Suzan Miya
Chef De Partie
Rangpur,Bangladesh
Summary
Skilled Chef de Partie with extensive experience in preparing and presenting high-quality dishes. Capable of managing kitchen sections, maintaining hygiene, and supporting the Head Chef to enhance dining experiences. Demonstrates strong ability to work under pressure, mentor junior staff, and maintain consistency in taste and presentation. Committed to culinary excellence and continuous professional development.
Overview
4
4
Languages
8
8
years of professional experience
Work History
Chef De Partie
The Butchers Table
07.2023 - 03.2026
- Station management In Hot Kitchen (Sauté, Grill, Sauce, Combi oven, Salad, Cold cuts, Butchery)
- Prepared and cooked high-quality food following recipes and menu guidelines.
- Prepared dishes according to menu specifications and customer requests.
- Ensured consistent quality and presentation across all plates.
- Trained and guided commis chefs and kitchen assistants.
- Supervised kitchen team during service, ensuring efficient operations., Inventory & ordering stock, Safety and compliance
- Maintained stock levels and ordered supplies to ensure efficient kitchen operations and minimise waste.
- Executed cooking and quality control measures to minimise food waste.
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Upholding strict hygiene and safety standards in line with regulations.
- Followed strict health and safety guidelines in the kitchen.
- Enforced health and safety standards for food storage, preparation and handling.
- Monitored food temperatures during storage and cooking to comply with health and safety regulations, reducing the risk of foodborne illnesses.
- Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and innovative techniques to enhance menu offerings.
- Assisted in the management of kitchen operations during peak service times, ensuring smooth workflow and timely dish execution.
- Prepped foods to be roasted, sautéed, fried and baked.
Demi Chef de partie
The Butchers Table
06.2021 - 07.2023
- Assisted chef de partie, contributing to efficient kitchen production workflows., Managed designated section of kitchen during service., Maintained hygiene and safety standards in kitchen environment.
- Assisted chef de partie, contributing to efficient kitchen production workflows.
- Assisted other chefs prepare and plate food during busy restaurant periods.
- Collaborated with experienced chefs to understand requirements of various cooking stations and dishes.
- Provided mentorship to commis chefs, offering guidance in cooking techniques and kitchen management.
- Operated large-volume cooking equipment to produce batches of identical entrees and sides.
- Monitored food temperatures during storage and cooking to comply with health and safety regulations, reducing risk of foodborne illnesses.
- Maintained hygiene and safety standards in kitchen environment.
- Received, recorded and accounted for supplies and deliveries.
- Adapted quickly to new menu implementations, mastering dishes to uphold the establishment's culinary standards.
Commis chef
The Butchers Table
05.2018 - 06.2021
- Prepared food and performed mise en place, received and stored deliveries, and deep cleaned workstation to uphold cleanliness and safety standards.
- Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
- Washed, peeled and chopped food before cooking preparation.
- Worked efficiently under pressure during peak dining hours, maintaining composure and delivering consistent quality.
- Conducted daily checks of refrigerator temperatures and food storage arrangements, ensuring prevention of spoilage and preservation of food quality.
- Sanitised cutting board after each use to uphold food safety regulations. And follow strict food safety HACCP guidelines, Learning & Development
- Enforced health and safety standards for food storage, preparation, and handling, contributing to compliance with food safety regulations.
Education
Food handler course - Food safety
Teguh Bestari Training Centre PLT
Wp Kuala Lumpur 09-2023
Language course - Language Learning
Pusat latihan learning point
WP Kuala Lumpur03-2017
SSC - SSC
Bhawlagonj H.A high school
Nilphamari, 4601-2015
Skills
- Food preparation and cooking techniques
- Cooking techniques
- Menu planning and recipe development
- Menu development
- Quality control
- Food safety and hygiene compliance
- HACCP compliance
- Sanitisation methods
- FIFO & FEFO knowledge
- Inventory management
- Waste minimisation
- Cost control
- Station management
- Kitchen management and team coordination
- High-pressure time management
- Time management
- Team supervision
- Client relations
- Problem solving
- Culinary creativity
- Calm under pressure
- Adaptive leadership
- Food allergy understanding
- Kitchen equipment operation
- Food Hygiene Certificate
- Food Hygiene Certificate
Accomplishments
- Awarded Best Kitchen Team Member at The Butchers Table
- Contributed to menu revamp that increased customer satisfaction ratings by 20%
- Successfully trained 6 junior chefs who advanced to senior roles
Languages
English
Bangla
Hindi
Bhasa Melayu
References
- sze kent ho
- contact +601125730190
- kentho@thebutcherstable.com.my
Timeline
Chef De Partie
The Butchers Table
07.2023 - 03.2026
Demi Chef de partie
The Butchers Table
06.2021 - 07.2023
Commis chef
The Butchers Table
05.2018 - 06.2021
Food handler course - Food safety
Teguh Bestari Training Centre PLT
Language course - Language Learning
Pusat latihan learning point
SSC - SSC
Bhawlagonj H.A high school