Husain Khan

« Managed complete kitchen operations for Mughal & Middle Eastern cuisine
« Supervised multinational kitchen staff during high-volume service
« Maintained strict quality control and food consistency
« Designed cost-effective menus aligned with local preferences

« Assisted Executive Chef in scheduling and inventory control
« Contributed to menu planning and recipe costing
« Coordinated kitchen-to-service communication during peak hours
« Trained junior staff in standardized cooking practices
« Developed strong knife and butchery skills
« Maintained hygiene and FIFO inventory practices
« Supported banquet and daily service mise en place