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.
