Skills
Kitchen Leadership & Brigade Management | Menu Development & Recipe Standardisation | Food Cost Control & GP Management | High-Volume Kitchen Operations | Fine Dining Plating & Presentation | HACCP Compliance | Food Safety & Hygiene Management | Stock Control & Inventory Management | FIFO & Waste Reduction | Pass Management | Mise En Place Planning | Staff Training & Development | Rota Planning & Team Coordination
About
Hospitality professional with 8+ years of culinary experience across luxury hotels and high-volume restaurants in the UK and India, along with international cruise line experience working and travelling around the world. Skilled in kitchen leadership, Mexican, Italian, Continental & Indian cuisine, menu development, food cost control, HACCP compliance, and brigade management. Experienced in managing high-volume services of up to 1,500 covers, improving kitchen efficiency, reducing waste by 15%, and maintaining strong food safety standards. Proven ability in recipe standardisation, staff training, pass coordination, inventory control, and delivering consistent quality across diverse culinary environments.
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