I am having 20+ years of experience in Hospitality. I worked for Sheraton Nha Trang Hotel & Sap, Vietnam. As position Indian sous chef I have Strong knowledge about cooking Indian food. Such as Indian Curry, Biryani, Nan Bread, Kebab, Romali Roti, Indian Barbeque. Also, manage other departments such as are Pizza, Asian Food, Vietnamese Food, Fusion Food, Buffet dinner & breakfast set up, outlet plan for the outdoor Catering & banquets Setup Plan. Very good Knowledge about Halal Food for Muslim guests from all over the world. Lead and manage menu development, and manage all culinary costing. Directly monitor food cost by reviewing discrepancies, correcting negative trends Review ingredient costs with the Culinary and Purchasing department with the objective of bringing down costs. Finding alternative suppliers, resulting in overall healthier margins Hold periodic chef meetings to ensure clear communication of expectations and goals Kitchen Operations: Involved in hiring qualified chefs, line cooks, and kitchen staff who reflect standards. I have worked as the restaurant manager & Head Chef since 2008 in Vietnam, F&B Cost Control, food Development, and Quality Assurance & manage the kitchen department & well food presentation. Having International Experience from Malawi, China, and Taiwan. As per the Vietnamese government’s new law of Immigration, I do not need to apply for a work permit because I have a visa of 5yrs & I have a Temporary Resident card for 3yrs.

Any where in Vietnam.