In the year 2012, I triumphantly completed the Professional Chef Course in Food & Beverage Production, a distinguished National Certificate Course, proffered by the esteemed Bangladesh Parjatan Corporation. As a component of this comprehensive course, I underwent a three-month attachment at BFCC (Biman Flight Catering Centre) and a six-month attachment at Radisson Blu. It was during these immersiv
e attachments that the alluring hospitality industry extended an enticing invitation, and I embraced the esteemed position of Garde Manger at The Best Western Maple Leaf Hotel. Over time, my culinary prowess was recognized, leading me to assume the esteemed role of incharge of the cold kitchen. Immersed in the enchanting ambiance of The Best Western Maple Leaf Hotel, I fervently dedicated myself to honing my culinary skills and acquiring profound knowledge of the intricate food industry. During my moments of respite, I ardently pursued the development of expertise in pastry and bakery, eagerly learning under the adept guidance of celebrated chefs at the prestigious Radisson Blu. Additionally, I diligently honed the art of fruit and vegetable carving, seeking enlightenment from accomplished culinary artisans. The fruits of my labor and unwavering pursuit of improvement bore sweet rewards as I ascended to a higher echelon within my workplace, securing a well-deserved promotion. In the midst of 2017, I made the pivotal decision to step away from the industry, driven by a thirst for further personal and professional growth. This prompted my journey towards acquiring the esteemed HACCP certification from the renowned International Institute of Culinary Arts (IICA) situated in Delhi. Subsequently, my efforts led to my appointment as a director in not one, but two esteemed culinary institutions, namely ITICA (International Training Institute Of Culinary Arts) and ICI (Institute Of Culinary Arts). Remarkably, I served in both capacities concurrently for a span of two years. Moreover, I embarked on a versatile freelancing career, contributing as a distinguished faculty member in numerous prestigious establishments, including Ace Hospitality Management (ACE), TKCI (Tony Khan Culinary Institute & Hotel Management), RHTI (Regency Hospitality Training Institute), Faculty of Update College, and the Faculty of Tourism & Hospitality Department of Dhaka University. During my tenure at Ace Hospitality Management, I effectively assumed the role of a practical demonstrator. To augment my qualifications, I successfully completed the rigorous cooking levels 1 and 2, administered by the esteemed Bangladesh Technical Education Board (BTEB). Additionally, I earned noteworthy certifications as an assessor, bestowed upon me by both BTEB and SEIP (Skill Employment Investment Program). My commitment to culinary excellence extended beyond borders, as an active member of the prestigious World Association of Master Chef (Bangladesh Chapter), where I consistently contribute to the advancement of the culinary community. Enriching my expertise, I actively participated in skill development workshops organized by the esteemed Scottish Qualifications Authority (SQA) and honed my soft skills under the guidance of SEIP.
