Curriculum Vitae Chef in Uzbekistan Tashkent – Free Word Template Download with AI

Personal Information

Name: Alisherbek Muminov
Address: 15 Sadriddin Ayni Street, Chorsu District, Tashkent, Uzbekistan
Email: [email protected]
Phone: +998 90 123-45-67
Date of Birth: March 12, 1985

Professional Summary

A dedicated and innovative Chef with over a decade of experience in the hospitality industry, specializing in traditional Uzbek cuisine and modern culinary techniques. Committed to preserving the rich gastronomic heritage of Uzbekistan Tashkent while embracing international trends. Proven expertise in managing high-volume kitchen operations, creating signature dishes that reflect local ingredients, and leading teams to deliver exceptional dining experiences. Passionate about promoting Uzbek food culture through education, community engagement, and collaboration with local producers in Tashkent.

Work Experience

Head Chef

Rasulbek Restaurant & Bar, Tashkent, Uzbekistan
June 2018 – Present

• Overseeing the entire kitchen operation, including menu development and daily food preparation for 250+ guests per day.
• Revitalizing traditional Uzbek dishes like plov, lagman, and shashlik with contemporary presentation styles while maintaining authenticity.
• Implementing a zero-waste kitchen initiative that reduced food waste by 30% through innovative use of ingredients in Tashkent's local markets.
• Training 15+ chefs in modern kitchen management and Uzbek culinary traditions, resulting in a 20% increase in customer satisfaction scores.
• Collaborating with local farmers to source saffron, pomegranates, and lamb for seasonal menus that highlight Tashkent's agricultural bounty.

Chef de Cuisine

Kokand Palace Hotel, Tashkent, Uzbekistan
January 2015 – May 2018

• Managed a team of 30+ kitchen staff across three restaurants, including the hotel’s flagship restaurant featuring Uzbek fusion cuisine.
• Designed the "Tashkent Street Food Experience" menu, which became a local favorite and attracted international food critics.
• Received the "Best Culinary Innovation in Central Asia" award in 2017 for introducing molecular gastronomy elements to traditional Uzbek dishes.
• Established partnerships with Tashkent-based spice merchants to create unique blends for the hotel's signature dishes.
• Organized monthly cooking workshops for tourists and locals, emphasizing the cultural significance of Uzbek ingredients like sumalak and non.

Sous Chef

Shohrat Restaurant, Tashkent, Uzbekistan
August 2012 – December 2014

• Assisted in the creation of a farm-to-table menu that sourced ingredients from Tashkent’s suburban farms.
• Played a key role in the restaurant’s expansion to two additional locations in Tashkent, ensuring consistency in quality and flavor.
• Developed a popular dessert menu featuring traditional Uzbek sweets like shirin tafta and qatlam.

Education

Bachelor of Culinary Arts, Tashkent State University of Food Technology
Graduated: 2012

Certificate in International Gastronomy, Le Cordon Bleu, Paris (Online Program)
Completed: 2016

Skills & Expertise

• Expertise in Uzbek, Russian, and Central Asian cuisine with a focus on Tashkent’s regional specialties.
• Advanced knowledge of food safety standards (HACCP certification) and kitchen equipment operation.
• Proficient in menu engineering, cost control, and inventory management for high-volume restaurants in Tashkent.
• Strong leadership skills with a proven track record of mentoring junior chefs and fostering teamwork in multicultural kitchens.
• Fluent in English, Russian, and Uzbek; basic knowledge of Persian for recipe research.

Certifications

• National Food Safety Certification, Ministry of Health, Uzbekistan (2019)
• Cooking with Local Ingredients: A Tashkent Perspective, UNESCO Culinary Heritage Program (2021)
• Advanced Pastry Techniques, International Culinary Institute (Online) (2017)

Cultural Contributions in Uzbekistan Tashkent

Actively involved in promoting Uzbek cuisine through various initiatives in Tashkent:

• Served as a guest chef at the "Tashkent Food Festival" (2019, 2021), showcasing traditional dishes to international audiences.
• Collaborated with Tashkent’s Culinary School to develop a curriculum focused on Uzbek heritage cooking techniques.
• Participated in the "Dive into Uzbek Flavors" TV series, highlighting the history and preparation of plov and shurpa.

Awards & Recognition

• Best Chef in Tashkent, Uzbekistan Gastronomy Awards (2020)
• Outstanding Contribution to Culinary Heritage, Tashkent Tourism Board (2018)
• Featured in "Central Asian Cuisine Today" magazine for innovative approaches to traditional recipes.

References

Available upon request. Previous employers and industry professionals in Uzbekistan Tashkent can be contacted for further information.