Servash Karim
MUSCAT ,oman
Summary
Seeking a challenging and rewarding position in Hotel Industry to contribute strong technical skills and to provide better service with hard working.
I am having experience in ALA CARTE, BUFFET, EXECUTIVE LOUNGE, VVIP Functions AND BUNQUET KITCHEN, In Kuwaiti food, Chinese, cold kitchen, Indian food, Pakistani food, Lebanese food, BBQ, Continental food. Self-motivated, hands-on Chefs who lead by example. 25 years' experience in F&B food production. Menu planning tracking inventory, controlling costs, developing recipe and serving patrons. A versatile individual who is positive attitude and the demonstrated ability to work under pressure.
Overview
4
4
Languages
29
29
years of professional experience
Work History
Executive Chef
swahili fusion
MUSCAT, OMAN
12.2025 - Current
- Estimated food and labour costs and kept operations within budgets.
- Designed seasonal menus, adapting offerings to utilise fresh, local produce and meet customer demand.
- Developed recipes and menus to align culinary trends with consumer demand.
- Enforced health and safety standards for food storage, preparation and handling.
- Resolved operational challenges swiftly, maintaining high standards of service during peak times and special events.
Chef de Partie
IOK KITCHEN
MUSCAT, OMAN
11.2024 - 11.2025
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Prepared and cooked high quality food following recipes and menu guidelines.
chef de partie
The food surgear Restaurant
Dubai
06.2021 - 08.2022
- Performing quality control on food leaving the kitchen and ordering inventory to keep up with demand.
- In charge of the overall operations for the kitchen area of a restaurant.
- Assists the chef in the all food service operations and day-to-day operations of the kitchen.
- Provides direction to kitchen staff, ensuring
Chef De Partie
Freej soud Kuwaiti restaurant
03.2018 - 01.2021
- Responsible for supervising the food production for the Assembly section.
- Ensure that all food items prepared are in accordance with the menu.
- Assist in the development and implementation of new procedures for streamlining of packing.
- Specification and Hygiene and Safety standards of the Company.
- Assist in menu presentation and coordinate resources to achieve on time delivery.
chef de partie
Abyat Restaurant
Dubai
10.2016 - 03.2018
- Maintain an accurate stock rotation and manage on time deliveries.
- Ensure all assigned production staff carry out their duties in a set time frame.
- Supervise staff in the implementation of work procedures and report non conformances to the Executive Sous Chef.
- Comply with the Company Occupational Health and Safety Policies
chef de partie
khaneen Kuwaiti restaurant
05.2015 - 09.2016
- Daily controlling of production to make sure that standards are being met.
- Checking the setup of stations (a la carte or Buffet) are on time for each service period.
- Make sure all food is prepared by recipes.
- Make sure food quality and quantity meets our standards.
- Make sure food is sent to correct area on time (VVIP Guest, Executive Lounge
Kitchen in charge
International Monetary fund
Islamabad
05.2013 - 08.2014
- Controlling and directing the food preparation process.
- Approving and polishing dishes before they reach the customer.
- Managing and working closely with other Chefs of all levels.
- Creating menu items, recipes and developing dishes ensuring variety and quality.
Kitchen in charge
Iraq Embassy
Islamabad
09.2011 - 04.2013
- Performing quality control on food leaving the kitchen and ordering inventory to keep up with demand.
- In charge of the overall operations for the kitchen area of a restaurant.
- Assists the chef in the all food service operations and day-to-day operations of the kitchen.
- Provides direction to kitchen staff, ensuring
Demi chef partie (Moroccan kitchen)
Islamabad Serena Hotel
Islamabad
10.2007 - 05.2009
- Oversee and participate in the preparation and cooking of Moroccan Meals, Hot mezza, mezza and mix grill item. Accordance with specified menus.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Ensures that food is stored, prepared and secured hygienically and safely.
- Regulate temperature of ovens, broilers, grills, and roasters.
- Keep the work area fresh all through the shift.
Kitchen in charge
Hotel Hunza Embassy
09.2006 - 04.2007
- Responsible for supervising the food production for the Assembly section.
- Ensure that all food items prepared are in accordance with the menu specification and Hygiene and Safety standards of the Company.
- Assist in menu presentation and coordinate resources to achieve on time delivery.
- Assist in the development and implementation of new procedures for streamlining of packing.
- Ensure that assigned staff receive and follow given methods keeping wastage to a minimum.
- Maintain an accurate stock rotation and manage on time deliveries.
- Ensure all assigned production staff carry out their duties in a set time frame.
Commis II to Commis I
Islamabad Serena Hotel
Islamabad
03.2003 - 08.2006
- Assisted sous Chef with menu planning & preparation Cold Kitchen production.
- Prepared many varieties Cold Kitchen items. I.e. fruit, Potato Salads, Pasta, rice salads, Jellied, warm and cold toppings.
- Carried out variety of Salads e.g. cold sauces & condiments, mayonnaise etc.
- Prepared Sandwiches of many varieties Closed faced, open faced, warm sandwiches, rolls etc.
- Used different construction and presentation Techniques e.g. spreading, piping, molding, cutting, garnishes, condiments, etc.
- Did garnishes with biscuits, crackers, breads, fresh fruits, dried fruits, flowers etc.
Commis I
Hotel Regent
Rawalpindi
01.2003 - 05.2003
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Ensures that food is stored, prepared and secured hygienically and safely.
- Regulate temperature of ovens, broilers, grills, and roasters.
- Keep the work area fresh all through the shift.
Commis I
Grace Continental Hotel
Rawalpindi
12.2002 - 01.2003
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Assists in determining how food should be presented and creates decorative food displays.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Commis I
Pearl Continental Hotel Burbon
02.2001 - 10.2001
- Prepare simple dishes such as salads, entrees etc. Maintain a clean and orderly.
- Prepare food for service while cooking menu items in cooperation with kitchen staff.
- Performed in a timely fashion within the kitchen.
- Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning.
Commis I
Hunza view Hotel Karim Abad Gilgit
04.1997 - 10.2000
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Ensures that food is stored, prepared and secured hygienically and safely.
- Regulate temperature of ovens, broilers, grills, and roasters.
Education
Secondary School Certificate - Metric
Skills
- Food cost management
- Menu design
- Recipe development
- Food safety compliance
- Quality control
Languages
English
Urdu
Burushaski
Shina
Custom
- Appreciation for well-done job during OGDC Conference in Serena Hotel Islamabad.
- Appreciation for extremely well done job during 3-day outside catering service in Convention center and Busy Banquet Catering in the Serena Hotel Islamabad.
- Appreciation for well-done job on 12th SAARC Conference 2004, Islamabad Serena Hotel (2004-01-09).
- Appreciation for well-done job by Canadian High Commission on service in AL Maghrib Restaurant Serena Hotel Islamabad.
- Appreciation for well-done job by Prince Mark Wilson visit to Islamabad Serena Hotel.
- Appreciation for well-done job by GM Philippe H. Charraudeau in Serena Hotel Islamabad.
- Appreciation for well-done job by acting GM Omar Anwar.
Personal Information
- Passport Number: AN4950652
- Father's Name: Haji Jan
Interests
Exploring international cuisines and culinary trends
Experimenting with new recipes and cooking techniques
Food photography and presentation
Travelling and discovering different food cultures
interner suffering
- Assisted senior chefs with daily food preparation and kitchen operations.
- Learned professional cooking techniques, food presentation, and plating standards.
- Assisted with mise en place, portion control, and maintaining kitchen cleanliness.
Timeline
Executive Chef
swahili fusion
12.2025 - Current
Chef de Partie
IOK KITCHEN
11.2024 - 11.2025
chef de partie
The food surgear Restaurant
06.2021 - 08.2022
Chef De Partie
Freej soud Kuwaiti restaurant
03.2018 - 01.2021
chef de partie
Abyat Restaurant
10.2016 - 03.2018
chef de partie
khaneen Kuwaiti restaurant
05.2015 - 09.2016
Kitchen in charge
International Monetary fund
05.2013 - 08.2014
Kitchen in charge
Iraq Embassy
09.2011 - 04.2013
Demi chef partie (Moroccan kitchen)
Islamabad Serena Hotel
10.2007 - 05.2009
Kitchen in charge
Hotel Hunza Embassy
09.2006 - 04.2007
Commis II to Commis I
Islamabad Serena Hotel
03.2003 - 08.2006
Commis I
Hotel Regent
01.2003 - 05.2003
Commis I
Grace Continental Hotel
12.2002 - 01.2003
Commis I
Pearl Continental Hotel Burbon
02.2001 - 10.2001
Commis I
Hunza view Hotel Karim Abad Gilgit
04.1997 - 10.2000