Muhammad Sufyan Abdul Rasheed

Dedicated Commis Chef with 3+ years of hands-on experience in cafés, restaurants, and high-volume commercial kitchens. Skilled in continental cuisine, hot kitchen operations, breakfast production, bakery & pastry, pizza production, grilling, frying, and professional food presentation. Experienced in preparing 250+ meals per shift while maintaining high standards of quality, hygiene, and consistency.

Strong knowledge of HACCP, Food Safety, Food Handler practices, FIFO stock rotation, inventory control, and commercial kitchen operations. Proven ability to collaborate effectively within multicultural kitchen teams while maintaining exceptional food quality and service standards.

Commis I - Mercado Coffee Bar - Karachi, Sindh, Pakistan

(2026-02 - 2026-07)

• Prepared premium continental dishes following standardized recipes and presentation standards.
• Produced meals efficiently during high-volume service, contributing to the preparation of 250+ meals per shift.
• Managed mise en place to ensure smooth kitchen operations.
• Operated grills, fryers, convection ovens, salamanders, and other commercial kitchen equipment safely.
• Maintained strict HACCP and food safety compliance.
• Applied FIFO procedures to reduce waste and improve inventory accuracy.

Line Cook / Assistant Chef - Wanna SNACC Restaurant & Food Chain

(2024-04 - 2026-01)

• Prepared menu items for hot kitchen, grill, fryer, and cold kitchen sections.
• Assisted in breakfast, lunch, and dinner production in a fast-paced restaurant environment.
• Produced consistent, high-quality meals while maintaining speed during peak service.
• Supported inventory control, stock receiving, and ingredient storage.
• Maintained food hygiene and sanitation according to HACCP standards.
• Assisted in training newly hired kitchen staff on food preparation and hygiene procedures.
• Worked collaboratively with a team of 10–15 kitchen professionals.

Pizza Maker (Part-Time) - Domino's Pizza Pakistan

(2024-01 - 2025-04)

• Prepared pizzas according to company recipes and quality standards.
• Managed dough preparation, proofing, topping, baking, cutting, and packaging.
• Maintained food safety, hygiene, and kitchen cleanliness during high-volume operations.
• Assisted with stock rotation and ingredient preparation using FIFO principles.
• Delivered consistent product quality while meeting service-time targets.

Hot Kitchen Intern - Skillston National Institute Training Kitchen - Karachi, Pakistan

(2023-11 - 2024-03)

• Assisted in preparing hot and cold dishes under chef supervision.
• Supported bakery and pastry production, including breads, cakes, and desserts.
• Followed HACCP, FIFO, and food safety procedures.
• Assisted with inventory management, receiving goods, and stock rotation.
• Maintained clean workstations and operated kitchen equipment safely.

Diploma - Professional Cookery - National Institute of Culinary Arts & Hotel Management (Skillston) (2024-06-25)

Intermediate - Humanities Group - Board of Intermediate Education Karachi (BIEK) (2025)

Matriculation - Science Group - Bait-us-Salam School (2018)

Professional Course - Baking & Patisseries - COTHM north nazimabad (2025)