Sous Chef
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Dynamic Executive Sous Chef (Kitchen Manager), aged 32 with extensive experience in high-volume and premium hospitality environments within the GCC. Expert in multicuisine operations including Indian,
Continental, and Mediterranean, with strong command over HACCP, food safety compliance, and Qatar
Municipality regulations. Proven ability to manage daily kitchen operations, control food cost, streamline production, and lead multicultural teams to consistently deliver quality and efficiency. Recognised for innovative menu development, operational discipline, and maintaining brand standards. Eager to contribute culinary expertise, leadership, and strategic planning skills to drive operational excellence and guest satisfaction in a reputed organization in Qatar.
Dynamic Executive Sous Chef (Kitchen Manager), aged 32 with extensive experience in high-volume and premium hospitality environments within the GCC. Expert in multicuisine operations including Indian,
Continental, and Mediterranean, with strong command over HACCP, food safety compliance, and Qatar
Municipality regulations. Proven ability to manage daily kitchen operations, control food cost, streamline production, and lead multicultural teams to consistently deliver quality and efficiency. Recognised for innovative menu development, operational discipline, and maintaining brand standards. Eager to contribute culinary expertise, leadership, and strategic planning skills to drive operational excellence and guest satisfaction in a reputed organization in Qatar.
Bachelors in Hotel Management & Culinary Arts
