Faysal Ahammed

Currently working as a Chef at a Mexican restaurant in Saudi Arabia. Responsible for preparing and cooking high-quality dishes according to established recipes and standards. Manage daily kitchen operations, maintain food quality, hygiene, and safety standards, and support smooth service during peak hours. Assist in menu preparation, ingredient handling, and inventory control. Work closely with the kitchen team to ensure efficient workflow, consistency, and excellent dining experience for customers.

Worked as a Chef Assistant in the Banquet Kitchen at Radisson Blu Water Garden Hotel, Dhaka. Assisted senior chefs in food preparation and cooking for large-scale banquet events, maintained food quality, hygiene, and safety standards, supported smooth kitchen operations during high-volume service, and ensured timely preparation and presentation of dishes according to hotel standards.

I worked as a Sous Chef (Bengali Kitchen) at a reputed resort from 01 February 2020 to 14 December 2022, where I was responsible for leading daily kitchen operations, menu execution, and maintaining authentic Bengali culinary standards.
My core responsibilities included supervising kitchen staff, managing mise en place, ensuring food quality control, and maintaining hygiene and food safety standards in compliance with HACCP guidelines. I specialized in traditional and regional Bengali cuisine, focusing on consistency, taste profiling, portion control, and presentation suitable for both à la carte and buffet service.
In a resort environment where guest expectations are high and service volume fluctuates seasonally, I successfully handled high-pressure operations, banquet events, and group bookings while maintaining cost efficiency and minimal wastage. I collaborated with management for menu planning, seasonal item development, and food cost optimization.
I ensured strict inventory management, stock rotation (FIFO), vendor coordination, and raw material quality checks. I also played an active role in training junior chefs and kitchen helpers, building team discipline, workflow efficiency, and maintaining a positive kitchen culture.
Throughout my tenure, I was recognized as sincere, hardworking, and operationally reliable. I consistently maintained high standards of hygiene, teamwork, and professional conduct.