Sharif Sarkar
Albertslund Municipality
Summary
High-performing Chef offering 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Adaptable and enterprising cook with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Confident Sous Chef with experience in reputable, high-end hospitality environments. Motivated and organised to complete tasks to high-quality standards in pressured conditions. Builds positive rapport and relationships for improved team productivity. Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons.
Experienced with diverse culinary techniques and creating innovative dishes. Utilizes precise menu planning and kitchen management to drive success. Track record of fostering teamwork and maintaining high standards in fast-paced environments.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level chef position. Ready to help team achieve company goals.
Overview
10
10
years of professional experience
Work History
Kok
Bistro Mig Og Annie
10.2024 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Shous Chef
Delaney Irish Pub & Restaurant
01.2024 - 06.2024
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
- Assisted cooks to determine freshness and quality of dishes.
- Developed chefs to run stations efficiently during peak service periods.
Cook supervisor
Le Sommelier Bistro Copenhagen Airport
03.2021 - 12.2023
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
- Ordered and received products and supplies to maintain well-stocked kitchen areas.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Regulated temperature to efficiently prepare dishes and maintain food safety with thermostat controls.
- Followed recipes precisely to deliver first-class meal quality and consistency.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Measured and mixed ingredients using professional kitchen scales with precision to minimise wastage.
- Stored ingredients at safe temperatures in compliance with food hygiene regulations.
- Cultivated relaxed kitchen atmosphere, staying calm in high pressure situations.
Cook
Hotel Sanders Copenhagen
05.2019 - 08.2020
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
sous chef
Viking River Cruise
03.2017 - 12.2018
- Professional preparation and distribution of daily meals according to the menu cycle, including the responsibility to manage a station station Implementation of prescribed standards Jointly responsible for storage and proper maintenance of food goods
- Apply and inspect the quality and hygiene standards according to therules in HACCP Support the other departments whenever necessary.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
- Verified compliance in preparation of menu items and customer special requests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Pestana CR7 Lisbon
Breakfast Cook
08.2016 - 02.2017
- Organized and detail-oriented with a strong work ethic.
- Self-motivated, with a strong sense of personal responsibility.
- Developed strong communication and organizational skills through working on group projects.
- Worked well in a team setting, providing support and guidance.
Assistant cook
são nicolau portuguese restaurant
07.2015 - 04.2016
- Received and verified deliveries.
- Rotated frozen food items.
- Rotated stock with first-in, first-out methods to ensure strong food safety, hygiene and quality.
Education
Lisbon Cooking Academy’s
Skills
- Capacity to work
- In team
- Sales and marketing
- Service
- Customer skills
- Objection management
- Staff activity management
- Leadership
- Time management
Languages
English
Portuguese
Dutch
Personal Information
Name & contact
Timeline
Kok
Bistro Mig Og Annie
10.2024 - Current
Shous Chef
Delaney Irish Pub & Restaurant
01.2024 - 06.2024
Cook supervisor
Le Sommelier Bistro Copenhagen Airport
03.2021 - 12.2023
Cook
Hotel Sanders Copenhagen
05.2019 - 08.2020
sous chef
Viking River Cruise
03.2017 - 12.2018
Pestana CR7 Lisbon
Breakfast Cook
08.2016 - 02.2017
Assistant cook
são nicolau portuguese restaurant
07.2015 - 04.2016
Lisbon Cooking Academy’s
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