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I’m an Executive Chef with over 27 years of international experience across hotels, catering companies, and high-volume operations in the UAE, Algeria, and Europe. Currently, I manage on-shore and off-shore catering for major clients like ADNOC, KENT, and PETROJET, overseeing menu development, team leadership, cost control, and full HACCP Level 4 compliance. Some of my key achievements include launching 22 R&D SKUs, reducing food and labor costs by 10–25%, leading the pre-opening of Russo’s Italian Restaurant, and producing over 700 meals per day with 98–100% satisfaction. Financially, I consistently optimize budgets, negotiate with suppliers, reduce waste, and maintain profitable kitchen operations without compromising quality. I believe my leadership, creativity, and operational discipline make me a strong fit for this role.