Having more than 23 years of experience in Hotel and Restaurants, giving considerable background of International, Asian, Arabic, French and Vegan Cuisine. Experience in Pre-opening, kitchen set-up and strong back ground of handling multi outlets cuisine. Wide knowledge in menu engineering, research and development, creating menu, food costing and recruitment. Have been trained from many successful chefs, gaining a wide knowledge in cooking techniques, focusing in flavors, textures, colors, and presentation. Also not forgetting the personal hygiene and food safety that is essential and lately becoming part of our job to deliver a safe and tasteful food to the guest. Recognizing the importance of talent management, adoption of a management style with a diverse group approach to emphasize and encourage potential leader by conducting appropriate training to improve their knowledge, confidence, productivity and their ability to handle their area of responsibility. Substantial “hands on” experience in the hospitality industry coupled with skills to anticipate potential problems, implement appropriate resolution measures and fully confident to run the restaurant and all aspect of business associated with fashion and dedication.