Jerzy Rozputynski

Currently I work for Dorset police but subcontracted to Devon and Cornwall police as a personal safety trainer, it's my responcibility to make sure all police officers are qualified to carry out their duties and stay safe. I am qualified to instruct trainee police officers and also to requalify current officers in TASER, restraints, handcuffing, baton, captor spray, law and first aid. I take great pride in making sure they meet the required standard set by college of policing .

I have strong instructional skills to enable me to effectively teach to diverse groups.

Im able to use various teaching methods, including demonstrations, practical exercises, and visual aids all with an element of fun to enhance learner experience.

I’m confident at planning, writing and reviewing lesson plans, I organise training sessions for my team of staff including managing schedules, materials, and equipment.

I keep accurate records of training sessions and participants progress.

I've grown into a role of being instrumental in managing high standards across the team.

I have clear and concise communication skills which helps to explain sometimes complex medical terminology in an understandable way.

I'm skilled at providing constructive feedback and offer support to all students I teach.

I am patient and have empathy when working with learners, especially those who may be anxious or inexperienced.

I’m passionate at creating a supportive and encouraging learning environment for all.

On a voluntary basis I work for SWAST as a Community First Responder (CFR), I dedicate an average of 10 hours a week to support my community being first on scene to mainly category 1 and 2 calls.

My role is to offer meaningful life saving intervention till the Paramedic's arrive.

I am currently part of a drugs trial where I am trained in administrating pain relief to improve patient care. Being first on scene to mainly CAT 1,2 calls I see patients at their worst, by offering meaningful life saving intervention means we become a vital link within the community.

My responcibility was to deal with victims of crime and to come up with strategies to support local youth engagements. I built links with other agencies to improve people's security, improve youth centers and to minimise crime. During my time as a PCSO i secured funding to build a youth shelter, and created Tag Rugby teams for primary school children in a small village where there was very little to do after school. I came up with deterants such as Selecta Mark, which is a way of marking your valuable property which acts as a preventative, this system is still being used amongst the faming community where I worked. A lot of the time I worked on my own dealing with confrontational situations and neighbourhood disputes but I was able to defuse situations without escalation

I assissted to help abled and disabled people with learning physical activities such as climbing and sailing. This centre was mainly to give vulnerable people the oportunity to learn new skills.

My foundation was that I was a Chef for many years before joining the Police. I worked predominantly in the South West of England but worked in France for 6 months. My last position was Head Chef of Tarr Steps, Dulverton where I achieved a 5 star rating in a food award.

• Led successful catering events provided excellent dining experiences for guests.
• Coordinated prep work, streamlined the cooking process.
• Maintained high safety standards during food preparation and serving procedures.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Improved customer satisfaction by creating innovative and appetising menu items.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Reduced customer complaints by enforcing strict quality control procedures.
• Built attractive displays of food items, enticing customers to make additional purchases.
• Developed menus for continuous use, events and promotions for different seasons.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Achieved [Number] star rating by delivering exceptional dishes and prompt service.
• Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
• Considered seasonal product pricing and availability when developing new dishes.
• Created estimates of food and labour costs to set accurate operating budgets.
• Forecasted demand and orders optimum level of supplies to prevent spoilage.
• Maximised restaurant capacity by coordinating seamless, efficient meal services.
• Inspected completed work and stations to verify conformance with standards.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Applied culinary expertise toward development of seasoned, complex and speciality foods.
• Adhered to strict hygiene standards, ensured a clean working environment.
• Reduced food waste to improve profitability.
• Participated in local food festivals, elevated restaurant's reputation within the community.
• Performed regular equipment maintenance increased lifespan of kitchen appliances.
• Optimised workflow processes reduced time spent on administrative tasks.
• Trained junior chefs to enhance their professional skills.
• Developed new recipes for a diverse culinary experience.
• Supervised all kitchen staff to maintain high quality standards.
• Orchestrated seamless kitchen service during peak hours.
• Transformed under-utilised ingredients into special menu items.
• Enhanced team productivity with effective delegation of tasks.
• Streamlined kitchen operations for enhanced efficiency.
• Implemented cost-effective strategies in purchasing and inventory management.
• Created balanced meal plans abiding by dietary restrictions.
• Collaborated closely with suppliers, secured fresh ingredients daily.