Sekh Mohimuddin Uddin

Experienced culinary professional with a career spanning restaurants, hotels, and international hospitality in Saudi Arabia. Specializes in Indian and Arabian cuisine, kitchen operations, food preparation, food quality, hygiene, and team coordination. Progressed from Commis to Chef de Partie and Sous Chef.

Sous Chef – Indian & Multi-Cuisine - The Monarch Hotel KIA, Bagalur IT Park - Bagalur IT Park

(2026)

• Food Preparation & Cooking: Skilled in preparing authentic Indian dishes and multi-cuisine specialties while maintaining high standards of taste, quality, and presentation.
• Kitchen Operations & Team Management: Experienced in supervising kitchen staff, coordinating daily food production, and ensuring smooth kitchen operations.
• Food Safety & Quality Control: Maintains hygiene, food safety standards, portion control, and inventory management while minimizing food wastage.

Sous Chef – Indian & Arabian Cuisine - Chicken County

(2025 - 2026)

• Support daily kitchen operations and food production.
• Maintain consistency in taste, presentation, and food quality.
• Follow hygiene, sanitation, and kitchen safety standards; coordinate with team members for smooth service.

Sous Chef / All-Rounder - Hotel Marjan International

(2023 - 2025)

• Handled a range of kitchen duties and food preparation.
• Maintained quality and presentation standards while supporting daily kitchen operations and team coordination.

Chef de Partie (CDP) – Indian & Arabian Cuisine - Hayat Restaurant - Saudi Arabia

(2013 - 2023)

• Prepared Indian and Arabian dishes according to established recipes and standards.
• Managed the assigned kitchen section and food production; maintained quality, hygiene, and portion-control standards.

Chef de Partie (CDP) – Indian Cuisine - Vijay International - Chhattisgarh

(2011 - 2013)

• Prepared Indian dishes and managed assigned section responsibilities.
• Ensured consistent food preparation and presentation.

Commis – Indian Cuisine - Zaika Restaurant - Chhattisgarh

(2010 - 2011)

• Assisted senior chefs with food preparation and daily kitchen operations.
• Followed recipes, kitchen instructions, and hygiene procedures.

Commis – Indian Cuisine - Fusion 7 - Hyderabad

(2009 - 2010)

• Assisted in preparing Indian dishes and supporting daily kitchen operations.
• Maintained cleanliness and followed kitchen hygiene practices.

HSC (Higher Secondary Certificate) - Manibaba Panchayat High School, Alailo (2003 - 2003)