Atiq Ali

Dedicated and skilled Professional cook with a solid educational foundation in Culinary Arts and extensive hands-on experience in international and regional cuisines. Proven expertise in restaurant operations, from conceptualization and menu development to successful launch execution. Highly proficient in both classic French techniques and authentic South Asian/Middle Eastern culinary traditions.

A results-oriented professional committed to maintaining high standards of food hygiene, team training, and creative kitchen management to deliver exceptional dining experiences.

Sous Chef at Double Tree by Hilton Nathiagali (Baron Group of Hotels) (2024-11-06 – Present)

• Managed daily culinary operations across both Hot and Cold Kitchen sections, ensuring top-quality Continental cuisine preparation and presentation.
• Assisted the Executive Chef in menu engineering, recipe standardization, portion control, and daily buffet/platter setups.
• Specialized in Cold Kitchen (Garde Manger) operations, including salads, dressings, cold appetizers, and artistic platter decoration.
• Supervised Hot Kitchen line operations, roasting, grilling, sauce preparation, and maintaining precise cooking temperatures.
• Ensured strict compliance with HACCP, food safety, hygiene, and kitchen sanitation standards.
• Led and trained junior kitchen staff, managed inventory, minimized food waste, and maintained smooth kitchen workflow.

Industrial Head Chef at BinDawood Holding Company - KSA (2021-10-06 – 2024-01-25)

Led kitchen operations and culinary management for BinDawood outlet in Saudi Arabia as Head Chef, overseeing high-volume food preparation and presentation.

• Directed menu development and engineering, specializing in Continental and classical French cuisine.
• Worked closely with specialized Terrine Chefs in creating premium cold cuts, charcuterie, artisanal terrines, and cold kitchen (Garde Manger) specialties.
• Supervised recipe standardization, food costing, inventory management, and kitchen waste reduction to maximize profitability.
• Enforced strict international food safety, hygiene, and sanitation standards in compliance with SFDA (Saudi Food and Drug Authority) and HACCP regulations.
• Managed, trained, and mentored kitchen staff, creating efficient shift schedules and ensuring high operational standards.

Garde Manger Chef at Royal Swiss International Hotels & Resorts, Pakistan (2019-03-07 – 2021-11-20)

Managed cold kitchen (Garde Manger) operations at Swissotel, preparing high-quality cold appetizers, salads, dressings, terrines, and cold buffet displays.

• Designed and artfully arranged cold platters, charcuterie boards, and salad stations for daily buffet services and special events.
• Prepared specialty sauces, vinaigrettes, marinades, and cold garnishes following strict international culinary standards.
• Maintained precise temperature control, portion sizes, and ingredient freshness to ensure premium quality and presentation.
• Ensured strict compliance with HACCP and international food safety, hygiene, and kitchen sanitation guidelines.
• Managed cold section inventory, order requirements, and prep lists while minimizing food waste.

Ass. Garde Manger Chef at Avari Tower Hotel Karachi, Pakistan (2017-05-23 – 2019-03-08)

Assisted the Garde Manger Chef in daily cold kitchen operations at Avari Towers Karachi, ensuring top-quality cold appetizers, salads, and buffet displays.

• Prepared fresh dressings, cold sauces, canapés, and garnishes in line with hotel menu specifications and presentation standards.
• Supported the setup and decoration of daily cold buffets, salad stations, and special banquet event platters.
• Successfully reduced daily ingredient waste in the cold section through accurate prep planning and efficient portion control.
• Maintained strict adherence to HACCP guidelines, hygiene practices, and food temperature control standards.
• Managed daily station prep lists, organized cold storage (walk-in coolers), and monitored inventory freshness.

Chef de Partie at Inter-Continental Hotel, Jeddah (2015-08-15 – 2017-01-03)

• Supervised and managed assigned station operations in Jeddah, ensuring high standards of Continental food preparation, cooking, and plating.
• Maintained consistency in taste, presentation, and portion control for high-volume service and daily buffet operations.
• Prepared specialized station prep lists, managed food stock rotation (FIFO), and minimized daily kitchen food waste.
• Monitored strict compliance with Saudi Food and Drug Authority (SFDA), HACCP, and international food safety and hygiene standards.
• Trained, guided, and supervised Demi Chefs and Commis staff in station setup, cooking techniques, and kitchen safety.
• Collaborated with the Sous Chef to test new recipes, streamline service workflow, and execute catering/banquet events smoothly.

Diploma in Culinary Arts in Culinary Arts – Technical Education & Vocational Training Authority Government of Punjab (2016-07-06 – 2027-08-19)

Intermediate – Lahore Board (2009-07-02 – 2013-07-10)