Maciej Baumgard

I am a well-organised individual with many years of experience in cooking. Furthermore, I am a highly self-motivated with an outgoing personality, and pride myself on the ability to inspire colleagues in order to achieve optimum productivity. Resourceful and responsible, I am looking for challenging opportunity in your esteemed organisation taking into consideration of my excellent cooking experience as furnished here under.

Sous Chef - COMPASS UK- British Medical Association - London

(2026-05)

Delivering daily workplace dining and high end hospitality,managing team of chefs

Senior Chef de Partie - BaxterStorey- British American Tobacco - London

(2023-12 - 2026-05)

• Catter for 900 covers daily across hot couners: breakfast and lunch,life theatre cooking ,pastry, deli and fresh salad bar.
• Support senior chefs and agency chefs in overseeing kitchen operations, ensuring efficiency, consistency and high standards of food quality and presentation.
• Contribute to menu planning,recipe developmrnt,oversee food preparation and plating to ensure consistency,portion control and adherence to recipes.
• Stock controll and monitoring vastage .Order placing in consideration of menu.
• Maintain a clean,organised and safety kitchen enviroment in compliance with food safety and higiene regulations.
• Collaburate with other kitchen sections as hospitality and fine dining to meet service requirement and enhance quest satisfaction.

Chef de Partie - BaxterStorey- Pictet International Swiss Bank Headquarter - London

(2018-12 - 2023-11)

Working across high volume kitchen in brigade of 8 chefs : hot section, salad, theathre and hospitality delivering trully delicious food from scratch.

Relief chef for TFL Group - BaxterStorey - TFL offices within London area - London area

(2015-05 - 2018-12)

• Responsible for head chef cover and new sides openings.
• Working in large sites and multi sites, experience with the passion for quality service.
• Preparation and service of food and beverages using seasonal, fresh ingredients and working within financial parameters of the contract.
• Work within, manage a team to ensure service excellence at all times.
• Developing menu and introducing new dishes within set budget.
• Responsible for maintaining statutory and company standards of hygiene, food safety HACCP.
• Responsible for ordering and stock control.

Senior Chef de Partie at Caffee Mex - BaxterStorey - Shell Strand London WC2R 0ZA - London

(2014-07 - 2015-05)

• Preparation and delivery attractive homemade style meals for Client and visitors
• Administer the kitchen operations and control procedures whilst complying with company standards and policies.
• Menu planning taking into account own budget,stoke taking and ordering.

Chef de Partie - BaxterStorey - Pfizer - Tadworth KT20 7NT

(2014-03 - 2014-07)

• Deli bar preparation including grab & go salad boxes, sandwiches and baguettes
• Daily cooking and presentation hot roast.
• Cooking at live theatre bar during lunch service

Chef de Partie - BaxterStorey – Reed Smith - London, 20 Primose Road EC2A 2RS

(2013-06 - 2014-03)

• Catering for large number of people on a daily basis.Create healthy meals which taste great.
• Duty includes service for deli bar,salad bar, grab & go section upto the high standard
• Menu planning for own section and stock taking

Chef de Partie- hot section - BaxterStorey Restaurant 55 Broadway - London SW1H 0BD

(2010-05 - 2013-06)

• Catering for large number of people on daily basis with a group of few chefs.
• Preparation of wide range of hot food from fresh ingredients , supporting the Head Chef in sauce section.
• Preparation of food for special banquets and Evening events held at the main restaurant as well as BBQ at the restaurant terrace.
• Performing other duties as directed by the Head Chef on occasions such as: food stock control, making orders
• Assisting junior kitchen staff in ensuring the kitchen is kept clean at all times
• Assisting the Head Chef in ensuring that safety and hygiene standards are maintained

Chef de Partie –Hospitality - Sodexo Restaurant –Transport for London (TFL) 55 Broadway - London SW1H 0BH

(2008-01 - 2010-05)

• Worked with a team of chefs in hot section and catering for large number of covers daily.
• Cooking and preparation of food for TFL restaurant and occasionally for Scotland Yard Events.
• Preparation of wide range of food from fresh ingredients such as: deli bar which consist variety of sandwiches, Grab’n’ go such as salads, desserts and hot lunch food with traditional roast and variety of worldwide cuisine.
• Preparation of food for Special Evening Events held at the main restaurant and BBQ

Main Chef - Highcliffe House Nursing Home - Felixstowe, Suffolk

(2005-06 - 2008-01)

• Duties included traditional fine homemade British food preparation and cooking for breakfast, lunch and supper, cater for over 50 people.
• Preparation of desserts and cakes for afternoon tea.

Commis Chef - Gordon Arms Hotel - Fochabers, Morayshire, Scotland

(2005-02 - 2005-05)

• Duties included food preparation: starters and sweet order, fryer work and general cleaning.
• In a busy kitchen: making breakfast, lunches and evening meals up to a la carte standard .Working under the Head Chef and organised section in a high calibre restaurant
• For further details please see at www.gordonarmshotel.com

Head Chef - In Centro Pizza Restaurant - Poland

(1994 - 2004)

• Being responsible for proper functioning of the restaurant, staff work, quality of production as well as supervision and maintaining supplies to the kitchen.
• Preparation of homemade pizza from fresh ingredients: yeast cake and variety of fillings, cold sauces, fresh vegetables.

Chef de Parties - Restaurant YUCA - Poland

(1991 - 1994)

• Responsible for preparation of hot and cold buffet meals for banquets and special receptions.
• Duties included coking polish & Old polish cuisine to a la carte standard .Preparation of variety of fresh fish dishes
• For further details please see at www.yuca.pl

Commis Chef - Restaurant ESPERANTO - Poland

(1989 - 1991)

• Working in the restaurant as a commis chef, preparing a smorgasbord, starters, soups and fresh sandwiches.

Level 3 - BaxterStorey Chef Academy (2024 - 2024)

N V Q Level 2 - Professional Cookery - Suffolk College Ipswich England (2007 - 2008)

Technical College of Catering and Hospitality, Poland (1989 - 1992)

Professional School of Catering , speciality Chef, Poland (1986 - 1989)