Karolina Pilutkiewicz
London,London
Summary
Motivated culinary professional with a passion for food and a commitment to excellence. Demonstrates initiative and teamwork in fast-paced kitchen environments. Eager to support culinary creativity while maintaining high standards of hygiene and customer satisfaction.
Overview
4
4
years of post-secondary education
17
17
years of professional experience
Work History
Sous Chef
Brewdog Waterloo
London, London
04.2025 - 06.2026
- Managed kitchen food preparation in high-demand, high-volume environment.
- Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
- Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
- Assisted in the planning and execution of special events and catering, tailoring menus to client preferences and dietary requirements.
- Worked collaboratively to reduce food waste and implemented creative ways to give second life to ingredients.
- Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Enforced health and safety standards for food storage, preparation and handling.
- Assisted head chefs in staff training, including teaching best practices, kitchen operations and menu training.
- Implemented health and safety protocols in the kitchen, ensuring compliance with food hygiene regulations and standards.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions.
Junior Sous Chef
Brewdog Waterloo
London, London
09.2022 - 04.2025
- Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods.
- Recorded waste on company inventory system to account for stock loss.
- Maintained high standards of food hygiene and safety, adhering to legal and company policies.
- Established clear standards for cooking, garnishing and presenting.
- Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions.
- Pre-prepared food ingredients for each shift, chopping vegetables, mixing marinades and stocking garnish stations.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Deep cleaned preparation tables, workspaces and floors to reduce hazards and support sanitation requirements.
- Supervised kitchen staff, delegating tasks effectively to maintain smooth kitchen operations.
Chef de Partie
Compass Group
London , Great London
03.2019 - 08.2022
- Prepared and cooked high quality food following recipes and menu guidelines.
- Prepped foods to be roasted, sautéed, fried and baked.
- Prepared a wide range of dishes, adhering to menu specifications and quality standards, enhancing customer satisfaction.
- Enforced health and safety standards for food storage, preparation and handling.
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Assisted in the management of kitchen operations during peak service times, ensuring smooth workflow and timely dish execution.
Kitchen Manager
H&H Catering
London, London
03.2012 - 03.2019
- Supervised preparation of all meals, guaranteeing high quality and consistency in presentation.
- Managed kitchen operations, including staff rota, stock control, and compliance with hygiene standards.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Enforced health and safety standards for food storage, preparation and handling.
- Trained kitchen staff in food preparation techniques, safety protocols, and equipment use.
- Oversaw special events and catering, customising menus to meet client requirements.
- Planned menus for daily use, special events and seasonal promotions.
- Resolved customer complaints promptly, maintaining high levels of customer satisfaction.
- Resolved conflicts within the team, promoting a positive and collaborative work atmosphere.
Chef de Partie
H&W Catering
London, London
07.2009 - 03.2012
- Prepared and cooked high quality food following recipes and menu guidelines.
- Prepped foods to be roasted, sautéed, fried and baked.
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Assisted in the management of kitchen operations during peak service times, ensuring smooth workflow and timely dish execution.
- Led by example, upholding high standards of professionalism, punctuality, and personal presentation in the kitchen.
Education
Master of Arts - Social Pedagogy
University of Warmia and Mazury
Poland 10.2005 - 06.2009
Skills
- Food preparation
- Kitchen organization
- Food safety awareness
- Quality control
- Waste reduction
- Allergen awareness
- Food Hygiene
- Staff leadership
- Time management
- Cooking
- Positive and professional
- Attention to Detail
- Motivational team management
Timeline
Sous Chef
Brewdog Waterloo
04.2025 - 06.2026
Junior Sous Chef
Brewdog Waterloo
09.2022 - 04.2025
Chef de Partie
Compass Group
03.2019 - 08.2022
Kitchen Manager
H&H Catering
03.2012 - 03.2019
Chef de Partie
H&W Catering
07.2009 - 03.2012
Master of Arts - Social Pedagogy
University of Warmia and Mazury
10.2005 - 06.2009