Piotr Połaniecki

• Minimised kitchen waste through effective recycling, composting and disposal systems.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
• Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Monitored line work processes to ensure consistency in quality, quantity and presentation.
• Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
• Drafted and implemented new recipes to drive patron satisfaction.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.

• Minimised kitchen waste through effective recycling, composting and disposal systems.
• Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Negotiated with vendors to source ingredients and supplies at cost-effective terms.
• Sourced local and imported food and ingredients to fulfil menu needs.
• Drafted and implemented new recipes to drive patron satisfaction.
• Organize indoor and outdoor events, with creative local menu.
• Organize weddings, birthdays, garden parties etc in clients house.

• Minimised kitchen waste through effective recycling, composting and disposal systems.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
• Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Monitored line work processes to ensure consistency in quality, quantity and presentation.
• Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
• Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
• Sourced local and imported food and ingredients to fulfil menu needs.
• Enforced safe food-handling, preparation and storage protocols to reduce risk of food-borne illnesses.
• Drafted and implemented new recipes to drive patron satisfaction.
• Directed kitchen workflow to meet high-volume needs in busy restaurant environment.
• Mastered multitude of culinary techniques to demonstrate knife skills, innovative preparation methods and shortcuts.

• Minimised kitchen waste through effective recycling, composting and disposal systems.
• Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Negotiated with vendors to source ingredients and supplies at cost-effective terms.
• Sourced local and imported food and ingredients to fulfil menu needs.
• Drafted and implemented new recipes to drive patron satisfaction.
• Organize indoor and outdoor events, with creative local menu.
• Organize weddings, birthdays, garden parties etc in clients house.

• Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
• Removed expired food from kitchen areas, composting waste and recycling packaging.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Prepared, produced and packed food in tight timescales.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Aided management to practice food hygiene standards.
• Maintained clean and tidy food preparation areas.
• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Executed efficient mise en place to facilitate smooth service.
• Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
• Built and maintained strong working relationship with staff across business.
• Supervised and trained junior chefs cook assigned dishes.
• Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.

• Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
• Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
• Minimised kitchen waste through effective recycling, composting and disposal systems.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Verified proper portion sizes and consistently attained high food quality standards.
• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
• Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.
• Updated menus regularly, catering to range of dietary requirements to generate return custom.
• Cultivated relaxed kitchen atmosphere, staying calm in high pressure situations.
• Minimised food waste with FIFO system, verifying all ingredients stored at correct temperatures.
• Sourced fresh produce and negotiated prices with suppliers.
• Stored ingredients at safe temperatures in compliance with food hygiene regulations.
• Regulated temperature to efficiently prepare dishes and maintain food safety with thermostat controls.
• Received and verified food deliveries, placing items in proper kitchen areas or storage.

• Implemented software solutions for process automation.
• Estimated production costs for approval against project budgets.
• Provided guidance on improved quality control measures, increasing customer satisfaction.
• Demonstrated knowledge of industry best practices regarding labelling and packaging.
• Built and developed productive, professional relationships with key suppliers and distributors for smooth operations.
• Facilitated cost reduction through food product improvements.
• Crafted presentations to showcase proposed product line expansions, including new flavours.
• Researched and developed improved process and production methods.
• Monitored temperature and pressure changes on production outcomes.
• Worked with chefs to plan menus according to client needs and budgets.
• Customised appetisers, main courses and desserts for small and large events.
• Handled day-to-day scheduling, ordering food and planning events to support catering logistics.
• Responded to questions, complaints and concerns from guests during events.
• Hired and trained both permanent and temporary staff members.
• Hired and managed catering staff to perform best practices and quality standards.
• Recorded ingredients and quantity of catering supplies to maintain accurate inventory.
• Planned and developed menus for catering events to meet expectations and budgets for clients.
• Identified and arranged for catering team training, building skills and knowledge.
• Monitored external catering concessions and vendors for compliance with health, safety and licensing protocols.
• Supervised food preparation for events, assessing for quality, proper plating and portioning.
• Estimated food consumption for appropriate ordering from vendors and to avoid waste.

• Delivered exceptional service by greeting and serving customers in timely, friendly manner.
• Delivered exceptional, friendly and fast service.
• Demonstrated safe food handling standards at all times.
• Stocked up drinks and bar snacks ahead of shift to meet demands of peak business hours.
• Portioned food according to instructions to minimise waste.
• Cleaned and set tables quickly to minimise time between reservations.
• Replenished drinks regularly and offered coffees and teas after meals to increase sales.
• Communicated dietary needs and allergies to kitchen staff to maintain customer safety.
• Calculated charges, issued bills and collected payments, processing accurately to avoid till discrepancies.
• Transported food quickly between kitchen and restaurant areas to maintain temperature and quality.
• Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
• Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
• Minimised kitchen waste through effective recycling, composting and disposal systems.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.

• Monitored line work processes to ensure consistency in quality, quantity and presentation.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
• Designed creative plating and unique pizza presentations to promote aesthetics.
• Prepared topping ingredients, sauces to service, increasing efficiency and maximising sales opportunities.
• Cooked pizzas using electric ovens.
• Complied with Health and Safety, Food Hygiene and COSHH regulations by by providing best practices and quality standards.
• Sterilised kitchen equipment, plates and utensils to maintain clean environment.
• Completed comprehensive closing and cleaning checklists.
• Dated and rotated food stocks to minimise wastage.
• Worked with kitchen staff to streamline food preparation processes.
• Collaborated with kitchen staff to foster productive, enjoyable work environment and meet service demands.
• Labeled and stored food items to promote orderliness.

• Worked with chefs to plan menus according to client needs and budgets.
• Facilitated payment collection and payroll for employees bi-monthly.
• Collected payments and provided receipts and invoices to customers.
• Designed catering packages to increase sales and customer experience.
• Customised appetisers, main courses and desserts for small and large events.
• Responded to questions, complaints and concerns from guests during events.
• Monitored external catering concessions and vendors for compliance with health, safety and licensing protocols.
• Oversaw daily office operations and equipment maintenance.
• Kept inventory of office supplies and ordered new items when necessary.
• Responded promptly to telephone enquiries from clients, vendors and customers.
• Received and screened high-volume internal and external communications, calls and email.
• Called customers with past-due invoices to request prompt payment.
• Greeted guests and clients with warmth and professionalism.
• Took and relayed messages between staff, customers and other parties.

• Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
• Worked well in busy kitchen settings, coordinating and partnering with other staff to complete tasks efficiently.
• Remained calm under pressure throughout busy shifts, preparing and serving accurate customer orders within target service windows.
• Checked dining area supplies and promptly replenished low stock.
• Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
• Removed waste and spills quickly, keeping food preparation areas clean and professionally organised.
• Organised and cleaned assigned sections meticulously, thoroughly sanitising and cleaning preparation and storage surfaces.
• Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
• Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.

• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
• Planned and prepared schedules for food preparation.
• Created a clean and safe kitchen environment, verifying HACCP, hygiene and health and safety standards were maintained across all tasks.
• Cleaned and maintained fryers and grills to keep in pristine condition.
• Grilled and garnished sausage, pork neck and other meats
• Processed credit card and cash payments to compete customer purchases.
• Maintained product security and safety to avoid damage or theft during transport.
• Sold diverse products in high-volume street and fair environments.
• Cleaned booth area and disposed of trash prior to close-of-business each day.
• Increased revenue with regular promotions and charismatic sales strategy.
• Managed cash and financial assets to maintain security in public areas.
• Welcomed customers and offered product recommendations and demonstrations.
• Approached potential customers on streets or open-air markets.
• Loaded and unloaded goods and equipment for transport to sites.
• Transported goods and booth equipment to streets or public places.

Bartender and alcohol knowlage course