Charandeep Singh Jassal

Various roles with this organisation, Christchurch hospital, Rest Homes, Resorts etc. deployments.
Duties: include range of responsibilities focused on preparation, cooking, and presentation of food, with a strong
emphasis on hygiene, nutrition, menu planning, nutrition planning and meeting challenging dietary requirements. Working
closely with dietitians and healthcare professionals to understand the nutritional needs of patients and to adjust menus or
meal plans accordingly.

In the dynamic environment of aviation food preparation, overseeing a team dedicated to crafting high-quality meals for
passengers is paramount. Adhering to the rigorous Hazard Analysis Critical Control Point (HACCP) guidelines tailored for
various airlines embodies a critical aspect of this process. This involves setting critical limits, implementing monitoring
procedures, devising corrective actions, and establishing verification processes to ensure all culinary outputs meet the
exacting standards of each airline. The challenge extends to mass-producing hundreds of meals that align with airline-
specific requirements, demonstrating a seamless blend of efficiency and culinary excellence. Furthermore, managing the
preparation of special meals according to airline directives requires meticulous attention to detail and the ability to meet
stringent deadlines and production quotas. I embrace these practices, aviation catering services can affirm the
effectiveness of their food safety management systems, as lead chef, I guaranteed that all meals served aboard are not
only of the highest quality. I worked followed HACCP principles, where I underscore their indispensability in maintaining
the highest standards of food safety within the aviation industry.