Rezaul Karim
Good food is not complicated food. It is the same dish, right, every single time.
I run hotel and restaurant kitchens. I write menus, cost them, hire and train the cooks, and stand on the line when it is busy.
Culinary diploma, 16 years in professional kitchens
- 16years in kitchens
- 5kitchens opened
- 48cooks trained
What I do
Menu writing
Restaurants and hotelsA menu your kitchen can actually cook on a busy night, costed to the taka.
Opening a kitchen
New restaurantsLayout, equipment, suppliers and the first team, from empty room to first service.
Training cooks
Teams of 5 to 40Turning a line of new cooks into a team that does not need watching.
Food cost control
Over 12 weeksFinding where the money is going out of the back door.
Food safety
Any kitchenStorage, temperatures and records that pass any inspection.
From 650 a headPrivate events
Weddings of 100 or moreCooking for a wedding, a launch or a private dinner.
In the kitchen
Friday service
The pass, at 9pm
A wedding for 400
Training day
A kitchen lives or dies on repetition. A brilliant dish served once is a story. The same dish served correctly four hundred times is a business.
I cook every dish on a new menu myself before it is written down. If I cannot make it in a busy hour, it is not on the menu.
Experience
- 2021 — nowExecutive chefBay Pearl Resort, Cox's Bazar
- 2017 — 2021Head chefThe Terrace, Dhaka
- 2012 — 2017Sous chefGrand Riverside Hotel
What clients say
Our food cost dropped four points in his first three months and the food got better, not worse.
Hotel general managerHe taught me more in six months than I learned in four years before that.
Former commis, now a head chef
Find the kitchen
Bay Pearl Resort Kitchen
Marine Drive, Kolatoli, Cox's BazarHours Daily · 6am – 11pm
Directions →
Planning a menu, a kitchen or an event?
Tell me what you are cooking for and how many. I reply the same day.
Available Booking private dinners from MarchBased in Cox's Bazar, Bangladesh