I am MD Borhan Khan, a culinary artist by passion & profession presently serving as the Culinary-in-Charge & Executive Sous Chef at Renaissances Dhaka Gulshan Hotel a luxury 5-star hotel located at the commercial area of Dhaka, Bangladesh. Born & brought up in Tangail Ghatail, I have over 20 years’ experience, in a wide range of disciplines which include Creative Food Plating, Menu Planning & Engineering, HACCP management, large banquet operations, Kitchen layout Designing, Cost control & inventory management and Customer Service.
2003 after my father pass way, I started journey Chef Profession and I went to abroad through my elder brother support and start do a cook helper job.
As it’s my first job in abroad, One and Only Kanuhura at Maldives facing lot of challenges as I didn’t have international experience. After that I got help from my brother study in Maldives for chef’s course.
Also I have done by hotels whatever cooking related training like HACCP, personal groom ing food allergen on job training etc. So I got more confidence with my cooking profession and getting more interesting loving my job.
I have worked at Maldives 5 different five international star hotels resorts and got lot of different cuisine experience with as well as promotions till sous chef.
2014 I back to Bangladesh for my wedding and join as a sous chef in Amari Dhaka hotels which is Thai chain international brand. Its nice experience as well because its first job my own country and start learn with my country Bangladeshi cuisine food. Move to Le meridian Dhaka hotel in Bangla desh working as a sous chef, which is Marriott international brand and as well get banquet maximum 2900 pax and catering experience. Get lot of training from the hotels online / offline and on job as well.
After 3 years I take a big challenge and took double position as executive chef for Ascott hotels in charge for 2 property’s couple weeks getting lot of pressure but end of the day learn lot and good experience
More confidante make me forwarded to six season’s hotel as executive chef as well. Currently I am back to Marriott international chain renaissance Gulshan Dhaka Hotels as executive sous chef in charge for culinary department. 84 chefs & Stewards are reported me.
Together with fellow leaders in the local culinary industry, we have co-founded the Chef’s Federation of Bangladesh in 2020 which boasts around 26,000 members who are all Bangladeshi Chefs employed in different capacities and locations around the world.
Presently, I am the “General Secretary” of this humble association, where we work together to improve the work-life and welfare status of Chefs in this industry.
Apart from Culinary Arts, I spend my time with my family consisting of my daughters of 6 & 3, along with my loving wife. I love to travel and am involved in sports activities. Philosophically, I am fun-loving, optimistic and progressive minded person with a strong belief in the Almighty Allah, upon WHO’s will I have submitted my heart, mind, and soul completely.
Training and development Skills & achieve ment
- Rouxbe Online Cooking School
- Top-hs-001 fire safety training
- Food Allergen Training online
- Harassment Prevention in the Global Workplace for Managers. Online also
- FSA (Food Safety Asia) Foundation Level Certificate Food Hygiene
- HACCP Certificate (Hazard Analyze And critical control point)
- Essential Skills for Supervisors & Managers.
- achieve lot of employ of the month award, appreciation letter
- Compute Microsoft Office
- Cost Controlling
- Developing Five Star Menu
- Good at managing inventory and vendors
- Controlling quality, sanitation and security features
- Per Opening Five Star Properties
- Excellent cooking skills
- Organizational skills
- The ability to control a budget and work with figures
- The ability to work under pressure and make quick decisions
- Personal Attributes
- I am oriented with a capacity for hard working and high level of integrity
- I am self-motivated, dedicated person with a positive attitude and ability to observe confidentially
- I am a good “team” member-yet thrive’ when leadership and its accorded responsibilities are required
- Thrive on new opportunities and challenges Well verse with a sound understanding occupational health And safety regulations
- Honest & trustworthy, eager to learn new Skills
- Adhere to the rules and regulation of the Resort guidelines