Jan Ciml

I'm a highly motivated and commercially astute Head Chef / Manager with extensive experience within hotel, pub and restaurant hospitality. Renowned for leading high-performance teams. I drive operational excellence while consistently delivering outstanding food quality and guest satisfaction.

I'm adept at managing budgets and controlling costs, maintaining a culture of excellence by ensuring 100% adherence to all HACCP, COSSH, and health & safety regulations. Also, I'm committed to fostering a collaborative environment and contributing to the ongoing success of the business.

Head Chef / Kitchen Manager at Breakspear Pub Chain (2020-01 – Present)

• Manage all aspects of kitchen operations across multiple pub locations.
• Lead menu planning, staff training, and food preparation.
• Oversee inventory management, purchasing, and cost control.
• Ensure compliance with food hygiene and health & safety regulations.
• Foster a positive team environment and deliver high standards of customer service.

Executive Head Chef at Hilton Bracknell (2019-01 – 2019-12)

• Manage all aspects of kitchen operations, including staff supervision, menu planning, and food preparation.
• Oversee budgeting, cost control, and inventory management to maximise profitability.
• Ensure compliance with food hygiene and health & safety standards.
• Train and develop kitchen staff, fostering a positive and productive team environment.
• Liaise with hotel management and other departments to coordinate catering for events and special functions.
• Maintain high standards of customer service and guest satisfaction.

Senior Sous Chef at Hilton Bracknell (2017-01 – 2018-12)

• Assisted in managing kitchen staff and budgets.
• Organised stock and maintained inventory levels.
• Supported menu development and staff training.
• Ensured accurate payroll and timesheet management.
• Promoted strong interdepartmental relationships.

Sous Chef at Hilton Hotel Milton Keynes (2016-01 – 2017-12)

• Led recipe innovation and production processes.
• Developed and implemented kitchen policies and procedures.
• Maintained kitchen cleanliness and compliance records.
• Organised staff schedules and managed stock rotation

Junior Sous Chef at Hilton Hotel Milton Keynes (2015-01 – 2016-12)

• Ensured compliance with food labelling and temperature controls.
• Maintained high standards of food consistency and presentation.
• Trained and developed kitchen staff.
• Prepared international menus.

Chef de Partie at Hilton Hotel Milton Keynes (2014-01 – 2015-12)

• Monitored portion and waste control to maximise profit.
• Maintained food hygiene standards and HACCP records.

Chef de Partie at Restaurant Chain Prague Gourmet (2013-01 – 2014-12)

• Developed seasonal menus using local ingredients.
• Maintained stock levels of fresh, frozen, and dried foods.

Chef de Partie at Chateau Mcely Spa Hotel (2012-01 – 2013-12)

• Ensured food quality and presentation met high standards.
• Responsible for carvery preparation and event catering.

Business Owner at Historical Restaurant (2001-01 – 2012-12)

• Managed all aspects of business operations, including staff recruitment, financial management, health & safety compliance, menu development, and supplier relations.

Chef de Partie at Original Pilsner Urquel Restaurant (1997-01 – 2000-12)

• Delivered high-quality, well-presented food consistently.
• Worked effectively within the kitchen team.

Basic Military Service (1996-01 – 1997-12)

Commis Chef at Restaurant Golden Key (1994-01 – 1996-12)

• Managed inventory, stock, and kitchen hygiene.
• Assisted in kitchen and food preparation.

Hospitality Management and Culinary – The Institute of Hospitality Management and Culinary School Art of Prague (1992-01 – 1994-12)