ADHIL SAFAH

At Hyatt Centric Bangalore, I supported senior chefs across starters, soups, salads, and main-course stations in a high-volume kitchen. I prepared and plated South Indian dishes including Thalassery Lagoon Biryani, chicken stew, and Kerala specialties while maintaining taste, portioning, and presentation standards.

I'm a BSc Hotel Management and Administration graduate with hands-on experience in mise en place, station workflow, standardized recipes, HACCP hygiene, FIFO stock rotation, and buffet catering support. I bring discipline, accuracy, and the ability to work under pressure to a professional kitchen team.