Hossain - Chef - Abu Dhabi, United Arab Emirates

Mamun Hossain

Abu Dhabi, United Arab Emirates


I’m an achievement driven person seeking a position where I could contribute my knowledge, experiences and skills for the progress and increase the productivity of the company. I am now ready to take on new responsibilities to continue further my professional career. My key strengths include strong analytically and logical skills, attention on detail, communication and interpersonal skills. I enjoy working in a team and help others progress. At the same time I work well independently. As a highly motivated and self-driven individual I strive on taking up challenges and work under pressure.




A talented Chef with experience in Continental, Italian, and Belgian food and maintain the highest level of food safety and hygiene procedure while prepare and present food for the guest, would like to join in a team where I could learn more new techniques of cooking with lot more new dishes and recipes and also I could share my knowledge and experiences with my fellow colleagues. Perhaps after reading this letter and enclosed profile, you will agree that we have a mutual beneficial reason to discus about the position. My credentials includes:

 I’ve been working at Intercontinental Hotel Abu Dhabi in UAE since 2008, which is a five star Deluxe Hotel of IHG Group.
 I’m the opening team member of Belgian Beer Café which is one of the very popular and busy outlet in our InterContinental Hotel Abu Dhabi.
 More than eight years of experience.
 Great ability to handle the guest problems during the busy operation and train employees, that include organizing, prioritizing, and scheduling work assignments.
 Remarkable ability to read, understands, follow, and enforce safety procedures.
 Excellent organizing and coordinating skills.
 Very patient, team oriented and strongly able to work under pressure.
 I have successfully completed Hygiene Certificate level-II course and also Essential food safety training by Abu Dhabi Food Control Authority.

Work History

Demi Chef de Partie

InterContinental Hotels Group

May 2012 - May 2012

In overall I’m responsible for:
• • Cook and prepare the food for serve as per our menu and also each guest expectation with skillful preparation and presentation.
• Evaluate food products to ensure that quality standards are consistently attained.
• Maintain the highest level of food safety and hygiene procedure while prepare and present food for the guest.
• Prepare the work allocations and duties for commis chefs according to Sous Chef guideline.
• Always make sure all the production items are available.
• Create Market list for vegetables and dry store items.
• Relieve Chef de Partie whenever he takes day off.
• Train all the commis chefs.
• Report every day to Sous chef regarding the operation and total covers.
• In absence of Chef de Partie, I manage and control the total operation and outlet.
• Perform miscellaneous job-related duties as assigned.

Commis Chef

InterContinental Hotels Group

October 2009 - November 2011

Belgian Beer Café is one of the busiest outlet in Intercontinental Hotel Abu Dhabi. This is the first Belgian café in Abu Dhabi which was launched in end of year 2009. It has more than 200 covers to dine in. I was one of the proud opening team member. In overall I was responsible for:
• Collect all the production items according to our menu.
• Collect the dry store according to the market list.
• Cooked and helped my CDP to make the production according to our menu before the service got started.
• Helped my CDP to create market list.
• Participated and Promoted the weekly special menu.
• Taken care of everyday HACCP records.

Second Commis Chef

InterContinental Hotels Group

March 2008 - September 2009

Intercontinental Hotel Abu Dhabi is a 5 star hotel 490 rooms,14 banquet and meeting room’s facilities for 1,500 people’s receptions and 1,200 people capacity banquet rooms. In overall I’m responsible for:
• Washed and sanitized the all vegetables that used to use in our operation both hot and cold.
• Did all the mise-en-place for the garde manger section.
• Prepared all the mise en place for hot food production.
• Helped demi chef and chef de partie while they preparing the hot food.
• Organized the chiller by maintaining the FIFO system.
• Maintained the cleanliness and hygiene procedure while working in the kitchen.

Restaurant Second Chef

Café Notturno Restaurant

October 2001 - April 2004

Cafe Notturno Restaurant is the biggest Italian cafe restaurant in lygon street located in Melbourne city in Australia. It is also a busiest cafe restaurant in Melbourne city, has approx. 80 covers.

• Cook and directly supervise the cooking of items that require skillful preparation.
• Evaluate food products to ensure that quality standards are consistently attained.
• Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
• Establish controls to minimize food and supply waste and theft.

Restaurant Supervisor

Burger king Australia Pvt.Ltd

September 2000 - September 2001

Responsible for manage the own shift, cash control, staff control and stock taking. Solve the own team problems as well as the customer problems. Maintained the standard & the quality of the food. I was also responsible for train the own crew member.

Qualifications & Certifications

Hospitality Management

ACTH Management College, Melbourne, Australia

Certificate III in Hospitality (Commercial Cookery)

ACTH Management College

Higher Secondary Certificate

Tejgaon College

Hotel management & Commercial Cookery

ACTH Management College, Melbourne, Australia

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