Feb 2016 up to present- 2ndCommissary chef

• Work in all areas in the main galley under the supervision of the executive chef
• Assist the chef de partie in preparing miss and plus
• Measuring dish ingredients and portion sizes accurately
• Maintaining the USPH standards
• Maintaining high standards of food at all times.   

Chili’s bar and grill 

Trainer Cook

July 2011 – March 2014

• Preparing the miss and plus
• Undertake basic cooking duties
• Helping and supervise my colleague around the kitchen
• Make sure the food is always hot and in a good presentation
• Food safety awareness
• Maintaining the cleanliness of the kitchen