Chef
EDUCATION AND TRAINING
• Professionally qualified as a Chef specializing in the Japanese, Italian, Thai, Chinese, Mexican, Pilipino, Indian (curry & Tandoori) & western
Cuisine.
• Certification of appreciation “Grade A” for Food Hygiene & Safety
SEMINARS / WORKSHOPS /
CERTIFIED COURSES • Intermediate Food Hygiene Certification – Crowne Plaza. Kuwait
• Battle of the Chefs Culinary Competition at Crowne Plaza, Kuwait - Silver Medals
• My Guest & My Customer - Bass Hotels & Resorts – Crowne Plaza Kuwait
• Train The Trainer – Bass Hotels & Resorts – Crowne Plaza Kuwait
PERSONAL DETAILS
Date of Birth : 10th
May,1971
Marital Status : Married
Nationality : Bangladeshi
REFERENCES
Mr. Johannes Steyn  +
Director of food and Beverage
Le Meridian ,Dhaka
Bangladesh
Austen Reid
Executive chef +962799699963
Hilton Hotel Group
Jordan
Leo Perera
Director of sales and convention  +96599228137
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4. IHG Crowne plaza Kuwait
Kuwait
Shamsher Ahmed
Indian Master Chef  +8801966660007
Ie Meridien Dhaka.
Bangladesh
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