Sous Chef, 6 Years | North Indian and Mughlai Specialities
Sous chef with twelve years in resort and hotel kitchens, specialising in Kerala and coastal seafood cooking alongside large banquet production.
Run daily operations for a brigade of 30 across the speciality restaurant, all-day dining and banqueting.
Led the Indian and seafood section for 250-cover lunch and dinner service, supervising four commis and a demi chef.
Prepared curries, stews and appams for banquets of up to 800 guests, following batch-cooking plans set by the chef.
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