Mahmudul Hasan

I see myself as a trustworthy and responsible person who enjoys new challenges, meeting new targets. I am a fast learner which enables me to take on new tasks and gain new skills. This gives me the opportunity to work well within a team and I am also a good individual worker. My long-term goal is to further my career with a new and developing company and gain international experience with strong emphasis.

WORK EXPERIENCE:

Japan tobacco Bangladesh. (FSS) From 2021 to 2023 until.

Duties & Responsibilities:

Present, promote and sell products/services using solid arguments to existing and prospective customers.

Perform cost-benefit and needs analysis of existing/potential customers to meet their needs.

Establish, develop and maintain positive business and customer relationships.

To establish a company product in the market.

Market analyzing and making plans for the future.

Visit by MCP regularly in the market.

Mercure Hotel, Dubai (Assistance HACCP Manager) From Aug 2012 to May 2020.

       Duties & Responsibilities:

Responsible for the Good Hygiene practices, food safety and hygiene standards throughout the hotel and ensure that all food and beverage served to guests and employees are SAFE.

Ensure all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to HACCP requirements from the hotel standards.

Ensuring the highest standards of personal presentation, hygiene and conduct in accordance with HACCP and hotel standards.

Motivates staff to perform their duties to the highest possible standard.

Co-ordinates, controls, plans and performs at least one communication meeting every month and one training session every week.

Communicates all particulars of training and communication meetings to the Food and Beverage Office.

Controls all requisitions for general store items and operating equipment keeping expenses to the minimum without affecting the quality of the work.

Maintains the highest quality of work possible through effective control and supervision of all employee tasks.

Communicates and discusses any ideas concerning the HACCP & Hygiene with the Head Chef.

Communicates regularly with the Head Chef concerning the general upkeep and cleanliness and repair of the back of house food and beverage area.

Plans and coordinates effectively for future trends of business and takes action accordingly through effective communication and scheduling of department personnel.

Attends Food and Beverage meetings and communicates results of those meetings with all employees.

Develops employees through effective guidance, coaching and counseling.

Maintains discipline of Stewarding brigade carrying out any disciplinary action in accordance with local labor law.

Makes proposals of the Head Chef in relation to the hiring and firing of the employees.

Evaluates all personnel at least once per year in accordance with policy.

Controls all operating equipment such as chinaware, glassware and cutlery in relation to cleanliness, general repair and quantity with the aim of minimizing breakage and loss.

Performs inventories when directed in co-operation with the outlet supervisors and Accounting Department.

Remains well informed of any future promotions or events about to, or taking place in the hotel and communicates these to the Stewarding brigade.

Maintains thorough knowledge of all facilities provided for the guests in the hotel including all other outlets.

Maintains up to date stock control cards for all equipment in store.Performs budget for all operating equipment in conjunction with outlet supervisors and the Food and Beverage Office.

Bachelor of commerce(B.com)