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)
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)
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)
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)
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
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
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
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
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
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
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