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.
