Pakistan is the homeland of the people who are fond of food and fruit for not only health but for taste as well. If you ask a Pakistan ” Where are you going” He will reply ” Going for Lunch” When you ask “Where are you coming from” He will answer ” From Dinner”. The eating habits of Pakistanis are diverse. No doubt it is a hard task to be able to satisfy all types of tastes. But we are self sufficient in expert Chefs who prove themselves equal to this gigantic task. Farooq is one of the same Chefs.
Farooq has vast experience of working in renown hotels and restaurants of Pakistan. We are presenting him and his work for our readers. After listening from many food lovers, about Farooq, we decided to gather information about his expertise and publish in our magazine.
Lets first clear our concept about who is a Chef and how he/she is different than a cook.
A chef is a professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word “chef” is derived from the term chef de cuisine, the director or head of a kitchen.a chef is an individual who is trained to understand flavors, cooking techniques, create recipes from scratch with fresh ingredients, and have a high level of responsibility within a kitchen. A cook is an individual who follows established recipes to prepare food.
Farooq is not only a Chef but he is one more degree above as Corporate Chef.
Farooq further shared about the types and characters of Chefs. He enlightened that Chefs can fill many roles within a kitchen from introductory roles to executive level positions. In these roles, a chef may be responsible for a variety of tasks to make the restaurant run.
Farooq described the types of Chefs as ;
1- Chef de Partie (Station Chefs) run individual stations within a kitchen and prepare the specific dishes and sauces or sides. Some examples of stations include: sauce, butcher, fish, roast, fry, grill, pantry, pastry, vegetable and swing (who gives breaks as needed). A station chef may create recipes based on their speciality and under the direction of the head chef or sous chef.
2- Sous Chef is the deputy chef who is the direct supervisor of the kitchen. They are in charge of preparing food, supervising the day-to-day cooking and filling the role of head chef if there is not one present or need to fill in.
3- Chef de Cuisine is the head chef. Head chefs are the individuals running the kitchen on the day to day – assuming manager duties, supervising staff, making purchases and working with the restaurant manager to create new menus and recipes.
4- Executive Chef is the top chef who manages kitchens based on operations, cost, managing multiple locations, and the business side of the kitchen. They don’t traditionally cook on the day-to-day but they certainly have the ability to in a pinch. Executive chefs have climbed through the ranks for years to earn this position.
5- Personal chefs are also an option as well. Personal chefs often work in private kitchens alone or in small teams. They must be able to prepare meals of all types and design highly customized menus for their clientele. A personal chef may either cook on location for a client, or create and ship meals to be heated at delivery.
Like a captain of a ship, a chef represents the highest level of the kitchen hierarchy. Chefs are expected to not only understand complex flavor dynamics and how to create the best menu items, but also manage the business side of the kitchen. A chef fills both the supervisor and manager roles within the business, yet may still work intimately with his or her crew to ensure that things run smoothly.
To a question that why you selected this line as career, Farooq replied that there are many benefits to pursuing a career as a chef. The following are some of the amazing opportunities that come with the title. The opportunities are ;
Creative Freedom: Cooks are limited to following recipes and lack the training that is required to understand complex flavor profiles. While cooks can make amazing food as well, they don’t have the ability to build new recipes or menus in restaurants.
Every Day is Different: You’ll never have the same day on repeat. Each day presents new opportunities to learn, practice, and express your creativity on the plate.
First Dibs on Food: While you’re cooking, you’ll be trying each dish to examine the taste, meaning you’re constantly eating amazing foods prepared by yourself and others in the kitchen around you.
Always Learning and Training: You’ll have the opportunity to train with many amazing professionals. Once you have evolved in your career, you’ll then be able to share these experiences with other up and coming cooks and chefs.
You Are Your Own Boss: You’ll have the ability to move to many different roles in the kitchen, manager positions, or even open your own business. Because of the diverse training, you can move laterally anywhere with a kitchen or start your own.
Team Leadership: You won’t be on your own and get to be a part of an amazing team. Many kitchen teams become close-knit families in which they build a positive environment for you to work and grow in.
Respect & Authority: Having the title means that you’ll have the respect that comes with it. The title means that you have advanced to the forefront of your field, possess the experience, and the training needed to succeed.
Chef Farooq’s Exprience
Farooq has been Corporate Chef Since 2020 @ White Rose Marquee-Bahria Town Phase 7, Rawalpindi -Pakistan, Executive Chef 2019-2020 The Poet Boutique Restaurant-Pakistan, Senior Sous Chef 2018-2019 Avari Tower-Pakistan,Executive Sous Chef 2016-2017 Ramada Hotel-Islamabad,Executive Chef 2014-2016,Thai Cook 2002-2004. Freddy’s Café-Pakistan,Sous Chef 2005-2006, Freddy’s Café Catering-Pakistan,Executive Chef 2012-2014 Hotel One-Pakistan,Executive Chef 2010-2011 Pearl Continental Catering-Pakistan,Sous Chef 2007-2009 Monal Restaurant-Pakistan
In these positions , he served for Menu Development and Planning, Quality Control and Food Standards Maintenance,Recipe Standardization,Cost Control and Budget Management, Culinary Staff Training and Supervision, Culinary Innovation and Keeping Up with Food Trends,Food Safety Compliance and Sanitation,Collaboration with Other Departments,Customer Feedback Analysis,Sustainable Sourcing Practices,Special Events and Catering Oversight,Leadership of Culinary Teams,Vendor Relationship Management, Assisting the Executive Chef in menu planning and development, Overseeing and directing kitchen staff during food preparation, Collaborating with the Executive Chef on kitchen staff scheduling, Assisting in creating and standardizing recipes. Handling administrative tasks, such as record-keeping and reporting, Ensuring efficient and timely food service during meal periods, Supporting the Executive Chef in maintaining a well- functioning kitchen.
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)
