Versatile, creative And celebrity chef with 16 +years’ experience in premier, quality star hotels and restaurants, I am passionate about food and strive to create guest delight in all preparations and interactions. Creator of three signature dish .My knowledge of varied cuisines is extensive and I have sound knowledge on operation costs and reduction of expenses as required matching the food cost budget without compromising on quality or taste. I have worked with many International Chefs from, USA, UK, Indian, Scotland, Syria, German,Kuwait, Morocco, and Russian. work well under pressure and thrive on the buzz of a busy service, whether in small or large volume event of daily meals I care for every dish and maintain the highest of food and Hygiene standards, I am very comfortable in A’La’Carte food service as well as large volume catering I assure you that if given a chance to join your esteemed organization I will be a big Iam a hands-on chef and exceptional communicator with leadership skills, exceptional problem solving abilities and enjoy building morale and spirit of junior staffs and colleagues . Aggressively creative and focused while being responsible of complete kitchen management operation.Concept development, Kitchen layout and Design, Menu development, Tasting, Recipe creation, Food cost, Equipment, demonstration & live cooking classes.Consultant management, Recruitment & training. Having a work experience with cross cultural teams in India and abroad which blessed me with a very good understanding of cross cultural dynamics. Highly motivated , capable of working under immense pressure , able to motivate the entire team to achieve the per-set tasks , both in terms of quality and service standards .Appeared on TV shows including Asia net TV Channel, Amrita TV , Media one and Mathrubhumi TV,kerala vision.Guest Cooking class, judge for various cookery shows and social awareness classes related to food.

Kitchen operations* menu planning for various type of cuisine.*setting up the kitchen standard operating procedure.uptade new trends and plan and exceute including purchase specifications.*Directly supervise all production.maintain highest professional food quality with sanitation standards.*Inventory,equipment and quality controll.*co-ordinate with operting staff for upkeep equipment in perfect.*Client servicing*Ensure customer satisaction by achieveing quality norms.*interacting with clients, handle request and resoliving complaints.*implement several levels training program and HACCP training for kitchen staff.*recruiting and training new staff.Goal - Setting up a path-breaking culinary learning institute for young Turks for their future development and help them to create a wonderful customer's delight.

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