Abdul Majeed Khan
Culinary Director & Hospitality Turnaround Specialist
A legendary culinary career spanning over four decades since 1984 — from beginning as an APT Trainee at Hilton International Hotel Lahore to serving 14 years as Executive Sous Chef at Makarem & Marriott Makkah Hotels (Dur Hospitality, Saudi Arabia), where he held the rare distinction of being the personal favorite chef of Imam-e-Kaaba Sheikh Dr. Abdul Rahman Al-Sudais (Qari Sudais). Acclaimed internationally across Pakistan, China, Saudi Arabia, and India for high-volume banquet management, luxury restaurant turnarounds, cutting food cost from 45% to 33%, and mentoring the next generation as Senior Faculty at COTHM Pakistan.
Abdul Majeed Khan
Founder & CEO
Sharako Consultancy
Culinary Artistry
Meets Financial Precision
Four decades of hands-on kitchen brigade management, menu engineering, and strict international food safety governance.
Abdul Majeed Khan began his professional culinary odyssey in 1984 as an APT Kitchen Trainee at the iconic Hilton International Hotel, Lahore. Through disciplined craftsmanship, tireless commitment, and deep culinary intuition, he climbed the ranks from Hot Kitchen Cook to Head Chef, Executive Chef, and Executive Sous Chef across prestigious hospitality establishments in Pakistan, China, Saudi Arabia, and India.
Over his distinguished tenure, Chef Abdul Majeed has spearheaded mega-scale commercial kitchens catering to up to 450 seated guests and massive catering units handling up to 1,500 people. At Freddy’s Cafe, he led a formidable brigade of 65 cooks and engineered a landmark reduction in food cost from 45% down to 33% through scientific forecasting, portion standardization, and wastage mitigation.
In March 2008, he represented Pakistan as the appointed Master Chef for the Pakistani Food Promotion at Angan Restaurant, Hyatt Regency Delhi, earning official commendations from both the hotel leadership and the High Commission for Pakistan in New Delhi.
From 2010 to 2024 (14 uninterrupted years), he served as Executive Sous Chef at Makarem & Marriott Makkah Hotels (Dur Hospitality) in Saudi Arabia, catering to hundreds of thousands of international pilgrims and high-profile dignitaries. A most revered honor of his Makkah leadership was serving as the personal favorite chef of respected Imam-e-Kaaba Sheikh Dr. Abdul Rahman Al-Sudais (Qari Sudais), exclusively supervising holy sanctuary VIP banquets and private state guest dining with impeccable ISO 22000 hygiene and standards.
"A restaurant's longevity depends on two pillars: unyielding taste consistency and uncompromising food cost discipline. When operational SOPs are executed with precision, culinary artistry delivers real commercial profit."
— Chef Abdul Majeed Khan, Founder & CEOFour Decades of Culinary Leadership
An unbroken record of high-stakes kitchen operations, luxury hotel kitchens, international promotions, and venue launches from 1984 to 2026.
Culinary Director & Executive Advisor
Sharako Consultancy & Independent Restaurant Launches
Currently directing kitchen conceptualization, brigade development, menu R&D, and opening operations across flagship culinary destinations in Pakistan:
- Season 4 (Daska): Complete kitchen layout planning, signature recipe standardization, and operational brigade setup.
- Tarragon Restaurant (Sialkot): High-end continental dining workflows, staff training, and cost-control systems.
- Fatima Jinnah Park Project: Master hospitality consulting, high-volume banquet and catering framework design.
Executive Sous Chef
Makarem & Marriott Makkah Hotels (Dur Hospitality)
Spearheaded kitchen operations at prestigious 5-star properties in Holy Makkah, managing multi-unit buffets, VIP catering, and high-volume pilgrim banquets:
- Favorite Chef of Imam-e-Kaaba Qari Sudais: Cherished as the personal favorite chef of respected Imam-e-Kaaba Sheikh Dr. Abdul Rahman Al-Sudais (Qari Sudais), personally preparing exclusive culinary meals, VIP state dining, and holy sanctuary protocol banquets in Makkah.
- Controlled food cost strictly below budget in July 2017, recognized formally by the General Manager as a catalyst for overall F&B profitability.
- Awarded official Certificate of Appreciation for completing 7 years of uninterrupted service with Dur Hospitality.
- Completed Total Quality Management (TQM) and implemented municipal food hygiene controls across high-volume Ramadan & Hajj seasons.
- Curated VIP events, including international delegation dinners and educational staff banquets commended by official leadership letters.
Executive Sous Chef (Promoted from Senior Sous Chef)
Avari Hotel Lahore (ex-Hilton)
- Joined as Senior Sous Chef on 15 June 2007; earned promotion to Executive Sous Chef on 1 April 2010 due to leadership and operational performance.
- Master Chef - Hyatt Regency Delhi: Selected as Master Chef for the Pakistani Food Promotion at Angan Restaurant, Hyatt Regency Delhi (7–15 March 2008), earning formal commendations from Hyatt's Director of F&B and the High Commission for Pakistan in New Delhi.
- Implemented HACCP SOPs, cold storage controls, and standardized preparation lines across hotel restaurants.
Executive Chef
Freddy's Cafe, Lahore
- In full charge of a high-end 125-seat dining room and external catering division, leading a team of 65 cooks.
- Engineered Food Cost Reduction: Slashed food cost from 45% to 33% through better yield forecasting, centralized ordering, and strict portion control.
- Honored with the prestigious "Chef of the Year" award at Freddy's Cafe for commercial and culinary excellence.
Executive Chef
JOJO International Club, China
- Directed culinary operations across 3 high-traffic restaurants with a brigade of 30 specialized cooks serving continental, Lebanese, Pakistani, and Chinese cuisines to international clientele.
- Controlled inventory shrinkage, perishable storage standards, and planned multinational fusion menus.
Executive Chef
R.T. Hotel (4-Star), Sialkot
- Full culinary command over 3 hotel restaurants and massive banquet catering operations serving up to 1,500 people.
- Received highest commendation from the hotel Director of Operations as "exceptionally hardworking, devoted, honest, cooperative and enthusiastic."
Kitchen Manager
Cafe Zouk (Lahore & Karachi)
Managed kitchen workflows and spearheaded research and development (R&D) for trendsetting contemporary fusion menus across the Cafe Zouk chain.
Early Culinary Foundation & Mastery
Head Chef: Managed operations and authentic Oriental recipes for both landmark restaurants with a total guest capacity of 450.
Chef: Directed preparation for high-volume Pakistani fine dining with 250 guest seating capacity.
APT Kitchen Trainee to Cook I: Started career in 1984. Promoted to Cook I in Hot Kitchen on 1 January 1987. Received the prestigious Hilton Outstanding Service Award along with official letter from the General Manager (30 September 1988).
Operational & Culinary Mastery
Systematic standard operating procedures designed to guarantee consistency, high profit margins, and flawless kitchen execution.
HACCP & Food Safety Governance
Full implementation of Hazard Analysis Critical Control Point (HACCP) standard operating procedures and municipal sanitary compliance across raw meat, dairy, and cooked stations.
Food Cost Engineering & Yield
Proven track record of driving food cost down to below-budget thresholds (e.g. 45% to 33%), batch yield testing, portion scaling, and waste prevention.
Standard Recipes & Menu Pricing
Formulating standardized photographic recipe manuals, ingredient weighting cards, portion controls, and optimal menu pricing strategies for profitability.
Cold-Chain & FIFO Inventory
Storage climate controls, chiller and freezer temperature logs, inventory rotation (First-In, First-Out), and prevention of shrinkage or pilferage.
Brigade Training & Mentorship
Kitchen staff orientation, knife skills coaching, cross-station training for line cooks, personal hygiene enforcement, and grooming inspection protocols.
Banquet Operations & VIP Dining
Directing massive multi-course service lines for up to 1,500 guests, royal banquets, international food festivals, and seamless complaint resolution.
International Certifications
Formal certifications in food safety management, Ofqual-regulated UK standards, and Total Quality Management.
Advance Level 4 Award in Managing Food Safety in Catering
Highfield Awarding Body for Compliance (HABC), United Kingdom.
ISO 22000:2005 Food Safety Management System
Foundation Level by Diversey Consulting, held at Ramada Continental, Jeddah, Saudi Arabia.
Serve Safe Certification: Providing Safe Food (Phase 2)
Makarim Hospitality Group culinary safety framework.
Total Quality Management (TQM)
Dur Hospitality Corporate Training Program.
Food Safety Principles Level 1 & Level 2
Training and Qualification Center, Holy Makkah Municipality (40 total credit hours).
Elementary English Professional Certification
Completed certified English language training during Hilton hotel operations.
Distinguished Awards & Commendations
Formal certificates of merit, official letters of thanks, and international appreciation letters accumulated over 40 years.
Chef of the Year Award
Freddy's Cafe, Lahore
Awarded "Chef of the Year" in recognition of extraordinary culinary innovation, brigade leadership, and orchestrating the reduction of restaurant food cost from 45% to 33%.
Outstanding Service Award
Hilton International Hotel, Lahore
Awarded during his tenure at Hilton International Hotel Lahore, alongside a formal letter of commendation from the General Manager dated 30 September 1988 for exceptional commitment.
7 Years Continuous Service Award
Dur Hospitality (Makarem & Marriott Hotels, Makkah)
Certificate of Appreciation awarded by the Regional General Manager Makkah in recognition of seven continuous years of exemplary executive culinary service.
Gesture of Appreciation (Cost Control)
Makarem & Marriott Makkah Hotels (10 August 2017)
Commendation letter issued by the General Manager thanking him for keeping food cost below budget in July 2017, generating a substantial positive lift on overall F&B revenue.
Pakistani Food Promotion Master Chef
Hyatt Regency Delhi & High Commission for Pakistan (March 2008)
Letter of appreciation from Hyatt Regency Delhi's Executive Chef & Director of F&B, coupled with formal commendation from the High Commission for Pakistan in New Delhi for authentic cuisine.
Official Saudi Arabia Commendations
Ministries & Educational Authorities
Letters of appreciation from Ministry of Health Makkah (GCC Nurses Day 2013 & 2014), King Abdulaziz International Competition Management (2015 & 2017), and Ministry of Education banquets.
Favorite Chef of Imam-e-Kaaba Sheikh Dr. Abdul Rahman Al-Sudais (Qari Sudais)
Holy Sanctuary VIP Hospitality & Private Dining
Throughout his 14-year executive tenure in Holy Makkah with Makarem & Marriott Hotels, Chef Abdul Majeed Khan held the rare distinction of being the trusted, personal favorite chef of respected Imam-e-Kaaba Sheikh Dr. Abdul Rahman Al-Sudais (Qari Sudais), exclusively crafting private menus and overseeing elite diplomatic banquets for visiting Islamic scholars and state guests.
Education, Faculty & Languages
Academic background, faculty appointments, and multilingual capabilities.
Academic Education
Matriculation (1983)
Board of Intermediate and Secondary Education (BISE) Multan, Pakistan.
COTHM Senior Faculty
Academic Appointment
Senior Faculty Member at the College of Tourism and Hotel Management (COTHM) Pakistan, instructing upcoming culinary professionals on kitchen management, safety protocols, and commercial culinary arts.
Multilingual Proficiency
International Communications
Get in Touch with Abdul Majeed Khan
Available for high-stakes restaurant consulting, executive chef mentorship, culinary audits, menu redesigns, and new venue launches.
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