David Simonides

• Supervised day-to-day operations to meet performance, quality and service expectations.
• Improved customer satisfaction by addressing and resolving complaints promptly.
• Developed strong working relationships with staff, fostering a positive work environment.
• Promoted teamwork within the workplace by encouraging collaboration among staff members on various project tasks.
• Collaborated with the management team to develop strategic plans for business growth and improvement.
• Maintained a clean, safe, and organized store environment to enhance the customer experience.
• Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.

• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.

• Maintained smooth restaurant operations by coordinating and enforcing personnel policies and procedures in line with company standards.
• Encouraged feedback from restaurant customers, using insights to implement positive process changes.
• Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Responsible for all operations of the restaurant

-Responsible for running restaurant

-Experience with opening brand new site of company

-Hiring and training full new team for new restaurant

• Worked with General Manager to determine effective business strategies, achieving gross profit goals
• Addressed customer issues calmly and professionally, delivering quick, successful resolutions.
• Evaluated staff performance, implementing training and development programmes to maintain exceptional service levels.

Responsible for all back of house operations of restaurant

• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Hired, managed and trained kitchen staff, maintaining competent service teams.

• Position responsible for everything as a junior sous chef plus organising and making staff rota, giving disciplinaries and other kinds of punishments, placing call out, entering and approving holidays, experience with online trainings and workshops

• Position responsible for ordering and receiving deliveries from multiple suppliers, controlling stock, weekly stock count, running shifts, team briefings, controlling and recording wastage, organising duties and breaks, maintaining the highest cleaning standards, responsible for health and safety, dealing with food related issues on shift

• As a blackbelt position responsible for training new starters on-site, helping people engage as soon as they arrive, learning new dishes in menu, training and re-training chefs, helping other sites

• Position preparing and operating sections for whole day service in kitchen, responsibility for cooking and serving food for customers in Japanese restaurant

• Emba s.r.o
• Paseky nad Jizerou (Czech Republic) service of forklifts and technical machines for paper factory

• Music club Tovarna - Jilemnice (Czech Republic) preparation, organisation and serving of weekend events and concerts, serving the bar during entertaiments and parties

• Table service and responsibility for buffet style food and beverage serving part of restaurant, team leader of czech and slovakian team