• Through running the operation and managing the 4 F&B outlets, include Award winning signature Uduvilla fine dining restaurant and 100 Pax Capacity Ras Maalan Ballroom.• as a AHOD when executive chef available as well as not available, handled staff interviewing, hiring, and training tasks for all outlets. • Manage daily operations and create standards that exceed safety and health regulations, identify, and provide solutions for any problem areas.• Especially communicating with the FNB manager for Details pertaining to functions being held in all Banquet and Meeting Rooms, and Flight Catering in keeping With the Standard. • communicating with the front of house managers and team to understanding the dietary, allergy and special attentions needs of customers for not to disrupt the rest of the orders and operation and work closer with back of the house managers and team to solve issues directly effect to operation such as electrical, plumbing, refrigerator breakdown. • as second in charge being responsible for stock takes, health and safety and all kind of paperwork’s in culinary operation. • Perform plate and recipe costing, and approve menu designs, Photoshoot. Performed with ease and efficiency under significant pressure in fast-paced environment.

• Through running the operation and managing the 5 F&B outlets include signature fine dining tapa restaurant and Signature Lounge.• as a AHOD when executive chef available as well as not available. Handled staff interviewing, hiring, and training tasks for all outlets.• Handled overall recruitment process including staff interviewing, hiring, and training tasks for all outlets, ensuring that the team is well-equipped and trained to deliver exceptional culinary experiences.• Effectively communicated with the Banquet manager to obtain details about functions held in all Banquet and Meeting Rooms, as well as Outdoor spaces, ensuring compliance with established standards.• Collaborated closely with front-of-house managers and teams to understand customers' dietary restrictions, allergies, and special requests, minimizing disruptions to other orders and operations.• Worked closely with back-of-house managers and teams to promptly resolve operational issues directly affecting the operation, such as electrical, plumbing, and refrigerator breakdowns.• Assumed responsibility as the second in charge for stock takes, health and safety compliance, and all types of paperwork in the culinary operation.• Performed plate and recipe costing, approved menu designs, and coordinated photoshoots.• Demonstrated ease and efficiency under significant pressure in a fast-paced environment, consistently delivering high-quality results.

• Undertake 3 F&B outlets including signature Fine Dining Restaurant as second in charge of culinaryoperation• As a Sous Chef Accountable for the quality, consistency, and production in the outlet behalf of Cluster Executive Chef Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. • Coordinate’s menus, purchasing, and staffing and food preparation for the property's specialty restaurant.• Works with team to improve guest and employee satisfaction while maintaining the operating budget. • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. • When Cluster Executive Chef are not present, documents and reports daily personnel issues to GM. • Communicates effectively with another Department

• As Sous Chef Accountable for the quality, consistency, and production in the outlet behalf of the Executive Chef. • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. • Coordinate’s menus, purchasing, and staffing and food preparation for the property's specialty restaurant. • Works with team to improve guest and employee satisfaction while maintaining the operating budget. • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. • When Executive Chef are not present, documents and reports daily personnel issues to GM. • Communicates effectively with other Department Supervisors.