Joseph Rozario
Nawabgong, Dhaka
Summary
Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training.
Overview
18
18
years of professional experience
Work History
Chef De Partie (CDP)
The Palace Luxury Resort
10.2016 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
CHEF
PLEXAL GROUP (Thailand) LTD.
07.2013 - 05.2016
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
COMMIS- I
Shakespeare and Co
01.2011 - 05.2013
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
COMMIS- II
Cafe Tin Drum- Under Goethe Institute
12.2008 - 11.2010
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
COMMIS - II
Harnery's Inn
05.2007 - 11.2007
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Education
No Degree - English
British Council Read & Write
Dhaka, Bangladesh01-2007
Higher Secondary Certificate (H.S.C) - Business Studies
Tejgaon College
Dhaka, Bangladesh01-2006
High School Diploma -
St. Nicholas High School
Nagori, Kaliganj01-2004
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Plating and presentation
- Menu development
- Allergen awareness
- Inventory management
Languages
English
Professional Working
Hindi
Professional Working
Bengali
Native or Bilingual
Interests
- Food Photography
- Road Trips
- Reading
Timeline
Chef De Partie (CDP)
The Palace Luxury Resort
10.2016 - Current
CHEF
PLEXAL GROUP (Thailand) LTD.
07.2013 - 05.2016
COMMIS- I
Shakespeare and Co
01.2011 - 05.2013
COMMIS- II
Cafe Tin Drum- Under Goethe Institute
12.2008 - 11.2010
COMMIS - II
Harnery's Inn
05.2007 - 11.2007
No Degree - English
British Council Read & Write
Higher Secondary Certificate (H.S.C) - Business Studies
Tejgaon College
High School Diploma -
St. Nicholas High School
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