As an experienced Executive Head Chef with a demonstrated history in the restaurant industry, I bring a wealth of expertise in Catering, Cooking, Hospitality, Menu Costing, and MICROS. I hold NVQ Levels 1-3 from the Asian and Oriental School of Catering in Hackney, London, which laid the foundation for my career. I lead a dedicated team of 38 chefs and 10 kitchen porters, ensuring excellence in every dish.In my role as the Managing Director of 3 Flavours, 3 Flavours Authentic, Little Amsterdam Global Consultants, 3 Flavours Private Jet Catering, and 3 Flavours Seafood, I oversee diverse operations that span dining establishments, private jet catering, and seafood specialties. I also manage in-flight meal services for three private jet companies, tailoring exquisite dining experiences to meet various client preferences and dietary needs.I am actively involved in teaching young chefs at West London College, fostering the next generation of culinary talent. My involvement in new restaurant openings, such as Buddha Bar in New York and Miami, showcases my ability to bring culinary visions to life on an international stage.With over 12 years of experience in the UK culinary industry, I have honed my skills at Michelin-star restaurants and rosette standard hotels. My culinary expertise spans traditional and modern European (English, French, Mediterranean), Asian, and fusion dishes. I lead by example, creating a positive and motivating work environment. My in-depth knowledge of Food Hygiene and Health & Safety legislation ensures my team consistently meets high standards.Notably, I reached the semi-finals of the National Chef of the Year competition in 2012, a testament to my skill and dedication to my craft. I am passionate about creating exceptional food and maintaining a profitable business, always seeking new challenges and opportunities to grow.