 Supervised day-to-day galley operations and supported preparation across multiple stations.  Ensured all food production met USPH standards and shipboard hygiene requirements.  Trained and motivated a diverse culinary team to maintain consistency and efficiency.  Assisted in menu execution, quality control, and presentation for crew and guests onboard.  Served on the Emergency Fire Team Oversaw food service operations, sanitation, and adherence to USPH and MLC regulations.  Collaborated with the galley to maintain food presentation and portioning standards.  Trained new recruits on hygiene procedures and service excellence. Managed the daily operations of four kitchens and a coffee outlet in a busy hospitality group.  Planned menus, supervised stations, and maintained high product quality.  Controlled food costs and enforced safety and hygiene standards.  Coordinated banquets and large-scale events while training and mentoring young cooks.

Basic Safety Training (STCW)  Designated Security Duties (DSD)  Food Hygiene & Sanitation (USPH Familiarization)  Fire Team & Emergency Response (SCBA)  BOSIET with (CA-EBS) - H2S awareness certificate