Personal Advantage
I would like to introduce my self Aim Mumtaz Ali working as professional chef in 5* and 4* Hotel's Properties around the world like KSA,UAE,Russia, Oman and Iraq mostly working with pre opening team, I have 32 years experience in Culinary 6 years as Sous Chef, 10 years Executive Sous Chef and 6 years as a Executive Chef start from the three years Apprenticeship as a Cook . now days i working as a Chef Consultant since july 2022. but unfortunately no market values of Chef Consultant in local market so again i want to move abroad looking a opportunity as a Executive Chef - Executive Sous Chef or Head Chef . high standard of performance. As a member of the Pre opening team, I am confident that my innovative and result focused approach would make a significant contribution to the continued success of any organization.
With my proven ability to Train the Kitchen and Stewarding Team as per Hotel, Catering, and Restaurant standard Manage and maintain the highest Quality standards, I feel that I would be able to make a significant contribution to your Institute organization
I have Best Trainer Award from IHG.
Job Preference
No Preference yet
Experience
Head Chef
2008-11 - 2009-09
Liwa Hotel Manager
Content
consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve Service, product and personnel issues
Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations
Head Chef
2009-09 - 2010-01
Tilal Liwa Hotel Manager
Content
PRE – OPENING TEAM
Kitchen & Stewarding Staff Hiring, Staff Cafeteria setup and Menu Planning, Menu Planning, Menu Designing, Standard Recipes, Menu Costing, Food Tasting, Menu Photo shoot, HACCP SOP for kitchen and Stewarding, Training for Abu Dhabi Food Authority Exam, Kitchen stewarding Budget, SOE, FFnE Receiving and Record maintain.
Owner
2010-02 - 2011-04
Ala Italiano Restaurant own
Content
Italian Cuisine Restaurant
Executive Sous Chef
2011-04 - 2012-09
Marriott Karachi Hotel Assistant Manager
Content
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and Member dining areas Developed strategies to enhance catering and retail food service revenue and productivity goals. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving quickly and courteously resolved all guest problems and complaints
Head Chef
2012-10 - 2014-11
Dhafra Beach Hotel Assistant Manager
Content
expertly estimated staffing needs and adjusted Weekly schedules in accordance with demand patterns, Budget and local labor laws reduced food costs by [26%] percent by expertly estimating purchasing needs and buying through approved suppliers.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and Safety requirements Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues
Actively participated in staff meetings and operated as an effective management team leader
Head Chef
2014-12 - 2015-11
Ecolog International Manager
Content
PRE – OPENING TEAM
It was Shell Petroleum Top Management food and Beverage outlets.
24 Hrs Operation – Menu Planning, Supplies Receiving, Standard Maintain, Healthy Food Menu’s Event organized, daily VVIP menu preparation, dinner for Consulate General around the world, Visit of Iraqi Ministries high cocktails Reception – HACCP training for Local’s staff
Executive Sous Chef
2016-02 - 2018-03
Beach Luxury Hotel Manager
Content
PRE – OPENING TEAM
Kitchen & Stewarding Staff Hiring, Staff Cafeteria setup and Menu Planning, Menu Planning, Menu Designing, Standard Recipes, Menu Costing, Food Tasting, Menu Photo shoot, HACCP SOP for kitchen and Stewarding, Training for Abu Dhabi Food Authority Exam, Kitchen stewarding Budget, SOE, FFnE Receiving and Record maintain.
Executive Chef
2018-02 - 2022-07
Beach Luxury Hotel Manager
Content
Kitchen weekly scheduling According to Operation, Morning Briefing with Outlet’s Supervisor’s for daily operation, Monitoring daily supplies, cleaning areas, HACCP Implementation, 100% HACCP Monitoring, Chiller’s and freezers Temperature Record’s updating, Menu Planning, Menu engineering, Menu Costing, Buffet Portion Controlling, Food & Beverage Inventory, Staff Cafeteria Food Standard, Preparation of Kitchen Standard Manual, Prepare Kitchen & Stewarding SOP’s and Training, Breakage Report update on daily basis and Cooking recording to Standard Recipes.
Chef Celebrity
2022-07 -
HUM Network Attendant
Content
Live Cooking Show, Season Cooking Show and special event Cooking Classes
Chef Consultant
2022-07 -
Cooking Studio Executive
Content
Food Product Branding, Product Demo, Restaurant Consultancy, Restaurant Designing, Menu Planning, Menu Designing, Cost Management, Chef Training, Kitchen setup, Kitchen Designing, Implementation of HACCP Standard. Staff Hiring and Equipment flexibility Report
Education
Cooking · Apprenticeship
1986-01-20 - 1989-01-21
Govt of Sind
Account · Bachelor
1990-04-20 - 1992-03-01
University of Karachi
