Komal Tanveer

A recognized member of Chef's Association of Pakistan. Motivated culinary professional with a strong passion for cooking and baking. I can be relied upon to help your company achieve its goals.

R&D CHEF & SUPERVISOR - SuperChef Foods

(2024-10)

• Supervise production unit and assure the product quality and shelf life of product
• Manage the products' lab testing (acidity, pH, brix).
• Manage stock report and Inventory of store.
• Translated culinary creativity into scalable commercial products without losing artisanal quality.

R&D CHEF (PROJECT BASED) - Chiltan Pure

(2025-05 - 2025-06)

• Did some work on dry marinations and on their shelf.
• Monitored food safety, compliance, and shelf-life stability during product development.
• Conducted sensory evaluations and quality testing to ensure flavor, texture, and presentation met brand standards.

FREELANCE CHEF - SuperChef

(2024-01 - 2025-01)

• Developed and designed innovative and visually appealing recipes.
• Collaborated with a team of food stylists and videographers to ensure visually captivating presentation of recipes.
• Received positive feedback from viewers and increased engagement on social media platforms.

CHEF - FOUNDER - By Komal

(2023-05)

• Manage all aspects of the business including product development, marketing, sales, and customer service.
• Ensure high level of customer satisfaction through exceptional service and timely order fulfilment.
• Specialized in customized cakes, cupcakes, brownies, and cookies.

BAKER - Pearl Continental Hotel

(2022-11 - 2023-05)

• Independently handled the main production tasks.
• Prepared chocolate candies for the bakeshop of hotel.
• Set the main buffets of Marco Polo restaurant and Taipan.

INTERNEE - Pearl Continental Hotel

(2022-06 - 2022-11)

• Did the main production under the supervision of Pastry Chef and Executive Pastry Chef.
• Prepared the buffet of Marco Polo restaurant and Taipan with seniors.
• Worked with Michelin-Star Chefs for the grand opening of one of the Pearl Continental's restaurant.

INTERNEE - FOUR POINTS by Sheraton

(2022-01 - 2022-02)

• Basic Mise en Place at Bakery section.
• Cake decoration.
• Prepared cake base and breads.

INTERNEE - Faletti's Hotel Lahore

(2021-10 - 2021-12)

• Prepared the Mise en Place at the main kitchen.
• Oversaw the omelette station during the breakfast buffet.
• Prepared buffet meals and à la carte orders.

Graduate Diploma - Culinary Arts - COTHM (2020 - 2022)

Intermediate - CS - Statistics - KINNARD COLLEGE FOR WOMEN (2018 - 2020)

Matriculation - Computer Science - BISE LAHORE (2016 - 2018)