Dariusz Szelag

Dariusz Szelag

Chef De Cuisine at The St. Regis Shanghai Jingan
Lives in Shanghai, China

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About me

With more then 10 years' experience in the hospitality industry,from cooking breakfast in 5* Hotels to working alongside Michelin Star Chefs, Pop Up Restaurants, Catering events stand alone fine dining restaurants and much more. In addition, I also trained Junior Chefs and organize charity events.
I am fast, versatile Chef with drive and positive attitude.

Experience

14 years and 11 months

  • Chef De Cuisine

    The St. Regis Shanghai Jingan - Shanghai, China

    F&B kitchen
    September 2019 - Now · 4 years and 7 months

    versee 20 employees operating in multiple venues, with over 491 rooms. Ensuring guest satisfaction within the Hotel. Monitor food costs, respecting budgetary constraints. Ensure proper implementation of HACCP protocols through staff training. Satisfactorily resolve guest complaints and prevent negative impact on Ctrip, TripAdvisor and booking.com rating. Key Contributions: •Oversee kitchen operations including quality, execution and financial responsibility. Superviserecruiting, training, scheduling, inventory, menu research/development, seasonal promotions,price structuring and food cost. •Training the associates in western cooking, for Fine dining Outlet, Room Service andBanqueting. •Develops appealing, cost-effective menu items and seasonal specials.•Development and implementation of staff training programs.•Coordinating with HOD how to achieve targets.•Monthly revenue and expense analysis with HOD.•Guest satisfaction analysis.•Increased profitability by creating new promotions within respected outlets Managing a culinary team of up to 20 Chefs, for a hotel with 6 different outlets-Restaurant Social (all day dining): 200 seats-St. Regis Bar: 85 seats-Executive Club Lounge: 40 seats-Lobby Lounge 55 seats-Private VIP Dinner Venue: 40 seats-Room service: 491 Bedrooms

  • Sous Chef

    The Westin Dubai Mina Seyahi Beach Resort & Marina - Dubai, United Arab Emirates

    F&B kitchen
    February 2018 - June 2019 · 1 year and 5 months

    Overseeing all aspects of the daily operation of all day dining kitchen and in room dining of 292 bedroom property. Creating & Executing Menus &, Bubbalicious Brunch ( up to 1200 covers), Executive Lounge, Oeno Bar, Picnic, Blue Orange buffet. Creating roaster for 18 staff members, routine staff trainings on product knowledge, technique & skill implementation. Involved in production and set up of banquet operations, coffee breaks, outdoor catering events Working with Culinary Director & Senior Kitchen team in making and creating new menus & concepts. Ordering for specific outlets, perform monthly inventory duties, recipe costing Improving the work environment and efficiency of the kitchen

  • Chef in Charge

    Pardon My French - San Diego, CA, United States

    F&B kitchen
    January 2016 - October 2017 · 1 year and 10 months

    Responsible for opening a new Restaurant concept Overseeing all aspects of the daily operation of the kitchen and food production areas, serving up to 600 covers weekly Recruit, train and supervised back of house team of 8 Creating new menus & modern market trends, concepts Began to employ an organizational format to track food costs, portion control and waste protocols Perform monthly inventory duties, recipe costing, menu designs Developed restaurant catering menu/service Maintaining & improving HACCP standards

  • Chef Tournant

    The U.S. Grant, Luxury Collection - San Diego, CA, United States

    F&B kitchen
    January 2015 - January 2016 · 1 year and 1 month

    Well versed in all stations, within high-paced fine dining establishment Specializing in a French cuisine, responsible for the sauce and meat section A la carte service up to 100 covers, set up station predetermined mise en place required for service Provide support to other sections when needed Responsible for development and execution of new menu ideas along with the Sous Chef

  • Senior Chef De Partie

    Coworth Park, Dorchester Collectio - Ascot, United Kingdom

    F&B kitchen
    April 2013 - September 2014 · 1 year and 6 months

    In charge of a Garde Manger and the Fish section for 70 cover, fine dinning a la carte restaurant Preparation of mis en place, plating, ordering for the daily operation Setting up kitchen for food demonstrations and special events Managing and training junior team members Creating and improving dishes with modern techniques ( Sous vide, liquid nitrogen, foams)

  • Chef de Partie

    Pret a Diner Pop Up Retaurant - London, United Kingdom

    F&B kitchen
    July 2012 - December 2012 · 6 months

    Fine dinning Italian restaurant, cooking and plating dishes in a open kitchen, serving dishes directly to the tables, interaction with customers Serving up to 40 covers , working alongside Michelin star Chefs from across Italy In charge of a sauce section, butchery of various cuts of meat, preparation of sauces Assisting the Sous Chef in daily planing of the service and special events

  • Pastry Chef de Partie

    Milestone Hotel - London, United Kingdom

    Pastry
    September 2011 - May 2012 · 9 months

    Mise en place and service of desserts for a fine dinning Cheneston's restaurant Preparation of mis en place for breakfast, lunch and dinner buffets Preparation and execution of pastries for Afternoon Tea In charge of a Pastry section for 3 months, before new Pastry Chef was hired Ordered & maintained food and inventory items Preparation and execution of pastries for Afternoon Tea Observe all Company Food Hygiene and Health and Safety policy

  • Demi chef de partie

    The Vineyard at Stockross - Newbury, United Kingdom

    F&B kitchen
    May 2010 - May 2011 · 1 year and 1 month

    Preparation of starters, canapés, amuse-bouche, for a fine dinning restaurant Mise en place and service for Spa, Private dinning, Bar as well as special banquet events Training junior chefs

  • Commis Chef promoted to Chef de Partie

    Phyllis Court Club - Henley-on-Thames, United Kingdom

    F&B kitchen
    January 2008 - March 2010 · 2 years and 3 months

    Augmented culinary skills and gained hands-on experience on advance professional career in culinary arts and hospitality Preparation of all cold and hot dishes for events, banquets with team of 5 for up to 300 covers Preparation of mis en place for breakfast, lunch and dinner buffets Assisting Sous Chef in a bistro kitchen, working breakfast and lunch a la carte service Working on a garnish and cold section during Sunday lunches as well as the carvery station

Education

Languages

2 languages

  • Polish

    Native or fluent

  • English

    Full professional

Personal information

Nationalities

  • Polish

Date of birth

May 18th 1988

Skills

5 skills

  • Catering
  • fine dinning
  • food cost
  • Menu design
  • Team managemet

Additional Information

4 informations shared

  • Charity work with Kitchens for Good

    Kitchens For good  copy.png
  • Cooking and presentation on Live TV Pardon My French

    tarte tatin signature dish tv show.jpg
  • Students culinary classes San Diego ( Kitchens for Good)

    Kitchen for Good student classes.jpg
  • French American School fundraising dinner 2017

    19429994_1535693706452110_6292580194229869988_n.jpg
Connections
ARVIND PANCHAL
Network & Security Administrator & Cybersecurity Advisor & Ethical Hacker at Wafra Group of Compaines
Mohan Tamang
Chef de cuisine at Grand Hotel Tiffi Ilawa -Poland
Sheikh Abul
Sous Chef at Hilton
View 4 connections
Following
Shangri-La Barr Al Jissah, Muscat W Abu Dhabi - Yas Island
W Abu Dhabi - Yas Island
Abu Dhabi, United Arab Emirates
Hyatt Hotels Dubai
Hyatt Hotels Dubai
Dubai, United Arab Emirates
Other members
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Hangzhou, China
Lenna Sari
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Ikechukwu Kalu
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Saqib Ali
Jumeirah Beach Residence, Dubai, United Arab Emirates
Kalu Ikechukwu Samuel
United Arab Emirates
View more
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