Executive Chef | Multi-Cuisine Culinary Expert & Kitchen Operations Leader
Professional Summary
Md. Jalal Hossain is a dynamic and creative executive chef with over 11.5 years of extensive experience in kitchen management, food production, and culinary operations. Specializing in multi-cuisine preparation—including Arabic, Continental, Mexican, Chinese, Indian, grill, and seafood—he brings proven expertise in menu engineering, cost control, staff leadership, and maintaining rigorous hygiene and safety standards. Throughout his career spanning Bangladesh and Malaysia, Chef Jalal has successfully directed kitchen operations for high-profile restaurants and convention spaces, driven by his guiding philosophy that “Good Food Brings People Together”.
Professional Experience
- Executive Chef(September 2025 – Present)
- Al Khalifa Restaurant & Convention Hall – Shaistaganj, Habiganj
- Focuses on culinary consultancy, restaurant management, and menu development, overseeing daily kitchen operations and guiding culinary staff.
- Executive Chef(September 2022 – August 2025)
- Albaik International – Gulshan 2, Dhaka
- Spearheaded food production, menu planning, kitchen management, and front office coordination.
- Sous Chef(January 2022 – September 2022)
- KSA Albaik International – Gulshan 2, Dhaka
- Managed overall kitchen atmosphere and food preparation to strict international standards.
- Sous Chef(July 2021 – December 2021)
- Food Engineering – Mirpur 2, Dhaka
- Handled comprehensive food preparation with a specific focus on Chinese and Continental specialties.
- Chef(January 2021 – June 2021)
- Chef Pakiza Group – Dhanmondi 11A, Dhaka
- Executed continental cooking and specialized pizza preparation.
- Cook(September 2019 – January 2021)
- Al Amar – Gulshan 2, Dhaka
- Specialized in BBQ grilling, rice dishes, and seafood production.
- Assistant Chef(April 2019 – September 2019)
- Cold Stone Creamery – Dhanmondi 27, Dhaka
- Handled commis and dessert production, signature item creation, and kitchen hygiene standards.
- Assistant Chef(June 2016 – February 2019)
- Paradise Reyan Restaurant – Kuala Lumpur, Malaysia
- Managed mass food production, authentic taste profiles, and presentation for BBQ, kebabs, rice items, and seafood.
Professional Training & Certifications
- Food and Beverage Production RPL Cooking Level-3 (2024) – National Skill Development Authority (NSDA) & Tourism and Hospitality Management Institute, Dhaka.
- Certification in Cook (Lebanese Cuisine) (2019–2020) – Al Amar Lebanese Cuisine, Dhaka.
- Certification as a Barbeque Chef (2016–2019) – Paradise Reyan Restaurant, Kuala Lumpur.
Academic Qualifications
- Higher Secondary Certificate (HSC) in Science (2013) – Debidwar S.A. Govt College.
- Secondary School Certificate (SSC) in Science (2010) – Mathilara High School.
Language Proficiency
- Bangla: High (Reading, Writing, Speaking)
- English: High (Reading, Writing, Speaking)
- Arabic: Medium (Reading, Speaking), Low (Writing)
