Fabian Adaszak

• Operational Leadership: Successfully oversee kitchen operations across 16 Aussie-Style restaurants, effectively stepping in as head chef and sous chef to maintain high culinary standards and ensure smooth service.
• Shift Management: Skilled in managing shifts, coordinating staff, and optimizing workflow to enhance efficiency and productivity in high-pressure environments.
• Inventory Control: Proficient in conducting stock counts and managing inventory, ensuring proper supply levels and minimizing food waste while maintaining cost efficiency.
• Cross-Training & Team Development: Experienced in training and mentoring kitchen staff, fostering a collaborative environment and enhancing team performance through effective communication and leadership

Culinary Techniques: Proficient in classic French cooking methods, including sautéing, poaching, and braising, with a solid understanding of sauce preparation.

Team Collaboration: Ability to work effectively in a team-oriented kitchen, supporting the head chef and collaborating with other kitchen staff to deliver high-quality dishes.

• Assisted in stock control and stock count.
• Running the dispense kitchen ,preparing meals quickly, resulting in reduced waiting times for customers.
• Serving about 700 customers daily

Private chef working for an agency, events at Twickenham Stadium, Chelsea and horse racing events

Running a tapas-style kitchen on my own.

• Worked closely with senior chefs for menu planning.
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Ensured cleanliness in the kitchen to maintain health and safety standards.