udesh
About me
With over two decades of international culinary experience, the individual has excelled as an Executive Sous Chef, specializing in pastry arts, food safety, and large-scale banqueting. Their expertise includes menu planning, team leadership, and pre-opening operations in luxury hotels and resorts across various countries. They are committed to inspiring and developing teams, optimizing kitchen productivity, and delivering exceptional dining experiences while maintaining quality and cost control. Currently serving as an Executive Sous Chef at Anantara Hotels & Resort in Zambia, they have held notable positions in prestigious establishments such as Six Senses in Bhutan and Radisson Blu in Kenya. Their achievements include multiple awards in culinary competitions, and they possess strong training and leadership skills, alongside extensive knowledge of food safety management and HACCP.