PETER MARCZEWSKI

Leadership & Team Development: Managed and mentored a team of 40 kitchen staff, hiring, training, and developing junior chefs to build a highly skilled, productive kitchen team. Provided ongoing culinary training to improve skills and performance.
Operational Management: Oversaw high-volume kitchen operations, ensuring consistent production of fresh, high-quality plates even during peak service. Coordinated FOH and BOH communications to guarantee smooth guest service and satisfaction.
Financial & Resource Control: Controlled food costs, managed inventory, and coordinated vendor planning, reducing waste and maximizing profitability.
Compliance & Safety: Implemented and enforced health, safety, and sanitation regulations, maintaining equipment and regulatory compliance across all kitchens.
Strategic Initiatives: Led successful kitchen openings and supported multi-site operational readiness.
Event & Special Projects: Organized and executed catering for special events, successfully handling large orders under pressure.

• This large 200-bedroom, multi-outlet, over £9m turnover property near Stratford upon Avon has 3 kitchens to supply 22 function rooms and can accommodate up to 3 weddings per day, largest holding 200 guests
• On busy days, kitchen can serve up to 1,000 meals per day for hotel residents, home office groups, function guests and locals
• Create and develop and implement all type of menus including wedding, banquet, corporate, tours, a 'la carte, buffet
• All menus created with calorie and allergy awareness
• Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets
• Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage
• Food hygiene, ordering & beating GP targets, recruitment and many other senior management tasks are within daily control to meet company standards
• Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.

• Consulted for this high volume catering and event business on short term basis operating dining, wedding and festival contracts
• Increased sales by 15%, developing new fresh produce recipe inspired dishes and tailored to each specific event
• Helped client in reducing expenses with better staff training, less food wastage, purchasing and cost controls and higher margins to achieve higher profit levels
• Hands on involvement at each event to ensure quality was maintained and standards kept high for discerning clients in very affluent area.

• Overall responsibility for daily operations in kitchen
• Oversaw food preparation and production ensuring 100% food safety procedures are followed
• Interviewed, hired, trained and directed team of 15, improving kitchen operational
• Time management accordingly with labour model
• Highly motivated, GP focused
• Plan, direct and supervise food preparation, cooking activities of multiple outlets in establishment such as restaurant, pub, room service and hotel.

• Responsible for smooth efficient running of this busy kitchen within 73 bedroom hotel.
• Created trade of up to 500 afternoon teas per week.