Kitchen chef and restaurant operations all-rounder, with 11 years of experience in international hotels and restaurants. Highly flexible, able to work in all restaurant and kitchen sections efficiently and quickly. Comprehensive and strong cooking: steak, burgers, and chicken. Meat mincing and curing, and marinades for chicken, broasted chicken, and strips. American and international pizza, manakish and pies, all types of pasta, and complete mastery of sauces. Oriental and seafood dishes: kabsa, biryani, maqluba, fish, shrimp, and calamari, soups and salads, and breakfast meals.