Chef Sadek Miya is a well experienced chef of Bangladesh. 27+ of his career journey most of time he has spent on abroad. He is a pre-opening experiences chef of international standard Hotel & Resort.

Expertise

 Kitchen Management | Pre-Opening Hotels & Resort| Menu Development | Budget & Cost Control | Quality Assurance & Service Standards | Sales & Marketing |Promotions Development | Multicultural Team Management | Staff Development & Training| Hand On Fine Touch In  Modern Fine Dining | Casual Dining |Fine Canapés |Amuse Broche | Italian |Continental| Grade Manger| Baking & Pastries| Live Media Channel Cooking| Asian| Ayurvedic Food’s |Arabic| Mexican | Fusion Cuisines| Hand On With Ala Carte| Buffet| Large Banquets| Outside Catering| Any Special Events| Theme Night Menu| Menus From All Over The World Such As Great Authentic Tropical Indian Mughlai Cuisine, North  & South Indian Curries & Appetizers, Varieties  Of Tandoori Kebab, Roti, Naan , Experienced In Banqueting For More Than 2000 Capacities |

 Adept In Managing Systems Including Office Systems, Supplies, Inventory, Forecasting & Budgeting And Preparing Financial Reports Including Rate And Availability Data. Proficient in Achieving High Customer Satisfaction and Recommending Procedures To Facilitate Streamlining Of Departments To Further Excel Customer Satisfaction Metrics.

Excellent In Overseeing Staffing, Disciplining, Scheduling And Monitoring Performance In Order To Provide Optimal Guest Satisfaction. Proven Record of Accomplishment of Developing Procedures, Service Standards And Operational Policies, Planning & Implementing Effective Control Measures To Reduce Running Costs Of The Unit.

Possess Strong Organizational, Leadership, Decision Making, Mentoring & Relationship Management Skills While Maintaining High Standards Of Personal Performance And Professionalism With Ability To Relate To People At Any Level Of Business And Management.

Complete Training Train The Trainer, First Aid, Winning Edge, Food Safety Management.

HACCP & ISO 22000 Advance Knowledge.

Career Strength

1st Aug 2024- till date

Forest Lounge Restaurant, Dhanmondi, Dhaka, Bangladesh

 As Executive Chef and Culinary Director Oversaw Guest Activities For 2 Restaurant, it’s a Casual dining international buffet and ala carte restaurants, buffet capacity’s 300 pax and ala carte roof top open natural green garden views dining capacities 220 pax,

27th Jan to 29th July 2024 (6 Month)

BICC (Chin Moitri) By X Group of Company, Agargaon, Dhaka, Bangladesh

Culinary Executive Chef

As Executive Chef and Culinary Host with BICC venue Oversaw Guest Activities For 1Restaurant, 11Banquets Hall, we have accommodated banquet capacity up to 6000 pax, this is a very VVIP venue where we cater food for All the Ministry level function with Honorable PM& president, preparing modern dining plating & Canapés Menu with The Lots Of Local Flavor For Memorable Dinning, Managing Executive Office And Maintaining  food cost and All The Kitchen outlet & stewarding section With HACCP & ISO 22000 Standard,

26th Dec 2022 –Jan 21st 2024 (1years 1 month)

 Six Season Hotel, Gulshan 2, Road 96 Dhaka 

Reporting To: General Manager              

 Duties and Responsibilities:

Culinary Executive Chef

As Executive Chef and Culinary Host with Six season Hotel Oversaw Guest Activities For The Hotel Rooms And 3 Restaurant, 5 Banquet And F&B Outlets And Planned A New Menu with maintaining food cost For International Guest And also For The Sky Pool Dining Restaurant. Preparing Menu with The Lots of Local Flavor For Memorable Dinning, Managing Executive Office And Maintaining All The Kitchen With HACCP & ISO 22000 Standard, Evolution For Supplier And Selected For In Delivery Materials, In The Main Time Set Up For Next Level Goal And Set Training All The Chefs And Stewarding Staff F Or Service Quality, Team Work, Sanitization, Food Safety, Temperature Monitoring And Presenting Safe Food For The Hotel Guests.

28th Sep 2021 –5th May 2022 (8 Month)

 Arizona Golf Resort, Riyadh, Qurtabah, Saudi Arabia  

Reporting To: General Manager              

 Duties and Responsibilities:

Executive Chef Kitchen Operation

As Executive Chef And Culinary Host With Arizona Golf Resort Oversaw Guest Activities For The Resort F&B Outlets And Planned A New Menu For Golf Players And For The Resort’s Fine Dining Restaurant. Preparing Menu With The Lots Of Local Flavor For Memorable Dinning, Managing Executive Office And Maintaining All The Kitchen With HACCP & ISO 22000 Standard, Training All The Chefs And Stewarding Staff For Sanitization, Food Safety, Temperature Monitoring And Presenting Safe Food For The Resort Guest.

Aug 2018 To Aug 2021

Self-Employee

70 Pax Seating Capacity Restaurants

Managing Own-Restaurant Business In Home Town Which Is Totally Thinking Out Of Box Modern And Creative Minded Set Up, Restaurant Called Soner Ghoor, Chair And Table Made By Fresh Bamboo And All The Food Served With Shined Clay Pot And  Plate, Glass, Tea, Coffee Cup Set Up Made By Modern Clay Set Up.

20th May 2018 to 30th Aug 2018 (3 month only)

Ascott Palace & Ascot Residence Baridhara Dhaka Bangladesh

Reporting To: Cluster General Manager 

 Duties and Responsibilities:

Executive Chef

52 Spacious In Ascott Palace And51 Spacious In Ascott Residence Contemporary Rooms & Suite with 4 Outlets And Banquet Up To 200 Pax,

Managing And Supervising Entire Production With 29 Chefs And 16 Kitchen Stewarding Teams, Oversaw All Kitchen, Food Production And Stewarding, For Room Dining , All Day Dining Restaurant And Four Outlets. Managing And Supervising In-Door And Out-Door Catering And Events, Accommodating Up To 250 Pax. Hiring & Retraining Motivation All The Chefs Under My Guidance Modern Food Preparing Presentation For Deliver To The Guest, Organizing Daily Basis International Theme Menu, In The Same Time Overlooking Kitchen &F&B Service  Both To Ensure For The Smooth Operations For Service Department.

7th August 2013 – 31st March 2018 ( 4 years 6 month )

 AL Nahda   Resort & Spa Oman     

  Executive Chef Kitchen Operation

Reporting To: Group Resort Manager 

 Duties and Responsibilities:

Award Winning World Luxury 5 Star Hotel & Resort

160 Spacious and Contemporary Rooms & Suite with 4 Outlets and Banquet Up To 2000 Pax,

Managing And Supervising Entire Production With 30 Chefs And 10 Kitchen Stewarding Teams, Oversaw All Kitchen, Food Production And Stewarding, For Room Dinning, All Day Dining Restaurant And Four Outlets. Managing And Supervising In-Door And Out-Door Catering And Events, Accommodating Up To 1700 Pax. Hiring, Retraining And Motivation All The Chefs Under My Guidance For Internal Food Competition With 5 Course Gourmet Menu With New & Modern Presentation, Organizing Daily Basis International Theme Menu. In The Time Of Absence F&B Director, My Self-Acting Role Played An F&B Director To Ensure For The Smooth Operations Entire Service Department. Provided Hands On Expertise In Areas That Included Menu Planning, Cost Control And Analysis, Staffing, Budgeting And Marketing. Ensuring Day To Day Food and Operating Expenses While Enhancing Food Quality And Improving Kitchen Techniques. Designed And Implemented A Creative International Cuisine Menu With The Use Of Fresh, Local Products And Organic Ingredients To Provide A 5-Star Dining Experience. Maintaining The HACCP And ISO 22000 Certified Kitchen.

As Executive Chef With Pre –Opening Dunes Ultra-Luxury Tend Resort Al Abiyat Oman By Al Nahda Hotels Group, Played Key Role In The Hotel’s Opening Activities, Ordered And Evaluated All The Heavy Equipment, Cookery, Cutlery For Kitchen And Service Department According To The Theme Of Luxury Tend Resort Standard. Achieving savings through skillful selection of operating supplies and equipment.  Created And Designed International Fine Dining Restaurant, Room Service And Table D’hôte Menus, Later Formulated Food Offering For The Corporate Business By Creating And Experimenting With New Menu Items Tailored To Guests.

Jan 2011 – Jan 2013(2 years)

Muscat International Oman Air in Flight Catering Kitchen     

Executive Sous Chef

Reporting To: Production Manager,

 Duties and Responsibilities:

Responsible For Along With The Team-Ordering All The Items Required In The Food Production Operation, Day To Day ISO Certified Kitchen Operating With 5 Sous Chef & 150 Kitchen Chefs As Per Flight Schedule & Outdoor Catering Order, At The Same Time Maintaining The Flight Europe Sector For The First Class & Business Class Side To Check The Food Quality And Layup Portion Control, Operating Inside The Airport First Class & Business Class New Lounge Buffet And Fine Dining Ala Carte, Presenting International Cuisine Menus As Per Flight Sector Requirements. Order Handling And Catered Food For Others Private Jet Flight As Well Royal Flight Sultan Of Oman, Royal Defence Flight, Maintaining Day To Day Chiller, Freezer According To ISO Requirements.

June 2008 – November 2010 (2 years 4 month)

Al Nahda Resort & Spa Barka Oman     

Executive Sous Chef

Reporting To:    Executive Chef / Resort Manager

Duties and Responsibilities:

160 Spacious and Contemporary Rooms & Suite With 4 Outlets And Conference, Meeting Room, Banquet Up To 2000 Pax,

 Leading And Supervision 27 Kitchen Staff And Chief Steward And  Functions That Included Scheduling, Menu Planning, Purchasing And Ordering To The Store  For A Resort With Different Outlets Requirements, In Times Of Executive Chef’s Absence Working As Chef In Charge Of Whole Operation As Well As Hands On.

Preparation And Implementation Of Day To Day Breakfast, Lunch And Dinner Buffet As Well As Any Large Banquet Function And Weekly Live Theme Night Menus And Hand On Supporting To The Team.

June 2006 – March 2008 (2 years)

Sultan Qaboos University Club Oman (Under Tawoos Renaissance Catering)    

Pre- Opening Head Chef

Reporting To General Manager

Duties and Responsibilities:

Maintaining and Ordering For Day To Day Kitchen Operations Requirements Raw and Dry Materials According To HACCP Approval Requirements. Pre-Opening Sultan Qaboos Hospital Cafe & Restaurant, Created And Implemented Breakfast, Lunch, Dinner Buffet And Ala- Carte, Live Cooking & Grilling Menus.

5th May 2005 – April 2006 (1 years +)

Garnd Azure Hotel & Resort Sharm El Sheikh Egypt      

Indian Chef

Reporting To: Executive Chef / Kitchen Director

  Duties and Responsibilities:

As Indian Chef Presenting Daily Special Menu From Indian Cuisine,  Operating Ala Carte As Per Guest Requirements, Preparing Weekly Indian & Chinese Theme Night, As Well Hand On International Ala -Carte Menus, Ordering All Items Which Are Required In Food Production Section, Lunch & Dinner A La -Carte Covering 80 To 100 Pax. Buffet Covering In Breakfast 800-1200, Lunch 300-400 And Dinner Buffet 800-1200 Pax, Following Day To Day Operational Requirements, Presentation, Portion Controlling As Per Company Requirement, In The Same Time Following Food Safety Procedures.

20th August 2000 -5th May 2005(5 years)

Sheraton Oman Hotel Ruwi Muscat Oman 

   Commie Chef 1

Reporting To: Chef De Parties/ Sous Chef

Duties and Responsibilities:

Responsible For Day To Day Food Preparation With The Teams As Per Ala Carte, Banquet Function, Outdoor Catering, Theme Night And Meeting &  Conference Menu Requirements, Preparing All The Mis –En-Place And Ala- Carte, Buffet Set Up, Maintaining All The Chillers, Freezer And Food Shelf Line As Per HACCP Standard,

Experience in Mumbai India (4 years)

7th Feb 1997 – 15th August 2000 (4 Years In Mumbai India)

 Career started From Mumbai India, Worked in India Mumbai in Various 3 Stars, 4star And Multi Cuisine Restaurant and Gained the Culinary Knowledge.