Executive Chef
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I am an enthusiastic, hard-working and disciplined Chef with excellent track-record in working in the restaurant industry. I am a friendly individual with a great passion for food. I am excellent in working with others to achieve a certain objective on time and with excellence.
23 years of professional working experience in the field of culinary.
As a Chef, I have taken measures to prevent cross-contamination of utensils, surfaces, and pans when preparing meals for individuals with food allergies. Additionally, I have efficiently planned and assigned staff schedules to ensure optimal coverage during peak times. I have also worked closely with vendors and suppliers to secure high-quality ingredients while remaining within company budget constraints.
Furthermore, I have trained kitchen staff to proficiently handle various preparation tasks under high-pressure situations. I have a keen attention to detail and consistently plate dishes with attractive flair to meet strict restaurant standards and uphold a positive business reputation. In addition, I have ensured the maintenance of high food quality standards by regularly checking delivery contents for product quality and quantity.
As part of my role, I have inspected kitchens to assess the quality of food preparation, service, and cleanliness of production and service areas. I have also developed and implemented innovative menu offerings to increase company visibility and customer satisfaction while managing high-volume food production in a fast-paced environment.
Executive Sous Chef - Yum Chinese & Thai - DHA phase 3
As a Executive Sous Chef in Yum Chinese & Thai Restaurant, DHA phase 3 I have contributed to the consistent satisfaction of our customers by consistently producing high-quality food and providing timely service. I have also played a role in training and assisting new kitchen staff members. I have demonstrated safe handling of kitchen equipment to minimize the risk of injuries and burns.
In my responsibilities, I have prepared a range of food items, including meats, poultry, and fish, for frying. I have also regularly checked each food item for freshness and reported any concerns to the kitchen supervisor for appropriate action.
Chef De Cuisine - Shangrila Chinese Multan - Multan
As a Chef De cuisine Shangrila Chinese I have consistently produced a high volume of covers per day while maintaining near-perfect customer satisfaction scores. In addition to preparing food items in accordance with recipes and portion control guidelines, I have also been responsible for ordering and receiving products and supplies to stock our kitchen areas Food Cast control.
Senior Cook 1 - Hang Chan Lahore - Lahore
As a team member at Hang Chan Lahore, I have trained new employees on procedures, customer service, and sales techniques. I have also taken steps to maintain cleanliness in all areas of the restaurant and have ensured that equipment, utensils, and the food preparation area are kept clean and sanitary. In the event of any problems or complaints, I have effectively escalated them to the relevant supervisor or manager for resolution.
In addition to working at the front counter and drive-thru, I have also assisted with stocking shelves and organizing aisles in the assigned department. I have consistently provided excellent customer service by greeting customers and meeting their expectations for quality service. My responsibilities have included taking orders, preparing meals, and handling payment transactions.
CDP - Zanzi Bar Multan - Multan
As a CDP at Zanzi Bar Multan I have sourced fresh, local ingredients to enhance the flavors of our dishes and reduce grocery costs. I have also been responsible for training and managing kitchen staff, including conducting performance reviews and taking disciplinary action as needed. In addition, I have collaborated with my team to prepare meals for large banquets and ensured that grill, stove, and oven equipment were cleaned after every shift.
I have implemented strict practices for handling and storing food to prevent illness and cross-contamination. I have also maintained a well-organized mise en place to ensure consistency in our work. In terms of staff management, I have coordinated employee schedules and fostered a collaborative team environment to increase productivity.
I have also verified compliance with menu item preparation and customer special requests. As part of my efforts to continually improve our kitchen operations, I have initiated training for new team members on various culinary techniques.
Chinese Chef & Thai - Holiday Inn Multan - Multan
As a Chinese & Thai at Holiday Inn Multan I have consistently produced a high volume of covers per day while maintaining near-perfect customer satisfaction scores. In addition to preparing food items in accordance with recipes and portion control guidelines, I have also been responsible for ordering and receiving products and supplies to stock our kitchen areas Food Cast control.
Matriculation - Biology - Baltistan Boys High School (2005) Khany Gangche, Gilgit Baltistan
Degree in Culinary Arts - Culinary Arts
