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
