Rock Solomon

• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Coordinated with team members to prepare orders on time.
• Monitored food production to verify quality and consistency.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.

• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Handled and stored food to eliminate illness and prevent cross-contamination.

• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Assisted with menu development and planning.
• Disciplined and dedicated to meeting high-quality standards.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

Norwegian Cruise Line

• The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets
• Conducted regular staff training sessions on new recipes or cooking techniques to maintain a highly skilled workforce capable of producing consistently excellent results.
• Ensured compliance with health department regulations through diligent monitoring of food storage practices and adherence to sanitation guidelines.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Holland America Lines

• Responsible for leading and supporting a multi cultural team of Galley personnel, ensuring the highest level of crew satisfaction and productivity
• Follow set recipes, dish guidelines and maintain economical work practices
• Maintain safe work practices in the area of responsibility and comply with USPH Regulations
• Follow the 'Clean as you go' rule and ensure fluent communication with the Kitchen Steward if additional cleaning is required during the food preparation periods

Princess Cruises

• Responsible for food preparation and cooking responsibilities as directed by the Demi Chef De partie and Chef De Partie
• Organizes and prepares mis en place, measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles
• Showcased culinary expertise in various styles of cooking, adapting techniques to accommodate unique ingredients and evolving menu offerings.
• Expedited orders during peak service times, working closely with front-of-house staff to ensure smooth operations.