Lukasz Rzepkowski
Luton
Summary
Innovative Senior Sous Chef with strong background in creating diverse, high-quality dishes and leading kitchen teams. Expertise in menu development, ingredient sourcing, and maintaining impeccable kitchen standards. Committed to enhancing dining experience through creative culinary techniques and team collaboration. Proven ability to manage high-volume kitchens and deliver exceptional results under pressure.
Overview
17
17
years of professional experience
Work History
Senior Sous Chef
Hermitage rd ACI
Hitchin
09.2023 - Current
- Established kitchen garnishing and presentation standards to strengthen consistency across services.
- Coordinated kitchen meetings to encourage creative input and shared ideas.
- Allocated kitchen tasks and supervised preparation to maintain quality standards.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Enforced health and safety standards for food storage, preparation and handling.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Prepared food with meticulous attention to accuracy, quality and safety standards for faultless dining experiences.
- Analysed customer feedback to identify areas for improvement, making necessary adjustments to menu offerings and service.
- Implemented health and safety protocols in the kitchen, ensuring compliance with food hygiene regulations and standards.
- Delivered culinary class from recipe creation and development, to artistic fine dining presentation.
- Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
- Ensured kitchen operations stayed running smoothly by delegating tasks and priorities to chefs in an effective manner.
- Assisted head chefs in developing creative and innovative menus for starters, mains, desserts and sides.
- Established clear standards for cooking, garnishing and presenting food.
- Deputised in Head Chef absences, running kitchen operations with meticulous precision and efficiency.
- Implemented rigorous food safety practices, surpassing hygiene standards and regulations for a safe dining environment.
- Supported head chef with training and mentoring new kitchen team members.
- Created decorative displays of food items to attract customer attention and boost sales.
- Managed ingredient replenishing, from counting stock to ordering supplies and restocking into correct inventory placements.
- Ordered supplies based on expected demand to keep stock within optimum levels.
Head Chef(OWNER)
Syrena Polish Restaurant ltd
High Wycombe
11.2020 - 12.2022
- Controlled and directed food preparation and service in high volume kitchen.
- Oversaw kitchen operations and staff to maintain safety standards and proper food handling techniques.
- Led team of 11 kitchen staff, coordinating tasks throughout food production process to ensure efficiency and quality.
- Developed recipes and menus to align culinary trends with consumer demand.
- Created staff rotas to optimise coverage while managing payroll costs effectively.
Head Chef
Cote brasserie
Marlow , Uk
11.2017 - 08.2020
- Recruited and trained kitchen staff to meet high expectations for performance and quality.
- Supervised cooks and kitchen helpers to ensure efficient operations and uphold quality standards.
- Established clear standards for cooking, garnishing, and presenting food to enhance customer satisfaction and maintain quality.
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Devised tasty dishes using popular recipes, delighting guests and generating return business.
- Ordered supplies based on expected demand to minimise waste and ensure consistent availability.
- Estimated food and labour costs and kept operations within budgets.
- Enforced proper and hygienic storage methods to prevent food loss.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
Head Chef
Bill'ls
High Wycombe , Uk
11.2015 - 05.2017
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Developed recipes and menus to align culinary trends with consumer demand.
- Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
- Monitored quality, presentation and portion sizes of plated food to ensure consistency and uphold restaurant standards.
- Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
- Supervised kitchen environment and staff to enforce safety protocols and proper food handling techniques.
- Conducted regular inventory checks to ensure sufficient food supplies were available. of food items to guarantee availability of adequate supplies at all times.
- Experimented with new dish creations by incorporating customer recommendations and feedback.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Established clear standards for cooking, garnishing and presenting food.
- Estimated food and labour costs and kept operations within budgets.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Enforced health and safety standards for food storage, preparation and handling.
- Controlled food costs through strategic ingredient sourcing and effective meal planning.
Sous Chef
Carluccios
London , Uk
03.2009 - 10.2015
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
- Maximised customer satisfaction and team performance through command-based structure.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Established clear standards for cooking, garnishing and presenting food.
- Enforced health and safety standards for food storage, preparation and handling.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Estimated food and labour costs and kept operations within budgets.
Education
Higher National Diploma - Chef
Higher education
Poland , Pl03.2009
Certificate of Higher Education - Chef
Country site chef school
Poland , PL06.2004
Skills
- Budgeting for expenses and managing employees
- Communicating instructions clearly and effectively to staff
- Food hygiene enforcement
- Motivating kitchen staff and developing constructive and cooperative working relationships
- Developing and preparing creative, interesting, and innovative recipes
- Having a keen sense of taste and smell to create meals that customers will enjoy
- Agility to handle knives and other cooking implements properly for cutting, chopping, and dicing
- The ability to work long shifts overseeing the preparation and serving of meals
- Heat Control, Measuring, Portion Sizing,Precision, Presentation, Quality of Food, Supervising And more more skills Thanks
- Food safety standards
- Culinary management
- Menu development
- Kitchen operations
- Cost control
Timeline
Senior Sous Chef
Hermitage rd ACI
09.2023 - Current
Head Chef(OWNER)
Syrena Polish Restaurant ltd
11.2020 - 12.2022
Head Chef
Cote brasserie
11.2017 - 08.2020
Head Chef
Bill'ls
11.2015 - 05.2017
Sous Chef
Carluccios
03.2009 - 10.2015
Higher National Diploma - Chef
Higher education
Certificate of Higher Education - Chef
Country site chef school