Ali A
Candidate Number : 20182
Interview Notes
I bring over 12 years of continuous experience in five-star hotels, resorts, fine dining restaurants, and exclusive clubs. My strengths are grounded in Continental, Italian, Mediterranean, and Spanish cuisines, where I excel in menu planning, advanced cooking, and managing fast-paced kitchen environments. I am highly experienced in buffet, banquet, à la carte, and fine dining service, with a proven ability to train and supervise staff while maintaining strict food safety standards. With a Certificate IV in Kitchen Management, a Diploma in Hotel Management, and a positive chef skills assessment, I am fully prepared to contribute as a specialist hospitality professional in Australia.Year of Birth: 1970
Driver's License: No
Passport: Yes
Expiry 2030
About Me
I have spent over 12 years building my career in hospitality, working in some of the most dynamic and demanding kitchen environments across luxury hotels, resorts, fine dining restaurants, and exclusive clubs. My journey began at Pizza Hut, where I learned the discipline of fast-paced kitchen operations, before progressing into Demi Chef de Partie roles at Thai Nation and The Peninsula Chittagong, specializing in Continental, Italian, and Western cuisine. From there, I advanced to Chef de Partie at Sea Pearl Beach Resort & Spa, where I delivered fine dining Italian cuisine while supporting large-scale resort operations serving over 1,000 guests daily. My contributions there were recognized with an Employee of the Month award. Currently, I am working as a Sous Chef at Dhaka Boat Club, where I oversee kitchen operations, supervise staff, manage cost controls, and ensure consistency in both Continental and Thai-Chinese cuisine. Alongside my practical experience, I hold a Diploma in Hotel Management, a Certificate IV in Kitchen Management, an MBA in Management, and a positive chef skills assessment, complemented by English proficiency (PTE). I see myself as a passionate and results-driven chef, offering technical expertise, leadership, and the ability to deliver high standards in Australia’s competitive hospitality market.
Work Experience
Dhaka, Bangladesh
Sous Chef
Jun 2025 - Apr 2026
- At this prestigious members’ club, I oversee all kitchen operations across Continental and Thai-Chinese cuisines, directing menu planning, food production, plating, and inventory control. I lead a team of chefs with a focus on training, discipline, and consistent delivery of high standards. In high-pressure wok line and banquet service, I combine speed with accuracy, maintaining flawless hygiene and food safety. My role requires balancing cost efficiency with creativity, ensuring the kitchen consistently exceeds guest expectations and upholds five-star standards.
Cox’s Bazar, Bangladesh
Chef de Partie
Sep 2021 – May 2025
- In one of Bangladesh’s largest resorts, I played a key role in producing Italian and Continental cuisine for over 1,000 daily guests across five outlets. From fine dining to large banquets, I ensured precision in sauces, meats, seafood, and salads while maintaining impeccable consistency. I supervised and mentored junior staff, optimized stock levels, and enforced strict food safety protocols. My Employee of the Month award reflected my ability to deliver technical excellence and guest satisfaction in a high-volume, luxury environment.
Chittagong, Bangladesh
Demi Chef de Partie
Aug 2018 – Aug 2021
- In this four-star international hotel, I was entrusted with managing a kitchen section specializing in Western and Continental cuisine, producing high-quality dishes for fine dining, buffet, and banqueting services. I supported menu development alongside senior chefs, trained junior staff in advanced techniques and hygiene practices, and managed inventory to reduce waste and costs. My nomination for Employee of the Month highlighted my consistent performance, technical expertise, and ability to deliver excellence under pressure while supporting innovation and culinary creativity.
Dhaka, Bangladesh
Demi Chef de Partie
Mar 2016 – May 2018
- I refined my technical skills in an authentic Thai kitchen, mastering wok handling, seasoning balance, and presentation. I managed my section with precision, ensuring quality and consistency while supporting senior chefs during peak service. My responsibilities included mise en place, workflow coordination, and maintaining rigorous safety and hygiene standards. This experience deepened my foundation in Asian cuisine and taught me to thrive under high-pressure conditions, combining speed and efficiency with respect for traditional culinary methods and flavor authenticity.
Dhaka, Bangladesh
Team Member
Aug 2012 – Feb 2016
- I began my career in a high-volume international franchise environment, where I quickly adapted to the discipline of professional kitchens. I supported preparation, cooking, and service of pizzas, pastas, and Continental dishes, ensuring consistency across hundreds of daily orders. By managing mise en place and maintaining a clean, organized kitchen, I learned the value of workflow efficiency and team collaboration. This foundational role instilled resilience, adaptability, and a strong work ethic that has underpinned my growth into senior culinary roles.
Education & Training
Dhaka, Bangladesh
Master of Business Administration (MBA)
Jan 2016 – Nov 2017
Certifications
Feb 2024
Dec 2020
Skills
- Chef - 13 Years
- Sous Chef - 12 Years
- Chef De Partie - 12 Years
- Kitchen hand - 12 Years
- Restaurant Manager - 6 Months