Join Hosco and view Dariusz's full profile, it's free !
As a Hosco member, you will:
- Make yourself visible to thousands of companies in the hospitality industry'
- Join a community of 180'000+ students and professionals
- Learn more with new articles & videos every week on hosco.plus
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 kitchenSeptember 2019 - Now · 4 years and 7 monthsversee 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 kitchenFebruary 2018 - June 2019 · 1 year and 5 monthsOverseeing 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 kitchenJanuary 2016 - October 2017 · 1 year and 10 monthsResponsible 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 kitchenJanuary 2015 - January 2016 · 1 year and 1 monthWell 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 kitchenApril 2013 - September 2014 · 1 year and 6 monthsIn 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 kitchenJuly 2012 - December 2012 · 6 monthsFine 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
PastrySeptember 2011 - May 2012 · 9 monthsMise 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 kitchenMay 2010 - May 2011 · 1 year and 1 monthPreparation 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 kitchenJanuary 2008 - March 2010 · 2 years and 3 monthsAugmented 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
-
NVQ lvl 2
Westminster Kingsway College - Hospitality and Tourism Management - London, United Kingdom
July 2007 - July 2008Professional Cookery ( Preparation and Cooking)
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
-
-
Cooking and presentation on Live TV Pardon My French
-
Students culinary classes San Diego ( Kitchens for Good)
-
French American School fundraising dinner 2017
We didn’t find any new information on your CV to add to your profile. We advise you to manually add new information or try a different CV.
We’ve added the following information to your profile:
- Current location
- Profile summary
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'languages') }} Language
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'languages') }} Languages
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'educations') }} Education
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'educations') }} Educations
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'experiences') }} Experience
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'experiences') }} Experiences
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'nationalities') }} Nationality
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'nationalities') }} Nationalities
- Date of birth
- Driving License
- Phone Number
Take a moment to look at your supercharged profile!
We couldn’t update your profile using your CV.
We couldn’t update your profile. However, your CV has been saved.
There was an error uploading your CV.
Still want to supercharge your profile? We advise you to upload a .doc file or a different CV.