Janusz Bednarczyk
Summary
Experienced Chef With Over 10 years of Experience in high-volume hotel kitchens in the UK. Proven team leader with strong skills in food preparation, food quality control, and working efficiently under pressure. Dedicated to maintaining the highest foods standards and delivering excellent dining experiences.
Overview
2
2
Languages
15
15
years of professional experience
Work History
Head Chef
Norfolk Royale Hotel
Bournemouth, Dorset
05.2023 - 07.2026
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Oversaw budgeting and cost control measures, effectively reducing waste and maximising profitability.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Planned menus for daily use, special events and seasonal promotions.
- Recruited and trained kitchen staff to meet high expectations for performance and quality.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Ordered supplies according to expected demand, maintaining optimal stock levels.
- Oversaw team of 6 , guiding in preparation of speciality items, including desserts and mains.
- Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
- Analysed customer feedback to refine dishes and service, enhancing overall satisfaction and repeat business.
- Managed spending to adhere to budget constraints. to keep expenses within assigned budget.
Head Chef
Bayshore Hotel
Sandown, Isle Of Wight, Hampshire
03.2012 - 05.2023
Butcher
Mitchel Meats
Drumlsh, Ireland
04.2011 - 12.2011
- Cut and ground meats according to daily work orders and specific customer requests to ensure quality and satisfaction.
- Cut meat into standard retail portions for display in shops and markets. products into standard cuts for shops and markets.
- Operated sausage-making equipment, utilising various meats and spice blends to create diverse product offerings.
- Prepared meats for packaging by trimming and arranging them appropriately. before packaging and dispatched finished items to clients.
- Kept shop clean and hygienic to reduce risk of cross-contamination.
- Cleaned workstations and sanitised surfaces to maintain hygiene standards for proper food preparation.
- Conducted regular cleaning and maintenance of butchery equipment, ensuring operational efficiency and longevity.
- Sharpened knives to maintain condition and maximise cutting speed.
Education
NVQ Level 3 -
Babcock Training LTD.
2017
NVQ Level 2 -
Babcock Training LTD.
2016
NVQ Level 1 -
Babcock Training LTD.
2015
GCSEs -
Technical school of commerce
Niepolomice2004
Primary school
Niepolomice1999
Skills
- Food health and safety
- Kitchen management
- Staff leadership
- Cost control
- Supply ordering
- Customer feedback analysis
- Staff training
- Waste reduction
- Food safety awareness
- Kitchen hygiene
- Food plating and presentation
- Stock rotation
- Customer satisfaction focus
- Meal preparation
- Food hygiene
- Portion and cost control
- Cost reduction
- Grilling and deep frying skills
Languages
Polish
First Language
English
Advanced
C1
Hobbies and interests
- Geography, history, sport
Timeline
Head Chef
Norfolk Royale Hotel
05.2023 - 07.2026
Head Chef
Bayshore Hotel
03.2012 - 05.2023
Butcher
Mitchel Meats
04.2011 - 12.2011
NVQ Level 3 -
Babcock Training LTD.
NVQ Level 2 -
Babcock Training LTD.
NVQ Level 1 -
Babcock Training LTD.
GCSEs -
Technical school of commerce
Primary school