Chef seeking work in Australia or United Kingdom

2013 November 02- 2014 March 27 \r\nEmployer of Crystal Cruises, on board of the Symphony\r\nSous chef Tournant\r\n In my position as Second Saucier I was in charge of the marination, roasting and carving of all the different kinds of meat for the Dining Room, Lido Cafe, Special Buffet and Casual Dining. On daily basis part of my job include as well the mise en place for the hot appetizer, maintaining the all Saucier area up to USPH standard, and of course be helpful to the first Saucier, in the ordering for night team, meal count and the preparing the hotline for service time.\r\n\r\n\r\n2014 \r\nRestaurant Italia in Bilesko-Biala (Polonia).\r\nChef de Partie\r\n100 a la carte, classic regional Italian cuisine\r\n\r\nFrom 1May 2014 to 8 November 2015 \r\nEmployer of Viking River Cruises, on board of the Clara Schumann.\r\nChef de partie – gard-menger\r\n I was responsible for the cold galley lunch buffet preparation, amuse bouche and cold appetizers for dinner. Daily the basis of my work included the maintenance of my section according to the HACCP rules.\r\n\r\n2015 to present \r\nGolden Palace Hotel ( Turin, Italy ).\r\nChef de partie\r\n 100 a la carte, business event and often hosting guest chefs of football teams from all over Europe .\r\nWorking mainly in saucier station, I am in charge of all the meat and fish dishes as well as the preparation of all the sauce\r\n\r\n