VIJAY BABU SAHASRANAMAM

Food safety

Food presentation

Team management

Menu development

Authentic recipes

Ingredient sourcing

Knife skills

Leadership qualities

Frying methods

Kitchen sanitation

Culinary expertise

Recipe creation

Sanitation protocols

Grilling techniques

Creativity and innovation

Sauce making

International cuisine

Kitchen operations

Food spoilage prevention

Fine-dining expertise

Food safety standards

Nutrition

Seafood preparation

Butchery skills

Allergen awareness

Pastry skills

Plating techniques

Steaming techniques

Vegetable cookery

Roasting methods

Food trends awareness

Braising techniques

Menu planning capability

Menu pricing strategy

Dish preparation

Culinary techniques

Budgeting and cost control

Baking techniques

Food safety regulations

Kitchen management

Sanitation standards

Signature dish creation

Grilling

Plating and presentation

Menu planning

Ingredient selection

Cost control and budgeting

Equipment maintenance

Waste reduction

Cost reduction

Purchasing management

Indian , Western , Pastry, Italian cuisine