Rehan Abbasi

Accomplished Head Chef with 12+ years of experience in luxury hotels and high-volume restaurants across the UK, UAE and Pakistan. Experienced in British, Continental, Italian, Pakistani, Indian and Indo-Chinese cuisines. Strong background in breakfast operations, buffet service, à la carte dining, menu engineering, food cost control, HACCP compliance, stock management and leading multicultural kitchen teams.

Recognised for maintaining exceptional food quality, improving kitchen efficiency and delivering outstanding guest experiences.

Head Chef - British Asian Kitchen - UK

(2025-11)

• Managed daily kitchen operations in a fast-paced environment.
• Maintained excellent food quality, hygiene and presentation standards.
• Led, trained and motivated kitchen staff.
• Controlled stock, ordering and food costs.
• Ensured HACCP and Food Safety compliance.

Head Chef - G&D Lounge - UK

(2022-04 - 2025-11)

• Managed daily kitchen operations in a fast-paced environment.
• Maintained excellent food quality, hygiene and presentation standards.
• Led, trained and motivated kitchen staff.
• Controlled stock, ordering and food costs.
• Ensured HACCP and Food Safety compliance.

Chef de Partie - Pearl Rotana Dubai - Dubai

(2019-10 - 2021-07)

• Prepared breakfast buffet and live cooking for 500–700 guests daily.
• Maintained excellent food quality, hygiene and presentation standards.
• Led, trained and motivated kitchen staff.
• Controlled stock, ordering and food costs.
• Ensured HACCP and Food Safety compliance.

Commis I - Al Ain Rotana Dubai - Dubai

(2017-01 - 2019-10)

• Managed daily kitchen operations in a fast-paced environment.
• Maintained excellent food quality, hygiene and presentation standards.
• Led, trained and motivated kitchen staff.
• Controlled stock, ordering and food costs.
• Ensured HACCP and Food Safety compliance.

Commis II - Yas Rotana Abu Dhabi - Abu Dhabi

(2015-04 - 2017-01)

• Managed daily kitchen operations in a fast-paced environment.
• Maintained excellent food quality, hygiene and presentation standards.
• Led, trained and motivated kitchen staff.
• Controlled stock, ordering and food costs.
• Ensured HACCP and Food Safety compliance.

Commis III - Islamabad Club - Islamabad

(2013-03 - 2014-12)

• Managed daily kitchen operations in a fast-paced environment.
• Maintained excellent food quality, hygiene and presentation standards.
• Led, trained and motivated kitchen staff.
• Controlled stock, ordering and food costs.
• Ensured HACCP and Food Safety compliance.

Commis III - Best Western Hotel Islamabad - Islamabad

(2011-04 - 2012-04)

• Managed daily kitchen operations in a fast-paced environment.
• Maintained excellent food quality, hygiene and presentation standards.
• Led, trained and motivated kitchen staff.
• Controlled stock, ordering and food costs.
• Ensured HACCP and Food Safety compliance.

Trainee Chef - Margala Hotel Islamabad - Islamabad

(2010-03 - 2011-03)

• Managed daily kitchen operations in a fast-paced environment.
• Maintained excellent food quality, hygiene and presentation standards.
• Led, trained and motivated kitchen staff.
• Controlled stock, ordering and food costs.
• Ensured HACCP and Food Safety compliance.

I.Com

Diploma - Food & Culinary