As an Executive Chef, I bring years of culinary expertise in the kitchen of Various Resorts in Africa and the Caribbean, with my vibrancy in food offering. My repertoire includes five-star hotels, wellness Luxury Resorts Including ( BodyHoliday and Carlisle Bay ) where I develop My own style of cuisine that is based on the use of global flavours, seasonal ingredients, with latest food trend especially the wellness market segment including Veganism/Keto/Paleo, Vegetarianism and authentic to modern Ayurveda CuisineMy expertise to help others in the food, nutrition, and wellness industries bring together the components of a flavorful diet with a healthy lifestyle, contributing revenue growth while simultaneously reducing food & labour cost & managing yield Superior leadership, coaching & team-building skills.Skills At A Glance• Menu Design, Costing & Development• Resource Procurement, Pricing & Inventory• Staffing Training & Instruction• Catering, Conferences, Banquets & Special Events• Kitchen, In-room Dining & Restaurant Operations Management• Kitchen Design, Layout & Setup to maximize productivity and kitchen effectiveness• Health & Safety, Hygiene & Sanitation & HACCP• Ayurvedic and Spa Cuisine • Budgeting, Cost Control Menu Costing & Waste Reduction• Pre-opening Experience