As an executive sous chef at Emirates Flight Catering, I oversee the daily operations of one of the world's largest airline catering facilities, serving over 200,000 meals per day. With a bachelor's degree in hotel management from The Higher Institute for Tourism and Hotels in Egypt, and a diploma in hospitality management from Hotel school, I bring a deep understanding of culinary and hospitality excellence. Prior to my current role, I served as a executive sous chef at Dubai International Airport for Emirates First and Business Class Lounges for four and a half years. My expertise lies in developing and implementing innovative menus, recipes, and standards, ensuring quality, consistency, and customer satisfaction. I am also passionate about nurturing talent and have successfully trained and mentored a diverse team of over 350 chefs, fostering a culture of collaboration, creativity, and professionalism. With my strong problem-solving skills and unwavering commitment to teamwork, I am dedicated to delivering exceptional food and service to millions of passengers around the globe