Responsible for the concepts creati production and culina operations of the operating brands as well as the new concepts.
Full kitchen management in terms of sourcing, quality, consistency, menu creation, costing and dispatching to outlets, in addition to the quality audits with the franchisees
A Track record in Menus creations, concepts development for different kinds of cuisines in the region + strong analytical and costing skills, in addition to F&B Cuslinary consultancy and kitchen team training.
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