Sous Chef | Culinary Innovator With over two decades of experience in multi-cuisine environments, I have honed my culinary expertise, leadership skills, and dedication to delivering exceptional dining experiences. I currently serve as the Sous Chef at Banyan Tree Doha at La Cigale Mushaireb, where I manage Vertigo lounge and bar kitchen operations, ensure food quality, and lead a talented team to consistently exceed guest expectations.Throughout my career, I have demonstrated a strong commitment to innovation and excellence. From developing new menus to maintaining the highest standards in food safety (HACCP), I thrive on challenges and continuously strive to create memorable culinary experiences. My diverse experience spans Pan-Asian, Western cuisine with specialized skills in Sushi, Steaks, Asian and BBQ.I take pride in my ability to foster teamwork, drive operational efficiency, and lead with a focus on culinary creativity and guest satisfaction.