Chris Krasucki

I am an aspiring Uni student eager to broaden my personal and professional experience. As a collaborative worker, I possess the qualities essential for growth and learning, whilst also being ready to contribute innovative ideas to my team. A personal highlight of work, is the privilege of being part of a team that shares my drive, enabling us to operate seamlessly as one unit.

Factory Operative at Silver Crane (2025-09 – 2025-09)

I worked as a packer, requiring me to package confectionary into a multitude of tins. This contributed to improving my hand dexterity and attention to detail, allowing my execution to be consistently good. Often noticing we had slow production, I was forced to evaluate how I'm packing, leading me to pursue and arrive at better, more efficient methods of working, promoting my problem-solving capabilities.

Since we were crammed with the same people shoulder to shoulder for hours, I was forced to open and communicate with peers. This experience greatly increased my confidence and willingness to talk with people.

Commis Chef at Rockfish (2025-08 – 2025-08)

Working temporarily as a full-time Chef during the peak summer season, I experienced very high intensity shifts. Compelling me to quickly adapt under the pressure, forming the skill to efficiently manage my time, paired with the skill of being quick and light on my feet. From the beginning It was made clear to me that; if order is to be kept in the restaurant, it is crucial for the quality of my communication to be top standard, in relation to the chefs and front of house.

This developed a clear and precise tone, alongside strong articulation.

Kitchen porter at Nusara Thai (2024-02 – 2025-04)

My job was to clean and dry the dirty dinnerware, before delivering them to the Chefs. I did this consistently, with every dish cleaned to a high sanitary standard. Aware of how the Chefs and Front of house team relied on my efforts, I fostered a sense of accountability, which led me to maintain my efficiency whilst working under pressure during busy days.

Keeping mindful that a responsibility of representing the team and establishment is bestowed onto the staff, I encouraged myself to be self-aware in relation to my behaviour and to act professional. Developed teamwork and communication skills through collaborative efforts in the kitchen. I Participated in chef training outside of KP work in Nusara, which led me to broaden my kitchen skillset, and led me to grow an appreciation for the culinary arts.

Commis Chef at Café Rouge (2023-06 – 2023-12)

My initial fondness and interest for working in the kitchen was sparked in Café Rouge. I worked alongside a great team, which allowed me to invest into relationships with the team members, boosting how smooth and efficient the Kitchen was operating. I Executed diverse food preparations at Café Rouge, giving me a grasp of the importance of maintaining high hygiene standards and presenting the food attractively.

A level in Multiple subjects – St. Edwards Secondary School (2018-09 – 2025-06)