Asim Hyder

Professional chef with 25 years of extensive culinary, kitchen management and menu planning experience in all cuisine. Capable of guiding and motivating a huge team to perform the best. Manage restaurant, banquet, and catering services of up to 150 tables while focusing on quality and innovative menus featuring seasonal recipes inspired by traditional culinary styles, local ingredients and modern techniques.

Executive Chef at The Spice Route Restaurant (2025-09 – Present)

Lead chef responsible for all kitchen operations and menu development

• Design and innovate seasonal, à la carte, and special event menus that reflect the restaurant's concept and maintain high culinary standards
• Oversee all kitchen operations, ensuring efficiency, cleanliness, and compliance with food safety and hygiene standards
• Supervise, train, and motivate kitchen staff to ensure consistent quality and maintain a positive, productive work environment
• Manage food costs, inventory, and waste to achieve profitability while maintaining quality and portion standards
• Maintain consistency in taste, presentation, and service; ensure all dishes meet established standards before leaving the kitchen
• Source and negotiate with suppliers to secure high-quality ingredients at the best prices
• Work closely with the General Manager and F&B Director to align kitchen operations with overall business goals
• Introduce new recipes, techniques, and presentation styles to keep the menu dynamic and appealing
• Enforce HACCP and local health regulations; ensure proper food handling, sanitation, and workplace safety
• Engage with guests when necessary to receive feedback and ensure an exceptional dining experience
• Prepare annual kitchen budgets, forecast food costs, and manage labor efficiency

Executive Sous Chef at Marriott Hotel Islamabad (2024-08 – 2025-09)

Senior kitchen management position assisting Executive Chef with operations and staff management

• Developed new recipes and menu based on market trends and customers preferences
• Managed kitchen staff, including training, scheduling, and quality standards
• Controlled inventory, ordering, and cost management to maximize efficiency
• Collaborated with front-of-house staff to ensure seamless service and guest satisfaction
• Lead by example, maintain a positive work environment and promoting team work
• Coordinated with suppliers to source fresh ingredients while maintain budgetary constraints
• Fostered a positive team environment to boost morale and encourage creativity among kitchen staff
• Conducted performance reviews and provided feed back to improve kitchen team skills and productivity
• Participated in daily briefings with kitchen staff to communicate specials, events, and any changes in service

Executive Chef at Byte Virtual Restaurant (2022-07 – 2024-07)

Executive Chef overseeing 9 kitchens across multiple locations in Lahore

• Oversee daily kitchen operations and food preparation
• Plan and design menus according to seasonality, customer preferences, and cost
• Supervise, train, and mentor kitchen staff
• Ensure food quality, taste, and presentation meet standards
• Control food cost, inventory, and kitchen budget
• Enforce food safety, hygiene, and sanitation regulations
• Coordinate with suppliers for ordering and receiving ingredients
• Develop and test new recipes
• Monitor portion control and waste management
• Maintain kitchen equipment and ensure proper usage
• Schedule kitchen staff and delegate tasks
• Collaborate with management on pricing and promotions
• Handle customer feedback regarding food
• Ensure compliance with health and safety standards
• Foster a positive and efficient kitchen environment

Executive Sous Chef at Avari Towers (2021-05 – 2022-07)

Senior sous chef position with responsibility for daily kitchen operations

• Assist the Executive Chef in planning and designing menus
• Supervise daily kitchen operations in the absence of the Executive Chef
• Train, guide, and support junior chefs and kitchen staff
• Monitor food preparation to ensure quality, consistency, and presentation
• Help manage kitchen inventory, stock rotation, and supply orders
• Maintain food cost control and reduce waste
• Enforce food safety, hygiene, and sanitation standards
• Coordinate workflow between different kitchen stations
• Assist in scheduling and delegating tasks to staff
• Handle customer feedback regarding food when required
• Ensure proper use and maintenance of kitchen equipment
• Support in developing new recipes and improving existing dishes
• Step in as acting Executive Chef when needed

Executive Chef at South City Hospital (2019-09 – 2021-04)

Executive Chef responsible for hospital food service operations

• Purchase food and supplies from vendors approved by the company and monitor inventory
• Develop menus and item pricing
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
• Hire, train and supervise kitchen personnel
• Stay current on restaurant industry trends
• Identify new culinary techniques and presentations
• Assist kitchen staff with food prep and recipe creation

Head Chef at Amwaj, Qatar Gas Club (2016-12 – 2019-08)

Head Chef leading kitchen operations for club dining facility

• Develop new menu options based on seasonal changes and customer demand
• Assist with the preparation and planning of meal designs
• Ensure that kitchen activities operate in a timely manner
• Resolve customer problems and concerns personally
• Monitor and record inventory, and if necessary, order new supplies
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating
• Recruit and train new kitchen employees to meet restaurant and kitchen standards
• Create schedules for kitchen employees and evaluate their performance
• Adhere to and implement sanitation regulations and safety regulations

Sous Chef at Pearl Continental Hotel Karachi (2012-03 – 2016-12)

Senior kitchen position with menu development and guest relations responsibilities

• Creative menu development
• Specialty cuisine and presentation
• World class guest relation
• Purchasing and inventory control
• Cost controlling
• Event planning
• Kitchen safety
• Staff leadership and training

Chef de Partie (CDP) at Pearl Continental Hotel Lahore (2009-09 – 2012-02)

Senior kitchen station chef position

Executive Chef at Fire & Ice Karachi (2009-03 – 2009-08)

Executive Chef role

Executive Sous Chef at Clifton Grill Karachi (2008-01 – 2008-12)

Senior sous chef position

Executive Sous Chef at Latte Lounge Karachi (2006-01 – 2008-12)

Executive sous chef role

Sous Chef at Truffles Restaurants Karachi (2005-01 – 2006-12)

Sous chef position

Sous Chef at Limon Cello Karachi (2004-01 – 2005-12)

Sous chef role

Assistant Sous Chef at Indulge Restaurants Karachi (2003-01 – 2004-12)

Assistant sous chef position

Cook 3 at Sheraton Hotel Karachi (2002-01 – 2003-02)

Senior cook position

SSC in Science – Nasra School Karachi (1996-01 – 1998-12)

HSC in Science – Urdu Science College Karachi (1999-01 – 2001-12)

BA in General – Urdu Science College Karachi (2002-01 – 2003-12)