Catering And Standards Executive Chef
CurrentBrand and Product consistency - Working alongside various Vendors across Europe on menu design and the best use of local/regional produce.Food Safety Management Systems - creating and maintaining a FSMS within our catering vendor program. Creating a best practices sharing platform for all vendor partnersMenu Development- design and implementation of new menus for anchor and non-anchor locations within Europe. In house training- training Cabin crew Line trainers in best practices and assisting in applying new food trends on board.