ASADULLAH TARIQ
Savage,MN
Summary
Entrepreneurial Owner with experience and solid history of business success. Built operations from ground up with strategic and scalable approaches. Well-oriented to quickly identify and capitalize on emerging opportunities.
Seasoned Co-Owner with background in overseeing business operations and managing teams. Familiarity with strategic planning, market analysis, and financial management to optimize profitability. Demonstrated ability to foster productive relationships with partners and stakeholders while also ensuring compliance with business regulations. Notable for driving growth and improvements in previous role.
Knowledgeable professional with several years of experience bringing planning and problem-solving abilities. Focused on maximizing resource utilization to support scalable operations and increase bottom-line profitability. Organized and systematic with natural relationship-building and leadership talents.
Overview
13
13
years of professional experience
Work History
Co-owner
Iqwee’s Bakery
01.2014 - Current
- Head Baker and R&D developer
- Maintained a comprehensive knowledge of industry developments and competitive landscape.
- Provided leadership and guidance to employees while fostering a collaborative environment.
- Ensured compliance with relevant laws, regulations and industry standards.
- Negotiated contracts with vendors and suppliers to secure the best terms possible.
- Coordinated special events such as product launches or promotional campaigns.
- Created marketing campaigns to promote products and services.
- Collaborated with other co-owners on strategic decisions related to the company's growth plan.
- Developed plans for expanding business operations into new markets domestically and internationally.
- Ensured that all safety protocols were followed at all times within the workplace.
- Recruited, trained, evaluated, and supervised staff members across multiple departments.
- Developed strategies for increasing customer loyalty and satisfaction.
- Implemented new technologies to streamline processes and improve efficiency.
- Monitored expenses closely to stay within allocated budgets for each project and initiative.
- Reviewed employee performance evaluations regularly for accuracy and fairness.
- Resolved any customer complaints or issues quickly in order to maintain positive relationships.
- Conducted market research initiatives to identify trends in consumer behavior.
- Established policies and procedures to ensure compliance with local, state, and federal regulations.
- Oversaw customer service activities to ensure quality standards were met or exceeded.
- Managed day-to-day business operations including staffing, inventory management, budgeting, accounting, and payroll processing.
- Built relationships with key stakeholders such as clients, partners, investors.
- Managed customer service initiatives to resolve issues promptly and maintain high satisfaction levels.
- Oversaw facility maintenance and upgrades to ensure a safe and efficient working environment.
- Led cross-functional teams to achieve project milestones, ensuring alignment with company objectives.
- Managed financial operations, including budgeting, forecasting, and financial reporting to ensure fiscal health.
- Fostered a culture of innovation, encouraging team members to propose new ideas and solutions.
- Developed and implemented policies and procedures to standardize operations and ensure compliance.
- Coordinated logistics and operations to optimize delivery times and reduce operational costs.
- Spearheaded the development and implementation of strategic business plans to drive growth and profitability.
- Directed marketing and advertising strategies to increase brand awareness and customer engagement.
- Oversaw the recruitment, training, and development of staff to build a high-performing team.
- Negotiated and secured partnerships with key stakeholders to enhance business operations and market reach.
- Established and maintained relationships with suppliers and vendors to secure favorable terms and ensure supply chain reliability.
- Advanced business through multiple transition periods to maximize efficiency, profitability, and scalability with future demands.
- Delegated work to staff, setting priorities and goals.
R&D CHEF
Wabbi restaurant
, Colorado
10.2017 - 12.2024
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Planned menus, ordered supplies and managed kitchen staff.
- Trained new chefs on proper cooking techniques and menu items.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Checked quality of raw materials before use.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Trained kitchen workers on culinary techniques.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Exercised portion control for items served, eliminating waste.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
Consultant
Marbellous
01.2016 - 12.2017
- Designed Kiosk for Marbellous at Emporium Mall
- Hired and trained Staff
- Set a menu
- Bite
- Currently underway
- Analyzed complex information from multiple sources to identify patterns or trends.
- Managed multiple projects simultaneously ensuring timely completion within budget constraints.
- Collaborated with clients to develop action plans to address specific challenges and objectives.
- Collaborated with stakeholders to define project scope, objectives and deliverables.
- Evaluated existing systems and processes against industry best practices to enhance efficiency.
- Reviewed existing policies and procedures to suggest necessary improvements.
- Provided advice on operational processes, business development initiatives, organizational changes and other areas of improvement.
- Maintained positive working relationship with fellow staff and management.
- Assessed company operations for compliance with safety standards.
In Charge of Site Camp/ F&B General Manager
Dao Al Jomaih
01.2013 - 01.2016
- Manager lodging and boarding1 year
- Executive chef2 years
- Identified areas of improvement in current business practices and collaborated with other departments to develop action plans for implementation.
- Assisted in the recruitment process by interviewing potential candidates for open positions.
- Created a positive work environment by developing team building activities that encouraged collaboration among departments.
- Oversaw product development initiatives from concept through completion stages.
- Prepared detailed reports for senior leadership outlining key performance metrics related to operational success.
- Provided guidance and support to subordinate managers in order to foster an atmosphere of cooperation throughout the organization.
- Analyzed existing processes for effectiveness and developed new systems as needed to enhance overall productivity levels.
- Coordinated training activities for employees to ensure compliance with company policies and procedures.
- Resolved customer complaints quickly while maintaining high quality standards of service delivery.
- Guided management and supervisory staff to promote smooth operations.
- Enhanced operational performance by developing effective business strategies, systems and procedures.
- Supervised employees through planning, assignments, and direction.
- Delegated work to staff, setting priorities and goals.
Intern chef
Goria Jeans
09.2012 - 08.2013
- Worked as intern chef at Gloria Jean’s
- Maintained accurate records of all activities performed throughout internship period.
- Planned menus, ordered supplies and managed kitchen staff.
- Checked quality of raw materials before use.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
Chef
Pearl Continental Hotel
01.2012 - 09.2012
- Worked as a chef in Marco Polo
- Worked as a cook in Dumpukht
- Assisted Chef in preparing ingredients for various dishes.
- Monitored temperatures of ovens and grills to ensure proper cooking times were observed.
- Responded quickly to requests from customers or colleagues.
- Assembled trays for catering events according to customer specifications.
- Organized walk-in coolers and freezers according to FIFO principles.
- Rotated stock on shelves to maintain product freshness.
- Inspected finished dishes for presentation accuracy prior to serving.
- Communicated with wait staff regarding special orders or dietary restrictions.
- Maintained cleanliness of work areas throughout shift.
- Followed recipes to prepare sauces, soups, entrees, desserts, and other food items.
- Checked freshness of food products prior to use.
- Measured ingredients accurately for recipe preparation.
- Sliced meats and cheeses for plating or buffet service.
- Cleaned and organized kitchen equipment, appliances, and utensils.
- Documented daily production sheets for each dish prepared.
- Displayed a positive attitude while working under pressure in a busy environment.
- Garnished plates with edible decorations before serving meals.
- Ensured all safety protocols were followed during meal prep.
- Transported cooked foods from kitchen area to dining area promptly.
- Stocked food items and supplies as needed.
- Prepared salads, sandwiches, appetizers, and other menu items as instructed by Chef.
- Kept accurate records of inventory levels in the storeroom.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Purchased and stored ingredients and food supplies, keeping enough goods on hand to meet daily demands.
- Monitored food expiration dates and removed rotated items to prevent foodborne illnesses.
- Checked raw and cooked food to identify potential problems with quality and food safety.
- Partnered with staff members during catered and specialized occasions to serve food and drinks to guests.
- Tested recipes to meet company's standards for flavor, appearance and texture.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Stocked food stations before shifts with items and equipment needed for recipes.
- Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
- Informed kitchen staff of schedules and delegated appropriate duties to improve efficiency.
- Suggested serving portions to eliminate waste and leftovers.
- Tracked grocery expenditures to purchase goods within set budget.
- Prepared salads and meats according to recipes, chopping, and storing items for later use.
- Observed culinary trends and innovations to bring new ideas to team.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Assisted head chef in developing new menus and planning seasonal recipes.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared workstations with ingredients and tools to increase efficiency.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Placed food trays over warmers for immediate service or stored in refrigerated storage cabinets.
- Cleaned and sanitized utensils, dishes or silverware.
- Cut or sliced meat, poultry and seafood to prepare for cooking.
- Took and recorded temperatures of food, refrigerators and freezers.
- Prepared meats, vegetables or desserts according to orders or instructions.
- Monitored temperatures of prepared food and cold-storage areas.
- Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
- Stored food in designated containers and storage areas to prevent spoilage.
- Stocked cupboards and refrigerators and tended salad bars and buffet meals.
- Restocked cupboards, refrigerators and service stations with new food items or supplies.
- Distributed food to waiters and waitresses to serve customers.
Education
Advance diploma - culinary arts
College of Tourist and Hotel Management (COTHM)
A-Level -
University College Lahore
O-Level -
Beconhouse School System Johar Town Campus
Skills
- Expert food chemist and technologist
- Knowledge of the latest cooking trends and ingredients
- Able to cook for large numbers of diners
- Always arriving at work at the correct time and in immaculate uniform
- Able to manage and control a retail food outlet
- Accurately preparing ingredients for cooking
- Able to work with all kinds of fresh food
- Can accurately measure portion sizes and dish ingredients
- Preserving food quality
- Knowledge of working in five star hotels, Restaurants, cafes and school canteens
- Advising customers on the menu and also recommending specific dishes to them
- Closely monitoring the food that is being prepared in a kitchen
- Storing food in the right manner
- Superb food presentation skills
- Policy and procedure implementation
- Recruiting and training
- Multitasking and organization
- Team collaboration
- Small business operations
- Decision-making
- Workforce management
- Business development
- Budget management
- Customer retention
- Team building
- Brand development
- Problem-solving
- Visionary leadership
- Creative thinking
- Conflict resolution
- Budget development
- Product development
- Project management
- Operations management
- Performance evaluation
- Goal setting
- Customer service
- Business growth
- Business strategy
- Innovation mindset
Languages
English, Urdu, Punjabi
Hobbies and Interests
Reading Books & playing Chess
Timeline
R&D CHEF
Wabbi restaurant
10.2017 - 12.2024
Consultant
Marbellous
01.2016 - 12.2017
Co-owner
Iqwee’s Bakery
01.2014 - Current
In Charge of Site Camp/ F&B General Manager
Dao Al Jomaih
01.2013 - 01.2016
Intern chef
Goria Jeans
09.2012 - 08.2013
Chef
Pearl Continental Hotel
01.2012 - 09.2012
Advance diploma - culinary arts
College of Tourist and Hotel Management (COTHM)
A-Level -
University College Lahore
O-Level -
Beconhouse School System Johar Town Campus