MUHAMMED ASAD
Chadwell Heath,London
Summary
Experienced culinary professional focused on delivering high-quality dishes and maintaining kitchen efficiency. Skilled in various cooking techniques and ingredient preparation, ensuring consistent excellence in meal presentation. Capable of fostering teamwork in fast-paced environments while adhering to strict health and safety standards.
Creative individual with a steady focus on acquiring culinary experience. Motivated to learn the dynamics of cooking and using the finest ingredients to produce delicious meals. Comprehends kitchen principles and is amenable to delivering quality standards.
Overview
4
4
years of professional experience
3
3
years of post-secondary education
Work history
DCDP
Rsa Restaurant, South indian
Stoke Newington, Hackney
2025.07 - Current
- Managed mise en place tasks before service hours for smoother operations during peak times.
- Improved kitchen efficiency by maintaining clean and organised workspaces.
- Enhanced hygiene standards with strict adherence to health and safety regulations.
- Took charge of specific stations within the kitchen as required.
- Assisted in the preparation of meals by following precise culinary techniques.
- Participated in regular stock takes for accurate inventory management.
- Maintained consistency in food production, ensuring a high standard of quality in every dish served.
- Collaborated with senior chefs to create innovative seasonal menus.
- Enhanced food safety standards by implementing stringent quality control measures.
- Undertook rigorous testing procedures for ensured food safety standards.
DCDP
Chayi Kada, A fusion restaurant
Ilford lane , London
2024.08 - 2025.07
- Mainly focused in asian cuisine, especialy indian
- I have hands-on experience using a Chinese wok to cook dishes such as fried rice and other stir-fried meals.
- Oversaw daily operations to achieve high productivity levels.
- Replenished stock and processed deliveries to maximise product availability.
- Monitored and updated food stock levels and inventory databases.
- Completed customer orders with speed and accuracy.
- Kept appropriate stock levels to match expected demand.
- Received and processed stock using the inventory management system.
- Improved kitchen efficiency by maintaining clean and organised workspaces.
- Promoted continuous improvement by problem-solving and sharing suggestions to optimise team operations.
- Worked flexible hours, covering nights, weekends and bank holidays.
- Trained junior staff members to improve overall team performance.
- Contributed to cost control measures by reducing food waste levels.
Commi 3 Chef
Hotel Apollo Demora
Kerala, India
2023.02 - 2024.01
- Organizing Mise en Place: Ensuring a well-structured mise en place system to maintain consistency in preparing dishes, including those from the vibrant South Indian cuisine
- Learning Diverse Dishes: Collaborating with experienced senior chefs to master a diverse range of dishes, with a particular emphasis on South Indian cuisine
- Time Management Skills: Developing strong time management skills to effectively handle busy breakfast service periods and maintain quality output
- Live Section Management: Expertly managing the live cooking section during breakfast, specializing in South Indian cuisine, to deliver freshly prepared dishes promptly and to high standards
Trainee Chef
The Raviz International
Kerala, India
2022.08 - 2022.11
- Mastered Tandoori Breads: Acquired expertise in preparing a variety of tandoori breads, showcasing skills in traditional Indian baking techniques
- Assisted in Buffet and Banquet Preparation: Supported senior chefs in creating diverse dishes for buffets and banquets, gaining experience in large-scale food production and presentation
- Specialized Cutting Techniques: Learned precise cutting and preparation techniques, ensuring ingredients are handled efficiently and dishes are visually appealing
- Maintained Clean and Organized Workspace: Ensured the section was consistently clean, tidy, and well-organized, adhering to high standards of hygiene and efficiency in food service operations
Education
MBA Extended masters - Business Management
Ravensbourne University London
London 2024.05 - 2025.12
Diploma - Hotel and hospitality management
Face institute of hotel management
Calicut, India 2021.11 - 2022.01
Bachelor of Arts - Economics
Calicut University
Calicut, India 2017.10 - 2019.04
Skills
- Forecasting and planning
- Team work
- Food preparation
- Food spoilage prevention
- Kitchen management
- Creativity
- Multitasking
- Leadership
- Ability to work well under pressure
Languages
3,B1,5,C1
Languages
English
Arabic
Timeline
DCDP
Rsa Restaurant, South indian
2025.07 - Current
DCDP
Chayi Kada, A fusion restaurant
2024.08 - 2025.07
MBA Extended masters - Business Management
Ravensbourne University London
2024.05 - 2025.12
Commi 3 Chef
Hotel Apollo Demora
2023.02 - 2024.01
Trainee Chef
The Raviz International
2022.08 - 2022.11
Diploma - Hotel and hospitality management
Face institute of hotel management
2021.11 - 2022.01
Bachelor of Arts - Economics
Calicut University
2017.10 - 2019.04