Adam Lonski

Professional Chef with extensive experience in four and five star hotels across Scotland. Proven capability in delivering various dining services from intimate fine dining restaurants to large functions. Managing and motivating staff to perform consistently to the highest standards and quality across every service.

Accomplished in creating new recipes and menus with a passion for working with local produce and suppliers. Holding a strong customer service focus, tailoring to a wide range of guests from business to international visitors. Combining a 'hands on' approach with the administrative duties required to run a successful kitchen team.

Executive Sous Chef - Carlowrie Castle - Kirkliston

(2021-01)

Daily operation of kitchen in exclusive-use wedding and corporate event venue. Preparing, managing and executing food service from intimate private fine dining to large scale wedding banquets. Ensuring consistent exceptional food quality and presentation. Working closely with event planners to accommodate clients' dietary needs, preferences and personalized menus. Successfully handling high-pressure service during peak wedding seasons, delivering excellent results under tight time constraints.

Senior Sous Chef - Apex Grassmarket Hotel 4* - Edinburgh

(2017-01 - 2020-12)

Leading a team of seventeen within a busy city centre four star hotel. Developing menus, controlling the budget and training and developing the team to provide high quality service across the Metro Brasserie restaurant, In-room dining and conference and banqueting up to 200 covers. Maintaining a high level Health and Safety audit and working to a GP of 72%.

Effectively communicating with the hotel management team to ensure the smooth running of hotel operations and achieving a high level of customer satisfaction.

Head Chef - Channings Hotel 4* - Edinburgh

(2014-01 - 2017-12)

Responsible for the daily operation of a range of services at the four star boutique hotel including the fine dining restaurant, afternoon tea, in-room dining, functions/weddings up to 50, the bar, and brasserie. Creating menus, controlling stock and working with local suppliers. All dishes created and prepared in house. Recruiting, managing and developing the kitchen team. Responsible for reaching a high level of Health and Safety within the kitchen. Maintaining a GP of 70%.

Sous Chef - Balmoral Hotel 5* - Edinburgh

(2013-01 - 2014-12)

Running the smooth operation of Hadrian's Brasserie on a daily basis, maintaining five star level of service. Supervising and leading junior team. Creating daily specials for covers up to 200.

Sous Chef - The Howard Hotel 5* - Edinburgh

(2009-01 - 2013-12)

Supporting the head chef and leading a small team across a whole range of duties required to provide the high level fine dining experience expected in a five star boutique hotel. Including developing seasonal menus, all made in-house using local produce and suppliers. Gaining a high level of pastry experience with regular afternoon tea service.

Senior Chef De Partie - Apex Waterloo Hotel 4* - Edinburgh

(2009-01 - 2009-12)

Key member of kitchen team for the opening of this four star hotel. Leading and supervising junior team in Elliots restaurant. Running service for weddings and conferences up to 150.

Chef De Partie - Fairmont St Andrews Bay Hotel 5* - St Andrews

(2007-01 - 2009-12)

Running section in Squires restaurant. Daily mise en place, maintaining health and safety standards. Serving up to 300 covers daily.

Chef De Partie - Scotsman Hotel 5* - Edinburgh

(2006-01 - 2007-12)

Running section in Scotsman Brasserie. Daily mise en place, maintaining health and safety standards. Serving up to 120 covers daily.

Chef De Partie - Apex City Quay Hotel & Spa 4* - Dundee

(2005-01 - 2006-12)

Running section in Metro Brasserie. Daily mise en place, maintaining health and safety standards. Serving up to 120 covers daily. Weddings and functions up to 400.

Chef De Partie - Carnoustie Hotel Golf Resort & Spa 4* - Carnoustie

(2004-01 - 2005-12)

Running section in fine dining restaurant. Daily mise en place, maintaining health and safety standards. Serving up to 120 covers daily. Weddings and functions up to 200.

Chef De Partie - Kvelsdro House Hotel - Lerwick, Shetland Islands

(2004-01 - 2004-12)

Chef De Partie - Hotel Warminski, Restaurant 'Nowoczesna' - Olsztyn, Poland

(2001-01 - 2003-12)

Commis Chef - Restaurant u 'Piotra' - Olsztyn, Poland

(2000-01 - 2001-12)

Commis Chef - Zaklad Gastronomiczno-Uslugowy 'Feta' - Olsztyn, Poland

(1996-01 - 1999-12)

Diploma - Vocational Qualification in Cookery - Professional Cookery School (1996-01 - 1999-12)

Diploma - Further education college (2000-01 - 2003-12)