Mohammad Homyun Kabir

Working as Indian specialty chef Xanadu Makadi (from 1 June 2023 till Date) Worked as an Area Asian chef at Jaz Aquamarine Resort, Specialty Indian kitchen Working as an Indian Chef at Santido Palm Royale Soma Bay Resort & have 15 years’ experience at different organizations (Westin, Radisson, Khana Khazana, Sahera Asian Dining Restaurant, Japan) etc with expertise in Kitchen Planning, Design, Set-up, Kitchen Policy, Operation, Compliance, Food & Nutrition. Expert in Creative Food Planning & Cooking, Service development, inspecting food items, planning and developing menus, ingredients purchase specifications, recipes, presentation standards and pricing for all menu items and specials, logistics, Communication, customer Service work. A result oriented professional, driven by the desire to excel business by utilizing new concepts, along with expertise in Kitchen planning, positioning & development. Established track record of increasing revenues & customers’ satisfaction that impacts profitability. Demonstrated Confirmed expertise in surpassing goals, attaining corporate objectives from Restaurant division and exceeding customer expectations in highly competitive industries. Attained different global certification on Food & Nutrition & mentored a number of junior chefs. Demonstrated ability to train line cooks on technique and utilization of products and able to ensure that inventory is stocked with fresh ingredients.

• Tony, Khan, General Manager, cheftonykhan@gmail.c, +8801745724288, Grand Sultan Ressort, Sremongal, Shylet, Bangladesh
• Armin, Lang, Director of kitchen, armin_lang@yahoo.com, NZ0211552759, Plum Royle Soma Bey Resort, Hurgada Safaga Highway, Red Sea, Egypt, Operations

• Participated in training on HACCP, SOP, OHP, Fire Fighting, First AID from Radisson Blu Hotel.
• Completed Food and Bevarej Production Department Training from The Westin Hotel Gulshan Dhaka, Bangladesh