Mateusz Dworzański
Former Head Chef & Sous Chef
Summary
Passionate and dedicated culinary professional with extensive experience in the hospitality industry and a strong commitment to maintaining exceptional standards of food quality, consistency, and presentation. Experienced in leading and developing kitchen teams, managing day-to-day kitchen operations, and maintaining high standards of hygiene, organisation, and efficiency. I take pride in leading by example, treating colleagues with respect and creating a positive, professional working environment. Cooking is both my profession and my passion, and I take great satisfaction in delivering high-quality food and an excellent dining experience. Open to relocation
Overview
2
2
Languages
4
4
years of post-secondary education
17
17
years of professional experience
Work history
Chef de partie
Figurati
Southampton
2026.07 - Current
- Work as a Chef de Partie in a busy, high-quality restaurant environment, responsible for managing an assigned section and ensuring smooth and efficient service.
- Prepare and present dishes to a consistently high standard, following recipes, specifications, and portion-control guidelines.
- Contribute to the creation and development of daily and seasonal specials, working closely with the Head Chef to introduce creative and appealing dishes.
- Work closely with the Head Chef and wider kitchen team to maintain efficient food preparation and service during busy periods.
- Ensure all ingredients are prepared and stored correctly, maintaining high standards of freshness, quality, and presentation.
- Follow strict food hygiene, health and safety, and allergen procedures at all times.
- Maintain a clean, organised, and safe workstation throughout preparation and service.
- Assist with stock rotation, receiving deliveries, and monitoring ingredient levels to minimise waste.
- Support junior kitchen team members and contribute to a positive, professional, and well-organised kitchen environment.
Chef de partie
Ennios Ristorante
Southampton
2026.03 - 2026.07
- Worked closely with the Head Chef in a two-rosette restaurant, taking responsibility for kitchen operations in the absence of the Sous Chef.
- Assisted with food preparation and ensured smooth and efficient service during busy periods.
- Maintained high standards of food quality, presentation, and consistency in line with two-rosette standards.
- Strictly followed food hygiene, health and safety regulations, ensuring safe food preparation and handling at all times.
- Supported the kitchen team in maintaining an organised, clean, and efficient working environment.
Sous Chef
The Ivy
Bournemouth
2025.01 - 2026.01
- Work closely with the Senior Sous Chef and Head Chef to ensure smooth and efficient kitchen operations and consistently high standards of service.
- Manage the placement and approval of food and kitchen supply orders through the company’s ordering platform, ensuring appropriate stock levels are maintained.
- Oversee day-to-day shift operations, supporting the kitchen team during busy services and ensuring all sections operate efficiently.
- Monitor labour costs and staffing levels to support efficient back-of-house operations and meet company targets.
- Ensure strict compliance with food hygiene, health and safety, allergen, and food safety regulations at all times.
- Train, support, and mentor new team members, ensuring they understand company procedures, kitchen standards, and service expectations.
- Maintain consistently high standards of food quality, presentation, and consistency in line with company expectations.
- Support the Senior Sous Chef and Head Chef with daily kitchen management, service coordination, and team leadership.
Head Chef
The Real Greek
Bournemouth
2023.01 - 2025.01
- Responsible for all day-to-day kitchen operations, including placing orders with suppliers, inventory management, and stock control.
- Oversaw kitchen cleaning, maintenance, and hygiene standards to ensure a safe and efficient working environment.
- Created staff schedules and managed daily kitchen operations to ensure smooth service and adequate staffing levels.
- Worked closely with the General Manager on kitchen operations, staffing, stock requirements, and service standards.
- Maintained thorough knowledge of food allergens and ensured appropriate procedures were followed to protect customer safety.
- Demonstrated strong leadership and team management skills, motivating and supporting kitchen staff to maintain high standards of performance.
Sous Chef
Wagamama
Bournemouth
2021.01 - 2023.01
- Work closely with the Head Chef, gaining valuable experience and developing strong knowledge of Asian cuisine in a fast-paced kitchen environment.
- Assist with the preparation and service of Asian dishes, maintaining high standards of quality, consistency, and presentation.
- Manage kitchen inventory and conduct regular stock counts to ensure accurate stock levels.
- Monitor ingredient usage and assist with stock rotation to minimise waste and maintain product freshness.
- Follow strict food hygiene, health and safety, and allergen procedures at all times.
- Maintain a clean, organised, and efficient workstation throughout preparation and service.
Sous Chef
Honest Burger
London
2020.01 - 2021.01
- Work closely with the Head Chef to oversee daily kitchen operations and ensure smooth, efficient service.
- Lead and support the kitchen team during busy services, maintaining high standards of food quality and presentation.
- Assist with staff training, mentoring, rota planning, and day-to-day team management.
- Support stock ordering, inventory management, stock rotation, and waste control.
- Ensure strict compliance with food hygiene, health and safety, and allergen regulations.
- Maintain company standards for food preparation, cleanliness, and kitchen organisation.
Sous Chef/Trainer
Flat Iron
London
2017.01 - 2021.01
- Worked in a fast-paced restaurant environment, maintaining consistently high standards of food quality and presentation.
- Managed inventory and conducted regular stock counts to ensure accurate stock levels and minimise waste.
- Carried out butchery tasks while maintaining high standards of food safety and preparation.
- Contributed to labour cost management and efficient kitchen operations.
- Successfully completed the trainee training workshop and received a certificate of completion.
Sous Chef
Cantina Laredo
2016.01 - 2017.01
- Worked closely with the Head Chef to oversee daily kitchen operations and ensure smooth, efficient service.
- Led and supported the kitchen team during busy services, maintaining high standards of food quality, consistency, and presentation.
- Assisted with staff training, mentoring, and daily task allocation to ensure an organised and productive kitchen.
- Managed stock levels, ordering, deliveries, stock rotation, and waste control.
- Ensured strict compliance with food hygiene, health and safety, and allergen regulations.
- Supported menu preparation and maintained consistent standards across all dishes.
- Monitored kitchen cleanliness and ensured equipment and workstations were maintained to a high standard.
- Assisted the Head Chef with labour management and controlling kitchen costs to support efficient operations.
Sous Chef
Côte
London
2012.01 - 2016.01
- Consistently prepared food items in accordance with established recipes, portioning standards, cooking procedures, and waste-control protocols.
- Oversaw kitchen personnel, including recruiting, selecting, hiring, onboarding, training, scheduling, assigning responsibilities, supervising, and evaluating performance.
- Provided effective coaching and counselling to develop a skilled, motivated, and high-performing kitchen team.
- Implemented appropriate disciplinary measures when necessary while maintaining a professional and supportive working environment.
- Ensured consistent food quality, portion control, kitchen efficiency, and adherence to established operational standards.
Sous Chef
Fishworks 2 Ltd
2010.01 - 2012.01
- Developed advanced skills in filleting and preparing a wide range of fresh fish and seafood, including shellfish.
- Gained practical expertise in fishmongery techniques, including fish preparation, portioning, and handling.
- Maintained high standards of freshness, quality, and presentation throughout the preparation process.
- Built strong knowledge of different fish and seafood varieties and the appropriate preparation methods for each.
Education
HSC (Equivalent to A-Levels) - Economics
Administration - Economic, High School
Gdynia, Poland 2003.09 - 2007.06
Skills
- Kitchen Leadership & Team Management
- Staff Training & Development
- Menu Planning & Food Preparation
- Food Quality & Presentation
- Stock Control & Ordering
- Food Cost & Waste Management
- Recipe & Portion Control
- HACCP & Food Hygiene
- Kitchen Health & Safety
- Staff Scheduling & Rotas
- Recruitment & Staff Onboarding
- Performance Management
- High-Volume Kitchen Operations
- Seafood & Fish Preparation
- Filleting & Fishmongery
- Time Management & Organisation
- Working Under Pressure
- Problem Solving
- Supplier & Inventory Management
- Maintaining Consistent Standards
Languages
Polish
English
Timeline
Chef de partie
Figurati
2026.07 - Current
Chef de partie
Ennios Ristorante
2026.03 - 2026.07
Sous Chef
The Ivy
2025.01 - 2026.01
Head Chef
The Real Greek
2023.01 - 2025.01
Sous Chef
Wagamama
2021.01 - 2023.01
Sous Chef
Honest Burger
2020.01 - 2021.01
Sous Chef/Trainer
Flat Iron
2017.01 - 2021.01
Sous Chef
Cantina Laredo
2016.01 - 2017.01
Sous Chef
Côte
2012.01 - 2016.01
Sous Chef
Fishworks 2 Ltd
2010.01 - 2012.01
HSC (Equivalent to A-Levels) - Economics
Administration - Economic, High School
2003.09 - 2007.06