Worldchefs BadgeVerified on Credly
Worldchefs Certified Executive Chef
Worldchefs
Professional chef recognition for extensive knowledge and experience managing culinary operations.
View verificationCertification
Verified credentials with competition-floor authority.
Munna's proof points combine Worldchefs recognition, competition seminar training, and Pakistan International Culinary Championship participation.
This section anchors the portfolio with public verification links and certificate imagery visitors can inspect directly.
Credential Sources
Worldchefs + PICC
Proof Points
4 Verified Items
Competition Season
2026
Worldchefs BadgeVerified on Credly
Hot Kitchen & Culinary Arts Competition Seminar
Worldchefs
Seminar participation covering judging criteria, competition-kitchen best practices, and high-performance culinary arts tactics.
Open credentialCompetition CertificateFebruary 9-11, 2026 · Lahore, Pakistan
Country Cuisine Challenge
Pakistan International Culinary Championship
Participation certificate for the Country Cuisine Challenge at the Pakistan International Culinary Championship.
Competition CertificateFebruary 9-11, 2026 · Lahore, Pakistan
Rookie Judge
Pakistan International Culinary Championship
Acknowledgement certificate recognizing Munna's role as a Rookie Judge during the championship.
Restaurants
Kitchen leadership shaped across hotels, catering, cafés, and multi-brand food operations.
Munna's restaurant experience spans commercial kitchens, hospitality venues, catering operations, bakery and dairy production, café concepts, and culinary team training.
The through-line is operational discipline: menu development, costing, production planning, quality control, and calm leadership inside high-volume kitchens.
Experience
20+ Years
Current Scope
Multi-brand Culinary
Core Strength
Operations + R&D
01
15 Jan 2021 - Present
Executive Chef, Group Head of Culinary
Smart Technologies BD Ltd (Smart Group)
Group-level culinary leadership across Cloud Coffee, Better Meal, Saffron Sweets & Bakeries, and Smart Dairy.
- Menu R&D, recipe standardization, and cost-controlled formulation
- Central kitchen planning, bulk catering, and production documentation
- Bakery, sweets, dairy, beverage, and café product development
02
1 Feb 2021 - Present
Faculty, Culinary Instructor
TKISD
Culinary education role focused on practical kitchen training, hygiene, discipline, food safety, and junior chef mentorship.
- Conducts culinary classes and practical training
- Teaches professional kitchen hygiene and food safety
- Mentors junior chefs through disciplined kitchen workflow
03
11 Jun 2018 - 10 Jan 2021
Head Chef
Tommy Miah's Restaurant & Catering
Led kitchen and catering work for a restaurant/catering operation connected to the Tommy Miah culinary brand.
- Head chef responsibility across restaurant and catering service
- Operational delivery for prepared food and event requirements
04
5 Apr 2015 - 10 Jun 2018
Senior CDP
DhakaBest Western Plus
Senior station leadership within a branded hotel kitchen environment in Dhaka.
- Supported hotel kitchen production and daily service standards
- Built senior CDP experience in hospitality operations
05
5 Dec 2011 - 31 Mar 2015
CDP / Acting Sous Chef
Gulshan 2, DhakaHotel Quality Inn
Progressed through CDP and acting sous chef responsibilities in a Gulshan hotel kitchen.
- Handled station execution and sous-chef level support
- Strengthened hotel kitchen leadership and production control
06
2005 - 2009
Commis Foundation
DhakaCafe Mango + Hotel D Castle
Early professional foundation across café and hotel kitchens, building discipline from commis-level production work.
- Commis II Cook at Cafe Mango, Dhanmondi
- Commis I at Hotel D Castle, Dhaka
Recipe
Signature dishes presented as portfolio work, not textbook recipes.
This section translates Munna's recipe notes into concise plate stories that show range, restraint, and fine-dining presentation.
The goal is not to publish every ingredient list on the homepage. It is to show how flavor balance, technique, and plating come together across savory and dessert work.
Featured Dishes
3 Curated Plates
Style
Fine-Dining Editorial
Range
Seafood to Pastry
Zucchini Roulade with Herb Cream, Grilled Shrimp & Parmesan Tuile
A composed starter that balances grilled zucchini, cool herb cream, sweet shrimp, and a sharp Parmesan finish.
- Grilled zucchini roulades
- Herb cream with lemon lift
- Parmesan tuile for crunch
Plating Direction
Built as clean cylinders with green herb oil, yellow puree dots, charred cherry tomato, and microgreens for contrast.
Chef Note
Keep the zucchini just flexible, the shrimp juicy, and the tuile crisp enough to add height without stealing the plate.
Seared Scallops with Avocado Salsa & Mango Coulis
A high-contrast seafood plate pairing caramelized scallops with cool avocado salsa and a bright mango coulis.
- Seared sea scallops
- Avocado salsa base
- Mango coulis accent
Plating Direction
The plate reads from center outward: scallops stacked over avocado, then finished with a curved mango stroke and floral garnish.
Chef Note
A hot pan, dry scallops, and a controlled mango brush are what keep the dish elegant instead of heavy.
Honey Glazed Cinnamon Roll with Vanilla Cream & Pistachio Crumble
A refined pastry presentation that turns a familiar cinnamon roll into a plated dessert with polish and restraint.
- Honey glaze for shine
- Vanilla cream topping
- Pistachio crumble finish
Plating Direction
Presented with a tight cream crown and a minimal garnish so the roll keeps its clean spiral and warm baked color.
Chef Note
The finish depends on control: glossy glaze, centered cream, and just enough pistachio to add texture without clutter.
About Munna
A chef shaped by commercial discipline, teaching, and quietly confident hospitality.
Munna's profile combines executive-kitchen structure with a teacher's patience and a product developer's attention to consistency.
His work spans hotels, restaurant catering, café formats, bakery and dairy production, central-kitchen planning, and practical culinary training. The common thread is food that stays thoughtful even when the operation is large, fast, or complex.
Professional Range
20+ Years
Current Role
Group Head of Culinary
Parallel Practice
Chef + Instructor
Credential Anchor
Worldchefs CEC
Profile
Based in Dhaka, Munna has spent more than two decades building experience from commis foundations through senior hotel roles to group-level culinary leadership. That progression shows up in the way he talks about kitchens: service matters, but systems matter too.
Today he leads multi-brand culinary work while also teaching and mentoring junior chefs. That dual role informs his style on the page: disciplined production, clear standards, strong hygiene practice, and presentation that still feels warm rather than corporate.
Working Principles
Operational Thinking
Menus are built for taste, yield, consistency, costing, and service reality, not just for a single beautiful plate.
Teaching Mindset
Training teams, mentoring juniors, and teaching kitchen discipline are part of the craft, not side work around it.
Standards First
HACCP-aligned food safety, production planning, and quality control remain central even in creative development work.
Education
- BBA in Hospitality & Tourism Management
- Diploma in Food Preparation & Culinary Arts
- Continuing study in hospitality, nutrition, and food safety
Professional Affiliations
- Chefs Development Society of Bangladesh
- Chefs Federation of Bangladesh
- Royal Bengal MasterChef Organisation (Bangladesh Chapter)
Specialities
Work formats built for real kitchens, real teams, and real production pressure.
This section frames Munna's strengths around the kinds of culinary work he leads most often: structured operations, practical training, and product development that can scale.
Rather than centering on cuisine labels alone, these specialities show the operational work behind menus, service, production, and team performance.
Focus Areas
6 Core Formats
Operational Lens
Cost + Consistency
Teaching Presence
Active Instructor
01R&D + commercial viability
Menu Development & Costing
Builds dishes and product lines with attention to taste, consistency, costing, portion control, and service practicality.
- Recipe standardization
- Yield-aware costing
- Menu refresh strategy
02Systems for scale
Central Kitchen Operations
Plans production flow for larger-volume kitchens where preparation, documentation, timing, and wastage control matter as much as flavor.
- Central kitchen planning
- Bulk production workflow
- Consumption and wastage tracking
03Service under pressure
Catering & Banquet Execution
Handles restaurant and event execution with the discipline needed for banquet, catering, and prepared-food delivery environments.
- Event and banquet support
- Restaurant-catering execution
- Operational delivery control
04Multi-category product work
Bakery, Dairy & Product Innovation
Develops bakery, sweets, dairy, beverage, and cafe-format products across multi-brand commercial settings.
- Bakery and sweets development
- Dairy and beverage formulation
- Cafe product adaptation
05Training that sticks in service
Team Training & Culinary Instruction
Trains chefs, baristas, and junior kitchen staff through practical workflow coaching, hygiene discipline, and skill-building.
- Junior chef mentorship
- Practical class instruction
- Workflow improvement training
06Standards before shortcuts
Food Safety & Quality Control
Keeps quality assurance, HACCP thinking, supplier review, and kitchen discipline integrated into day-to-day production.
- HACCP-aligned practice
- Quality control checks
- Supplier and sourcing review
Course
Teaching offers designed around kitchen reality, not abstract classroom theory.
Munna's course direction is built from the work he already does: practical training, production discipline, food safety, and commercially useful menu thinking.
These are inquiry-first training formats for kitchens, institutions, or hospitality teams. They are intentionally presented without payment flow or false enrollment mechanics so the structure can expand cleanly later.
Formats
3 Inquiry Courses
Approach
Hands-On + Practical
Expansion Path
Detail Pages Ready
Foundation4-6 weeksInquiry Only
Professional Kitchen Foundations
A practical entry course for juniors who need professional kitchen habits, workflow discipline, and confidence under supervision.
- Kitchen discipline and mise en place habits
- Basic production workflow and station confidence
- Core hygiene, safety, and team behavior
Professional2-3 day intensive
Menu Development & Cost Control Workshop
For chefs or operators who want to tighten menu structure, costing logic, production consistency, and commercially sound recipe systems.
Workshop intensive
- Recipe standardization and costing discipline
- Menu planning with service reality in mind
- Yield control and reduced production waste
AdvancedCustom engagement
Kitchen Systems & Team Performance Program
A tailored training format for restaurants, production units, or hospitality groups that need stronger systems, cleaner execution, and staff upskilling.
Team training program
- HACCP-aligned production discipline
- Workflow improvement across teams
- Quality-control habits for higher-volume output
Judge
Competition-floor authority shaped through evaluation, standards, and calm decision-making.
This section positions Munna not only as a chef who executes, but as a professional trusted to observe, assess, and discuss quality in a competition setting.
The judging story here is intentionally grounded in real local proof: competition participation, rookie judge recognition, seminar-based judging preparation, and live panel imagery from the championship environment.
Authority Signal
Rookie Judge
Competition Context
PICC 2026
Support Layer
Worldchefs Seminar
Judging role acknowledgment
Rookie Judge Recognition
Pakistan International Culinary Championship · February 9-11, 2026 · Lahore
Recognized in a rookie judge capacity within the championship environment, reinforcing Munna's transition from competitor and operator to evaluator.
Proof Context
Supported by the local Rookie Judge certificate already used in the credential section.
Panel review presence
Live Competition Evaluation Context
Competition-floor observation and panel review
Participated in live judging-table contexts where plating, standards, and presentation were reviewed alongside other culinary professionals.
Proof Context
Backed by approved public judging-table and panel images in `src/public/images/judge`.
Preparation and standards literacy
Judging Criteria Preparation
Worldchefs Hot Kitchen & Culinary Arts Competition Seminar · August 25, 2025
Seminar participation strengthened familiarity with competition expectations, judging criteria, and high-performance culinary presentation standards.
Proof Context
Connected to the Worldchefs seminar credential already featured in the Certification section.
Evaluation Principles
Judging requires more than taste alone: it depends on discipline, consistency, and clear scoring logic.
Competition exposure sharpens observation around execution, presentation, hygiene, and pressure handling.
Authority grows when kitchen work, certification, and evaluation experience reinforce each other.
Gallery
A mixed visual edit of the kitchens, plates, studios, and competition moments behind the work.
This gallery is intentionally broad. It shows Munna in context across plated food, production environments, media appearance, event stages, and competition rooms without repeating the main section imagery.
The goal is not to turn the page into a photo dump. It is to give the portfolio a richer visual memory with gallery-only images so visitors feel range, atmosphere, and real working context.
Contact
Start the conversation through direct contact, with a clear brief and the right kind of work in mind.
The contact area is focused on practical inquiries: collaborations, team training, consulting, judging-related opportunities, and project-led kitchen work.
For now, the best way to reach Munna is directly by phone, email, or LinkedIn. The section is intentionally simple until a real submission workflow is ready.
Phone
+880 1707 880800
mdmunnarj94@gmail.com
linkedin.com/in/maamunna
Base
Dhaka, Bangladesh
Best Starting Brief
Best results come from practical briefs with dates, scope, and the kind of support you need.
Reach Out Directly
Share the scope, timing, and kind of support you need, and use the contact method that fits the pace and detail level of the request.
Best First Message
Share the type of work, expected timeline, and guest or team size if relevant.
If the inquiry is training-related, mention kitchen level, learning goals, and preferred format.
If the request is brand or consulting work, include the current setup and the outcome you want improved.
Good Fit For
- Private dining or event collaboration
- Restaurant or brand partnership
- Team training or course inquiry
- Menu development and consulting
- Judging, media, or speaking request
Preferred Channels
Use email for detailed project briefs, phone for direct coordination, and LinkedIn for professional introductions or partnership context.
Response Style
Best results come from practical briefs with dates, scope, and the kind of support you need.
Location Base
Dhaka, Bangladesh. Remote planning, consulting, and advance coordination can be discussed based on the scope of work.