Regine O.

Regine O. is a seasoned culinary professional with substantial experience in the hospitality and food service industry. With a foundational education in Hotel and Restaurant Management and Computer Science from the High Skill Technical Training Center, Regine has honed his skills in various culinary roles. He has served as a Line Cook at prestigious establishments including the Aviary Mocktail Bar and Restaurant and Park Inn by Radisson Hotel. His expertise extends to the cruise ship industry, where he has been employed as a Galley Utility and Pastry/Utility operator on vessels such as the AIDA MAR and AIDAPRIMA. Regine's credentials are fortified by multiple national certificates in food processing and commercial cooking, along with safety and crowd management training for ship operations. His capacity to maintain Standards and quality of Food Cleanliness alongside Guest Service Communication underscores his dedication to excellence in fast-paced, multicultural environments.