I am Mohammed Jamal Abdul Mokim, a culinary artist by passion & profes sion presently serving as Executive Chef at After-hours Residence, Culinary Department In charge at Best Western Plus Maya, Executive Sous Chef at Four Points by Sheraton Dhaka Gulshan, Marriott International. Executive Sous Chef at Mana Bay Water Park, luxury 5-star Water Park located at the heart of Munshi Ganj, Bangladesh. Born & brought up in Dhaka, I have over 23 years’ experi ence in a wide range of disciplines which include Creative Food Plating, Menu Planning & Engineering, HACCP management, large banquet operations, Kitchen layout Designing, Cost control & inventory management and Customer Service.
Being a wholehearted hotelier and lover of good food from a young age, I took the dare of testing myself in a dynamic and challenging environment early on in my career when I shifted to the fast growing & glamourous Riyadh, Kingdom Of Saudi Arabia. Before that, I completed my Bachelor of Social science (B.S.S) in Social Science from National University, Bangladesh, going on to complete the full course on Food & Beverage Production from National Hotel & Tourism Training Institute, which is one of the most reputed Hotel & Culinary Schools in this region. I joined Holiday Inn Minhal Hotel Group (IHG). Soon after, Crowne Plaza, Riyadh-Minhal, Saudi Arabia, Coral Boutique Hotel, Baghdad, Iraq. I relocated to Bangladesh Four Points by Sheraton, Dhaka Gulshan, Marriott International where I worked in a range of top-line restaurants and hotel brands During this journey across different locations and timelines, I have had the pleasure to interact and co-produce creations with renowned culinary artists like Michelin Star Chef Michel Rostang, Michelin Star Chef Giorgio Locatelli, Michelin Star Chef Gordon Ramsay, Chef Hany Mohammed, Chef Kaique Chercone Lima, Chef Tony Khan and many more.
I had the pleasure of serving many heads of state from the King of Saudi Arabia, President & Diplomates of France, Germany, Spain, Italy, Nether lands, Brazil, India, Indonesia, Sri Lanka, Nepal, Bhutan, Maldives, as well as during their stay to my present workplace – Four points by Sheraton Dhaka.
• I have been blessed to be have been awarded the PRESIDENT AWARD in 2001 middle east and Africa. I was also awarded the ‘Legend of the Quarter’ Power of Loyalty, Culinary Founda tions Overview, Living Our Core Values Beside my direct role in Culinary Arts and my profession, I have always worked towards ensuring the welfare and growth the industry and professionals in this field. Together with fellow leaders in the local culinary industry, I have co-founded the Chef’s Federation of Bangladesh in 2020 which boasts around 26,000 members who are all Bangladeshi Chefs employed in different capacities and locations around the world. Presently, I am the President of this humble associ ation where we work together to improve the work-life and welfare status of Chefs in this industry. I am also the country representative of the World Platform of Islamic Countries Culinary Societies. Apart from Culinary Arts, I spend my time with my family consisting of my elder daughter of 7 and younger son of 5, along with my loving wife. I love to travel and am involved in sports activi ties. I own an amateur Cricket Team of Chefs and I spend my leisure time taking part in various tournaments with them.
Philosophically, I am fun-loving, optimistic and progressive minded person with a strong belief in the Almighty Allah upon WHO’s will I have submitted my heart, mind, and soul completely