ISLAMABAD: With increasing number of travelers around the world, the hospitality industry is growing as well as becomes more challenging if we take into notice the rising competition between the hotels industry. It is not about the residential and other facilities only but very important aspect of attracting the guests is the cuisine offered by the hosts. Here a Corporate chef is central to satisfy the guest with variety of quality food available to select from according to their taste and choice. In Pakistan , Islamabad is the hub of international travelers , where a corporate chef job is more difficult than any other city. Mr. Farooq is doing this job amicably for last many years.
We held a talk with him on different topics related to his culinary expertise. He shared that a chef manages the culinary operations and entrepreneurial aspects of a dining establishment.
Farooq sheds light on the duty of the executive chefs who generally oversee dining experiences at hotel or restaurant chains, ensuring that the best practices are implemented and commercial growth is achieved. They need years of experience in professional kitchens as well as some business acumen in order to create budgets and assist with marketing.
Farooq is Master of Pakistani , Chinese , Continental ,Thai , Afghani ,Indian/Mughlai , Arabic Cuisine and has won many awards from the hotels and restaurants of international repute. Farooq’s distinctions include 1 Gold Medal 1 Silver Medal 1 Bronze Medal (Pakistan Culinary Art Festival-2018) 3 Gold Medals (Pakistan Culinary Art Festival-2016)
He said , “Chefs plan menus and order supplies. Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.”
To a question how to Become a corporate chef, he replied ,”It requires several years of professional experience and innovational expertise. With their distinguished culinary skills and penchant for delectable cuisine, corporate chefs redesign menus and make up new recipes that’ll help promote the brand recognition of a company. The recipes they come up with may be included in the regular menu, listed as a dining special or classified as a seasonal offering. Corporate chefs also handle catering events where they showcase cooking techniques, such as searing fish, carving a turkey or braising vegetables.”
“As culinary leaders, corporate chefs train and monitor the kitchen staff to be highly efficient. Moreover, corporate chefs examine the freshness of ingredients, conduct food tastings and evaluate food presentation. These professionals even ensure that the kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving dining utensils, kitchen equipment and overall cleanliness, Farooq shared.
He said, “Aside from their culinary duties, corporate chefs coordinate with other units like the purchasing and merchandising departments in corporate restaurants or hotel chains where they’re employed. Chefs may help in setting a budget and indicating the products and supplies necessary to fuel the business. Furthermore, they may influence restaurant sales by reviewing menu and merchandising prices. They could also help devise marketing strategies that widen brand awareness and generate new or repeat customers.”
“Corporate chefs also create ways to communicate with customers to learn about their level of satisfaction and capture feedback that are instrumental to the improvement of dining services. Since corporate chefs are in the loop about various trends in the food industry, they’re responsible for passing that knowledge to the cooking staff and incorporate new dishes or food, Farooq concluded.
