Currently engaged in consulting for modern kitchen setups, I provide comprehensive, end-to-end solutions — from concept design, menu planning, and manpower recruitment to training, HACCP compliance, and final project handover. With a strong background as an Executive Sous Chef in a five-star, multi-restaurant property in Dubai, I bring extensive expertise in kitchen operations, pre-openings, and team leadership. Known for a hands-on and results-driven approach, I excel in working with large, multicultural teams to establish profitable, world-class kitchens. My core competencies include SOP development, health and safety management, staff training, menu planning and costing, kitchen administration, calendar planning, and resource optimization, ensuring operational excellence and sustained success in every project.