Muhammad Rafique

Operated family-owned business specialising in traditional Pakistani sweets since 1996.
Produced all sweets from scratch using high-quality ingredients sourced personally.
Oversaw every step of culinary process, ensuring quality from farm to table.
Expanded offerings to include catering services for events, parties, and weddings.
Gained extensive experience as a chef, particularly in Pakistani cuisine.
Acquired skills through hands-on training rather than formal education.
Managed business operations effectively for three decades with a focus on quality and tradition.

• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Supervised food preparation staff to deliver high-quality results.
• Checked quality of raw materials before use.
• Checked quality of food products to meet high standards.
• Prepared high-quality dishes according to established recipes.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
• Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
• Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
• Exercised portion control for items served, eliminating waste.
• Met with clients to discuss menus and meal options for weddings and banquets.
• Adjusted seasonings of dishes according to customers' tastes.
• Managed kitchen staff team and assigned tasks for various stages of food production.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Resolved customer complaints regarding food quality or service issues.
• Managed daily operations of the kitchen including scheduling shifts for staff.
• Stored foods correctly using correct storage containers and labelling systems.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Monitored temperatures of prepared food and cold-storage areas.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.