Kerrina Ssen Cruz Bathan

*Assist the Executive Chef in overseeing daily operations, ensuring high-quality meals are prepared to meet the standards and preferences of private aviation clients.

* Prepare and execute gourmet, made-to-order meals for private jet passengers, including customized menus, special dietary requests, and international cuisine.

* Supervised and coordinated kitchen staff during food preparation, production, plating, and packaging to achieve efficient workflow and maintain consistent quality.

* Maintain strict food safety, sanitation, and HACCP standards throughout food preparation, storage, and delivery.

* Inspect ingredients and finished products for freshness, quality, presentation, and accuracy before dispatch.

* Coordinated with catering and operations to ensure timely preparation, labeling, packaging, and delivery of meals according to flight schedules.

* Adapt quickly to last-minute flight changes, special requests, and time-sensitive orders while maintaining attention to detail.

* Trained and mentored kitchen personnel on culinary techniques and food safety to uphold sanitation and company standards.

* Assist with menu development and contribute creative ideas for elevated presentations and seasonal offerings.

• Supervised daily operations to ensure efficient restaurant functionality.
• Trained and mentored staff on customer service and operational procedures.
• Managed inventory levels and ordered supplies to maintain stock availability.
• Implemented training programs to improve team performance and service quality.
• Managed daily cash intake by counting out registers and tabulating profits.
• Oversaw the training of new employees on customer service, product knowledge, and cash handling techniques.
• Monitored store operations to ensure compliance with company policies and procedures.
• Reinforced rules to promote superior employee performance.

• Prepared and presented diverse menu items for high-volume dining services in Italian restaurant.
• Set up workstations quickly with required mise en place before service began.
• Maintained cleanliness and organization of pantry/garde manger station.
• Assisted in inventory management by tracking ingredient supplies and freshness.
• Assisted head chef in creating daily specials based on available ingredients.
• Ability to switch and cross train between different stations (pizza, pasta & grill).