Kazi Zzaman
Chantilly,VA
Summary
Encouraging manager, skilled chef and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.
Overview
10
10
years of professional experience
Work History
BOH Supervisor
Dash In 1682 (Wills Group, La Plata, MD)
Chantilly, VA
10.2023 - Current
- Maintained high-quality food standards through regular inspection of ingredients and proper storage methods.
- Contributed to revenue growth by participating in promotional events such as Sampling Week or catering functions as needed.
- Reduced food waste by closely monitoring inventory levels and adjusting ordering practices accordingly.
- Conducted regular performance evaluations for BOH staff, providing constructive feedback to support professional development.
- Fostered a positive work environment, effectively managing BOH staff and promoting open communication among team members.
BOH Team Member
Dash In 1682 (Wills Group, La Plata, MD)
Chantilly, VA
01.2023 - 09.2023
- Maintained clean and organized workspace, ensuring compliance with health and safety regulations.
- Boosted overall team morale with regular communication and collaboration in a fast-paced environment.
- Collaborated with FOH staff to ensure seamless communication between kitchen and service teams.
- Enhanced food quality for customer satisfaction, adhering to proper food handling procedures.
Multi-Unit Operation Manager
Red Chilli Inc (Saffron Indian Cuisine1,2,3)
Ashburn, Virginia
01.2021 - 08.2022
- Successfully turned around underperforming units by identifying root causes of issues and implementing targeted improvement measures.
- Led the successful launch of new store locations from site selection to grand opening events while adhering to budgetary constraints and corporate guidelines.
- Increased operational efficiency by establishing standardized procedures for daily tasks and conducting regular observations and visits.
- Boosted profitability across multiple locations through effective cost control measures, resource allocation optimization, and inventory management.
- Optimized staff scheduling to maximize productivity while maintaining exceptional customer service standards in all locations.
- Led hiring, onboarding and training of new hires to fulfill business requirements.
Operation Manger
Red Chilli Inc ( Saffron Indian Cuisine)
Ashburn, Virginia
01.2020 - 12.2020
- Accomplished multiple tasks within established timeframes.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Cross-trained existing employees to maximize team agility and performance. Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth. Reduced operational costs through comprehensive process improvement initiatives and resource management.
- Drove operational efficiency through data-driven decision-making processes, leveraging analytics tools for informed strategy development.
Assistant Executive Chef
Saffron Indian Cusine
Ashburn, Virginia
01.2018 - 12.2019
- Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
- Ensured consistent high-quality food presentation by closely monitoring plating guidelines and staff adherence.
- Responded swiftly to customer feedback regarding dishes or service, implementing improvements as needed to maintain a stellar reputation.
- Managed inventory and controlled food costs, resulting in reduced waste and increased profits.
- Maintained a safe and sanitary kitchen environment by promoting strict adherence to health regulations and cleanliness protocols.
- Coordinated with front-of-house staff to ensure seamless communication between the kitchen and dining areas for efficient service delivery.
Lead Line Cook
Global Bistro
Fairfax, Virginia
05.2015 - 09.2018
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
Front Line Cook
Saffron Indian Cuisine
Ashburn, Virginia
10.2015 - 12.2017
- Enhanced customer satisfaction by efficiently preparing high-quality meals in a fast-paced kitchen environment.
- Meticulously followed health and safety guidelines, contributing to a clean and sanitary kitchen workspace.
- Exhibited strong multitasking abilities by simultaneously managing multiple orders during peak service hours.
- Proactively communicated with front-of-house staff to ensure accurate order delivery and prompt resolution of issues.
- Maintained consistent flavor profiles and presentation standards, ensuring positive guest experiences.
- Assisted with training new hires on kitchen procedures, safety protocols, and recipe execution.
- Supported inventory management by keeping track of ingredient usage and timely reporting low stock levels.
- Cultivated a positive work atmosphere among the kitchen team, fostering collaboration during high-pressure situations.
Kitchen Prep Cook
Rangoli Indian Restaurant
Chantilly, Virginia
01.2015 - 08.2015
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Enhanced kitchen efficiency by preparing ingredients and assembling dishes according to recipes.
- Contributed to a positive team environment through effective communication and collaboration with staff members.
Server (Part Time)
Rangoli Indian Restaurant
Chantilly, Virginia
09.2014 - 12.2014
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Cultivated warm relationships with regular customers.
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
Education
Master of Science -
ECPI
Manassas, Virginia08.2020
Bachelor of Science -
Fairfax University of America
Fairfax,Virginia12.2018
Associate of Arts - F&B (Food And Beverage)
Bangladesh Hotel Management And Tourism Institute
Dhaka, Bangladesh08.2011
High School Diploma -
Willes Little Flower School And College
Dhaka, Bangladesh12.2008
Skills
- Operational Efficiency
- Sales Growth
- Staff Development
- Customer Service
- Team Leadership
- Health and safety compliance
- Food Safety
- MS Office
- Multitasking Abilities
Timeline
BOH Supervisor
Dash In 1682 (Wills Group, La Plata, MD)
10.2023 - Current
BOH Team Member
Dash In 1682 (Wills Group, La Plata, MD)
01.2023 - 09.2023
Multi-Unit Operation Manager
Red Chilli Inc (Saffron Indian Cuisine1,2,3)
01.2021 - 08.2022
Operation Manger
Red Chilli Inc ( Saffron Indian Cuisine)
01.2020 - 12.2020
Assistant Executive Chef
Saffron Indian Cusine
01.2018 - 12.2019
Front Line Cook
Saffron Indian Cuisine
10.2015 - 12.2017
Lead Line Cook
Global Bistro
05.2015 - 09.2018
Kitchen Prep Cook
Rangoli Indian Restaurant
01.2015 - 08.2015
Server (Part Time)
Rangoli Indian Restaurant
09.2014 - 12.2014
Master of Science -
ECPI
Bachelor of Science -
Fairfax University of America
Associate of Arts - F&B (Food And Beverage)
Bangladesh Hotel Management And Tourism Institute
High School Diploma -
Willes Little Flower School And College