Marek Jesiotr

Marek Jesiotr

Chef de partie at Cafe Christiania
Lives in Oslo, Norway
over 6 months ago

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In every single restaurant I try to develop but also share my skills and knowledge about European and international cuisine that's why after couple good restaurants in Warsaw (Poland) I moved to England (Jersey island) and Bristol where I became to being a sous chef and now I moved to Oslo (Norway) and started in Cafe Christiania which is really good, big and famous restaurant.

Experience

  • Chef de partie

    Cafe Christiania - Oslo, Norway

    Other
    September 2017 - Now · 1 year and 5 months

    One of the best and most popular restaurants in central Oslo next to parliament. Restaurant for about 450 people with mixed, international dishes menu. I work with really good head chef- Richie Bocarro who’s been working in restaurants with 1 and 3 m* till restaurants, hotels and pubs in many countries.

  • Sous Chef

    Botanica- Victoria Square Hotel - Bristol, United Kingdom

    Other
    December 2016 - September 2017 · 10 months

    Small hotel restaurant but here definitely I could show my creativity, passion and all skills starting from cooking and properly plating to making orders, manage people and counting properly costing of my dishes and all kitchen.

  • Sous Chef

    Rosemarino - Bristol, United Kingdom

    Other
    January 2016 - February 2017 · 1 year and 2 months

    Rosemarino- Restaurant with many awards in Bristol like "Best Italian", 4 years in a row, also 3 yesrs in a row "Best breakfast". Here I work in each section, make a prep and help to head chef with manage a kitchen and rest of chefs and kitchen porters. Also my duties including help with created menu and check labels, stuff in stores and fridges, making sheets with temperatures of cooked food, fridges and deliveries.

  • Chef de partie

    Corbiere Phare - Jersey City, NJ, United States

    Other
    May 2014 - November 2015 · 1 year and 7 months

    In Corbiere I worked in each sections- starters, main courses and desserts but my main section was starters. I prepared starters from fresh, local products. Also one from my duty was help head chef to created menu on "Sunday lunch" where I could use my creativity, ideas and experience from other restaurants.

  • Chef de partie

    Osteria - Warsaw, Poland

    Other
    April 2011 - June 2014 · 3 years and 3 months

    Exclusive seafood and fish restaurant. One of the highest standard restaurants in Warsaw. We served fresh sea food and exotic fish imported from Egypt, Australia and many more far countries. Our guests are the most famous person from Poland. I had occasion to cooking for ambassador of China, ambassador of Azerbaijan, many Polish politics, TV and show business stars.

  • Chef de partie

    Biała Gęś (White Goose) - Warsaw, Poland

    Other
    September 2009 - February 2011 · 1 year and 6 months

    In White goose I worked with very good chefs and high class kitchen specialists. Owner of White goose is Magda Gessler- One of the most famous chefs and restaurateurs in Poland and Europe. She's as well member of jury in Polish "Master Chef".

  • Chef de partie

    PAPU - Warsaw, Poland

    Other
    April 2008 - August 2009 · 1 year and 5 months

    In PAPU I learned many things about international cuisine and especially Polish. I had pleasure work with great head chef and my personal friend Daniel Gołębiewski (Champion of Poland in Polish cuisine, champion of Poland in Russian cuisine).

  • Chef de partie

    ROMA - Warsaw, Poland

    Other
    September 2007 - April 2008 · 8 months

    Another restaurant without sections where I could show my passion and knowledge about Italian cuisine, fish and sea food. Here also my boss worked in Italy about 15 years and we both could share knowledge about Italian food what let us making really nice and delicious menu.

  • Chef de partie

    Sapori D'Italia - Warsaw, Poland

    Other
    January 2006 - July 2007 · 1 year and 7 months

    In this restaurant I could learned real Italian cuisine from original and unique Italian recipes because owner and head chef worked 11 years in small town near to Milan. In this restaurant we didn't have own sections that's why I prepared everything from starters, soups, main courses to desserts.

  • Chef de partie

    Dolce far niente grande - Warsaw, Poland

    Other
    November 2004 - December 2005 · 1 year and 2 months

  • Commis Chef

    San Marzano - Warsaw, Poland

    Other
    April 2004 - October 2004 · 7 months

Languages

  • Polish
    Native or fluent
    100%
  • English
    Full professional
    80%
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