Anna Rogowska

Anna Rogowska

Sous Chef at The Dispensary
Lives in London, United Kingdom
over 6 months ago

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Efficient, customer- driven and creative professional thinker with a 'can do attitude'. Problem solver with expertise in developing trusting relationships. Excellent sense of taste and smell, ability to test quality and freshness of all types of food. Ability to work under pressure to deadlines and handle multiple tasks. Encourage and maintain team coordination through excellent team leader skills. Revealing a great level of hospitality to the customer through service. Dependable, organized, supportive and detail-oriented. High standards of cleanliness and hygiene. Budget management. Reliable, motivated to see job through to completion.


  • Sous Chef

    The Dispensary - London, United Kingdom

    February 2015 - December 2018 · 3 years and 11 months

    Kitchen Manager Assistant, The Dispensary, Aldgate Responsible for running a busy section working in a team of four. Deputising in the Chef Patrons absence. Working on all sections, contributing to the daily changing menu and bespoke menus for private dining rooms, catering for private functions both in house and off site. Working to a GP of 72%. Responsible for running a section ordering, maintaining cleaning routines catering to approx. 80 covers per day.


  • Culinary Arts Business Management BA (Hons)

    London South Bank University - London, United Kingdom

    September 2017 - Now

    Course included subjects in Human Resources Management, Culinary Science, Marketing and Food Production Design, Scientific Techniques in Culinary Arts, Introduction to Finance and Information Systems, Food Production and Safety.


  • English
    Full professional


  • Personal statement

    Confident and honest, self- motivated, possessing effective organisational skills. Quick learner who can absorb new ideas and can communicate clearly with work colleagues, clients and senior managers. I am a fully qualified chef with over eight years catering experience in London restaurants. I have always dreamed of being known for something important, something that would make a difference in someone’s life, even if it meant a typical meal or a box of delicious cookies to cheer someone up. For that reason, I have chosen to apply to the Culinary Arts Business Management BA Hons.

Geneva, Switzerland
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