Supervised and managed seven kitchen sections, ensuring customer orders were served timely and met quality standards. Implemented food safety procedures including HACCP and ensured compliance with health and safety regulations. Cooked food promptly while ensuring appealing plate presentation and experimenting with new recipes. Checked food freshness and managed stock using FIFO procedures, placing orders as necessary. Lead pre-preparation tasks and delegated responsibilities effectively to kitchen staff. Collaborated with team to modify recipes according to customer needs, enhancing dining experience. Monitored staff performance, ensuring all kitchen operations aligned with standards and customer satisfaction.

Studied each recipe and gathered all necessary ingredients. Set up the kitchen with cooking utensils and equipment like pans and kitchen scales. Informed staff about daily specials. Maintained up-to-date knowledge of cooking techniques and recipes. Familiarity with sanitation regulations. Demonstrated excellent time management. Prepared and executed a variety of meals across breakfast, crib, dinner, and functions. Ensured safety of food by following safety standards procedure (HACCP). Provided fast, effective service with a friendly demeanor in open kitchens. Ensured implementing First In First Out (FIFO) procedure. Ability to understand and control food cost, wastage, and levels. Assisted with stock ordering rotation. Practiced 'clean as you go' policy.

Responsible for ensuring customer orders were managed and served in a timely manner. Oversaw shortlisting of food packages through efficient selection and removal process, plus checked daily updates on FIFO and HACCP. Managed all communication and performed troubleshooting on various processes, initiating corporate decision-making. Maintained proper temperature of food line and prepared food according to recipes.

Ensured compliance with ISO 900 2000 and HACCP standards. Ensured Hazardous Analytical Critical Control Point (HACCP) protocols were followed. Implemented FIFO (First In First Out) Protocol in Food Menu Cycle. Coordinated with airline representatives, guidelines, ad-hoc, and VIP Flights for meal uplifts. Ensured catering orders were distributed to various sections/subsections for action. Supervised the provisioning of Aircraft Food Meal Setup. Inspected and monitored quality, quantity, and presentation of food items received from production. Ensured the smooth functioning of all areas and maintained hygiene standards. Checked food meal setup for proper handling before flight departure. Checked food temperature for safety and quality measures. Performed final checking on food process, measurement, and quality assurance.

Involved in Airport Operation and Airline Catering Services. Served as OPS Production team leader. Ensured food safety measures. Implemented health and safety measures. Maintained quality food before onboard. Ensured HACCP Standard. Ensured First In First Out Standard.

Managed and organized business setup. Ensured food safety measures. Ensured FIFO (First In First Out). Communicated and dealt with customer satisfaction. Ensured HACCP (Hazardous Analytical Critical Control Point).

Completed a College Internship On-the-Job Training Program in the Hotel and Restaurant Services sector. Successfully completed 600 hours of training and observation across different departments and various aspects of Manila Hotel operations, specifically in the Kitchen Department as a Kitchen Apprentice.

Completed Highfield Level 2 Award in Food Safety in Catering RQF. Qualification number 603/2033/3. Certification number FS1566054.