Executive Sous Chef - AvariXpress (Avari Hotel) - Lahore, Pakistan
(2023-05 - 2025-04)
- Worke as an H.O.D F&B Kitchen.
- Developed (Corporate Meetings & Events) Menus by meticulously selective and creating recipes to meet the required food cost.
- Catered 900 covers per day in banquettes and meeting events.
- Maintained food cost by 34.5% in 100% occupancy.
- Execute the complete kitchen operations in alliance with other departments.
- Ensured clean, sanitized kitchen in adherence with health laws stated by Ministry of Health.
- Developed Breakfast, Lunch & Dinner Buffet Menus at different occasions.
Executive Sous Chef - Akaleel International Restaurant - Arar, Saudi Arabia
(2021-01 - 2023-04)
Worked as an Executive chef for 1 year at the same property by getting promotion.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Utilised excess stock by developing recipe adaptations and special menu items.
- Built strong vendor relationships to bring in top ingredients for optimal prices.
- Supported chefs to deliver smooth-running kitchen operations, serving 85+ guests per dinner service.
- Created recipes and achieved budget by delivering on target food costs per dish.
- Produced 35+ dishes per hour, meeting demands of high-volume restaurant environments.
- Coached 35 staff to deliver top quality food service, consistent with brand guidelines.
- Reduced food cost by 28% from 39%, which is considered as big achievement.
- Developed tasting and special events menus celebrating seasonal, local produce.
- Achieved 4.3 star ratings in tenure.
Chef De Partie - Osha Emirati Gourmet - Abu Dhabi, UAE
(2020-10 - 2021-01)
Handled special customer requests to meet dietary needs and mitigate allergen risk.
- Handled complete continental, Indian/Pakistani food sections.
- Crafted Diet Food Menus out of local cuisine for special guest services.
- Produced 70+ dishes per service with strict quality control procedures.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
Kitchen Manager - Sidewalk Bistro Health Cafe - Muscat, Oman
(2018-08 - 2020-09)
- Oversaw food preparation and monitored safety protocols.
- Achieved 95% scores in food safety audit by Maintaining kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained 15+ staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Motivated staff to perform at peak efficiency and quality to obtain 10% increase in sale every month.
- Coordinated and organized all restaurant inventory.
Kitchen Manager - Greenhouse Healthy Food - Lahore, Pakistan
(2017-01 - 2018-07)
- Created & Crafted Diet Food Menu.
- Catered 150+ Diet Food Meal Plans.
- Achieved high Level of guest satisfaction in managing Diets.
- Catered Ambassador parties of different countries in restaurant.
Kitchen Manager - Café Taberna - Lahore, Pakistan
(2015-11 - 2016-12)
- Created & Crafted Spanish Tapas Food Menu.
- Catered parties and banquette events in Spanish Tapas food.
- Achieved high Level of guest satisfaction in less facilities.
- Catered Ambassador parties of different countries in restaurant.
Kitchen Assistant - Cock & Bull - Faisalabad, Pakistan
(2014-06 - 2015-10)
- Prioritised busy kitchen workloads, managing multiple tasks simultaneously without sacrificing food quality.
- Assisted senior kitchen staff in preparing high-volume customer orders to exact specifications within target timeframes.
