Summary
Overview
Work History
Education
Skills
Websites
Certification
Awards
Personal Information
Interests
Timeline
Generic
MUHAMMAD AQEEL

MUHAMMAD AQEEL

CHEF
Karachi,SD

Summary

Passionate candidate experienced in the hospitality industry. Expert in menu creation, recipe development, and kitchen operations. Highly skilled in designing and executing unique dishes that maximize customer satisfaction. Talented culinary professional with a passion for creating delicious dishes and providing excellent service. Possesses vast experience in the hospitality industry. Well-versed in staff training, menu design, and food preparation.

Overview

10
10
years of professional experience
1
1
Certification
3
3
Languages

Work History

Drop Coffe

Exective Chef
08.2024 - Current
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Excellent communication skills, both verbal and written.
  • Proven ability to learn quickly and adapt to new situations.
  • Skilled at working independently and collaboratively in a team environment.

Operation Head / Head Chef

fermento cafe
Karachi, Sindh
07.2023 - Current
  • Guiding and training kitchen staff, including cooks, sous chefs, and apprentices
  • Chefs provide instructions on cooking techniques, proper food handling, and maintaining kitchen hygiene
  • Continuously seeking inspiration and staying updated on food trends, culinary techniques, and international flavors
  • Chefs strive to bring new ideas and unique flavors to their menus, keeping the dining experience fresh and exciting
  • Handling unexpected challenges that arise in the kitchen, such as ingredient shortages, equipment malfunctions, or last-minute changes to reservations
  • Chefs need to think on their feet and find creative solutions to maintain smooth operations
  • Directed staff in resolving complex operational issues and coordinated organizational resources to maximize productivity
  • Developing and implementing strategies to achieve operational goals and objectives, often in alignment with the overall business strategy
  • Managing and optimizing resources, including budget, staff, equipment, and technology, to ensure efficient and cost-effective operations
  • Identifying opportunities to streamline processes, increase efficiency, and reduce waste
  • Ensuring products or services meet established quality standards and working to continually improve quality
  • Overseeing the procurement, storage, and distribution of goods and services to meet demand while minimizing costs
  • Managing the transportation and delivery of products and materials, including inventory control and warehousing
  • Leading and managing teams, setting clear goals, providing direction, and fostering a positive and productive work environment
  • Using data and analytics to monitor and evaluate performance, make data-driven decisions, and identify areas for improvement
  • Keeping stakeholders informed about operational performance, challenges, and successes
  • This includes reporting to senior management and collaborating with other departments
  • Ensuring that customer needs are met and that processes are in place to handle customer inquiries and complaints effectively
  • Monitoring and controlling operational expenses to maintain profitability and maximize cost efficiency
  • Oversaw budget planning and financial management activities, ensuring fiscal responsibility throughout the organization.

Sweet Affaire Cafe

Chef
02.2025 - 03.2025
  • Contributed to menu development, incorporating seasonal ingredients and customer feedback.
  • Contributed to menu development by suggesting creative fine dine ideas based on seasonal ingredients or popular trends.
  • Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
  • Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
  • Assisted in menu development and seasonal offerings, contributing to the overall success of the bakery.
  • Assisted in menu development by providing input on dish ideas, portion sizes, and presentation techniques.
  • Assisted in menu development by providing feedback on popular dishes and customer preferences.
  • Spearheaded menu development in collaboration with culinary team members for diverse event offerings.

Assistant Chef

Mews E STREET CAFE
02.2023 - 07.2023
  • Created a variety of cold appetizers, salads and desserts using fresh ingredients
  • Developing and testing new recipes to introduce innovative and exciting dishes to the menu
  • Overseeing the overall operations of the kitchen, including managing staff, inventory, and ensuring compliance with health and safety regulations
  • Guiding and training kitchen staff to maintain high standards of culinary skills and professionalism
  • Creating and designing menus that reflect the cuisine, seasonality, and preferences of the target audience
  • Preparing ingredients, cooking dishes, and ensuring the quality, taste, and presentation of the food
  • Monitored quality control of ingredients used in all dishes prepared
  • Consistently receiving positive reviews and feedback from customers, indicating a high level of satisfaction with the food and dining experience
  • Successfully opening and operating a new restaurant, demonstrating the ability to create a concept, attract customers, and generate revenue
  • Creating menus that are creative, balanced, and appealing to customers
  • This involves considering the availability of seasonal ingredients, dietary restrictions, and customer preferences
  • Overseeing the day-to-day operations of the kitchen, which includes coordinating with kitchen staff

Chef de Partie

test kitchen by okra
11.2021 - 01.2023
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Rotated stock to use items before expiration date.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Sanitized all counters properly to prevent food-borne illness.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.

grade manger

Collette by Xander
04.2021 - 11.2021
  • Garde Manger chefs specialize in the preparation of cold dishes, such as salads, hors d'oeuvres, pâtés, terrines, canapés, smoked and cured meats, seafood preparations, and various types of cold sauces and dressings
  • They work with a variety of ingredients like fresh vegetables, fruits, cheeses, charcuterie, and seafood

Head chef

frie fries
01.2020 - 04.2021
  • Food Preparation and Quality Control: The head chef sets the culinary standards for the kitchen and ensures that all dishes meet those standards
  • They supervise the preparation and cooking process to maintain consistency, taste, and presentation
  • Quality control ensured that all dishes were served promptly at correct temperatures as per customer requirements
  • Maintained a safe and sanitary kitchen environment by adhering to food safety protocols and procedures
  • Mastering FRESH PASTA
  • Bread baker Experiment with different types of bread recipes, including variations in ingredients, ratios, and techniques
  • Develop and refine recipes to achieve desired flavors, textures, and crusts
  • Prepare specialty products such as ground meat, sausages, cured meats, or marinated cuts
  • This may involve grinding, seasoning, stuffing casings, or curing processes, depending on the desired end product
  • Garde manger chefs often have specialized skills in food presentation and artistic plating techniques
  • They work with a wide range of ingredients, including fresh vegetables, fruits, seafood, meats, cheeses, and charcuterie
  • They also collaborate with other kitchen stations to coordinate the timing and integration of cold dishes into a meal service
  • Grill Station: This station is responsible for cooking grilled or barbecued items such as steaks, burgers, seafood, and vegetables
  • It often features a grill or griddle surface for direct heat cooking
  • Saute Station: Here, sauté pans or skillets are used to quickly cook and stir-fry ingredients
  • This station handles dishes that require high heat and quick cooking, like stir-fries, pan-seared meats, and certain pasta dishes
  • Fry Station: The fry station is where deep-fried foods are prepared, such as french fries, fried chicken, tempura, and other breaded or battered items
  • It typically features deep fryers for cooking in hot oil
  • Stove Station: The stove station is equipped with stovetops or ranges for cooking in pots, pans, and saucepans
  • It is used for simmering, boiling, and creating sauces, soups, stews, and other liquid-based dishes
  • Involves tasting and evaluating food regularly to ensure it meets the expected standards

Chef de Partie

Kudu modern age cuisine
08.2018 - 08.2020
  • Consistently Delivering High-Quality Food: Strive for consistency in your food preparation and presentation
  • This achievement involves following recipes accurately, paying attention to detail, and consistently delivering dishes that meet the restaurant's standards
  • Collaborated with vendors to acquire hardware components at competitive prices
  • Assisted Head Chef with training new team members on standard operating procedures within the kitchen area
  • Supervised junior chefs in the preparation, assembly and presentation of meals

commi 1

Chayee khana
08.2016 - 07.2018
  • Being a successful Commis Chef involves working collaboratively with your colleagues
  • Developing strong communication skills and fostering teamwork are crucial achievements
  • Strive to be an effective communicator, actively listen, and contribute to a positive kitchen culture

commi 2

Ridan Al mandi
08.2015 - 06.2016
  • Efficiently Working in a Fast-Paced Environment: A significant achievement as a Commis Chef is being able to work effectively in a fast-paced and demanding kitchen environment
  • This includes improving your speed, multitasking abilities, and maintaining composure under pressure

commi 3

Cosmopolitan
01.2015 - 06.2015
  • Self-motivated, with a strong sense of personal responsibility.
  • Excellent communication skills, both verbal and written.
  • Proven ability to learn quickly and adapt to new situations.
  • Skilled at working independently and collaboratively in a team environment.
  • Worked well in a team setting, providing support and guidance.
  • Passionate about learning and committed to continual improvement.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Worked flexible hours across night, weekend, and holiday shifts.
  • Paid attention to detail while completing assignments.
  • Organized and detail-oriented with a strong work ethic.

Education

High School Diploma -

Karachi Instuite of Culinary Arts
Karachi, SD
02.2014 - 03.2014

High School Diploma -

Grand Folk School
Karachi, SD
01.2025 - Current

Skills

  • Team Coordination

  • Preventive Equipment Maintenance

  • Culinary Meal Planning

  • Strategic Resource Distribution

  • Operational Efficiency Enhancement

  • Cost Control

  • Food Service Management

  • Culinary Operations Management

  • Culinary Recipe Design

  • Menu Planning

Certification

KARACHI INSTUITE CULINARY ART

Awards

  • 1St karachi international salonniere 2021
  • 1 GOLD MEDAL
  • 1 BRONZE MEDAL
  • 2ND KARACHI GOURMENT CHEFS CHALLAGE 2022,
  • 2 GOLD MEDAL

Personal Information

  • Date of Birth: 03/29/00
  • Nationality: pakistani

Interests

Cooking

Reading

Research and development

Timeline

Sweet Affaire Cafe

Chef
02.2025 - 03.2025

High School Diploma -

Grand Folk School
01.2025 - Current

Drop Coffe

Exective Chef
08.2024 - Current

Operation Head / Head Chef

fermento cafe
07.2023 - Current

Assistant Chef

Mews E STREET CAFE
02.2023 - 07.2023

Chef de Partie

test kitchen by okra
11.2021 - 01.2023

grade manger

Collette by Xander
04.2021 - 11.2021

Head chef

frie fries
01.2020 - 04.2021

Chef de Partie

Kudu modern age cuisine
08.2018 - 08.2020

commi 1

Chayee khana
08.2016 - 07.2018

commi 2

Ridan Al mandi
08.2015 - 06.2016

commi 3

Cosmopolitan
01.2015 - 06.2015

High School Diploma -

Karachi Instuite of Culinary Arts
02.2014 - 03.2014

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MUHAMMAD AQEELCHEF