Adam Zabawski
London
Summary
Experienced culinary professional with expertise in menu development and innovation, kitchen safety compliance, and team leadership. Skilled in recipe scaling and conversion, staff training, and kitchen staff scheduling to optimise operations. Proficient in food ordering, inventory management, dish costing, and pricing to ensure efficiency and profitability. Dedicated to fostering a collaborative kitchen environment while maintaining the highest standards of quality and safety.
Overview
9
9
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work history
Senior sous chef
Young&Co.'s Brewery P.L.C. - London, The Ship
London
2020.06 - 2025.09
- Adopted best practices from industry trends to enhance menu offerings continuously.
- Ensured timely delivery of orders, enhancing overall dining experience.
- Improved menu variety with introduction of innovative recipes.
- Supervised junior chefs, ensuring adherence to recipe instructions and quality control measures.
- Prepared gourmet dishes with utmost precision and creativity.
- Managed inventory effectively, reducing unnecessary wastage.
- Improved operational efficiency by implementing new procedures in food storage and handling protocols.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Monitored inventory levels, ensured timely replenishment of stock.
Chef de partie
Young&Co.'s Brewery P.L.C. - The bull's head
London
2019.10 - 2020.03
- Incorporated innovative plating techniques to elevate dish presentation.
- Collaborated with chefs for special events, delivering exceptional culinary experiences.
- Adhered to food hygiene regulations, ensuring safe preparation processes.
- Maintained cleanliness standards in kitchen to uphold health and safety protocols.
- Perfected traditional cooking methods, including baking, grilling, and braising.
- Assisted senior chefs in menu planning to align offerings with seasonal trends.
- Prepared sauces, stocks, and soups by following traditional recipes meticulously.
Commis chef
Crystal Park Hotel
Tarnow
2016.05 - 2018.10
- Maintained high hygiene standards across all kitchen operations.
- Ensured consistent dish quality by meticulously following recipes.
- Collaborated with team members to facilitate seamless kitchen workflows.
- Assisted in planning seasonal dishes for enhanced menu offerings.
- Supported large-scale catering events, ensuring successful execution and guest satisfaction.
- Prepared ingredients for head chef to optimise service efficiency.
Education
Food and catering technician
High school of John Paul II
Poland 2012.09 - 2016.04
Skills
- Menu development and innovation
- Kitchen safety compliance
- Team leadership in kitchen
- Recipe scaling and conversion
- Staff training and development
- Food ordering and inventory management
- Kitchen staff scheduling
- Dish costing and pricing
Affiliations
- Military
- Hiking
- Fishing
- Martial arts
Certification
Food safety level 2
Languages
Polish
Native
Czech
Beginner (A1)
Slovak
Intermediate
References
References available upon request.
Timeline
Senior sous chef
Young&Co.'s Brewery P.L.C. - London, The Ship
2020.06 - 2025.09
Chef de partie
Young&Co.'s Brewery P.L.C. - The bull's head
2019.10 - 2020.03
Commis chef
Crystal Park Hotel
2016.05 - 2018.10
Food and catering technician
High school of John Paul II
2012.09 - 2016.04