Javed Iqbal

Highly accomplished Executive Chef with 25+ years of experience in large-scale kitchen operations, corporate hospitality, and international cuisine. Expertise in menu engineering, cost control, HACCP compliance, and high-volume catering. Possessing excellent organizational and administrative skills with a hand-on approach to all areas of the kitchen. Proven track record of leading multi-unit kitchens, optimizing operational costs, and delivering premium dining experiences.

Executive Head Chef - The International School of Choueifat – Lahore - Lahore

(2024-08 - 2025-02)

• Led full kitchen operations for institutional dining
• Ensured food quality, hygiene, and international standards
• Managed kitchen staff, menu planning, and daily production

Executive Chef & Head of Department - Madina Foundation – Pakistan - Pakistan

(2023-08 - 2024-04)

• Directed all culinary and departmental operations
• Managed large-scale food service and team supervision
• Maintained strict hygiene and cost control measures

Project Head – Food Street - Zee Trafford City, Faisalabad - Faisalabad

Project-based involvement

• Led development of large-scale food street project
• Coordinated with vendors, contractors, and stakeholders
• Oversaw planning, commercial setup, and launch strategy

Executive Chef (Deputy Manager) - Masood Textile Mills – Faisalabad - Faisalabad

(2013-11 - 2023-07)

• Managed corporate dining, guest houses, and officers' mess
• Supervised multiple kitchens across group units
• Implemented cost control and improved operational efficiency
• Ensured compliance with international food safety standards
• Cooking for top level delegations

Executive Chef - Interloop Limited – Faisalabad - Faisalabad

(2008-07 - 2012-05)

• Managed VIP catering and corporate kitchen operations
• Designed menus for international delegates
• Maintained high-quality food standards
• Member of protocol team

Chef (Catering Division) - Aramco – Doha, Qatar - Doha, Qatar

(2004-08 - 2006-06)

Aligned professionally

• Delivered high-volume catering for international workforce
• Maintained strict hygiene and HACCP standards
• Supported large-scale kitchen operations

Chef - Serena Hotel – Faisalabad - Faisalabad

(2002-01 - 2004-06)

• Worked in Chinese and cold kitchen sections
• Maintained quality, hygiene, and efficiency
• Assisted senior chefs in daily operations

Executive Chef (R&D – Part Time) - SAM's Fried Chicken & Burger - Faisalabad - Faisalabad

• Led taste development and product standardization
• Improved recipe consistency and cost efficiency

Trainer Chef - Sheraton Hotel – Karachi - Karachi

(2001 - 2001)

Short-term Training

• Completed professional culinary training
• Gained multi-cuisine hands-on experience

Faculty Member – Culinary Arts (Part-Time) - ITHM College, Faisalabad - Faisalabad

(2011-10 - 2012)

• Delivered culinary training and mentoring