Skills:
Cuisines: Specialized in Indian, Continental, Arabic,
2. Team Management: Experienced in leading kitchen teams of 8-10 members
3. Kitchen Operations: Menu planning, recipe development, food costing, and inventory control
4. Food Safety: Thorough knowledge of HACCP standards and hygiene practices
5. Bulk Production: Capable of handling banquets and high-volume service up to 1000 guests daily
