Recruitment of Head Chefs, Sous Chefs, Chef de Partie and others
+48 94 34 000 54

Head chef

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Demi Chef De Partie/ Breakfast Chef Heythrop Park Resort, Crown Plaza, Enstone 08/2013- now

Responsibilities: – Preparing and cooking breakfast. – Ordering stock for the kitchen. – Stocktaking. – Maintained high standards of Health& Safety.

Commis Chef Hawkwell Hotel, Oxford 07/2012- 08/2013

Responsibilities: – Responsible for starters and desserts sections in the kitchen. – Maintained high standards of Health& Safety. Braai

Chef/ Bartender (seasonal job) Nyama Catering, Reading 05/2012-07/2012

Responsibilities: – Provided food and drink services at private and corporate events. – Mixed ingredients to prepare cocktails and other drinks. – Displayed excellent customer service and cash handling skills. – Prepared and served food to customers.

Grill Chef (Thai Food) Busaba Eatha, Thai Restaurant, London 05/2011-11/2011

Responsibilities: – Food preparation and cooking. – Maintained high standards of Health& Safety.

Chef de Partie White Hart Pub, London 11/2010- 03/2011

Responsibilities: – Food preparation and presentation. – Food ordering. – Insured strict health and hygiene standards.

Commis Chef Riverside Studios, London 05/2009- 11/2010

Responsibilities: – Food preparation. – Maintained high standards of Health& Safety.

 

Others:

Sales Assistant Orange, Bydgoszcz, Poland 10/2008- 05/2009 – Liaised with clients. – Exceeded targets. – Provided excellent customer service.

Owner Lovely Look Beauty Studio, Bydgoszcz, Poland 03/2007-03/2008 – Managed beauty salon and 4 permanent staff. – Marketing, sales, training management

Shift Bar Manager Mozg Pub, Torun 09/2005- 02/2007 Responsibilities: – Motivated bar staff to deliver prompt, friendly and efficient service at all times. – Daily Stock Control and full weekly audit. – Recruited and trained staff. – Organised the daily rota and duties. – Responsible for management of brand standards, stock rotation & cashing up. – Daily and weekly reconciliation of sales/ end of week/ payroll. – In-depth understand of measurements and weights of drink levels. – Managed a team of 10 casual bar staff & supervisors. – Re-evaluated the beverage & wine list offered, highlighted trends & new products to managers.

Waiter/ Bartender MacDonald Hotel & Spa, North Berwick, Scotland 07/2004- 09/2004 Responsibilities: – Provided excellent customer service. – Assisted by stocking and restocking them with glasses, ice, liquor, garnishes and other supplies. – Was in charge of putting away inventory and maintaining the cleanliness of the bar. – Served cocktails for guests at the servers\’ tables, cash handling, and waiting on guests sitting at the bar. – Multi-tasked orders, cash register and product preparation under fast paced conditions.

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