Hi, I’m
MOHAMMED AQIB
Al Jubail
Summary
Innovative Chef de Cuisine with management competencies to handle hundreds of customers in busy dining establishment. Dedicated to promoting fun, educational and disciplined work environment.
Professional culinary expert with strong track record in leading kitchen operations and producing high-quality dishes. Adept at team collaboration, ensuring smooth service, and adapting to changing needs. Highly skilled in menu development, food safety, and cost management. Known for reliability and achieving results in fast-paced environments.
Overview
16
years of professional experience
Work History
Vita Bella Al Jubayl, Saudi Arabia
Chef De Cuisine (European Cuisine)
01.2024 - Current
Job overview
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
LUTE KSA Riyadh , Saudi Arabia
Chef De Cuisine
02.2022 - 01.2024
Job overview
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
SALTXPANRiyadh, Saudi Arabia
Chef De Cuisine ( American Cuisine)
01.2020 - 01.2022
Job overview
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Hired, managed, and trained kitchen staff.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
Steak by CFUIslamabad , Pakistan
Senior Sous Chef
02.2018 - 12.2019
Job overview
- Assisted head chef & Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
BURNOUT Islamabad, Pakistan
Sous Chef
01.2017 - 01.2018
Job overview
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Maximised customer satisfaction and team performance through command-based structure.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour.
ROSATI BISTROKarachi , Pakistan
Chef de Partie
02.2015 - 12.2016
Job overview
- Followed strict health and safety guidelines in kitchen.
- Designed new ways to present and enhance dishes.
- Safely operated kitchen equipment, including industrial size mixers.
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
- Butchered meat to minimise wastage and deliver quality cuts.
- Worked with sous chef to manage day-to-day rostering of catering team.
Saigon Quetta, Pakistan
Demi Chef De Partie
01.2014 - 01.2015
Job overview
- Assisted in the preparation of customer meals, including breakfast, lunch and dinner.
- Assisted sous chefs in the training and onboarding of junior chefs, managing training aspects such as best practices and health regulations
- Managed the preparations of meal ingredients, carrying out tasks such as chopping, cutting, dicing and washing.
Serena hotelIslamabad, Pakistan
Demi Chef
01.2013 - 12.2013
Job overview
- Prepared and cooked a wide range of dishes, adhering strictly to recipe specifications for consistent quality.
- Adapted quickly to last-minute menu changes and customer requests, maintaining composure under pressure.
- Maintained high standards of kitchen hygiene, following food safety regulations to minimise risk.
Ramada hotelIslamabad, Pakistan
Commis Chef
04.2011 - 12.2012
Job overview
- Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
- Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts.
- Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
- Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.
De gravity Karachi, Pakistan
Trainee Chef
03.2010 - 03.2011
Job overview
- Maintained spotlessly clean working environments for optimal kitchen hygiene and safety.
- Carefully measured portion sizes to ensure uniform presentation and minimal waste.
- Stored food safely and appropriately to maintain hygiene standards and ensure fresh, usable ingredients.
- Prepared salad and vegetables precisely and efficiently, storing appropriately to maintain freshness.
- Supported chefs in developing innovative, original recipes and seasonal menus.
- Recycled and disposed of food waste appropriately, improving overall kitchen sustainability.
Education
University of hazara Peshawar, Pakistan
Bachelor of Arts from Arts
01.2014
Skills
Food safety
Food trends awareness
Allergen awareness
Leadership qualities
Braising techniques
Team management
Menu development
Knife skills
Plating techniques
Creativity and innovation
Fine-dining expertise
International cuisine
Menu planning capability
Kitchen management
Cost control
Waste reduction
Cost reduction
Forecasting and planning
Signature dish creation
Problem-solving abilities
Time management
Excellent communication
Timeline
Chef De Cuisine (European Cuisine)
Vita Bella
01.2024 - Current
Chef De Cuisine
LUTE KSA
02.2022 - 01.2024
Chef De Cuisine ( American Cuisine)
SALTXPAN
01.2020 - 01.2022
Senior Sous Chef
Steak by CFU
02.2018 - 12.2019
Sous Chef
BURNOUT
01.2017 - 01.2018
Chef de Partie
ROSATI BISTRO
02.2015 - 12.2016
Demi Chef De Partie
Saigon
01.2014 - 01.2015
Demi Chef
Serena hotel
01.2013 - 12.2013
Commis Chef
Ramada hotel
04.2011 - 12.2012
Trainee Chef
De gravity
03.2010 - 03.2011
University of hazara
Bachelor of Arts from Arts