Ali's Cuisines

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Ali's Cuisines Passion, Love, Live đŸ”Ĩ

05/09/2026

A plate where rustic flavors meet refined presentation — tender lamb, silky mashed potatoes, roasted potatoes, sautÊed beans, charred onions, baby carrots, finished with mint sauce and a rich red w**e jus.”
— Crafted with passion, plated with purpose. 👨‍đŸŗđŸĨŠđŸˇ

**e

12/08/2026

From the ocean to the plate — crafted with precision. 🐙✨

Sauce Plating Techniques (Written Guide)Food plating-āĻ sauce āĻļā§āĻ§ā§ āĻ¸ā§āĻŦāĻžāĻĻ āĻ¨āĻž, āĻ­āĻŋāĻœā§āĻ¯ā§āĻ¯āĻŧāĻžāĻ˛ āĻ‡āĻŽāĻĒā§āĻ¯āĻžāĻ•ā§āĻŸāĻ“ āĻ¤ā§ˆāĻ°āĻŋ āĻ•āĻ°ā§‡āĨ¤ āĻ›āĻŦāĻŋāĻ¤ā§‡ āĻĻā§‡āĻ–āĻž āĻĒ...
14/12/2025

Sauce Plating Techniques (Written Guide)

Food plating-āĻ sauce āĻļā§āĻ§ā§ āĻ¸ā§āĻŦāĻžāĻĻ āĻ¨āĻž, āĻ­āĻŋāĻœā§āĻ¯ā§āĻ¯āĻŧāĻžāĻ˛ āĻ‡āĻŽāĻĒā§āĻ¯āĻžāĻ•ā§āĻŸāĻ“ āĻ¤ā§ˆāĻ°āĻŋ āĻ•āĻ°ā§‡āĨ¤ āĻ›āĻŦāĻŋāĻ¤ā§‡ āĻĻā§‡āĻ–āĻž āĻĒā§āĻ°āĻ¤āĻŋāĻŸāĻž āĻĄāĻŋāĻœāĻžāĻ‡āĻ¨ āĻāĻ•ā§‡āĻ•āĻŸāĻž āĻ•ā§āĻ˛āĻžāĻ¸āĻŋāĻ• āĻŸā§‡āĻ•āĻ¨āĻŋāĻ•āĨ¤

1ī¸âƒŖ Spiral / Circular Swirl

āĻ¸āĻ¸ āĻŽāĻžāĻāĻ–āĻžāĻ¨ āĻĨā§‡āĻ•ā§‡ āĻ˜ā§āĻ°āĻŋāĻ¯āĻŧā§‡ āĻ˜ā§āĻ°āĻŋāĻ¯āĻŧā§‡ āĻĻā§‡āĻ“āĻ¯āĻŧāĻž
✔ Elegant & modern look
✔ Soup, puree, dessert plate-āĻ āĻĒāĻžāĻ°āĻĢā§‡āĻ•ā§āĻŸ

2ī¸âƒŖ Straight Line with Dots

āĻāĻ•āĻŸāĻž āĻ¸ā§‹āĻœāĻž āĻ˛āĻžāĻ‡āĻ¨, āĻ¤āĻžāĻ° āĻ‰āĻĒāĻ° āĻŦāĻž āĻĒāĻžāĻļā§‡ āĻ›ā§‹āĻŸ āĻĄāĻŸ
✔ Fine dining style
✔ Main course plating-āĻ balance āĻ†āĻ¨ā§‡

3ī¸âƒŖ Centered Spiral with Vertical Stroke

āĻŽāĻžāĻāĻ–āĻžāĻ¨ā§‡ āĻ—ā§‹āĻ˛ āĻ˜ā§‚āĻ°ā§āĻŖāĻŋ, āĻŽāĻžāĻ āĻŦāĻ°āĻžāĻŦāĻ° āĻ¸ā§āĻŸā§āĻ°ā§‹āĻ•
✔ Artistic & bold
✔ Chef’s signature plating-āĻ āĻŦā§āĻ¯āĻŦāĻšāĻžāĻ° āĻšāĻ¯āĻŧ

4ī¸âƒŖ Dot Gradient

āĻ›ā§‹āĻŸ āĻĨā§‡āĻ•ā§‡ āĻŦāĻĄāĻŧ āĻĄāĻŸ āĻāĻ• āĻ˛āĻžāĻ‡āĻ¨ā§‡
✔ Minimalist plating
✔ Sauce control skill āĻĻā§‡āĻ–āĻžāĻ¯āĻŧ

5ī¸âƒŖ Free Hand Spiral

āĻšāĻžāĻ¤ā§‡āĻ° āĻĢā§āĻ°āĻŋ āĻŽā§āĻ­āĻŽā§‡āĻ¨ā§āĻŸā§‡ swirl
✔ Rustic & organic look
✔ Chef creativity āĻĢā§āĻŸā§‡ āĻ“āĻ ā§‡

6ī¸âƒŖ Three Point Accent

āĻ¤āĻŋāĻ¨ āĻĻāĻŋāĻ•ā§‡ āĻ¸āĻ¸ā§‡āĻ° āĻ†āĻ˛āĻžāĻĻāĻž āĻ¸ā§āĻŸā§āĻ°ā§‹āĻ•
✔ Negative space āĻŦā§āĻ¯āĻŦāĻšāĻžāĻ°
✔ Contemporary plating

7ī¸âƒŖ Full Circular Spread

āĻĒā§āĻ°ā§‹ āĻ—ā§‹āĻ˛ āĻ•āĻ°ā§‡ āĻ¸āĻ¸ spread
✔ Base sauce āĻšāĻŋāĻ¸ā§‡āĻŦā§‡ perfect
✔ Protein āĻŦāĻž garnish āĻŦāĻ¸āĻžāĻ¨ā§‹āĻ° āĻœāĻ¨ā§āĻ¯ āĻ­āĻžāĻ˛ā§‹

8ī¸âƒŖ Offset Circle with Drops

āĻāĻ•āĻĒāĻžāĻļā§‡ āĻ—ā§‹āĻ˛, āĻ…āĻ¨ā§āĻ¯ āĻĒāĻžāĻļā§‡ āĻĄāĻŸ
✔ Dynamic & modern
✔ Plate-āĻ movement āĻ¤ā§ˆāĻ°āĻŋ āĻ•āĻ°ā§‡

9ī¸âƒŖ Zigzag / Wave Stroke

Z shape āĻŦāĻž āĻĸā§‡āĻ‰āĻ¯āĻŧā§‡āĻ° āĻŽāĻ¤ā§‹
✔ Casual + artistic
✔ Fusion & dessert plating-āĻ āĻœāĻ¨āĻĒā§āĻ°āĻŋāĻ¯āĻŧ

Commis Chef āĻāĻ° āĻœāĻ¨ā§āĻ¯ ā§¨ā§ĻāĻŸāĻŋ āĻĒā§āĻ°āĻĢā§‡āĻļāĻ¨āĻžāĻ˛ āĻ‡āĻ¨ā§āĻŸāĻžāĻ°āĻ­āĻŋāĻ‰ āĻĒā§āĻ°āĻļā§āĻ¨! đŸŗ Commis Chef Interview Questions & Answers (1. Q: Tell me about yo...
27/11/2025

Commis Chef āĻāĻ° āĻœāĻ¨ā§āĻ¯ ā§¨ā§ĻāĻŸāĻŋ āĻĒā§āĻ°āĻĢā§‡āĻļāĻ¨āĻžāĻ˛ āĻ‡āĻ¨ā§āĻŸāĻžāĻ°āĻ­āĻŋāĻ‰ āĻĒā§āĻ°āĻļā§āĻ¨!

đŸŗ Commis Chef Interview Questions & Answers (

1. Q: Tell me about yourself.

A (English): I’m a passionate and hardworking Commis Chef with a strong interest in professional cooking. I love learning new techniques and supporting my team.
A (Bangla): āĻ†āĻŽāĻŋ āĻāĻ•āĻœāĻ¨ āĻĒāĻ°āĻŋāĻļā§āĻ°āĻŽā§€ āĻ“ āĻ°āĻžāĻ¨ā§āĻ¨āĻžāĻ° āĻĒā§āĻ°āĻ¤āĻŋ āĻ†āĻ—ā§āĻ°āĻšā§€ āĻ•āĻŽāĻŋ āĻļā§‡āĻĢāĨ¤ āĻ¨āĻ¤ā§āĻ¨ āĻŸā§‡āĻ•āĻ¨āĻŋāĻ• āĻļā§‡āĻ–āĻž, āĻ¸āĻŋāĻ¨āĻŋāĻ¯āĻŧāĻ°āĻĻā§‡āĻ° āĻ¸āĻšāĻžāĻ¯āĻŧāĻ¤āĻž āĻ•āĻ°āĻž āĻāĻŦāĻ‚ āĻĻāĻ˛āĻ—āĻ¤āĻ­āĻžāĻŦā§‡ āĻ•āĻžāĻœ āĻ•āĻ°āĻ¤ā§‡ āĻ†āĻŽāĻŋ āĻ­āĻžāĻ˛ā§‹āĻŦāĻžāĻ¸āĻŋāĨ¤

2. Q: Why do you want to work as a Commis Chef?

A (English): I want to build my culinary career from the basics and gain real kitchen experience.
A (Bangla): āĻ†āĻŽāĻŋ āĻ†āĻŽāĻžāĻ° āĻ•ā§āĻ•āĻŋāĻ‚ āĻ•ā§āĻ¯āĻžāĻ°āĻŋāĻ¯āĻŧāĻžāĻ° āĻļā§āĻ°ā§ āĻĨā§‡āĻ•ā§‡ āĻ—āĻĄāĻŧā§‡ āĻ¤ā§āĻ˛āĻ¤ā§‡ āĻšāĻžāĻ‡ āĻāĻŦāĻ‚ āĻŦāĻžāĻ¸ā§āĻ¤āĻŦ āĻ°āĻžāĻ¨ā§āĻ¨āĻžāĻ˜āĻ°ā§‡āĻ° āĻ…āĻ­āĻŋāĻœā§āĻžāĻ¤āĻž āĻ…āĻ°ā§āĻœāĻ¨ āĻ•āĻ°āĻ¤ā§‡ āĻšāĻžāĻ‡āĨ¤

3. Q: What are your main duties as a Commis Chef?

A (English): My duties include food preparation, mise en place, assisting senior chefs, and keeping my station clean.
A (Bangla): āĻ†āĻŽāĻžāĻ° āĻ•āĻžāĻœ āĻšāĻ˛ā§‹ āĻ–āĻžāĻŦāĻžāĻ° āĻĒā§āĻ°āĻ¸ā§āĻ¤ā§āĻ¤ āĻ•āĻ°āĻž, āĻŽāĻŋāĻœ āĻāĻ¨ āĻĒā§āĻ˛āĻžāĻ¸ āĻ•āĻ°āĻž, āĻ¸āĻŋāĻ¨āĻŋāĻ¯āĻŧāĻ° āĻļā§‡āĻĢāĻĻā§‡āĻ° āĻ¸āĻšāĻžāĻ¯āĻŧāĻ¤āĻž āĻ•āĻ°āĻž āĻāĻŦāĻ‚ āĻ¨āĻŋāĻœā§‡āĻ° āĻ“āĻ¯āĻŧāĻžāĻ°ā§āĻ• āĻ¸ā§āĻŸā§‡āĻļāĻ¨ āĻĒāĻ°āĻŋāĻˇā§āĻ•āĻžāĻ° āĻ°āĻžāĻ–āĻžāĨ¤

4. Q: What does “Mise en place” mean?

A (English): It means “everything in its place” — preparing ingredients before cooking.
A (Bangla): “āĻŽāĻŋāĻœ āĻāĻ¨ āĻĒā§āĻ˛āĻžāĻ¸â€ āĻŽāĻžāĻ¨ā§‡ āĻšāĻ˛ā§‹ “āĻ¸āĻŦāĻ•āĻŋāĻ›ā§ āĻ¤āĻžāĻ° āĻœāĻžāĻ¯āĻŧāĻ—āĻžāĻ¯āĻŧ” — āĻ°āĻžāĻ¨ā§āĻ¨āĻžāĻ° āĻ†āĻ—ā§‡ āĻ¸āĻŦ āĻ‰āĻĒāĻ•āĻ°āĻŖ āĻĒā§āĻ°āĻ¸ā§āĻ¤ā§āĻ¤ āĻ“ āĻ¸āĻžāĻœāĻžāĻ¨ā§‹āĨ¤

5. Q: How do you handle pressure in a busy kitchen?

A (English): I stay calm, organized, and focused during rush hours.
A (Bangla): āĻŦā§āĻ¯āĻ¸ā§āĻ¤ āĻ¸āĻŽāĻ¯āĻŧā§‡ āĻ†āĻŽāĻŋ āĻļāĻžāĻ¨ā§āĻ¤, āĻ¸āĻ‚āĻ—āĻ āĻŋāĻ¤ āĻ“ āĻŽāĻ¨ā§‹āĻ¯ā§‹āĻ—ā§€ āĻĨāĻžāĻ•āĻžāĻ° āĻšā§‡āĻˇā§āĻŸāĻž āĻ•āĻ°āĻŋāĨ¤

6. Q: What are the key hygiene practices in the kitchen?

A (English): Washing hands, wearing clean uniforms, sanitizing tools, and proper food storage.
A (Bangla): āĻšāĻžāĻ¤ āĻ§ā§‹āĻ¯āĻŧāĻž, āĻĒāĻ°āĻŋāĻˇā§āĻ•āĻžāĻ° āĻ‡āĻ‰āĻ¨āĻŋāĻĢāĻ°ā§āĻŽ āĻĒāĻ°āĻž, āĻ¸āĻ°āĻžā§āĻœāĻžāĻŽ āĻœā§€āĻŦāĻžāĻŖā§āĻŽā§āĻ•ā§āĻ¤ āĻ•āĻ°āĻž āĻāĻŦāĻ‚ āĻ–āĻžāĻŦāĻžāĻ° āĻ¸āĻ āĻŋāĻ•āĻ­āĻžāĻŦā§‡ āĻ¸āĻ‚āĻ°āĻ•ā§āĻˇāĻŖ āĻ•āĻ°āĻž

7. Q: How do you maintain food safety?

A (English): By following HACCP rules and preventing cross-contamination.
A (Bangla): HACCP āĻ¨ā§€āĻ¤āĻŋāĻŽāĻžāĻ˛āĻž āĻŽā§‡āĻ¨ā§‡ āĻšāĻ˛āĻž āĻ“ āĻ•āĻžāĻāĻšāĻž āĻ“ āĻ°āĻžāĻ¨ā§āĻ¨āĻž āĻ•āĻ°āĻž āĻ–āĻžāĻŦāĻžāĻ° āĻ†āĻ˛āĻžāĻĻāĻž āĻ°āĻžāĻ–āĻž āĻĻā§āĻŦāĻžāĻ°āĻž āĻ–āĻžāĻĻā§āĻ¯ āĻ¨āĻŋāĻ°āĻžāĻĒāĻ¤ā§āĻ¤āĻž āĻŦāĻœāĻžāĻ¯āĻŧ āĻ°āĻžāĻ–āĻŋāĨ¤

8. Q: What’s your favorite dish to prepare?

A (English): I enjoy preparing pasta and sauces because they require precision and timing.
A (Bangla): āĻ†āĻŽāĻŋ āĻĒāĻžāĻ¸ā§āĻ¤āĻž āĻ“ āĻ¸āĻ¸ āĻ¤ā§ˆāĻ°āĻŋ āĻ•āĻ°āĻ¤ā§‡ āĻĒāĻ›āĻ¨ā§āĻĻ āĻ•āĻ°āĻŋ āĻ•āĻžāĻ°āĻŖ āĻāĻ—ā§āĻ˛ā§‹āĻ¤ā§‡ āĻĻāĻ•ā§āĻˇāĻ¤āĻž āĻ“ āĻ¸āĻ āĻŋāĻ• āĻ¸āĻŽāĻ¯āĻŧā§‡āĻ° āĻĒā§āĻ°āĻ¯āĻŧā§‹āĻœāĻ¨āĨ¤

9. Q: How do you support your team?

A (English): I communicate clearly, follow orders, and help teammates when needed.
A (Bangla): āĻ†āĻŽāĻŋ āĻĒāĻ°āĻŋāĻˇā§āĻ•āĻžāĻ°āĻ­āĻžāĻŦā§‡ āĻ•āĻĨāĻž āĻŦāĻ˛āĻŋ, āĻ¨āĻŋāĻ°ā§āĻĻā§‡āĻļ āĻŽā§‡āĻ¨ā§‡ āĻšāĻ˛āĻŋ āĻāĻŦāĻ‚ āĻĒā§āĻ°āĻ¯āĻŧā§‹āĻœāĻ¨ā§‡ āĻ¸āĻšāĻ•āĻ°ā§āĻŽā§€āĻĻā§‡āĻ° āĻ¸āĻžāĻšāĻžāĻ¯ā§āĻ¯ āĻ•āĻ°āĻŋāĨ¤

10. Q: What would you do if you made a mistake?

A (English): I’d inform my senior chef, fix it immediately, and learn from the mistake.
A (Bangla): āĻ†āĻŽāĻŋ āĻ†āĻŽāĻžāĻ° āĻ¸āĻŋāĻ¨āĻŋāĻ¯āĻŧāĻ° āĻļā§‡āĻĢāĻ•ā§‡ āĻœāĻžāĻ¨āĻžāĻŦ, āĻ­ā§āĻ˛āĻŸāĻž āĻ āĻŋāĻ• āĻ•āĻ°āĻŦ āĻāĻŦāĻ‚ āĻ¤āĻž āĻĨā§‡āĻ•ā§‡ āĻļāĻŋāĻ•ā§āĻˇāĻž āĻ¨ā§‡āĻŦāĨ¤

11. Q: What’s the most important skill for a Commis Chef?

A (English): Knife handling, time management, and teamwork.
A (Bangla): āĻ›ā§āĻ°āĻŋ āĻŦā§āĻ¯āĻŦāĻšāĻžāĻ°ā§‡āĻ° āĻĻāĻ•ā§āĻˇāĻ¤āĻž, āĻ¸āĻŽāĻ¯āĻŧ āĻŦā§āĻ¯āĻŦāĻ¸ā§āĻĨāĻžāĻĒāĻ¨āĻž āĻāĻŦāĻ‚ āĻŸāĻŋāĻŽāĻ“āĻ¯āĻŧāĻžāĻ°ā§āĻ• āĻ¸āĻŦāĻšā§‡āĻ¯āĻŧā§‡ āĻ—ā§āĻ°ā§āĻ¤ā§āĻŦāĻĒā§‚āĻ°ā§āĻŖ āĻĻāĻ•ā§āĻˇāĻ¤āĻžāĨ¤

12. Q: How do you keep your workstation organized?

A (English): Clean as I go and keep tools properly arranged.
A (Bangla): āĻ†āĻŽāĻŋ āĻ•āĻžāĻœā§‡āĻ° āĻ¸āĻ™ā§āĻ—ā§‡ āĻ¸āĻ™ā§āĻ—ā§‡ āĻĒāĻ°āĻŋāĻˇā§āĻ•āĻžāĻ° āĻ°āĻžāĻ–āĻŋ āĻāĻŦāĻ‚ āĻ¸āĻ°āĻžā§āĻœāĻžāĻŽ āĻ āĻŋāĻ•āĻ­āĻžāĻŦā§‡ āĻ¸āĻžāĻœāĻŋāĻ¯āĻŧā§‡ āĻ°āĻžāĻ–āĻŋāĨ¤

13. Q: How do you handle criticism from senior chefs?

A (English): I accept it positively and use it to improve my skills.
A (Bangla): āĻ†āĻŽāĻŋ āĻ¤āĻž āĻ‡āĻ¤āĻŋāĻŦāĻžāĻšāĻ•āĻ­āĻžāĻŦā§‡ āĻ—ā§āĻ°āĻšāĻŖ āĻ•āĻ°āĻŋ āĻāĻŦāĻ‚ āĻ¨āĻŋāĻœā§‡āĻ° āĻ‰āĻ¨ā§āĻ¨āĻ¤āĻŋāĻ° āĻœāĻ¨ā§āĻ¯ āĻŦā§āĻ¯āĻŦāĻšāĻžāĻ° āĻ•āĻ°āĻŋāĨ¤

14. Q: What cooking methods do you know?

A (English): Boiling, frying, roasting, grilling, baking, and steaming.
A (Bangla): āĻ¸ā§‡āĻĻā§āĻ§ āĻ•āĻ°āĻž, āĻ­āĻžāĻœāĻž, āĻ°ā§‹āĻ¸ā§āĻŸ āĻ•āĻ°āĻž, āĻ—ā§āĻ°āĻŋāĻ˛ āĻ•āĻ°āĻž, āĻŦā§‡āĻ• āĻ•āĻ°āĻž āĻāĻŦāĻ‚ āĻ¸ā§āĻŸāĻŋāĻŽ āĻ•āĻ°āĻž — āĻāĻ‡ āĻ°āĻžāĻ¨ā§āĻ¨āĻžāĻ° āĻĒāĻĻā§āĻ§āĻ¤āĻžāĻ—ā§āĻ˛ā§‹ āĻœāĻžāĻ¨āĻŋāĨ¤

15. Q: What is the importance of teamwork in the kitchen?

A (English): Teamwork ensures smooth service and good communication.
A (Bangla): āĻŸāĻŋāĻŽāĻ“āĻ¯āĻŧāĻžāĻ°ā§āĻ• āĻ°āĻžāĻ¨ā§āĻ¨āĻžāĻ˜āĻ°ā§‡āĻ° āĻ•āĻžāĻœāĻ•ā§‡ āĻ¸āĻšāĻœ āĻ“ āĻ•āĻžāĻ°ā§āĻ¯āĻ•āĻ° āĻ•āĻ°ā§‡ āĻāĻŦāĻ‚ āĻ¯ā§‹āĻ—āĻžāĻ¯ā§‹āĻ— āĻ­āĻžāĻ˛ā§‹ āĻ°āĻžāĻ–ā§‡āĨ¤

16. Q: What is “Cross-contamination”?

A (English): It’s when bacteria spread from raw to cooked food.
A (Bangla): āĻ•āĻžāĻāĻšāĻž āĻ–āĻžāĻŦāĻžāĻ° āĻĨā§‡āĻ•ā§‡ āĻ°āĻžāĻ¨ā§āĻ¨āĻž āĻ•āĻ°āĻž āĻ–āĻžāĻŦāĻžāĻ°ā§‡ āĻœā§€āĻŦāĻžāĻŖā§ āĻ›āĻĄāĻŧāĻŋāĻ¯āĻŧā§‡ āĻĒāĻĄāĻŧāĻžāĻ•ā§‡ āĻ•ā§āĻ°āĻ¸ āĻ•āĻ¨āĻŸāĻžāĻŽāĻŋāĻ¨ā§‡āĻļāĻ¨ āĻŦāĻ˛ā§‡āĨ¤

17. Q: How do you reduce food wastage?

A (English): By proper portioning, labeling, and reusing trimmings smartly.
A (Bangla): āĻ¸āĻ āĻŋāĻ• āĻĒāĻ°āĻŋāĻŽāĻžāĻŖā§‡ āĻ–āĻžāĻŦāĻžāĻ° āĻŦā§āĻ¯āĻŦāĻšāĻžāĻ°, āĻ˛ā§‡āĻŦā§‡āĻ˛āĻŋāĻ‚ āĻ•āĻ°āĻž āĻ“ āĻŸā§āĻ°āĻŋāĻŽāĻŋāĻ‚ āĻ…āĻ‚āĻļāĻ—ā§āĻ˛ā§‹ āĻ¸āĻ āĻŋāĻ•āĻ­āĻžāĻŦā§‡ āĻŦā§āĻ¯āĻŦāĻšāĻžāĻ° āĻ•āĻ°ā§‡ āĻ…āĻĒāĻšāĻ¯āĻŧ āĻ•āĻŽāĻžāĻ‡āĨ¤

18. Q: What motivates you in this profession?

A (English): Passion for food and learning from experienced chefs.
A (Bangla): āĻ–āĻžāĻŦāĻžāĻ°ā§‡āĻ° āĻĒā§āĻ°āĻ¤āĻŋ āĻ­āĻžāĻ˛ā§‹āĻŦāĻžāĻ¸āĻž āĻāĻŦāĻ‚ āĻ…āĻ­āĻŋāĻœā§āĻž āĻļā§‡āĻĢāĻĻā§‡āĻ° āĻ•āĻžāĻ› āĻĨā§‡āĻ•ā§‡ āĻļā§‡āĻ–āĻžāĻ° āĻ†āĻ—ā§āĻ°āĻš āĻ†āĻŽāĻžāĻ•ā§‡ āĻ…āĻ¨ā§āĻĒā§āĻ°āĻžāĻŖāĻŋāĻ¤ āĻ•āĻ°ā§‡āĨ¤

19. Q: Where do you see yourself in 5 years?

A (English): I see myself as a Chef de Partie or Sous Chef with advanced skills.
A (Bangla): āĻ†āĻŽāĻŋ āĻ¨āĻŋāĻœā§‡āĻ•ā§‡ āĻ†āĻ—āĻžāĻŽā§€ ā§Ģ āĻŦāĻ›āĻ°ā§‡ āĻāĻ•āĻœāĻ¨ āĻĻāĻ•ā§āĻˇ āĻļā§‡āĻĢ āĻĄā§‡ āĻĒāĻžāĻ°ā§āĻŸāĻŋ āĻŦāĻž āĻ¸ā§ āĻļā§‡āĻĢ āĻšāĻŋāĻ¸ā§‡āĻŦā§‡ āĻĻā§‡āĻ–āĻ¤ā§‡ āĻšāĻžāĻ‡āĨ¤

20. Q: What makes a great chef?

A (English): Discipline, creativity, and leadership.
A (Bangla): āĻ¨āĻŋāĻ¯āĻŧāĻŽāĻļā§ƒāĻ™ā§āĻ–āĻ˛āĻž, āĻ¸ā§ƒāĻœāĻ¨āĻļā§€āĻ˛āĻ¤āĻž āĻ“ āĻ¨ā§‡āĻ¤ā§ƒāĻ¤ā§āĻŦāĻ—ā§āĻŖ āĻāĻ•āĻœāĻ¨ āĻ­āĻžāĻ˛ā§‹ āĻļā§‡āĻĢā§‡āĻ° āĻŽā§‚āĻ˛ āĻ—ā§āĻŖāĨ¤

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