RESUME

MD GOLAM FARUK
Address: 166/20/D/1 Adarsh-Para, Madertake Contact details:
Basaboo-1214. Sabujbag Mobile: +8801741481509
Dhaka, Bangladesh email: rajib.f24@gmail.com
WhatsApp: +8801741481509

PERSONAL ATTRIBUTES

▪ Methodical, self-organized and energetic

▪ Leadership and People Management - attract, motivate, coach and develop team members
▪ Project Management - manage successful projects, risks, costs and project teams
▪ Financial Management - budget, forecast, review financial statements and manage
business metrics
▪ Communication - communicate, project voice, speak with senior management and present
▪ Business Management - understand strategy, decision-making, work flow and vital
business function
▪ Cooking Experience – very well experience of French cuisine, Italian cuisine, Continental
cuisine, Chinese cuisine and Indian cuisine.
▪

Experience

Executive Sous Chef 15/05/2022 to Current

Grand River View Hotel Rajshahi, Bangladesh

• Create a comprehensive business plan for the restaurant that considers the market, local
competitors, sales revenue and expenses.
• Prepare an accurate portrayal of the finances of the restaurant, including bank accounts,
spending, check pricing goals and food costs.
• Develop strategies to entice customers, including marketing plans, advertising
campaigns, community outreach programs and research.
• Analyze the restaurant budget with personnel to find and price inventory, reduce
expenses, review current pricing and adjust purchasing strategies if needed.
• Control operations by developing effective policies, creating high standards and
working to make adjustments when appropriate.
• Ensure an outstanding dining experience by regulating presentation, taste, service and
atmosphere for all guests; develop ways to cultivate a regular customer pool.
• Supervise a team of employees; work to create a cohesive unit of people who
effectively communicate; create a hiring process for key staff that ensures qualified
people are selected, trained and retained through top recruiting practices; consider
actions of employees in various situations that deem rewarding or disciplinary action.
• Follow all appropriate health code and local jurisdiction food handling requirements,
maintain food safety certifications, and model exemplary food health safety practices to
employees.
 • Create a professional atmosphere that sustains top employee safety standards and
provides guidelines to personnel to eliminate hazards and dangers in the workplace.
• Look for new and innovative solutions to problems in the restaurant industry; use
technology and social media to develop new ways to engage with customers; think;
beyond what has already been done to create an even more productive establishment.
• Lead the restaurant to achieve new and greater goals in order to stand above the
competition within the industry.

Reference:
HR
M: +8801877766974

Head Chef 08/08/2022 to 16/03/2023

Dessert Boutique by Nadia Lakhani Dhaka, Bangladesh

• Create a comprehensive business plan for the restaurant that considers the market, local
competitors, sales revenue and expenses.
• Prepare an accurate portrayal of the finances of the restaurant, including bank accounts,
spending, check pricing goals and food costs.
• Develop strategies to entice customers, including marketing plans, advertising
campaigns, community outreach programs and research.
• Analyze the restaurant budget with personnel to find and price inventory, reduce
expenses, review current pricing and adjust purchasing strategies if needed.
• Control operations by developing effective policies, creating high standards and
working to make adjustments when appropriate.
• Ensure an outstanding dining experience by regulating presentation, taste, service and
atmosphere for all guests; develop ways to cultivate a regular customer pool.
• Supervise a team of employees; work to create a cohesive unit of people who
effectively communicate; create a hiring process for key staff that ensures qualified
people are selected, trained and retained through top recruiting practices; consider
actions of employees in various situations that deem rewarding or disciplinary action.
• Follow all appropriate health code and local jurisdiction food handling requirements,
maintain food safety certifications, and model exemplary food health safety practices to
employees.
• Create a professional atmosphere that sustains top employee safety standards and
provides guidelines to personnel to eliminate hazards and dangers in the workplace.
• Look for new and innovative solutions to problems in the restaurant industry; use
technology and social media to develop new ways to engage with customers; think;
beyond what has already been done to create an even more productive establishment.
• Lead the restaurant to achieve new and greater goals in order to stand above the
competition within the industry.
Reference:
Farhan Anwaer
Managing Director

Executive Chef 08/04/2020 to 20/07/2021

Waterfall Garden Restaurant & Cafe Dhaka, Bangladesh

• Create a comprehensive business plan for the restaurant that considers the market, local
competitors, sales revenue and expenses.
• Prepare an accurate portrayal of the finances of the restaurant, including bank accounts,
spending, check pricing goals and food costs.
• Develop strategies to entice customers, including marketing plans, advertising
campaigns, community outreach programs and research.
• Analyze the restaurant budget with personnel to find and price inventory, reduce
expenses, review current pricing and adjust purchasing strategies if needed.
• Control operations by developing effective policies, creating high standards and
working to make adjustments when appropriate.
• Ensure an outstanding dining experience by regulating presentation, taste, service and
atmosphere for all guests; develop ways to cultivate a regular customer pool.
• Supervise a team of employees; work to create a cohesive unit of people who
effectively communicate; create a hiring process for key staff that ensures qualified
people are selected, trained and retained through top recruiting practices; consider
actions of employees in various situations that deem rewarding or disciplinary action.
• Follow all appropriate health code and local jurisdiction food handling requirements,
maintain food safety certifications, and model exemplary food health safety practices to
employees.
• Create a professional atmosphere that sustains top employee safety standards and
provides guidelines to personnel to eliminate hazards and dangers in the workplace.
• Look for new and innovative solutions to problems in the restaurant industry; use
technology and social media to develop new ways to engage with customers; think;
beyond what has already been done to create an even more productive establishment.
• Lead the restaurant to achieve new and greater goals in order to stand above the
competition within the industry.

Reference:
Nadir Shakider
Managing Director
M: +880755501500

General Manager & Executive Chef 08/04/2018 to 30/03/2020

Chopsticks restaurant and Dhaka, Bangladesh
Chawalah Restaurant

• Create a comprehensive business plan for the restaurant that considers the market, local
competitors, sales revenue and expenses.
 • Prepare an accurate portrayal of the finances of the restaurant, including bank accounts,
spending, check pricing goals and food costs.
• Develop strategies to entice customers, including marketing plans, advertising
campaigns, community outreach programs and research.
• Analyze the restaurant budget with personnel to find and price inventory, reduce
expenses, review current pricing and adjust purchasing strategies if needed.
• Control operations by developing effective policies, creating high standards and
working to make adjustments when appropriate.
• Ensure an outstanding dining experience by regulating presentation, taste, service and
atmosphere for all guests; develop ways to cultivate a regular customer pool.
• Supervise a team of employees; work to create a cohesive unit of people who
effectively communicate; create a hiring process for key staff that ensures qualified
people are selected, trained and retained through top recruiting practices; consider
actions of employees in various situations that deem rewarding or disciplinary action.
• Follow all appropriate health code and local jurisdiction food handling requirements,
maintain food safety certifications, and model exemplary food health safety practices to
employees.
• Create a professional atmosphere that sustains top employee safety standards and
provides guidelines to personnel to eliminate hazards and dangers in the workplace.
• Look for new and innovative solutions to problems in the restaurant industry; use
technology and social media to develop new ways to engage with customers; think;
beyond what has already been done to create an even more productive establishment.
• Lead the restaurant to achieve new and greater goals in order to stand above the
competition within the industry.

Reference:
Mishal Karim
Managing Director
M: +8801711527477

F & B Manager and Executive Chef 03/03/2014 to 31/12/2017

The Fat Duck Ltd (Chows Restaurant) Dhaka, Bangladesh

Responsibility
• Create new menu.
• Recruit employees
• Managed food preparation processes
• Managed all team tasks
• Allocated duties and meal orders
• Coordinated with front-of-house staff
• Checked garnishes and meal presentation
• Checked and maintained stock levels
• Helped manage all staff rosters
• Plan for hygiene
• Plan financial budget and execution.
• Costing for menu and also checking restaurant account.
Reference:
Mishal Karim
Managing Director
M: +8801711527477

Chef & festival organize 15/07/2017 to 20/08/2017

Radisson Blu (Dhaka, Bangladesh, Water Garden) Dhaka, Bangladesh

Responsibility
• Create new menu.

• Recruit employees

• Managed food preparation processes

• Managed all team tasks

• Allocated duties and meal orders

• Coordinated with front-of-house staff

• Checked garnishes and meal presentation

• Checked and maintained stock levels

• Helped manage all staff rosters

• Plan for hygiene

• Plan financial budget and execution.

• Costing for menu and also checking restaurant account.

Reference:
Jad Archdeacon ( Executive Chef)
Mob: +8801730089155

Restaurant consultant 21/11/2013 to 31/03/2014

Café Cherry Drops Dhaka, Bangladesh
Responsibility
• New menu create
• Recruit employees
• Managed food preparation processes
• Managed all team tasks
• Allocated duties and meal orders
• Coordinated with front-of-house staff
• Checked garnishes and meal presentation
• Checked and maintained stock levels
• Helped manage all staff rosters
• Plan for hygiene
• Costing for menu and also checking restaurant account.

Reference:
Mr. Daud (Restaurant owner)
Mobile: +8801849634876

Executive Chef 11/2010 to 11/2013

Blue train Café Melbourne, Australia

Responsibilities
• Supervised a team of 25 in a busy kitchen
• Managed food preparation processes
• Managed all team tasks
• Allocated duties and meal orders
• Coordinated with front-of-house staff
• Checked garnishes and meal presentation
• Checked and maintained stock levels
• Helped manage all staff rosters
• Assisted the head chef de cuisine with menu planning, budgets.

References
MR Sami (head chef)
P: +61 03 9696 0440

Chef (later promoted to sous chef in March 2010) 02/2008 to 10/2010

Crown Plaza Hotel Melbourne, Australia

Responsibilities
• Shadowed different chefs de parties to learn about each station of the kitchen
• Cooked meals, entrees, snacks and desserts
• Prepared sauces
• Talked with head chef about supplies and menu options
• Talked with waiters about different specials
• Checked stock levels

Reference:
Darrren Morgen (head chef)
P: +610393627333

Apprentice Chef 01/2005 to 12/2007

Grand Hayat Hotel Melbourne, Australia

Responsibilities

• Made sure all stations in the kitchen were clear and up to OH&S standard
• Cleaned kitchen
• Stored food
• Chopped all vegetables for prep
• Checked food expiry dates and discarded any outdated food
• Put into practice any skills learned in class
• Helped with all garnishes
• Washed pots and pans

Reference:

Andy Smith (head Chef)

Ph: +610396898836

Bartender 11/2003 to 12/2004

Q Bar night club Melbourne, Australia

Responsibilities
• Drink serve to customer
• Making Cocktail
• Stock prepare
• Stock order
• Handling customer
• Tidy and clean up bar area.

Reference:
Simon
P: +610398047800

Education

Diploma: Certificate III in Hospitality (Commercial Cookery) 2010

OzFord College of Business Melbourne, VIC, Australia

BBA 2006
University of Ballarat Melbourne, VIC, Australia

Diploma: Diploma of business 2004

Melbourne Institute of Technology Melbourne, VIC, Australia

Certificate of Bartender, Coffee maker 2004

Victorian Bar School Melbourne, VIC, Australia

H.S.C. 2001
Adamjee cantonment College Dhaka, Bangladesh

S.S.C 1999
Madertake A. A. High School Dhaka, Bangladesh