Abdul Haie Khan
Menu & Kitchen Consultant & Executive Chef — Sharako Consultancy
A seasoned culinary authority and kitchen operations director with over 25 years of professional leadership since 1997 across 10 commercial kitchens, hotels, fast-casual restaurants, and industrial canteens in Punjab. Currently serving as Executive Chef at Maqsood Textile Mills Corporate Canteen in Faisalabad (July 2022 – Present), with previous headline roles at Yasir Broast Lahore, Bar.B.Q Tonight Sialkot, Naimat Saleem Food Trust (US Apparel), and China Town Sahiwal. An out-of-the-box thinker specializing in kitchen management, creative menu engineering, and high-volume meal execution.
Abdul Haie Khan
Menu & Kitchen Consultant
Executive Chef • Sharako Consultancy
Culinary direction since 1997
Hotels, canteens, cafes & broasts
Industrial textile & trust dining
Pakistani, Chinese, BBQ & Broast
Culinary Leadership
25+ Years of Kitchen Operations Across Punjab
Result-Oriented Leadership Across Commercial Kitchens
Abdul Haie Khan began his professional culinary career in 1997 as a Chinese Chef at China Town, Sahiwal. Over the next seven years, his exceptional dedication, wok mastery, and operational instincts earned him a promotion to Head Chef, supervising the entire kitchen operation.
Since then, Chef Abdul Haie has spent over two decades directing kitchen brigades across iconic hospitality brands in Lahore, Faisalabad, Sialkot, Burewala, Raiwind, and Sahiwal. His career spans high-turnover casual broast joints (Yasir Broast, Kent Broast), premium grill dining (Bar.B.Q Tonight Sialkot), hotel operations (Imperial Hotel, City Hotel), contemporary cafes (Aroma Cafe), and massive philanthropic meal trusts (Naimat Saleem Food Trust at US Apparel).
Currently leading as Executive Chef at Maqsood Textile Mills Corporate Canteen in Faisalabad, he oversees high-volume meal preparation, stringent food hygiene, and cost-controlled menu execution for a massive workforce. At Sharako Consultancy, he channels this quarter-century of practical expertise into menu consulting, commercial kitchen ergonomics, recipe standardization, and back-of-house staff training.
Out-of-the-Box Thinker
Innovative menu solutions tailored to diverse demographics.
High-Volume Specialist
Proven ability to scale meal delivery without quality loss.
25+ Year Career Timeline
Ten landmark kitchens across Punjab, Pakistan — from Chinese specialty chef to corporate canteen director.
Executive Chef, Corporate Canteen
Maqsood Textile Mills, Faisalabad
Directing the full-scale corporate canteen catering operations for one of Punjab's largest textile manufacturing plants. Supervising large-brigade kitchen staff, enforcing ISO and HACCP-level hygiene guidelines, streamlining high-volume raw ingredient procurement, and maintaining delicious nutritional meal cycles for the workforce.
Executive Chef
Aroma Cafe, Burewala
Managed cafe kitchen operations and developed innovative fusion menus encompassing fast-casual continental, pizzas, burgers, appetizers, and specialty desserts, driving strong customer loyalty and operational margins.
Executive Chef and Food Manager
Naimat Saleem Food Trust Dastarkhwan (US Apparel)
Directed one of Lahore's largest community dastarkhwan food operations under US Apparel, responsible for cooking, quality assurance, and seamless service delivery for thousands of meals every single day with exemplary cleanliness and dignified hospitality.
Executive Chef
Yasir Broast, Lahore
Led high-octane commercial kitchen operations for Pakistan's premier broast and desi dining establishment. Supervised poultry marination secrecy, high-pressure frying consistency, and peak dinner rush fulfillment with flawless taste and speed.
Executive Chef
Bar.B.Q Tonight, Sialkot
Commanded kitchen operations at one of Pakistan's most revered barbecue franchise outlets. Maintained exact recipe standards for handi, karahi, seekh kababs, and live charcoal grill presentations, leading a 40+ member back-of-house crew.
Executive Chef
Kent Broast, Lahore
Oversaw complete kitchen production, fast food fryers, burger lines, and traditional broast operations in Lahore, elevating speed of service and taste consistency across day and night shifts.
Head Chef
Imperial Hotel, Sahiwal
Directed hotel in-house dining, corporate banquet catering, and VIP room service, creating diverse breakfast, lunch, and dinner buffet menus.
Executive Chef
Red Chili, Raiwind
Directed multi-cuisine restaurant operations featuring traditional karahi, handi, and spiced grill items, ensuring high guest satisfaction and kitchen efficiency.
Head Chef
City Hotel and Restaurant, Lahore
Managed busy urban dining and hotel restaurant kitchens in Lahore, standardizing menu items, vendor purchasing, and food presentation.
Chinese Chef (1997–2000), then Head Chef (2000–2004)
China Town, Sahiwal
Began as a dedicated Chinese culinary specialist mastering hot woks, gravies, chowmein, Manchurian, soups, and authentic seasoning (1997–2000). Recognized for exceptional leadership and reliability, promoted to Head Chef in 2000, directing the entire kitchen operation until 2004.
Specialized Advisory for Commercial Kitchens
Translating 25+ years of real kitchen combat into operational profitability for Sharako clients.
Kitchen Management
Organizing back-of-house brigades, defining prep timelines, station delegation, and duty shifts for seamless operational rhythm during high-pressure rushes.
Creative Menu Design
Curating compelling menus that balance culinary intrigue with commercial viability, portion standardization, and ingredient cross-utilization to curb food cost.
Corporate & Industrial Canteens
Turnkey setup and optimization of large-scale staff canteens, textile mill cafeterias, and institutional dining halls with strict per-head budgets.
Broast & Fast Food Systems
Formulating proprietary spice dips, brining solutions, and high-pressure frying parameters inspired by years leading Yasir Broast and Kent Broast.
Live BBQ & Grill Stations
Engineering smokeless charcoal exhausts, meat aging, tenderizing formulas, and live flame service modeled after premier Bar.B.Q Tonight benchmarks.
Complex Problem-Solving
Decisive operational interventions to fix kitchen bottlenecks, control wastage, rectify taste deviations, and eliminate customer wait times.
Recognized Core Competencies
Education, Credentials & Awards
Matriculation
BISE Gujranwala
Foundational formal education backing 25+ years of practical culinary mastery.
Urdu & Punjabi
Fluent Professional
Direct, clear communication bridging executive leadership and kitchen crew brigades.
Multiple Culinary Awards
Across Punjab Venues
Recipient of high honors and certificates of appreciation from various restaurants and trusts.
Reading & Games
Strategy & Balance
Devoted to continuous reading of culinary literature, mental sharpness, and recreational games.
Book a Consultation with Chef Abdul Haie Khan
Whether you are designing a high-capacity corporate canteen, launching a fast-casual broast brand, or revamping an underperforming commercial kitchen in Punjab, Chef Abdul Haie brings actionable solutions that guarantee efficiency.
Prefer a Detailed Project Proposal?
Submit your restaurant concept, location, and requirements via our inquiry form.