I lead Wok, Sushi, Grill, and Curry sections at Bite Junction Asian Restaurant, delivering consistent quality and timely service while training Commis Chefs and Demi Chef de Parties.
I've prepared sushi, sashimi, nigiri, maki rolls, and Japanese specialties across Four Points by Sheraton, Marriott Executive Apartments, Carnival Cruise Line, and Mövenpick hotels. My experience spans luxury hotels, cruise lines, and high-volume restaurants in India, the UAE, and the United States.
I manage mise en place, buffet production, cold kitchen operations, inventory, food costs, and waste reduction using FIFO procedures.
I bring more than 12 years of culinary experience and maintain HACCP, sanitation, hygiene, presentation, and portion-control standards in fast-paced multicultural kitchens.
