Monika Iwona Lowisz
London
Summary
Experienced culinary professional specialising in strategic planning, team leadership, and kitchen optimisation. Leads mentoring initiatives and ensures compliance with hygiene standards. Manages inventory control, stock management, and menu costing, prioritising food safety. Coordinates catering and designs event menus, leveraging insights into food trends to enhance operational efficiency.
Overview
17
17
years of professional experience
Work history
Senior chef
Wolf&Lamb
London, London
2019.10 - Current
- Crafted seasonal menus featuring fresh flavours and innovative ingredients to attract diverse clientele.
- Created unique recipes that elevated customer satisfaction and dining experience.
- Streamlined kitchen processes, resulting in smoother service during peak hours.
- Trained and managed kitchen staff, upholding high performance and safety standards while fostering teamwork.
- Maintained consistent dish quality by adhering to recipe guidelines.
- Supervised plating procedures for aesthetically pleasing presentations.
- Ensured compliance with health and safety regulations within kitchen environment.
- Managed food inventory effectively, minimising waste and optimising resources.
Head chef
Young & Co's Brewery
London
2009.04 - 2018.02
- Upheld health and safety regulations at all times in the kitchen.
- Improved kitchen efficiency by streamlining cooking processes.
- Directed preparation of special dishes for events and holidays, elevating guest experience and satisfaction.
- Fostered positive work environment to enhance team morale and collaboration.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Trained junior chefs in culinary techniques, enhancing skill set and contributing to overall kitchen performance.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
Education
NVQ Level 2 - Gastronomy
Westminster Kingsway College
London, England 10/2022 - 08/2023
NVQ Level 1 - Gastronomy
Westminster Kingsway College
London, LondonEngland 04/2021 - 02/2022
NVQ Level 3 - Hospitality Management
Westmister Kingsway College
London 2026.01 - 2026.01
Skills
- Strategic planning
- Leadership proficiency
- Kitchen equipment use
- Kitchen optimisation
- Knowledge of food trends
- Hygiene standards enforcement
- Stock control expertise
- Food safety certification
- Inventory control mastery
- Menu costing
- Leadership proficiency
- Kitchen equipment use
- Clear decision-making
- Mentoring and coaching
- Catering coordination
- Event menu design
- Strategic planning
- Health compliance
- Team Leadership
- Food preparation
- Strategic planning
- Inventory control
Affiliations
- Fitness
- Healthy lifestyle
- innovative cooking
- travel
References
References available upon request.
Timeline
NVQ Level 3 - Hospitality Management
Westmister Kingsway College
2026.01 - 2026.01
Senior chef
Wolf&Lamb
2019.10 - Current
Head chef
Young & Co's Brewery
2009.04 - 2018.02
NVQ Level 2 - Gastronomy
Westminster Kingsway College
10/2022 - 08/2023
NVQ Level 1 - Gastronomy
Westminster Kingsway College
04/2021 - 02/2022