Dawid Mielewczyk
London,Brent
Summary
Dynamic and skilled professional with a diverse background in culinary arts, team leadership, production, and sales assistance. As a Head Chef, I have successfully led kitchen teams, developed innovative menus, and maintained high standards of food quality and safety. My experience as a Team Leader has equipped me with the ability to motivate and manage staff effectively, ensuring seamless operations and exceptional customer service. In production roles, I have honed my skills in efficiency and quality control, while my experience as a Sales Assistant has strengthened my ability to engage customers and drive sales.
Currently, I am expanding my expertise by pursuing a Reflexology course that started in June 2023, as well as a Fire Banks and Ear Conching course that began in May 2024. Fluent in both Polish and English, I excel in communicating with diverse teams and clientele, enhancing collaboration and customer satisfaction.
Overview
18
18
years of professional experience
Work History
Team leader- Head chef
Greene King- Blue post pub
London, City of Westminster
05.2024 - Current
- Increased team cohesion by implementing regular feedback sessions.
- Streamlined workflow for a more efficient process.
- Reduced staff turnover with an effective motivation strategy.
- Fostered a high-performing environment to drive productivity and quality.
- Improved customer satisfaction through close collaboration with the team.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Improved kitchen efficiency by streamlining cooking processes.
- Ensured high-quality dishes with meticulous attention to detail.
Team leader- Head chef
Greene King, The two brewers pub
London, City of Westminster
03.2022 - 05.2024
- Fostered a high-performing environment to drive productivity and quality.
- Increased team cohesion by implementing regular feedback sessions.
- Implemented new recipes for enhanced menu diversity.
- Instituted a rotation system to minimise food waste.
Supervisor
Poundland
London, Acton
06.2021 - 03.2022
- Improved team efficiency by implementing new scheduling practices.
- Facilitated monthly training sessions for enhanced staff performance.
- Ensured smooth operations with regular maintenance checks.
- Promoted a safe work environment by enforcing strict adherence to safety regulations.
- Managed daily operations to increase productivity.
- Reduced workplace conflicts through effective communication and negotiation skills.
- Organised team resources, resulted in improved project timelines.
- Fostered a positive work culture to boost employee morale.
Sales assistant
Poundland
London, Acton
12.2020 - 06.2021
- Improved customer service by efficiently handling queries and complaints.
- Assisted customers with product selection for optimal satisfaction.
- Fostered a welcoming store environment by maintaining clean and well-organised displays.
- Offered personalised shopping advice to enhance customer experiences.
- Collaborated effectively with team members to meet sales targets.
- Provided training to newly hired team members
- Improved short- and long-term digital marketing strategies
- Handled patient complaints with calm, diplomacy and empathy to resolve concerns.
Head chef
SCI-BUY REKKI
London
11.2017 - 07.2020
- Improved kitchen efficiency by streamlining cooking processes.
- Implemented new recipes for enhanced menu diversity.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Instituted a rotation system to minimise food waste.
- Maintained exemplary hygiene standards in the kitchen area
- Coordinated with the waiting staff to ensure that the buffet areas were kept clean and dishes were refilled efficiently
- Prepared and revised stock lists for materials and tools for carrying out planned work
- Observed updates in food hygiene and safety standards for good compliance.
- Ensured food was prepared to required standards, checking for taste, presentation and quality.
- Resolved customer complaints with kindness, empathy and manner
Head chef
Hummus Bros
London, Permanently closed
12.2007 - 11.2017
- Maintained a clean and safe kitchen environment, consistently applying the highest standards of food hygiene principals, sanitisation and infection control
- Created a clean and safe kitchen environment, verifying HACCP, hygiene and health and safety standards were maintained across all tasks
- Maintained a clean and safe work environment, strictly following company procedures to ensure all stockroom areas were clean, tidy and presentable at all times
- Dealt with customer complaints with kindness and manner and rectified product and service issues
- Hired, trained and managed all kitchen staff, including employees development, issuing disciplinary action and conducting performance reviews
- Created recipes and prepared advanced dishes
- Created menu items, recipes and developed dishes ensuring variety and quality
- Developed methods of tracking expenses, controlled Kitchen budget and devised new ways to save money while maintaining excellent service records.
Production worker
LFI UK LTD
Kidderminster, Worcestershire
02.2007 - 07.2011
- Ensured product quality by adhering to company standards and regulations.
- Maintained safe work environment by following safety procedures.
- Facilitated smooth workflow by organising materials for production line.
- Reduced waste and increased efficiency by maintaining equipment in good working order.
- Carried out and logged daily equipment checks, reporting all faults and failures as soon as they occur
- Picked and packed and loaded goods for dispatch
- Preformed pre-assembly quality checks enabling smooth running production process
- Maintained extensive knowledge of company products by proactively reading manuals, attending trainings and research
- Checked products for quality to meet company standards.
- Performed thorough daily cleaning routines including sanitation of enclosures and surrounding areas according to company policies and procedures.
Education
Seconady School
Slupsk, Poland 09/1991 - 06/1999
Journeyman Diploma - Confectioner
Culinary school
Slupsk, Poland 09/1999 - 06/2003
GCSEs -
Private High school in Slupsk
Slupsk, Poland 09/2002 - 06/2005
Reflexology
Reflexology Course
London 06/2023 -
Fire banks and ear conching
Fire Baks& Ear Conching Course
London 05/2024 -
Skills
- Stock management
- Leadership skills
- Calm under pressure
- Punctuality
- Effective teamwork
- Advanced problem solving skills
- Well organised and creative
- self motivated and hard working
- Costumer service
- Quick leaner
- Multitasking
- Food preparation
- Meal preparation
- Equipment Maintenance
- Picking and packing
- Health and Safety Compliance
- Manual handling
- Attention to Detail
- Quality Control
- Strategic planning
Languages
English
Intermediate
Polish
Native
Affiliations
- Alternative medicine- reflexology, neuropathy, fire cupping therapy and ear conching
Timeline
Team leader- Head chef
Greene King- Blue post pub
05.2024 - Current
Team leader- Head chef
Greene King, The two brewers pub
03.2022 - 05.2024
Supervisor
Poundland
06.2021 - 03.2022
Sales assistant
Poundland
12.2020 - 06.2021
Head chef
SCI-BUY REKKI
11.2017 - 07.2020
Head chef
Hummus Bros
12.2007 - 11.2017
Production worker
LFI UK LTD
02.2007 - 07.2011
Seconady School
09/1991 - 06/1999
Journeyman Diploma - Confectioner
Culinary school
09/1999 - 06/2003
GCSEs -
Private High school in Slupsk
09/2002 - 06/2005
Reflexology
Reflexology Course
06/2023 -
Fire banks and ear conching
Fire Baks& Ear Conching Course
05/2024 -
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