Rahmat Karim

Executive Chef

Talent

IslamabadMember since September 16, 2026

Inventory management

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Inventory management

About

Seeking a position as an Executive Chef utilizing my culinary knowledge and organizational skills to add to the taste definition of the hotel.

Experience

Consultant & Executive Chef - Modawar al jouf - Saudi Arabia

(2024-10)

Conduct comprehensive operational audits to assess efficiency, profitability, and compliance with industry standards.
Develop and implement strategic business plans to enhance revenue, reduce costs, and improve customer satisfaction.
Advise on menu engineering, pricing strategies, and food & beverage trends to maximize profitability.
Design and optimize kitchen workflows, staffing structures, and inventory management systems.
Provide training programs for staff on service excellence, hygiene standards (HACCP), and operational best practices.
Assist in restaurant concept development, branding, and market positioning
Oversee all kitchen operations, including food preparation, cooking, plating, and quality control.
Create innovative, cost-effective menus tailored to target demographics and seasonal availability.
Manage food costing, budgeting, and procurement to ensure optimal stock levels and minimize waste.
Recruit, train, and mentor culinary teams, fostering a culture of creativity, discipline, and teamwork.
Ensure compliance with health, safety, and sanitation regulations (e.g., FDA, local codes).
Collaborate with FOH teams to streamline service and elevate guest experiences.

Consultant & Executive Chef - Deflambe - Islamabad, Pakistan

(2024-04 - 2024-10)

To develop innovative menus that reflect the restaurant's concept, focusing on balancing creativity with cost-effectiveness.
To direct all kitchen activities, ensuring seamless operation, from food preparation to final presentation.
To lead the training of kitchen staff, focusing on enhancing culinary skills, consistency, and efficiency in food production.
To oversee budgeting for kitchen operations, ensuring optimal use of resources and maintaining cost control measures.
To implement and enforce high standards for food quality, taste, and presentation across all dishes.
To evaluate and refine kitchen workflows and procedures to boost productivity and minimize waste.
To ensure full compliance with local health codes, safety regulations, and hygiene standards in the kitchen.
To foster strong collaboration between kitchen and front-of-house teams to ensure a cohesive guest experience.
To secure high-quality ingredients through effective negotiation and management of supplier relationships.
To drive menu evolution by integrating new culinary trends and innovative techniques into the restaurant's offerings.

Consultant and head chef - Hiraya Resort - Gilgit Baltistan, Pakistan

(2023-12 - 2024-04)

To develop and update menus that align with the restaurant's vision, focusing on seasonal ingredients and culinary trends.
To oversee the daily operations of the kitchen, ensuring efficiency, organization, and adherence to safety protocols.
To lead the recruitment, training, and supervision of kitchen staff, ensuring high performance and professional development.
To manage food costs, portion sizes, and inventory to maximize profitability while maintaining high quality standards.
To ensure that all dishes meet the restaurant's standards for taste, presentation, and consistency across shifts.
To identify areas for improvement in kitchen workflows and implement changes to enhance productivity and reduce waste.
To maintain a safe and hygienic kitchen environment, ensuring compliance with health regulations and safety standards.
To establish and maintain relationships with suppliers to source the best quality ingredients at competitive prices.
To work closely with front-of-house staff to ensure a seamless dining experience for guests.
To stay informed on culinary trends and introduce new ideas and techniques to keep the menu dynamic and appealing.

Executive Chef - MarcoPolo - Gilgit Baltistan, Pakistan

(2022-10 - 2023-11)

To maintain cost and quality of food and come up with innovative ideas.
To monitor and fulfill food requisitions for the kitchen's needs.
To participate in all food inventories

Executive Chef - Bzar Restaurant - Al-khor, Qatar

(2021-09 - 2022-09)

To assist Executive Chef for daily kitchen operations
To coordinate employees', work schedules, authorize leave and ensure good labor relations
To expedite the kitchen during service ensuring compliance with standards
To respond properly in any hotel emergency or safety situation

Executive Chef - THE MANOR HOTEL - Kigali, Rwanda

(2020-08 - 2021-08)

Training and managing kitchen personnel and supervising/coordinating all related culinary activities.
Estimating food consumption and requisitioning or purchasing food.
Selecting and developing recipes; standardizing production recipes to ensure consistent quality.
Establishing presentation technique and quality standards and planning and pricing menus.
Ensuring proper equipment operation/maintenance.
Ensuring proper safety and sanitation in kitchen.

Executive Chef - GLORIA JEAN'S COFFEES - Saddar Rawalpindi & I-8 Islamabad, Pakistan

(2019-07 - 2020-08)

Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Teaches preparation according to well defined recipes and follows
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Ensures compliance with food handling and sanitation standards.
Coordinates with the purchase department for acquisition of needed goods and services.
Ensures all kitchen employees maintain required food handling and sanitation certifications.
Review weekly and monthly schedules to meet forecast and budget.
Attend the daily morning meetings and other administrative sessions.
Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
Frequently review finished products for quality and presentation before the orders are send to guest.
Able to perform additional duties as requested by the hotel management as and when required.
Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

Sous Chef - CHAAYE KHANA - F-11 Markaz Islamabad, Pakistan

(2017-06 - 2018-06)

Initiated and maintained excellent vendor relationships
Managed daily kitchen operations and create standard date exceed safety and health regulations, identify and provide solution for and problem areas
Handled to all kitchen staff
Daily inventory of food
Conducted weekly class of HACCP for all staff
Handled all equipment and utensils in a proper way
Labor and food cost controlling
Food safety and sanitizing
Regularity compliance and documentation

Sous Chef - MAMA JOYS, RESTAURANT - Riyadh, Saudi Arabia

(2016-05 - 2017-05)

To supervise kitchen staff
To properly manage daily operations and services of kitchen
To maintain check and balance of all food services
To ensure food quality
To guide and monitor all food preparations
To respond properly in any hotel emergency or safety situation
To expedite the kitchen during service ensuring compliance with standards

Commis One - SERENA HOTEL - Islamabad, Pakistan

(2015-05 - 2016-04)

To manage daily operational room service kitchen
Work together with Chef De Cuisine to maintain food, quality of food and come up with searching new idea.
To monitor and fulfill food requisitions for the kitchen's needs
To participate in all food inventories
To respond properly in any hotel emergency or safety situation
To expedite the kitchen during service ensuring compliance with standards

Commis One - CAFE ALYANTO RESTAURANT - Lahore, Pakistan

(2013-08 - 2015-02)