Personal Information
Name: Muhammad Hassam
Father’s Name: Niaz Muhammad
Passport No: EE6855221
CNIC: 13...2-7
Contact: +92 ...8
Email:
[email protected]
Address: Dhok Shehzad, Sar-e-Madhoo, Islamabad, Pakistan
Nationality: Pakistani
Date of Birth: 09 March 2000
Career Objective
Highly motivated and multi-cuisine professional chef with over 11 years of progressive experience
in culinary operations, team leadership, menu development, and kitchen management. Passionate
about modern cooking techniques, quality control, and training junior chefs to international
standards. Seeking a challenging Sous Chef / Head Chef position in a reputed international
organization.
Culinary Expertise
Highly skilled in preparing and managing a wide range of cuisines including: Chinese, Continental,
Fast Food, Turkish, Lebanese, Pakistani, Afghani, and English cuisines.
Expert in creating and presenting a variety of signature dishes such as: Arabic Broast, Injected
Broast, Wraps and Platters, Sheesh Tawook, BBQ, Sajji, Grilled Chicken, English and
Pakistani Breakfasts, and various multi-cuisine specials.
Professional Experience
Chaaye Khana – B-17, Islamabad, Pakistan
Intern Chef → Assistant Sous Chef (January 2014 – April 2020)- Started as an Intern Chef (Jan 2014 – Apr 2014), learned kitchen basics, food preparation &
hygiene.- Promoted to Commis Chef (Level 1 & 2) (Apr 2014 – Apr 2015) – handled daily prep and
mise-en-place.- Served as Line Cook (Apr 2015 – Sep 2016) – responsible for grill and sauce stations.- Promoted to Chef de Partie (CDP) (Sep 2016 – Feb 2018) – led section operations and trained
junior staff.- Worked as Assistant Sous Chef (Feb 2018 – Apr 2020) – assisted Sous Chef in menu planning,
inventory & supervision.
Key Achievements:
• Contributed to menu innovation and seasonal specials.
• Trained multiple junior chefs to professional standards.
• Maintained high kitchen efficiency during peak hours.
Rumis Global Village – Lahore, Pakistan
Sous Chef (April 2020 – April 2021)- Managed kitchen operations for a multi-cuisine restaurant.- Supervised food preparation and ensured quality standards.- Assisted Head Chef in menu engineering and cost control.
Chef Instructor – National Excellence Institute, Islamabad, Pakistan
April 2021 – April 2022- Conducted professional culinary training sessions for students.- Taught international standards of food safety and presentation.- Designed practical courses for kitchen operations and menu design.
Owner & Head Chef – Gul Food, Taxilla Rawalpindi, Pakistan
June 2022 – September 2025- Founded and managed a multi-cuisine restaurant.- Handled daily kitchen operations, menu creation, and staff training.- Achieved strong customer feedback through quality and innovation.
Education- I.Com (Intermediate in Commerce) – Board of Intermediate Education, Islamabad- Professional Chef Diploma – 2 Years Program – National Excellence Institute of Culinary Arts,
Pakistan- Hotel Management Diploma – 2 Years Program – National Excellence Institute
Professional Skills- Multi-cuisine expertise (Continental, Asian, Grill, Breakfast)- Menu planning & costing- Food safety & HACCP standards- Team training & leadership- Stock and inventory management- Strong communication & organizational skills
Achievements- Promoted through five positions within one organization (2014–2020).- Implemented new menu concepts that increased sales by 20%.- Trained and supervised over 15 kitchen staff.
Languages- English – Fluent- Urdu – Native- Hindi – Good understanding- Punjabi – Good- Pashto – Good
References
Available upon request.
