Executive Chef with 20 years of international culinary experience, specializing in Modern French, European Gastronomy, Indian & Pan-Asian Cuisine. Recognized culinary leader known for innovation, precision, leadership excellence, and high-standard gastronomy operations. Proven expertise in luxury hospitality environments including fine dining restaurants, luxury hotels, banquets, VIP events, and international culinary competitions. A results-driven professional skilled in managing multicultural teams, developing signature culinary concepts, and delivering world-class guest experiences.
Professional Experience Executive Chef — 17 Years Complete management of gourmet and high-volume kitchens Creation of seasonal, tasting, and signature menus Leadership of kitchen brigades (10–40 team members) Planning and execution of fine dining services and VIP events Food quality control and HACCP standards implementation Food cost control, inventory, and supplier management Banquet production and luxury event operations Kitchen structuring, SOP development, and staff training. Sous Chef — 3 Years Coordination of kitchen operations and service flow Supervision of gourmet production and plating standards Recipe development and menu innovation Organization of mise-en-place and service execution Key Skills Indian Cuisine | Curry & Tandoor Specialist Pan Asian Cuisine Modern European & French Gastronomy Fine Dining Operations Signature Dish Creation Menu Engineering & Costing Kitchen Organization & System Development Team Leadership (10–35 Staff) Banquets & VIP Event Management Culinary Innovation & Presentation Professional Objective To obtain an Executive Chef position within a luxury hotel, gourmet restaurant, resort, or superyacht environment that values culinary excellence, creativity, leadership, and international gastronomic standards.
