Marcin Szott
London
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Committed and responsible, service oriented with great performance working under pressure. Skilled in staff training and development, as well as stock management.
Overview
18
18
years of professional experience
Work history
Head chef
Saltie Girl Seafood Bar
London
09.2022 - 10.2023
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Meticulously checked delivery contents to verify product quality and quantity.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
Development chef
Olympic Studios
London
11.2021 - 09.2022
- Inspected completed work and stations to verify conformance with standards.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Considered seasonal product pricing and availability when developing new dishes.
- Developed menus for continuous use, events and promotions for different seasons.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Head chef
The Hawksmoor Air Street
London
09.2012 - 11.2021
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Meticulously checked delivery contents to verify product quality and quantity.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
Head chef
The Clarendon
Watford , Hertfordshire
08.2010 - 08.2012
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Meticulously checked delivery contents to verify product quality and quantity.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
Sous chef
the Old Bear
Cobham, Surrey
06.2009 - 09.2010
- Acted as head chef when required, maintaining continuity of service and quality.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Developed chefs to run stations efficiently during peak service periods.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Maintained total control to maximise guest satisfaction and team productivity.
- Assisted cooks to determine freshness and quality of dishes.
- Designed presentation and proper plating standards to support quality and aesthetics.
- Estimated cooking time to provide timely deliveries to customers.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Sanitised equipment and kitchenware to comply with hygiene protocols.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
Chef de partie
Arbutus Restaurant
London
03.2006 - 05.2009
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Plated completed meals with meticulous attention to presentation and portion control.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Maintained clean and tidy food preparation areas.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Followed recipe specifications strictly to produce high volume of food orders.
- Supervised and trained junior chefs cook assigned dishes.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Oversaw maintenance of kitchen to comply with food safety procedures.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
Skills
- Kitchen management
- Employee training and development
- Cost reduction
- Equipment maintenance
- Forecasting and planning
- Seasonal specials planning
- Performance assessments
- Engaging leadership style
- Menu planning
- Food preparation
- GP and stock management
- Staff welfare
- Grilling
Languages
English
Fluent
Polish
Native
Russian
Elementary
Timeline
Head chef
Saltie Girl Seafood Bar
09.2022 - 10.2023
Development chef
Olympic Studios
11.2021 - 09.2022
Head chef
The Hawksmoor Air Street
09.2012 - 11.2021
Head chef
The Clarendon
08.2010 - 08.2012
Sous chef
the Old Bear
06.2009 - 09.2010
Chef de partie
Arbutus Restaurant
03.2006 - 05.2009
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