Manage high-volume meal preparations in the cruise ship’s main kitchen.Responsible for preparing the daily food preparation forecast and requisitions, ensuring that the cost falls within the ship's budget.Directing, coaching, supporting, supervising, and evaluating the performance of subordinatesEnsuring that the kitchens follow USPH rules and regulationsMaking sure that all equipment and machinery in the Kitchen are clean and properly functioning, reporting any issues or problems to the Executive Chef.Oversee the daily operation of the kitchen according to company menus.Ensure crew satisfaction with food quality, presentation, and consistency.Adhere to company safety, quality, and environmental standards.Ensuring timely and high-quality meal service for guests.Assist in menu planning and recipe development for the cruise’s diverse dining options creating appealing and varied menu options to cater to international guests.Ensured compliance with health and safety regulations in the kitchen.Maintaining hygiene and safety standards to prevent foodborne illnesses and accidents.Managed inventory and procurement for the kitchen ensuring the kitchen was well- stocked with fresh ingredients and supplies.

Create and design menus that reflect the hotel's culinary standards and customer preferences.Oversee the preparation and cooking of all dishes, ensuring they meet the hotel's standards for quality and presentation.Supervise and coordinate all kitchen staff, ensuring efficient workflow and adherence to safety and hygiene standards.Conduct regular checks on the quality and freshness of ingredients and finished dishes.Manage the kitchen budget, including food costs, labor costs, and other operational expenses.Interact with guests to receive feedback and address any culinary- related concerns or requests.

Developed and refined recipes to maintain culinary excellence.Ensured compliance with all maritime and health regulations.Coordinated with other chefs to ensure timely and high-quality meal preparation.Conducted training sessions for new and existing staff.Managed kitchen budgets and reduced waste through efficient practices.

Assist in the creation and development of diverse and appealing menu items that cater to the tastes and dietary needs of cruise guests.Oversee kitchen staff, ensuring consistent and high-quality food preparation and presentation.Manage food preparation tasks, ensuring timely and efficient service during meal times.Monitor stock levels and coordinate orders to maintain necessary inventory without overstocking.Maintain high standards of hygiene and cleanliness in the kitchen, ensuring compliance with health regulations.

Provide professional consulting services on menu development, kitchen layout, and operational improvements to enhance overall efficiency.Assist in recruiting skilled kitchen staff and provide training to ensure high standards of food preparation and service.Implement strategies to improve kitchen workflow, reducing preparation time and increasing productivity.Develop and implement cost-effective practices, optimizing food and labor costs to boost profitability.Strengthen food safety standards and procedures, ensuring compliance with health regulations and promoting a safe kitchen environment.

Assist in the creation and development of diverse and appealing menu items that cater to the tastes and dietary needs of cruise guests.Oversee kitchen staff, ensuring consistent and high-quality food preparation and presentation.Manage food preparation tasks, ensuring timely and efficient service during mealtimes.Monitor stock levels and coordinate orders to maintain necessary inventory without overstocking.Maintain high standards of hygiene and cleanliness in the kitchen, ensuring compliance with health regulations.