| Other Requirement |
• Age 30 to 35 years
• Only Male
• Minimum 3–5 years of professional experience as a Pakistani Chef in a reputed restaurant, hotel, catering company, or similar establishment.
• Strong knowledge of authentic Pakistani cuisine and cooking methods.
• Practical experience in Biryani, Karahi, Kebab, BBQ, Nihari, Handi and traditional Pakistani curries.
• Ability to work efficiently under pressure in a busy commercial kitchen.
• Good knowledge of food hygiene, sanitation, and kitchen safety.
• Ability to maintain consistent food quality and presentation.
• Culinary training or relevant professional certification will be an advantage. |
| Responsibilities |
• Prepare authentic Pakistani dishes including Biryani, Karahi, Nihari, Haleem, Kebab, Tikka, Handi, BBQ, Naan, Paratha, Curries and other traditional items.
• Maintain consistency in taste, portion size, quality, and presentation.
• Prepare marinades, sauces, gravies, spice mixes, and other ingredients required for Pakistani cuisine.
• Ensure proper use of traditional Pakistani cooking techniques and ingredients.
• Monitor food quality, freshness, and storage conditions.
• Follow standardized recipes and maintain proper food-cost control.
• Coordinate with the Executive Chef regarding daily menus, special dishes, and customer requirements.
• Maintain cleanliness and hygiene of the kitchen, cooking equipment, utensils, and workstations.
• Follow food safety, sanitation, and workplace safety procedures at all times.
• Check the quality and quantity of ingredients before food preparation.
• Minimize food wastage through proper planning, preparation, storage, and portion control.
• Train and guide junior kitchen staff in Pakistani cooking techniques where required.
• Assist in menu development and introduce new Pakistani dishes based on customer preferences and market trends.
• Handle bulk food preparation for parties, corporate events, and special functions.
• Ensure timely preparation and dispatch of food during busy operating hours.
• Report shortages, equipment problems, food-quality issues, or other kitchen concerns to the supervisor.
• Perform other kitchen-related duties assigned by the Executive Chef or management. |
