Maria Theresa De Lima

• Menu planning, recipe development, managing kitchen operations.
• Handling finances, marketing the business, engage with customer inquiries and feedbacks
• Creating contents for social media marketing

• Ensuring aircraft and guests safety are prioritized above all, following company SOPs all the time by attending pre-flight briefing, carry out pre-flight duties, including checking safety equipment and performing security checks for different aircraft types (B777, B787-9, A380, A330, A340)
• As an In- Flight Chef working in conjunction with the First-Class crew, overseeing and managing all kitchen/galley operations to ensure guests remarkable dining and first-class service experience
• On board leader and responsible for first class guests' hospitality experience
• Pre-flight checks for galley kitchen, coordinating with catering staff and Butler (A380 aircraft) with numbers of meal, special meals (guests pre-orders), exclusive meals/requests for VIPs, VVIPs and Royalties and “The Residence” guest(s)
• Ensuring all areas of the galley kitchen, First Class Cabin and lavatories are kept clean, hygienic and impeccable at all times
• Liaise with First Class crew and Butler(A380) as required
• Liaise and interact with guests, confidently informing them about the First-Class suite safety and service features, bathroom features (A380) menu options, introducing “Chef's Special” - a dish created by the Chefs on board
• Flight deck checks on ground, food and beverage preparations as required and during the flight, monitor checks every 30 minutes during the flight
• Hand over preparations and notes to returning Chef and first-class crew
• Filling up inventory forms for beverage, lounge wear, amenity kit and chef's cart
• Ensure a high level of personal hygiene and standard grooming at all times
• Assisting other cabin, Business and/or Economy when required
• Participating on company promotions when required.

• For pastry section, monitoring daily production of bread, pasta and desserts
• PIC level 4 (Person- In- Charge) certificate holder
• Ensuring standard recipes are followed
• Supervising Demi chef De Parties and commis chefs
• Monitoring and implementing Food and personal hygiene practices, with proper daily documentations
• Monitoring stocks to be reported to the head chef.

• Assigned in cold kitchen department, preparing and monitoring stocks/mis en place
• Preparing orders at the station, ensuring dish were prepared according to standard
• Strictly performing GMP and HACCP practices
• Participate with team on monthly inventory

Assists on preparation and cooking of airline meals designated by the Sous Chef

• Ensuring food quality and quantity meets standards by following work orders and routings

• Conducts sensory evaluation and accomplish Q.A. forms correctly and accurately

• Assists on preparation and cooking of trial meals with the head chefs

• (June2007-November 2007) Designated as Team Leader in Preparation department.

• (July 2006-April 2007) Designated as Quality Assurance in Sandwich Department