Operational Thinking
A recipe belongs inside a service: yield, preparation and execution need to work together.
The chef
About Chef Munna, Executive Chef from Dhaka, Bangladesh
Chef Ali Abbas Munna works in kitchen leadership, culinary training, menu consulting and private dining in Dhaka.
A WORKING PHILOSOPHY
Kitchen experience
Md Ali Abbas Munna approaches cooking as a relationship between people, ingredients and the conditions of a working kitchen. A well-composed plate matters, but so do the preparation, communication and decisions that make it possible.
His professional path has moved through hotel stations, restaurant service, catering and food production. Those settings shape a practical perspective: ideas should be enjoyable to eat and realistic for the team delivering them.
Teaching brings another dimension to that work. Explaining a method clearly, noticing where a learner hesitates and making room for repetition are part of building confidence at the stove.
Hospitality, in this approach, is attentive rather than theatrical. The aim is to understand the occasion, respect the ingredients and give each guest a considered experience. It is a practice that leaves room for curiosity while remaining grounded in the everyday responsibilities of professional food service and the people who make it happen.
THE PROFESSIONAL JOURNEY
Professional experience
- 2021 — Present
Smart Technologies BD Ltd (Smart Group)
Executive Chef, Group Head of Culinary
Culinary leadership across Cloud Coffee, Better Meal, Saffron Sweets & Bakeries and Smart Dairy. The work connects menu research, production planning and consistency across different food formats.
- 2021 — Present
TKISD
Faculty, Culinary Instructor
Practical teaching centred on kitchen hygiene, disciplined preparation and support for junior cooks.
- 2018 — 2021
Tommy Miah’s Restaurant & Catering
Head Chef
Led kitchen delivery across restaurant and catering requirements.
- 2015 — 2018
Best Western Plus
Senior CDP
Developed station leadership in a hotel kitchen, supporting production and daily service.
- 2011 — 2015
Hotel Quality Inn
CDP / Acting Sous Chef
Built experience in station execution and sous-chef responsibilities in Gulshan, Dhaka.
- 2005 — 2009
Cafe Mango & Hotel D Castle
Commis
Established early professional habits through café and hotel kitchen work.
WORKING PRINCIPLES
In the kitchen
Teaching Mindset
Clear explanations and repeatable practice help people become more independent cooks.
Standards First
Hygiene, preparation records and quality checks give creative work a dependable foundation.
EDUCATION
Training & qualifications
- BBA in Hospitality & Tourism Management
- Diploma in Food Preparation & Culinary Arts
PROFESSIONAL AFFILIATIONS
Professional memberships
- Worldchefs – World Association of Chefs Societies
- Bangladesh Culinary Foundation (BCF)
- World Master Chefs Society (MWMCS)