Stanislaw Saferna
Egham
Summary
Experienced chef with over 15 years in professional kitchens, focusing on pastry and flavor development. Known for creativity in combining ingredients and techniques to produce exceptional dishes. Eager to embrace new challenges and expand culinary knowledge. Strong belief in the importance of hard work and imaginative thinking in achieving culinary excellence.
Overview
18
18
years of professional experience
12
12
years of post-secondary education
Work history
Relief Chef / Pastry Chef
Platinum Recruitment
, Scotland
06.2025 - 12.2025
- Specialized in pastry section, consistently delivering high-quality desserts, pastries and breads
- Gained experience at both Fife Arms Hotel and Old Course Hotel in St Andrews.
- Trained junior chefs to enhance their professional skills.
Sous Chef / Pastry Chef
The Craigellachie Hotel
Craigellachie
03.2025 - 06.2025
- Managed all kitchen sections to ensure operational efficiency.
- Oversaw daily ordering and stock rotation for optimal inventory management.
- Maintained fresh food premises to uphold quality standards.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
Relif Chef /Pastry Chef
Self-Employed
03.2024 - 02.2025
- Ensured comprehensive operations across all kitchen sections, including pastry.
- Delivered specialized trainings as pastry instructor for Kamil Iwaniec Creative Ideas Agency.
- Trained junior chefs to enhance professional skills and culinary techniques.
Co-owner, Mise en Place Caterer
Self-Employed
Brozek, Poland
07.2021 - 01.2024
- Ensured quality of products delivered for daily catering services at Battleground Paintball.
- Managed busy bistro operations serving up to 250 customers daily during peak season
- Oversaw food and beverage service for events accommodating up to 1,500 attendees.
- Directed daily ordering, stock rotation, food cost management, menu planning, and staff rota.
Pastry Chef
Wellnesshotel Seeschlößchen - Privat-SPA & Naturresort ****
Senftenberg
10.2019 - 06.2021
- Prepared desserts, pastry, and bread daily for a la carte menus and functions.
- Managed daily ordering, stock rotation, food cost, and rota for efficient kitchen operations.
- Developed new products based on seasonal ingredients and dessert trends.
Pastry Chef
F.ing Delicious - Restaurant
Poznan
04.2019 - 09.2019
- Managed all aspects of pastry and bakery section, ensuring high standards.
- Enhanced customer satisfaction by creating innovative pastry designs.
- Maintained fresh food premises to comply with quality regulations.
Relif Pastry Chef
The Angel at Hetton
Hetton
11.2018 - 03.2019
- Directed pastry section, ensuring high standards of quality and presentation.
- Maintained exceptional standards consistently throughout service in fine dining establishment.
- Ensured perfect texture and flavor balance in all desserts through meticulous preparation techniques.
Sous Chef
Alfresco
Brighton
02.2018 - 10.2018
- Collaborated with Head Chef to oversee Main Course and pastry sections.
- Managed daily ordering, stock rotation, food costs, and staff rota.
- Maintained operations in fresh food premises.
Sous Chef
Ascot Grill
Ascot
11.2016 - 01.2018
- Developed menus and crafted daily specials to enhance offerings.
- Managed daily ordering, stock rotation, food costs, and rota scheduling.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
Relif Chef/ Pastry chef
Platinum Recruitment
Bournemouth
07.2014 - 11.2016
- Built expertise in renowned fine dining venues such as Claridge’s Hotel and Coworth Park.
- Served at The George Hotel, maintaining excellence in Yarmouth's hospitality sector.
- Contributed to exceptional guest service at Foxhills in Ottershaw.
- Cultivated culinary skills at Cliveden House, recognized for luxury dining.
- Enhanced customer engagement at The Vineyard, a premier establishment in Newbury.
- Developed service proficiency at Gravetye Manor, celebrated for its fine dining experience.
Pastry Demi chef de Partie /Pastry Chef de Partie
Penny Hill Park Hotel *****
Bagshot
09.2012 - 06.2014
- Delivered pastries and desserts daily, ensuring five-star standards for lunch buffets and afternoon tea.
- Developed foundational skills in sugar and chocolate art, including moulding and blowing sculptures.
- Honed expertise in viennoiserie, yeasted dough, and sourdough preparation.
- Completed an internship at Latymer restaurant under chef Michael Wignall, awarded two Michelin stars.
Chef de Partie
The Arden Hotel **** 2AA
Stratford Upon Avon
11.2011 - 08.2012
- Prepared desserts and pastries daily for a la carte, buffets, and private dinners.
- Supported main kitchen operations, primarily managing the garnish section.
- Delivered a la carte service for up to 80 covers in fine dining setting.
Chef de Partie
Oxfordshire Hotel & Spa **** 1 AA
Thame
09.2010 - 10.2011
- Prepared starters and desserts for fine dining establishment serving up to 50 covers a la carte.
- Catered functions and weddings for up to 120 guests.
- Ensured high-quality standards in food preparation and presentation.
Chef de Partie
The Woolpack
Aylesbury
11.2009 - 08.2010
- Oversaw starter section while assisting with pass and grill operations.
- Created daily specials to enhance menu variety.
- Maintained high standards in fresh food preparation.
Demi chef de Partie/ Chef de Partie
Kocierz Hotel & Spa ****
Targanice
07.2007 - 10.2009
- Catered weddings for up to 200 guests with precision and elegance.
- Achieved daily prep targets across kitchen sections, fulfilling customer demand.
- Operated within fresh food premises, ensuring quality cuisine.
Education
Technical gastronomic college : Powiatowy Zespol Szkol nr 10 im Mikolaja Kopernika
Kety, Poland 09.2003 - 05.2007
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Primary school : Zespol Szkolno-Gimnazjalny nr 2 im.Bohaterow Monte Cassino
Kety 09.1994 - 06.2003
Skills
- Fine dining expertise
- Attention to detail
- Team collaboration
- Creative thinking
- Strong work ethic
- Time management
- Baking and pastry creation
- Recipe modification
- Recipe development expertise
Websites
Languages
English
Polish
Timeline
Relief Chef / Pastry Chef
Platinum Recruitment
06.2025 - 12.2025
Sous Chef / Pastry Chef
The Craigellachie Hotel
03.2025 - 06.2025
Relif Chef /Pastry Chef
Self-Employed
03.2024 - 02.2025
Co-owner, Mise en Place Caterer
Self-Employed
07.2021 - 01.2024
Pastry Chef
Wellnesshotel Seeschlößchen - Privat-SPA & Naturresort ****
10.2019 - 06.2021
Pastry Chef
F.ing Delicious - Restaurant
04.2019 - 09.2019
Relif Pastry Chef
The Angel at Hetton
11.2018 - 03.2019
Sous Chef
Alfresco
02.2018 - 10.2018
Sous Chef
Ascot Grill
11.2016 - 01.2018
Relif Chef/ Pastry chef
Platinum Recruitment
07.2014 - 11.2016
Pastry Demi chef de Partie /Pastry Chef de Partie
Penny Hill Park Hotel *****
09.2012 - 06.2014
Chef de Partie
The Arden Hotel **** 2AA
11.2011 - 08.2012
Chef de Partie
Oxfordshire Hotel & Spa **** 1 AA
09.2010 - 10.2011
Chef de Partie
The Woolpack
11.2009 - 08.2010
Demi chef de Partie/ Chef de Partie
Kocierz Hotel & Spa ****
07.2007 - 10.2009
Technical gastronomic college : Powiatowy Zespol Szkol nr 10 im Mikolaja Kopernika
09.2003 - 05.2007
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Primary school : Zespol Szkolno-Gimnazjalny nr 2 im.Bohaterow Monte Cassino
09.1994 - 06.2003