Chef Rahaman

Professional Chef | kolkata | India

Age of 17 started to work in a hotel as a Stuff cook after 4 month transfer to Bakery and pastry kitchen continue worked in India Many city with different restaurant, Indigo Restaurant Colaba Mumbai, Ellipsis By Michael voltaggio as a Pastry chef , after Move to The Ritz Carlton Dove mountain Arizona. Than move to The Ritz Carlton Dubai International Financial center. and Now presently working In Riyadh Saudi Arabia Head Pastry chef of Food international ( Yokari and Hualan Restaurant )

Work Experience

Jun 2014 - Now Head Pastry chef
Food International ( Yokari restaurant and Hualan restaurant * Taking Care Three restaurant @Hualan restaurant @Yokari Restaurant @Fiamma restaurant Desserts Menu with 4 Assistant * Report to Executive chef Everyday. Menu planning and changing by seasonal Creating Ideas and new desserts . * Ordering all ingredients communicating with all supplier take care of ingredients quality prices etc.. * To train my juniors properly to teach the correct methods & technique used for smooth flow of operations *To maintain proper Hygiene standards while working to achieve the best quality food as per the Standard Recipes by the Company and Local Law
Sep 2013 - May 2014 Pastry chef
The Ritz Carlton Dubai ( DIFC ) *producing for Entire hotel all day buffet, restaurant desserts using local ingredients *Assisted with all banquet function production for every events taking care of my coworker creating new idea modern pastry
Sep 2012 - Aug 2013 Pastry Internship
The Ritz Carlton Dove Mountain *Plating / producing desserts for CORE Kitchen and Wine Bar. Assisting in menu changing and updating based on seasonality of products as well as trends in desserts. *Assisted with banquet production for holiday events, action stations as well as overnight baking responsibilities.
Dec 2011 - Aug 2012 Pastry chef
Ellipsis Restaurant by Michael Voltaggio (Top chef of USA ) * Oversaw a team of 3 with all aspects of bread baking for lunch and dinner services. * Developed entire pastry menu program to reflect local ingredients. * Plated and produced dessert items using Liquid Nitrogen as well as trained cooks to understand the proper handling of these products.
Jul 2010 - Dec 2011 Pastry chef
Two One Two Bar and Grill Mumbai by Master Italian chef Alex Bignotti * Worked under the direction of Master Italian Chef Alex Bignotti with all aspects of plating desserts, in house made breads and pizza program. * Received numerous awards for best and creative desserts in Mumbai.
Aug 2008 - May 2010 Pastry chef Commie
Indigo Restaurant Mumbai * Production and plating for all aspects of plated dessert * Baked 4 daily breads on a rotation schedule * Assisted with new menu development for bread program * Awarded “best new restaurant” by Wine Spectator 2009 * Awarded “hottest new restaurant” by London Times 2009
Mar 2006 - Feb 2008 Chef trainee and Staff Cook
Littlearth group destiny resort *Make Daily base 50 Stuff chef 8 am to 4 pm breakfast and Lunch * 5 pm to 11 pm Worked in the Main Kitchen ( Continental , Pastry ,bakery , Chinese and Indian ) * Received Company Best Employee of the Year



Role Models

Cooking Style

Modern Pastry , Molecular , and Liquid Nitrogen Desserts

Kitchen Skills

  • Cake and Pastry Decorating
  • Menu / Recipe Development
  • Molecular Gastronomy
  • Pastry
  • Pastry Plating
  • Pastry Production

Business Skills

  • Food Safety
  • Inventory Management
  • Leadership & Time Management
  • Menu Development
  • Operations
  • Purchasing / Ordering

Personal Skills

  • Capacity for Teamwork
  • Commitment to Quality
  • Communication
  • Flexibility
  • Problem Solving
  • Responsibility

Sponsoring Partners