- Plan and execute an exclusive culinary experience at clients' homes or desired venue.- Work closely with clients to create perfect menus to match event purpose and theme.- Rated 4.89 (out of 5) for customer satisfaction and overall experience.

- Manage and ensure overall success of the daily kitchen and day-to-day operations.- Work to continually improve client satisfaction and maximize financial performance in all areas of responsibility.-Lead kitchen management team and direct menu development efforts.-Provide guidance to set a performance standard and monitoring performance-Utilize interpersonal and communication skills to lead, influence, and encourage team.-Manage department controllable expenses including food cost, supplies, uniforms and equipment.-Ensures compliance with food handling and sanitation standards.

- Liaise with Director of Catering to plan menus for banquets, events and conferences.- Plan and prepare fresh and healthy food options for customers.- Maintain labor and food costs.

- Plan and execute specific goals to prioritize, organize, and accomplish a higher quality food GSS score: went from 53 to 73 in 2014.- Ensure and oversee productivity levels of kitchen employees and culinary preparation.- Work with Restaurant and Banquet to coordinate service and timing of events.- Take initiative with new menus, concepts and promotions for the Restaurant outlets.- Prepare and cook foods of all types, on a regular basis and for special guests.- Send out daily Shift report and hold stand ups between Restaurant and Kitchen.

- Meticulously ensure that all data is accurate and work is thorough.- Assess and adapt current practices to improve performance and quality.- Prepare sauces, soups and hot entrées in accordance with menu- Work towards highest levels of personal and organizational performance to meet or exceed objectives

- Create innovative designs for pastries to cater to a variety of events.- Ensure all pastries produced are of high and exquisite caliber.- Prepare food for both public visitors and private event guests.- Build new pastry recipes and compatible presentation styles.

- Carry out the preparatory work for creating dishes- Prepare and present dishes so they are ready for guests at the right time- Ensure all the food produced is of the very highest standard and delicious- Making sure that all health and safety requirements are met- Advising new cooking techniques and equipment to kitchen staff- Check inventory items upon delivery and organise walk-ins- Prepare food for both public visitors and private event guests- Introduce and develop new dishes

Menu Consultation (Planning, Setting, Training)Industrial Kitchen Set-upChef TrainingFull Menu preparationCatering events for British Ladies Society and High Profile ClientsChef De Partie Pastry, Abhar Catering Company ; Kuwait- March 2011Creating new menu for Lazarud Catering and testing itPreparing for everyday banquets. (Items such as French patisseries, variety of cakes, new designs)Supervising Commis and Dime Chefs, assisting Sous Chef.Scheduling