Milani Nodada

Lead culinary operations at a boutique guest house, ensuring high-quality dining experiences for guests.
Collaborate with management to develop innovative menus that cater to diverse dietary preferences and restrictions.
Train and mentor kitchen staff to uphold standards of excellence in food preparation, presentation, and service.
Implement cost-effective measures to optimise kitchen operations while maintaining quality and freshness of ingredients.

Baking scones, cakes and cupcakes for small birthday parties/baby showers or high teas.
Catering Subway Sandwiches for University students on request.

Rotated through various kitchen stations, gaining valuable experience in Arabic cuisine, cold preparation, and bakery operations.
Assisted senior chefs in recipe development, food production, and plating techniques to meet the brand's high standards of quality and presentation.
Demonstrated adaptability and teamwork in a fast-paced, multicultural environment, contributing to the seamless execution of culinary services.

Overall fast-paced Al e Carte and Banquet food service training in Hot and Cold kitchen.
Servicing an average of 80 club members and guests throughout the week and weekend banquets of an average of 200 guests on weekend events.