Zohra Muazzam

• Independently managed day-to-day kitchen operations, including meal preparation, cooking, and service.
• Specialized in traditional Pakistani/Indian dishes such as curries, biryanis, kebabs, tandoori items, and breads.
• Handled full food cycle: ingredient sourcing, spice preparation, marination, cooking, and presentation.
• Maintained high standards of hygiene, food safety, and kitchen cleanliness.
• Managed inventory, purchasing, and cost control to minimize waste.
• Ensured consistent taste, quality, and timely service as a solo chef.

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Excellent communication skills, both verbal and written.
• Assisted with day-to-day operations, working efficiently and productively with all team members.

Leadership: The ability to lead and motivate a kitchen team.
Creativity: Develop new recipes and design innovative dishes.
Communication: Effectively communicate with kitchen staff and waitstaff.
Attention to Detail: Meticulous attention to food quality, presentation, and safety standards.
Multitasking: Ability to handle various tasks and work under pressure during busy periods

Preparing and cooking Pakistani dishes according to recipes and restaurant standards.
Washing, chopping, and preparing cooking ingredients.
Ensuring all meals are prepared in accordance with dietary needs, food safety standards, and halal requirements.
Maintaining a clean and organized kitchen.
Managing food storage and stock levels.