About me
As an enthusiastic and experienced Sous Chef, I ensure creativity,
precision, and commitment to each plate that leaves my kitchen. Working in top-of-the-line
hotels for 20 years has equipped me with experience in menu planning,
managing the kitchen, and leading the team.
Born and raised in India, I found myself intrigued by cooking at a very young age,
experimenting with flavors and techniques in my family's kitchen. Following my culinary education
, I journeyed to hone my craft by working under highly respected chefs and learning
from the best.
My culinary philosophy is based on using the most fresh ingredients to transform them into
spectacularly presented culinary delights. Inspired by the numerous cuisines the world has,
I try in every way possible to incorporate current techniques and foods into my kitchen.
Experience
My Expertise Area
Global Cuisine Expertise
- Mediterranean Cuisine: Cooking Italian, Greek, Turkish, and Middle Eastern dishes.
- Indian Cuisine: Cooking various Indian regional cuisines
- Lebanese Cuisine: Specialize in cooking Lebanese dishes, such as Shawarma, Falafel,etc.
Culinary Trends and Innovation
- Food Trends: Stay up-to-date with the latest food trends, such as plant-based cuisine and sustainable seafood.
- Innovative Ingredients: Experiment with new and innovative ingredients, such as unusual spices and exotic fruits.
- Culinary Technology: Explore the use of culinary technology, such as automated cooking systems
Food Presentation and Plating
- Food Styling: Master the art of food styling for visually appealing dishes.
- Plating Techniques: Develop creative plating techniques to enhance the dining experience.
- Desserts: creating desserts.
Culinary Techniques
- Grilling and Roasting:grilling and roasting meats, seafood, and vegetables.
- Sous Vide Cooking: Master the art of sous vide cooking for precise temperature control.
- Garnishing and Decoration: Expertise in garnishing and decorating dishes with fresh herbs, flowers, and microgreens.
Kitchen Management
- Menu Planning and Development: Create innovative menus that showcase international cuisine.
- Kitchen Operations Management: Oversee kitchen operations, including inventory management, staff supervision, and food safety.
- Cost Control and Budgeting: Manage kitchen budgets and control costs to maintain profitability.
- Staff Training and Development: Train and develop kitchen staff to improve skills and knowledge.
Food Safety and Hygiene
- HACCP Certification: Obtain HACCP (Hazard Analysis and Critical Control Points) certification to ensure food safety.
- Safety : Ensure regular food safety to maintain high standards.
- Kitchen Hygiene and Sanitation: Implement and maintain high kitchen hygiene and sanitation standards.
My Services
Culinary Services
- Menu Planning: Create customized menus for special events, restaurants, or personal clients.
- Recipe Development: Develop new and innovative recipes for clients or companies.
- Food Styling: Style food for photography shoots, events, or social media.
- Catering: Provide catering services for events, parties, or corporate functions.
Kitchen Management
- Kitchen Operations:Manage kitchen operations, including staff supervision, inventory management, and food safety.
- Kitchen Design: Design and layout kitchens for optimal efficiency and functionality.
- Equipment Installation: Install and maintain kitchen equipment.
- HACCP Implementation: Implement HACCP (Hazard Analysis and Critical Control Points) systems for food safety.
Training and Education
- Cooking Classes: Teach cooking classes for individuals or groups.
- Kitchen Training: Provide training for kitchen staff on food safety, knife skills, and cooking techniques.
- Workshops: Host workshops on various culinary topics, such as sous vide cooking.
Consultation Services
- Menu Engineering: Analyze and optimize menus for profitability and customer satisfaction.
- Kitchen Efficiency:Consult on kitchen efficiency, including workflow, layout, and equipment.
- Food Safety :ensuring food safety to ensure compliance with regulations.
Event Services
- Event Planning:Plan and execute culinary events, such as food festivals or cooking competitions.
- Food Stations:Provide food stations for events, including action stations or buffet stations.
- Wedding Catering:Offer catering services for weddings and other special events.
Food Safety and Quality Control
- Food Safety Audits:ensure compliance with food safety regulations.
- HACCP Implementation:Implement and maintain Hazard Analysis and Critical Control Points (HACCP) systems.
- Quality Control:Develop and implement quality control processes to ensure consistency and excellence in food preparation.
- Supplier Selection and Management:Assist in selecting and managing suppliers to ensure quality and safety of ingredients.
- Allergen Management:Develop and implement allergen management protocols to ensure customer safety.
Recent Works
Achievements
