Aman Durrani

• Lead full kitchen operations — managing brigade, food quality, prep workflow, and service delivery.
• Oversee whole-animal butchery: daily breakdown of lamb and beef into restaurant-ready cuts with zero waste.
• Enforce HACCP-aligned hygiene protocols, supplier coordination, and inventory control across all stations.
• Standardised recipes, prep checklists, and SOPs — improving kitchen speed, consistency, and cost efficiency across all stations.

• Prepared Tandoori and Pakistani dishes across multiple stations in a high-volume kitchen.
• Assisted management in daily coordination, staff scheduling, and maintaining hygiene compliance.
• Performed daily meat butchery and marination — ensuring fresh, portion-controlled cuts for every service.

• Executed whole-animal butchery daily — lamb, beef, and chicken — broken down, trimmed, and portioned to spec.
• Managed meat inspection, marination blends, cold storage rotation, and halal compliance at every stage.
• Mastered Shinwari karahi, namak mandi, lamb chops, and BBQ — promoted to 1st Cook for consistent excellence.
• Trained junior staff in butchery technique, live-fire cooking, and kitchen hygiene standards.

• Supported kitchen operations with food prep, cooking station setup, and hands-on meat handling and basic butchery tasks.
• Developed core butchery skills — breaking down poultry and red meat — alongside kitchen hygiene and workflow fundamentals that
built a path to Head Cook.