Experienced Sous Chef with over 15 years of hands-on culinary expertise in luxury hotels and high-volume operations, including Marriott, Crowne Plaza, Park Royal, and The Residency Towers. Specialized in Continental and South Indian cuisine, with strong exposure to buffet operations, à la carte service, banquets, and premium festive menus.

Highly skilled in menu development, kitchen leadership, food quality control, cost management, and team training. Known for maintaining consistency, hygiene standards, and operational efficiency under pressure while delivering refined guest experiences. Passionate about innovation, presentation, and modern plating, with the ability to adapt to diverse international kitchen environments.

A reliable team leader who works closely with Executive Chefs to achieve operational goals, mentor junior chefs, and uphold brand standards. Actively seeking opportunities in international kitchens where professionalism, creativity, and growth are valued.