 Redesign Menus and make up new recipes that'll help promote the brand recognition of company, specify the menu dishes for the airline’s various service classes (Business, Economy and Lounge). Oversee quality control food tasting during meal production process and wastages from minimum to zero.  Specify the raw ingredient in any menu item, calculate volume of raw materials for each specified ingredient to support the daily production levels. Identify from among global suppliers the most cost-effective raw material sources that can satisfy volume and quality catering standards. Implement menu variations for the different flight routes with scheduled monthly and quarterly variations. Meet with major raw food suppliers on a global scale as required and coordinate with other units like the purchasing and merchandising departments.  Examine the freshness of ingredients, conduct food tastings and evaluate food presentation. Oversee the selection of wines, liquors champagnes, beverages and aperitifs. Ensure that the kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving utensils, kitchen equipment and overall cleanliness. Create ways to communicate with customers to learn about their level of satisfaction and capture feedback that are instrumental to the improvement loop about various trends in the food industry and develop for passing that knowledge to the cooking staff and incorporate new dishes of food. Evaluate Staff performance, productivity and continuous monitoring on Time Management to achieve task in the required time frame. Implement Cost Savings measures and maximize revenue from all possible source.

Collaborate with Executive Chef on innovative and customer-pleasing menu development, incorporating new work methods to meet customer requirements, while also adhering to quality and hygiene standards. Administer daily operations and ensure quality management, peak performance, optimal food quality, and customer satisfaction. Comply with all regulations and standards, including those for ISO 9001:2000. Investigate NCRs and propose solutions. Control utilization and installation of equipment and ensure only trained personnel operate it. Eliminate any nonconforming products and empower staff to achieve objectives.Key Contributions: Achieved ISO 45001:2018, as first airline catering company in Africa to do so. Utilize data and information from Customer Support, Production, Supply Chain, Procurement, Finance, and Management to develop and execute menu development policies and procedures. Review and analyze data in collaboration with Cost Analyst and Customer Support to determine correct recipe costs and customer prices. Also ensure all Bills of Material, Item Master Data, and Airline Menu data are quickly and accurately submitted into the system. Establish and implement Key Performance Indicators (KPIs) to monitor and achieve optimal performance. Administer continuous improvement program for all processes in Menu Development. Train, coach, and mentor staff for career success and achievement of corporate objectives.

Delivered exceptional outcomes, reporting to the Executive Chef, managing menu development, and supervising food production for the kitchen Ensured compliance with all menu specifications, hygiene and safety standards, company occupational health and safety policy, and ISO 9001:2008.Developed and executed new products and installed new machinery. Supervised and ensured timely delivery and accurate stock rotation. Maintained HACCP schedules and followed specifications for menu planning and sampling.Key Contributions: Worked to achieve excellent menu presentations for airline meals. Also, administered Food Costing, Menu Pricing, Stock level, Reordering and Section Budge. Controlled pilferage, waste, reuse of food and use of raw materials. Completed successful project focused on food wastage, utilizing Lean Six Sigma. Investigated incidents and implemented corrective actions.  Controlled menu development structures in ERP system. Collaborated on team project as Oracle ERP Super User.

Led staff in the achievement of performance excellence, working in kitchen operations management. Played key role in development of organizational procedures and standards.Ensured proper training of team and worked to create an environment of cultural cohesion and team spirit. Monitored and controlled recipes and applicable audits, procurement of materials and products, and equipment. Ensured application of HACCP and adherence to policies.Key Contribution: Drove results for operations and business development. Ensured timely delivery of service, control of production and stock of materials. Conducted market intelligence to generate leads. Led staff in the outstanding preparation of food for hotel, restaurant, cafeteria, and other settings. Ensured quality and quantity standards were met. Supervised standardization and worked to enhance brand identity and awareness. Analyzed customer requirements and expectations to create a “delight factor” regarding service and food excellence.

Collaborated with Executive Chef on Menu Development and supervision of kitchen production.Supervised galley operations, including ensuring only authorized personnel were allowed, examining perishable food items at the dock to make sure they were of the highest quality before accepting them onboard, managing list of all liquors and wines used for food preparation, controlling turnover stock and fresh produce fridges in Provision, and controlling inventory and maintenance records of durable items. Ensured care and treatment of galley equipment and trained personnel on use. Complied with all hygiene and safety standards, regulations, and policies and procedures, and controlled overtime for personnel.Key Contribution: Collaborated on conducting training sessions related to food preparation for galley staff. Controlled waste and grocery breakage to minimize negative impacts. Ensured garbage separation. Monitored wait staff performance and ensured all staff understood what was prepared for meals. Delivered menu briefings in accordance with RM/ARM. Collaborated with Executive Chef to ensure high levels of customer satisfaction, including making public appearances in dining areas to receive customer feedback on cuisine, and attending comment card meetings to provide input and strategize on how to improve. Received Seabourn Academy graduation and Crowd Management Certification.

Played key roles, as noted above, on various cruise ships, including Norwegian Epic, Sky, Majesty, Jewel, and Dawn.Propelled forward progress, organizing efficient production workflow. Identified and executed process improvements, as required. Ensured regulatory and standards compliance and maintained clean and sanitary galley, food storage areas, and all equipment in each area. Planned orders based on food budget. Monitored gallery operations to maintain costs within budget, and recorded expenses to appropriate budget, noting any variances.Key Contribution: Recognized as Outstanding Member of the Month in NCL-S.T.Y.L.E. , December 2006.

• Reporting to Executive Chef - Development on Duty.• Handling Menu Development Structures in ERP System. • Working in Menu Specification as per Airline standard.• Working in Menu Presentation of Airlines meals.• Controls on Food Costing & Menu Pricing. • Practices on Effective Control of Pilferage, Wastage, Reuse of Food and Raw Materials.• Checking Stock level, Reordering and Section Budget. • Maintaining HACCP Schedules as per notifications.• Menu planning and Sampling as per specifications.• Checking Hygienic cleaning procedures.

• Reporting to Executive Chef.• Shift In charge of 24 Hour Coffee Shop.• Making Duty Roaster of Staff.• Making Leave Plans for Staff.• Maintaining Food Cost, Reduction of Wastage, Pilferage of Foods.• Checking Stock Level and Reordering.• Menu Planning and Setting Meal Plans of Guest• Organizing Food Festivals during seasons.• Checking Hygienic Cleaning Procedures.• Coordination with Food & Beverage Manager, Accommodations Manager.

•Worked at all the Major Operational Areas – Food Production, Food and Beverage Service, Front Office Operations and Accommodations Operations.•Specialized in Food Production in Continental Cuisine.