Aikout Moumin
London
Summary
Passionate culinary professional with a rich background in a fast-paced kitchen environment with 10 years professional experience. Known for a creative and detail-oriented approach to food preparation and presentation, ensuring exceptional dining experiences. Demonstrated strength in leading kitchen teams, promoting a culture of collaboration and continuous improvement. Skilled in menu development, food safety management, and optimizing kitchen operations. Eager to contribute a blend of culinary expertise, leadership, and a deep love for gastronomy to elevate kitchen performance and guest satisfaction.
Overview
9
9
years of professional experience
1
1
Certification
Work history
Sous Chef
Granger&Co Chelsea
London, City of London
01.2025 - Current
- Assisted in preparation of high-quality dishes, ensuring adherence to established recipes and standards.
- Supervised kitchen staff, providing training and guidance to enhance culinary skills and teamwork.
- Coordinated inventory management, monitoring stock levels and placing orders for necessary ingredients.
- Maintained cleanliness and organisation of kitchen, adhering to health and safety regulations consistently.
- Mentored junior kitchen staff, fostering skill development and teamwork within kitchen environment.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- weekly covers 3000 pax
Sous chef
Angus Steakhouse
London, City of London
05.2024 - 12.2024
- Achieved Level 3 food hygiene certificate.
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
- Performed at peak levels at all times to give team members goal to achieve.
- Developed chefs to run stations efficiently during peak service periods.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Checked food portioning for optimal presentation and cost control.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Utilised excess stock by developing recipe adaptations and special menu items.
- Sanitised equipment and kitchenware to comply with hygiene protocols.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Performed regular food hygiene inspections and audits, maintaining continued adherence with statutory regulations.
Sous chef
Nusret Steakhouse LLC
Knightsbridge, London , City of Westminster
05.2022 - 04.2024
- Achieved Level 3 food hygiene certificate.
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
- Performed at peak levels at all times to give team members goal to achieve.
- Developed chefs to run stations efficiently during peak service periods.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Checked food portioning for optimal presentation and cost control.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Utilised excess stock by developing recipe adaptations and special menu items.
- Sanitised equipment and kitchenware to comply with hygiene protocols.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Performed regular food hygiene inspections and audits, maintaining continued adherence with statutory regulations.
Grill Chef
Nusret Steakhouse LLC
Knightsbridge,London, City of Westminster
09.2021 - 04.2022
- Labeled and stored food items to promote orderliness.
- Supervised and trained grill cooks to practise quality standards and good work ethics.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Completed opening and closing procedures, from product replenishment to budget control.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Replenished stock and processed deliveries to maximise product availability.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Oversaw kitchen employee scheduling, meeting coverage needs and avoiding wasted labour.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Checked freezers and refrigerators to verify correct storage and temperatures.
Grill Chef
Nusret Steakhouse LLC
Mykonos, Greece
05.2021 - 09.2021
- Provided support to crew members through all facets of food preparation and delivery.
- Grilled meats and seafood to customer specifications.
- Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
- Changed and sanitised surfaces between tasks to avoid cross-contamination.
- Communicated closely with service teams to fully understand special orders.
- Monitored equipment operation and controlled settings to steam, roast and grill food.
- Labeled and stored food items to promote orderliness.
- Cooked regular menu items and seasonal offerings to serve to guests.
- Managed kitchen workflow during peak hours for timely delivery of dishes.
Grill Chef
Nusret Steakhouse LLC
Dubai
11.2020 - 05.2021
- Grilled meats and seafood to customer specifications.
- Monitored equipment operation and controlled settings to steam, roast and grill food.
- Changed and sanitised surfaces between tasks to avoid cross-contamination.
- Cooked regular menu items and seasonal offerings to serve to guests.
- Adapted to varying customer preferences, tailoring grill orders to individual tastes.
- Worked with kitchen staff to streamline food preparation processes.
- Distributed food to team members in high-volume environment.
Head chef
Restaurant To Perasma Iasmos
Greece
07.2020 - 11.2020
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Planned and directed food preparation in fast-paced restaurant environments.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Sourced local ingredients to design seasonal menu items, specialising in modern Greek cuisine.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Developed tasting and special events menus celebrating seasonal, local produce.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Meticulously checked delivery contents to verify product quality and quantity.
Senior chef de partie
Thassian-Doukas Fish Restaurant
Greece
05.2018 - 09.2019
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Built and maintained strong working relationship with staff across business.
- Daily 800-1000 covers turnover
Chef de partie
Arnemousi Bar Restaurant
Greece
05.2016 - 04.2018
- Cleaned and organised kitchen workstations to maintain smooth operations and minimise delays.
- Ordered and received deliveries of ingredients, storing appropriately to avoid product spoilage.
- Thoroughly cleaned and sanitised knives and cutting boards, storing correctly to maximise kitchen efficiency.
- Inspected dishes to maintain consistent, high-quality meals and maximum customer satisfaction.
- Actively inspected food preparation and storage areas, ensuring proper sanitation and cleanliness standards.
- Prioritised busy kitchen workloads, managing multiple tasks simultaneously without sacrificing food quality.
- Rotated stock with first-in, first-out methods to ensure strong food safety, hygiene and quality.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
Education
University - Gastronomy
IEK Komotinis Culinary Art Technician Chef
Skills
- Food storage
- Menu item preparation
- Adaptable
- Safe food handling
- Team player
- Quick-learning
- Highly organised
- Flexible
- Excellent communication
- Butchery
- Grill operation
- Food preparation
- Efficient multitasking
- Teamwork
- Produce purchasing
- Food inspection
- Creative problem-solving
- Concise time management
- Stock control
- Food allergens knowledge
- Kitchen management
- Engaging leadership style
- Menu costing
- Waste reduction
Personal Information
Affiliations
- football
Certification
level 3 food hygiene
Languages
English
Proficient (C2)
Greek
Proficient (C2)
Turkish
Proficient (C2)
Timeline
Sous Chef
Granger&Co Chelsea
01.2025 - Current
Sous chef
Angus Steakhouse
05.2024 - 12.2024
Sous chef
Nusret Steakhouse LLC
05.2022 - 04.2024
Grill Chef
Nusret Steakhouse LLC
09.2021 - 04.2022
Grill Chef
Nusret Steakhouse LLC
05.2021 - 09.2021
Grill Chef
Nusret Steakhouse LLC
11.2020 - 05.2021
Head chef
Restaurant To Perasma Iasmos
07.2020 - 11.2020
Senior chef de partie
Thassian-Doukas Fish Restaurant
05.2018 - 09.2019
Chef de partie
Arnemousi Bar Restaurant
05.2016 - 04.2018
University - Gastronomy
IEK Komotinis Culinary Art Technician Chef
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