Asma Rahman

  • Email: asmr915@gmail.com
Asma Rahman

Pastry Chef at Le Meridien ( Starwood Hotels & Resorts Worldwide Inc)

Summary

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Work History

Work History
Jun 2015 - Present

Pastry Chef (Commis I)

Le Meridien Dhaka ( Starwood Hotels & Resorts Worldwide Inc) 

• Create and prepare desserts in accordance with the existent menus;
• Decorate cakes and baked goods according to requirements;
• Plate desserts for serving
• Pair recommended desserts with appropriate wines, cocktails, non-alcoholic drinks, etc.
• Create cheese plateaus to complement a meal;
• Creates baked goods for specific diets (sugar free, diabetes-friendly, etc.);
• Inspect the quality of the ingredients and measure them for specific recipes;
• Talk to suppliers and choose the ingredients needed for desserts and other baked goods;
• Establish a budget for ingredient purchase;
• Ensure that the kitchen equipment is in good conditions and meets all requirements;
• Organize the kitchen staff and supervise while working;
• Train the kitchen staff to meet imposed standards;
• Hire necessary personnel so that the kitchen functions smoothly;
• Organizes and conducts tasting sessions for the waiting staff and for potential clients when the situation requires it;
• Cleans the equipment and utensils and maintains the kitchen clean and in good order for proper functioning.

Jun 2014 - Jun 2015

Commis II (Pastry Kitchen)

The Westin Dhaka ( Starwood Hotels & Resorts Worldwide Inc) 

• Create and prepare desserts in accordance with the existent menus;
• Decorate cakes and baked goods according to requirements;
• Plate desserts for serving
• Pair recommended desserts with appropriate wines, cocktails, non-alcoholic drinks, etc.
• Create cheese plateaus to complement a meal;
• Creates baked goods for specific diets (sugar-free, diabetes-friendly, etc.);
• Ensure that the kitchen equipment is in good conditions and meets all requirements;
• Cleans the equipment and utensils and maintains the kitchen clean and in good order for proper functioning

Feb 2011 - May 2014

Commis II (Cold Kitchen)

• Support Chef de Partie or Demi Chef de Partie in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Prepare the daily mis-en-place and food production
• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Consult and check on daily requirements, functions and last minute events
• Ensuring that the kitchen remains clean and thoroughly organized at all times.

Jun 2010 - Jan 2011

Food & Beverage Production Trainee

• Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
• Clean, stock, and restock workstations and display cases.
• Prepare specialty foods such as burger, hotdog, quesadilla, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
• Mix ingredients such as pancake or waffle batters.
• Pre-cook items such as bacon, in order to prepare them for later use.
• Maintain sanitation, health, and safety standards in work areas.
• Clean food preparation areas, cooking surfaces, and utensils.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
• Wash, cut, and prepare foods designated for cooking.
• Measure ingredients required for specific food items being prepared.

Training & Certifications

Certifications

Education

Education