Professional Sous Chef seeking work in the UK

Reading\r\nWatching shows\r\nHiking

Coco Safar\r\nSous chef\r\nPlate meals paying special attention to garnishes and overall presentation of plates I send out\r\nCollaborated with vendors to source desired recipe ingredients while maintaining tight costs\r\nMaintained well organised misen place to keep work consistent \r\nTrained and Supervised the work of other junior chefs\r\nSupervising the work of 15 chefs\r\nEnsuring that the kitchen is adequately stocked by Odering stock for hot kitchen and pastry\r\nCreating Roster for the kitchen\r\nAssisting the head chef with menu planning and execution\r\nPrepare items for high tea, serve, present and explain the dishes to the guests\r\nDough it out/ Self employed\r\nCatering chef\r\nI baked novelty cakes, prepare meals for functions or snacks for cocktail functions when my\r\nclients don\'t have the time.\r\nMSC Musica\r\nAssistant pastry chef\r\nResponsible for preparation of basic pastry creams sugar free pastry creams, sugar free sponge\r\ncakes,filling and garnishing of choux pastry of the day and assist with the making of ice cream.\r\nResponsible for procuring ingredients, scaling, preparing, and finishing in accordance with\r\nstandardized procedures and corporate specifications\r\nLabelle Bistro and bakery\r\nPastry Chef\r\nResponsible for managing and maintaining a high standard of kitchen hygiene, food storage and\r\nwork practices in accordance to restaurant policies and procedures\r\nSupervision of deli section and replenishing of cakes\r\nProduction of pastries and desserts for the restaurant\'s menu