Chef

 Ensured plating of food items keep up to established international standard.  Cooked and presented quality rich food items.  Maintained kitchen and all workstations dirt-free and without any cross contamination  Enacted responsibility to cook mis-en-place for applicable menu.  Ensured food ingredients are of desired quality and stored appropriately.  Measuring, weighing and mixing ingredients, seasoning food according to recipes or personal judgment.  Well preparing for private flight catering