Over 1750 guests and 600 Crew members. Responsible for all the hot food production for 2 main dining rooms, (6 Restaurants including Buffets)
Trained the Culinary Team, Complied with USPH standards in all food outlets
Maintained high Crew Satisfaction. Oversaw the Meal service line, staff scheduling, midnight set-up, Gala Buffets & Theme Buffets.
Worked with and supported the Executive Chef to gain high ratings and surpass great culinary standards
Collaborated with great personnel; Planned and developed recipes and menus.
good crew facilities/ Cabins
salery for Italien Crew was much better and better benefits back in 1994