Kacper Michalak
Boston,Lincolnshire
Summary
Ambitious student pursuing NVQ Level 3 in Hospitality and Catering demonstrates strong commitment to learning and professional growth. Possesses effective communication and teamwork skills, eager to adapt and contribute in a fast-paced environment. Enthusiastically applies knowledge from educational experiences to enhance service quality and support operational excellence.
Enthusiastic and reliable team player with strong communication and problem-solving skills. Eager to contribute to positive guest experience through excellent customer service and attention to detail. Quick learner who remains calm under pressure and adapts easily to new environments. Committed to maintaining clean and organised workspace while ensuring guest satisfaction.
Overview
7
7
years of post-secondary education
Work History
Steward/bar/box office volunteer
Blackfriars theartre and arts centre
Boston, Lincolnshire
2025.12 - I currently work here
- Implemented waste management practices, effectively reducing environmental impact by sorting and disposing of waste appropriately.
- Managed inventory of food and beverages, conducting regular stock checks to maintain adequate supplies throughout voyages.
- Guided passengers to reserved seats to enhance service.
- Met passengers at entry points and offered assistance with finding locations.
- Assisted individuals with limited physical capabilities to board and leave transport vehicles.
General Kitchen Assistant
Bakehouse
Boston, Lincolnshire
2025.10 - 2025.10
- Maintained cleanliness and readiness of all utensils, dishes, and glasses for customer service.
- Oversaw kitchen cleaning operations to ensure organization, stocking, and safety across all workstations.
- Managed cleaning chemical handling in accordance with safety protocols.
- Supported food preparation processes by adhering to recipes and quality standards under chef supervision.
- Ensured cleanliness and hygiene of work environment by regularly sanitizing surfaces and equipment.
- Implemented food storage protocols to ensure safety and minimize spoilage.
- Organized and stored cookware, utensils, and dishes efficiently.
- Supported chefs by preparing salads, sandwiches, and side dishes with precision.
- Executed precise weighing of ingredients to ensure accurate portion control.
- Crafted and served a variety of hot and cold beverages, including milkshakes, coffees, and smoothies, upon request.
Education
NVQ Level 3 - Hospitality and catering
2025.09 - 2026.06
NVQ Level 2 - Hospitality and catering
2024.09 - 2025.06
NVQ Level 1 - Hospitality and catering
2023.09 - 2024.06
GCSEs - Core subjects
2018.09 - 2023.09
Skills
- Client support
- Meal preparation
- Time optimization
- Inventory control
- Occupational health & safety
- teamwork
- Communication abilities
- issue resolution
- Customer service support
- food preparation
- Food service
- Patience management
- Timeliness and dependability
- Positive attitude
- effective communication
- Alcohol service compliance
- Point of Sale (POS) management
- risk & safety evaluation
- alcohol regulatory compliance
- Table service
- Glassware sanitation
- Beverage service
- Food safety
- Punctuality
- Beverage knowledge: spirits, beer, and wine
- Alcoholic beverage expertise
- Spirits, beer, and wine proficiency
- Food safety standards
- Food service management
- Multitasking proficiency
- Health and safety standards
- Point of sale operation
- Customer patience
- Bar equipment care
- Optimistic mindset
- layered cocktails
- Communication skills
- cash management
- Food safety standards
- collaborative skills
Languages
Polish
Upper intermediate
B2
Timeline
Steward/bar/box office volunteer - Blackfriars theartre and arts centre
2025.12 - I currently work here
General Kitchen Assistant - Bakehouse
2025.10 - 2025.10
Boston college - NVQ Level 3, Hospitality and catering
2025.09 - 2026.06
Boston college - NVQ Level 2, Hospitality and catering
2024.09 - 2025.06
Boston college - NVQ Level 1, Hospitality and catering
2023.09 - 2024.06
Haven high academy - GCSEs, Core subjects
2018.09 - 2023.09