I worked in the European kitchen as an assistant Chef. I did different cuisines such as Italian, British, American, Greek, Swiss and many others. I also enhanced my expertise where I was able to multitask in the mass production kitchen where I ensured food was on time and I made lunch for 200 people with my colleagues. I assisted the students where they had any challenges in the kitchen and I ensured everything was in order. I did outside catering, where I was able to enhance my adroitness in plating and making snacks such as mini rosti with smoked salmon, chicken croquettes served with garlic mayo, lamb kebab pinchos morunos and many others. I had a chance to do the graduation catering where my colleagues and I nailed it.