I was employed in the capacity of Sous Chef on a temporary contract. My duties involved assisting the head chef with menu planning and execution of food for the owner and his guests. We created a wide variety of different and well versed menus, from elegant and intricate tasting menus to light 3 course lunch menus. I was also tasked with elevating the standards of crew food and creating a more organised and efficiant set up for the production and preparation of food for the crew.