Hover each card to reveal expertise depth. Proficiency levels reflect 17 years of hands-on mastery.
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Four specialised consulting services — click each tab to explore exactly what I deliver.
I don't just design beautiful menus — I engineer profitable ones. Every dish is strategically positioned for maximum contribution margin while delivering an outstanding guest experience. A well-engineered menu can increase F&B revenue by 20–35% without adding a single cover.
Request This ServiceMenu Audit & BenchmarkingFull analysis of existing menu against competitors — identifying underperformers, pricing gaps, and missed revenue opportunities.
Stars, Plowhorses & Dogs AnalysisEvery dish classified by popularity × profitability matrix. Clear action plan to promote, reprice, or eliminate items.
Concept Development & Recipe WritingNew menu concepts created from scratch with standardised recipes, costing sheets, and plating guides.
Seasonal Rotation PlanningQuarterly menu calendars aligned with local produce availability and cultural dining occasions.
Pricing Strategy & PsychologyAnchor pricing, descriptive naming, strategic layout — every detail designed to increase the average spend per cover.
Opening a restaurant with a poorly designed kitchen is one of the most expensive mistakes in hospitality. I design and commission fully operational kitchen systems from scratch — ensuring your new restaurant opens with the right layout, team, equipment, and SOPs from day one.
Request This ServiceKitchen Layout PlanningFlow-optimised kitchen designs that maximise speed, hygiene separation, and team efficiency for your specific cuisine and volume.
Equipment SpecificationPrecise equipment lists with brand recommendations, vendor sourcing, and total cost-of-ownership analysis — no over-buying or under-speccing.
SOP Creation & HACCP SetupComprehensive Standard Operating Procedures for every kitchen function — opening, closing, prep, service, and hygiene compliance.
Staff Hiring & Onboarding SupportOrg chart design, job descriptions, interview support, and a structured 30-day onboarding program for new kitchen teams.
Trial Runs & Soft Opening SupportOn-site during trial services to troubleshoot workflow, quality, and timing before your official opening.
Your restaurant should be as profitable as it is beautiful. I analyse and restructure F&B P&L statements to drive higher margins without compromising the quality your guests expect. Typical engagements deliver 10–15% food cost reduction within the first 90 days.
Request This ServiceFood Cost Variance AnalysisLine-by-line review of food cost vs. theoretical cost — identifying the exact sources of variance and actionable corrective steps.
Vendor Negotiation & ReviewAudit current procurement contracts and renegotiate pricing for high-volume ingredients — typically achieving 8–15% savings.
Portion Control SystemsYield cards, gram-accurate portion guides, and staff training to eliminate over-portioning — one of the biggest invisible cost leaks.
Wastage Reduction ProgramsStructured FIFO systems, prep yield improvement, and daily wastage tracking with accountability built into the team culture.
Monthly P&L ReportingCustom financial dashboard for F&B operations with variance commentary, KPI tracking, and management-ready monthly reports.
A world-class restaurant is built on a world-class team. I design and deliver structured training programs rooted in 17 years of hands-on kitchen leadership — transforming raw talent into confident, consistent, high-performing culinary brigades.
Request This ServiceSkill Gap AssessmentIndividual profiling of each team member — identifying technical weaknesses, knowledge gaps, and potential high-performers to fast-track.
Custom Training Modules12-month kitchen training calendar: technique workshops, hygiene certifications, cuisine masterclasses, and leadership development.
Live Kitchen CoachingOn-site sessions where I cook alongside your team — teaching through doing, not just demonstrating. Real feedback, real improvement.
Brigade Restructuring & KPI SettingRedesign the org chart, define every role's KPIs, and build a performance culture with clear accountability at every level.
Recognition & Retention ProgramsChef of the Month, performance incentive design, and a culture-building framework that reduces staff turnover by 25–35%.
A refined marriage of juicy chargrilled chicken suprême with hand-crushed avocado sauce, slow-roasted cherry tomatoes, and a warm herb oil reduction. A guest favourite at Sun Sea Resort, Dubai — and the dish that earned a standing reservation from a Michelin-starred chef visiting the property.
My personal tandoori tikka recipe — refined over 17 years — uses a 48-hour double-marinade of house-blend spices, hung curd, and mustard oil. Cooked in a specific coal-fired tandoor at 380°C for exactly 12 minutes. The result is a smoky, juicy tikka with a charred exterior that became the most reordered dish at The Piccadily, Lucknow.
Authentic Peshawari chapli kebab made from coarse-ground lamb with pomegranate seeds, fresh coriander, dried red chilli, and a touch of raw papaya for natural tenderness. Pan-fried on a tawa in pure desi ghee. This dish has consistently drawn diplomatic guests at Qatar Army HQ who had tasted nothing like it outside their home country.
Every mastery in this list has been deployed in a real, high-pressure, commercial kitchen environment.