Chef de partie, sous chef seeking work in Great Britain

• Disciplinary Action \r\n• Employee Development\r\n• Inventory Rotation \r\n• Cleaning and Sanitation\r\n• Food Spoilage Prevention\r\n• Staff Recruiting and Hiring\r\n• Quality Control and Oversight \r\n• Forecasting and Planning\r\n• Food Preparing, \r\n• Plating and Presentation \r\n• Signature Dish Creation\r\n• Recipe Development \r\n• Ingredient Selection\r\n• Quality Assessments \r\n• Brand Loyalty\r\n• Chef Support\r\n• Proper Food Storage\r\n• Banquets and Catering\r\n• Large-Scale Events Planning \r\n• Food and Beverage Service\r\n• Kitchen Operations\r\n• Labor and Food Cost Control\r\n• Vendor Sourcing \r\n• Timely Food Delivery\r\n• Staff Supervision and Coordination \r\n• Financial Analysis\r\n• Budgeting and Cost Control \r\n• Dish Preparation\r\n• Special Events and Catering\r\n