I'm Khadija, a passionate cook with over six years of experience in the culinary field. My passion lies in creating unforgettable dining experiences that keep guests coming back for more. In my previous role as a Head Chef at Shonargaon Hotel and Restaurant, I led a dedicated team of 20 kitchen staff. We worked in unison to craft seasonal menus with a feel for local and sustainable ingredients. This dedication to quality led to a 15% reduction in food costs, a feat achieved by focusing on efficiency and minimizing waste. Our joint efforts were acknowledged through glowing reviews from critics and loyal customers, creating a legacy that I'm deeply proud of. Before that, as a Sous Chef at Shimanto Hotel and Restaurant, I designed a varied menu inspired by Italian and Mediterranean cuisine. This role involved directing daily kitchen operations, planning special events, and ensuring that every dish measured up to our exacting standards. Apart from managing operations, my skills extend to table setting and serving, cooking children's meals, maintaining kitchen cleanliness, purchasing products, washing dishes, organizing and making food for events, cooking everyday food and dietary meals, as well as taking other orders from the employer. I am adept at supervising kitchen staff and preparing a menu that respects the preferences of the employer. An enthusiast of modern cooking technology, I also have experience in the confectionary industry. My work is characterized by professional plating, adherence to sanitary and hygienic standards, and excellent management skills. I am proficient in preparing various types of cuisine including Canadian, Italian, Middle Eastern, Japanese, Thai, Vegetarian, Chinese, Korean, Mexican, Vegan, African, Eastern European, Indian, French, and Kosher. I am a certified Food Handler and can speak multiple languages including Bengali, Urdu, English, Hindi, and Japanese. I am keen on a full-time role, preferably as a private or family cook. I believe that my commitment to culinary excellence, innovative dining experiences, and high food safety standards align perfectly with your expectations. I'm confident in my ability to add value to your team and enhance the dining experience for your patrons. I am available to work at any time on any day and can start from 01.08.2024. I currently reside in Burnaby, willing to relocate if necessary. I have a no-smoking policy and am open to obtaining a police check for your assurance. Looking forward to our potential collaboration!

With over 5 years of experience in the culinary field and a deep passion for creating unforgettable dining experiences, I am excited about the opportunity to bring my skills and creativity to your esteemed restaurant. In my last role as Head Chef at Shonargaon Hotel and Restaurant, I led a talented team of 20 kitchen staff, and together we crafted seasonal menus that highlight local and sustainable ingredients. I have successfully reduced food costs by 15% by focusing on efficiency and minimizing waste. Our efforts have been rewarded with glowing reviews from both critics and loyal customers, something I am incredibly proud of. Previously, as Sous Chef at Shimanto Hotel and Restaurant, I had the pleasure of designing a diverse menu inspired by Italian and Mediterranean cuisine. My role included directing daily kitchen operations, planning special events, and ensuring every dish met our high standards. I have visited your restaurant. What excites me most about your restaurant is your commitment to culinary excellence and innovative dining experiences. I believe my background in menu development, team leadership, and maintaining the highest food safety standards aligns perfectly with your restaurant's values. I am confident that I can contribute positively to your team and help elevate the dining experience for your patrons.