Chef de partie or sous chef

Managed and ran functions and the restaurant at the same time
Had training for duty manager
Provided an excelent quality service

Managed the banqueting team at various times whilst the sous chef was not on duty.

 Trained to run different functions at the same time, by multitasking
 Provided 5 star quality service and high standards in the Banqueting team
 Worked under pressure for long hours, including working for events such as The Boodles, Bonfire night beyond others

Provided catering support in Kenya for 6 weeks for up to 400 soldiers.
   Served in Afghanistan feeding up to 4000 people
   Delivered support for high-class VIP functions
   Responsible to assure all menu cycles are provided to the highest standard.
   Achieved the abilities to accomplish good customer care
    Work with others and provided good service to different cultures.
   Provided support in a small patrol base, feeding from 150 to 400 customers