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.
