MARCIN FURMANSKI
Rochford,Essex
Summary
Accomplished culinary professional with extensive experience in gourmet cuisine and kitchen management. Demonstrates exceptional adaptability in the kitchen, ensuring customer satisfaction through meticulous time management and adherence to sanitation regulations. Proficient in purchasing, inventory control, and cost optimisation strategies, with a strong focus on menu costing and quality control implementation. Recipe and menu development, and familiar with dietary restrictions. Proven leadership abilities in staff management and training, aiming to enhance operational efficiency while maintaining high standards of food preparation. Career goal: To leverage expertise in culinary arts to drive innovation and excellence within a dynamic kitchen environment.
Overview
16
16
years of professional experience
Work History
Head chef
Aim Pubs
South Benfleet, Essex
01.2023 - Current
- Maintained exemplary hygiene standards in the kitchen area.
- Monitored inventory levels, ensured timely replenishment of stock.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Established strong rapport with team members through effective communication skills.
- Instituted a rotation system to minimise food waste.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Ensured high-quality dishes with meticulous attention to detail.
- Upheld health and safety regulations at all times in the kitchen.
- Trained junior staff for optimal performance and skill development.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Seasonal Menu development and pricing.
Accredited Head Chef
The Hawk
Battlesbridge
05.2017 - 12.2022
- Average weekly food sales of £32k with a brigade of 8 chefs and 2 KPs, currently 20 % NOMS growth.
- Maintaining the highest level of food safety and H&S standards across all BOH areas, achieving a 5 Star EHO rating.
- Recruitment, training and motivation of BOH team.
- Ensuring GP in line with targets through effective stock management, 75% GP.
- Responsible for ensuring all core dishes are prepared and served to company spec.
- Weekly stocktakes and stock management including weekly action plans, etc.
- Completing daily due diligence sheets, H&S, Risk Assessments, COSHH, etc.
- Controlling labour through effective rotas.
Head Chef
Oakman Inns, The Kings Head
Ongar
09.2016 - 04.2017
- Stock Ordering & Stock Taking.
- Stock Rotation.
- Managing the kitchen’s Gross Profit.
- Quality culinary dishes are served on schedule.
- Approving all prepared food items leaving the kitchen.
- Problem solving.
- Creating daily specials.
Area Head Chef
Burger & Lobster
08.2015 - 08.2016
- Supporting three new openings.
- Working closely with Operations Head Chefs.
- Introducing new kitchen induction to the company.
- Learning new operating systems (Fourth and FNB).
- Working in high volume business 1000 covers and more.
- Monitoring food stock management in the company.
- Maintaining high levels of food hygiene and H&S.
- Maintaining rotas and controlling labour.
Accredited Head Chef
Premium Country Pubs
09.2013 - 07.2015
- Margin and system support.
- Kitchen work flow including organization and kitchen lay outs.
- Providing training and professional development opportunities for all kitchen staff.
- Increasing profit by controlling labour and food margins.
- Feeding back operation complexities within kitchen design and menu.
- Improving food quality scores by training company processes and best practices.
- Support safe work habits and a safe working environment at all the times.
- Improving internal succession of 14 Head Chefs and Sous Chefs.
- Recruitment and training of new senior chefs.
- Supporting menu development.
Head Chef
Premium Country Pubs
Chigwell
09.2012 - 08.2013
- Company Overview: The King William IV is a 114-cover restaurant with an additional 100 covers in the garden. It is also part of the Mitchell’s & Butlers group. PCDG is recognized as the top-class country restaurants with idyllic locations and beautiful buildings, many including their original rustic features and log burning fires. All serve top quality food crafted by passionate chefs.
- Stock Ordering & Stock Taking.
- Stock Rotation.
- Managing the kitchen’s Gross Profit.
- Quality culinary dishes are served on schedule.
- Approving all prepared food items leaving the kitchen.
- Problem solving.
- Creating daily specials.
- Administrative responsibilities and reporting to the Head Office.
- The King William IV is a 114-cover restaurant with an additional 100 covers in the garden. It is also part of the Mitchell’s & Butlers group. PCDG is recognized as the top-class country restaurants with idyllic locations and beautiful buildings, many including their original rustic features and log burning fires. All serve top quality food crafted by passionate chefs.
Head Chef
Premium Country Pubs
Brentwood
02.2010 - 09.2012
- Company Overview: The George and Dragon is another of Mitchell’s & Butlers very successful restaurants. The restaurant itself seats 125 people, 80 in the bar area and 120 outside in the garden. The George & Dragon restaurant was the highest in Food Quality in my time here.
Head Chef
The Two Brewers, Home Counties Pubs
Chigwell
04.2009 - 01.2010
- Company Overview: Modern British gastro pub serving fresh food.
- Recruitment, training and motivation of brigade.
- Ensuring GP in line with targets through effective stock management, weekly stocktakes and stock management including weekly action plans, etc.
- Autonomy on design, costing and implementation of menus.
- Ensuring consistent delivery of dishes to recipe.
- Maintaining high levels of food hygiene and H&S.
- Managing rotas and controlling labour.
- Extensive knowledge of due diligence, H&S, COSHH.
- Modern British gastro pub serving fresh food.
Education
A-levels - Geography, History, Biology, Graphics, Politics, Math’s, Art
IV LO im. prof. Janusza Groszkowskiego
08.1999 - 6 2004
NVQ Level 2 - Food and cookery
Westminster Kingsway College
London /2010 - /2012
Skills
- Gourmet cuisine experience
- Adaptability in kitchen
- Customer satisfaction focus
- Time management proficiency
- Purchasing and inventory
- Use of kitchen equipment
- Familiarity with dietary restrictions
- Sanitation regulations compliance
- Cost optimization strategies
- Menu costing
- Butchery techniques
- Quality control implementation
- Leadership
- Food preparation
- Inventory control
- Inventory management
- Cost management
- Staff leadership
- Recipe and menu development
- Menu planning
- Budgeting and cost control
- Kitchen management
Languages
English
Fluent
Polish
Fluent
Personal Information
Date of birth: 11/05/85
Custom
Available on request
Timeline
Head chef
Aim Pubs
01.2023 - Current
Accredited Head Chef
The Hawk
05.2017 - 12.2022
Head Chef
Oakman Inns, The Kings Head
09.2016 - 04.2017
Area Head Chef
Burger & Lobster
08.2015 - 08.2016
Accredited Head Chef
Premium Country Pubs
09.2013 - 07.2015
Head Chef
Premium Country Pubs
09.2012 - 08.2013
Head Chef
Premium Country Pubs
02.2010 - 09.2012
Head Chef
The Two Brewers, Home Counties Pubs
04.2009 - 01.2010
A-levels - Geography, History, Biology, Graphics, Politics, Math’s, Art
IV LO im. prof. Janusza Groszkowskiego
08.1999 - 6 2004
NVQ Level 2 - Food and cookery
Westminster Kingsway College
/2010 - /2012
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