Michal Straszewski
Saint Johns House
Hednesford,UK
3
years of post-secondary education
22
years of professional experience
Accomplished Head Chef experienced in gourmet cuisine with a strong focus on customer satisfaction. Enhanced menu offerings through utilisation of seasonal ingredients, innovative food pairing, and cost optimisation strategies. Delivered effective kitchen team training and staff management, ensuring high standards in food health and safety.
Work history
HEAD CHEF
1 Year 1 Month- Managed all aspects of the kitchen, ensuring smooth operation.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Improved kitchen efficiency by streamlining cooking processes.
- Implemented new recipes for enhanced menu diversity.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Monitored inventory levels, ensured timely replenishment of stock.
- Maintained exemplary hygiene standards in the kitchen area.
- Trained junior staff for optimal performance and skill development.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Instituted a rotation system to minimise food waste.
- Directed the preparation of special dishes for events and holidays.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
PROFESSIONAL FREELANCER CHEF
5 Months- Delivered high-quality meals, resulting in repeat business.
- Worked under pressure during peak periods, delivering consistent quality of food.
- Prepared ingredients to ensure speed and quality of dishes served.
- Showed creativity in dish presentation, enhancing dining experience.
- Resolved customer complaints tactfully, maintaining positive restaurant reputation.
- Maintained hygiene standards to achieve top health and safety ratings.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Carried out day-to-day duties accurately and efficiently.
PROFESSIONAL FREELANCER
10 Months- Successfully delivered on tasks within tight deadlines.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Carried out day-to-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
SENIOR SOUS CHEF
1 Year- Prepared gourmet dishes with utmost precision and creativity.
- Delivered exceptional guest experiences by preparing visually appealing and delicious meals consistently.
- Supervised junior chefs, ensuring adherence to recipe instructions and quality control measures.
- Demonstrated excellent leadership skills in overseeing the smooth operation of kitchen activities during busy periods.
- Led daily prep routines, improving kitchen productivity levels significantly.
- Enhanced kitchen efficiency by streamlining workflow processes.
- Collaborated effectively with kitchen staff for efficient meal preparation.
- Collaborated with team members to foster a harmonious work environment.
- Supported Head Chef in maintaining smooth kitchen operations during peak hours.
- Developed chefs to run stations efficiently during peak service periods.
- Devised cost-effective strategies resulting in better profit margins whilst maintaining quality.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Ensured high food hygiene standards, enhancing customer satisfaction.
PROFESSIONAL FREELANCER
5 Months- Successfully delivered on tasks within tight deadlines.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Carried out day-to-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
HEAD CHEF-Freelance
4 Months- Directed the preparation of special dishes for events and holidays.
- Instituted rotation system to minimise food waste and ensure ingredient freshness.
- Assisted restaurant manager in implementing cost control strategies to optimise budget management.
- Cultivated supportive atmosphere among team members to enhance collaboration and morale.
SOUS CHEF
2 Years 1 Month- Maintained high standards of food preparation by following recipes accurately.
- Ensured quality control with strict adherence to hygiene regulations.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Fostered a positive working environment through clear communication and team motivation.
HEAD CHEF-Freelancer
4 Months- Directed the preparation of special dishes for events and holidays.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
HEAD CHEF-Freelancer
6 Months- Managed all aspects of the kitchen, ensuring smooth operation.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Instituted a rotation system to minimise food waste.
SOUS CHEF-Freelancer
1 Year 1 Month- Maintained high standards of food preparation by following recipes accurately.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Reinforced safety protocols amongst staff members for a safe working environment.
HEAD CHEF
1 Year 1 Month- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Trained junior staff for optimal performance and skill development.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Instituted a rotation system to minimise food waste.
- Monitored inventory levels, ensured timely replenishment of stock.
JUNIOR SOUS CHEF
4 Months- Trained junior staff members to improve their culinary skills and knowledge.
- Coordinated with fellow chefs for smoother kitchen operations.
- Worked closely with suppliers ensuring fresh ingredients at all times.
- Kept up-to-date with current food trends, infusing creativity into the menu development process.
- Developed new menu items for enhanced customer satisfaction.
CHEF DE PARTI
2 Years- Assisted head chef in delivering quality dishes within tight deadlines.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Expertly performed butchery tasks, contributing to cost-saving measures in meat usage.
- Developed new dessert recipes resulting in positive customer feedback.
JUNIOR SOUS CHEF
11 Months- Contributed innovative ideas for seasonal menu changes, enhancing restaurant's offerings.
- Kept up-to-date with current food trends, infusing creativity into the menu development process.
- Worked closely with suppliers ensuring fresh ingredients at all times.
- Conducted regular inventory checks; ordered supplies to maintain stock levels.
CHEF DE PARTI
1 Year 4 Months- Prepared sauces, stocks and soups whilst following traditional recipes.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Maintained inventory control without compromising on food quality or taste.
- Managed portion control effectively, reducing waste significantly.
COMMIS CHEF
10 MonthsAPRENTICE
1 YearAPRENTICE
1 YearSkills
Food safety management
Quality Control
Ingredient sourcing
Menu planning
Menu optimisation
Flavour profile development
Sauce development
Food preparation
Stock rotation
Cost optimisation
Leadership
Staff leadership
Team training
Adaptability in kitchen
Customer focus
Education
Diploma Degree - Hotel Management & Gastronomy
REFERENCES
- Jowens@handpicked.co.uk, 07495869977, Handpicked Hotels, New Hall Hotel, To whom it may concern:, 04/09/2023, Michael has worked for me on and off the past 6 years and off 2 hotels Moor Hall Hotel and New Hall Hotel, he was employed in the capacity of Sous Chef in both hotels, he worked on all of the sections helping with large banquets, menu development and helping to keep our 2 AA Rosettes for both hotels. I have found him to be a strong member of my teams and has helped me and others develop in all areas., Kind Regards, Nigel Parnaby, Head Chef
- Jack, Owens, Interim Head Chef, jowens@handpicked.co.uk, Fawsley Hall Hotel & Spa, Dear whom it may concern:, I have worked with Michael on and off over the past 4 years, most recently at Fawsley Hall Hotel & Spa, a two-rosette hotel, where Michael worked as a Senior Sous Chef., During Michael’s employment at Fawsley Hall Hotel & Spa he had a range of responsibilities including but not limited to working to a high two rosette level, banqueting and functions up to 150 people, placing orders, quality control, due diligence and menu writing. Michael produces a high standard of work and demonstrates great attention to detail even during a fast-paced and high-pressure environment., Therefore, I am confident Michael will add great value to any company., Please contact me if you have any further questions about Michael at jowens@handpicked.co.uk., Sincerely
Personal Details
Cooking, Fishing, Football and Swimming
Hobbies and Interests
Cooking, Fishing, Football and Swimming
Accomplishments
- Undertaking a variety of roles in different establishments to gain invaluable experience in banqueting, a la carte, fine dining and gastro pub food. 1AA to 3AA STANDARDS
- Playing a key role in ensuring the smooth operational management of a busy kitchen environment with the primary focus on the preparation and service of high-quality dishes and refreshments.
- Serving classic English, French and modern European cuisine including introducing and developing innovative new dishes based on availability of fresh produce.
- Demonstrating very good knife skills when carrying out all necessary preparatory work prior to service.
- Subsequently cooking and presenting breakfast, lunch and evening meals, canapés and finger buffets to a very high standard.
- Overseeing the general organisation, maintenance and cleaning of the kitchen whilst ensuring full compliance with health, safety and hygiene requirements.
- Supervising the activities of other kitchen staff and advising on new cooking techniques and equipment.
- Identifying and meeting the individual training and development needs of Commis Chefs
- Monitoring and controlling stock levels, placing orders for high quality vegetables and meat with suppliers and rotating stock according to dates.
- Actively involved in the preparation of food for large private functions and events, including weddings, including assisting with menu planning in conjunction with clients.
Affiliations
- Traveling
- Tropical Fish
- Cars
- Football
Timeline
HEAD CHEF
Saint Johns House
2025.08 - CurrentRead More
PROFESSIONAL FREELANCER CHEF
Retreats Group
2025.01 - 2025.06Read More
PROFESSIONAL FREELANCER
The Moat House
2024.03 - 2025.01Read More
SENIOR SOUS CHEF
Fawley Hall
2022.01 - 2023.01Read More
PROFESSIONAL FREELANCER
Grand Hotel
2021.05 - 2021.10Read More
HEAD CHEF-Freelance
The Bulls Head Smoke House
2021.01 - 2021.05Read More
SOUS CHEF
New Hall Hotel
2018.04 - 2020.05Read More
HEAD CHEF-Freelancer
Audley Luxury Villages
2018.01 - 2018.05Read More
HEAD CHEF-Freelancer
The Three Swan Hotel
2017.03 - 2017.09Read More
SOUS CHEF-Freelancer
Moor Hall Hotel
2016.03 - 2017.04Read More
JUNIOR SOUS CHEF
Luxury ships 6 ultra-exclusive
2015.03 - 2015.07Read More
HEAD CHEF
Binswood Hall
2015.02 - 2016.03Read More
CHEF DE PARTI
Hotel du Vin 2AA
2013.01 - 2015.01Read More
JUNIOR SOUS CHEF
Barton Hall Hotel 2AA
2011.03 - 2012.02Read More
CHEF DE PARTI
Hopping Hare 2AA
2010.03 - 2011.07Read More
COMMIS CHEF
Savoy Grill Restaurant 2AA
2007.03 - 2008.01Read More
APRENTICE
Minos Palace 3aa
2006.03 - 2007.03Read More
University of Education
Diploma Degree from Hotel Management & Gastronomy
2005.01 - 2008.01Read More
APRENTICE
Hotel du Louvre 5 star
2005.01 - 2006.01Read More