Summary
Overview
Work history
Education
Skills
Languages
Timeline
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Stefan Krastinski

Stefan Krastinski

Gerrards Cross,Buckinghamshire

Summary

Aspiring Sous Chef with passion, knowledge and ambitions in high-end food preparation and service. Confident team player with excellent communication skills, aiding team morale and motivation.

Overview

12
12
years of professional experience

Work history

Sous chef

The Journeyman, Oakman Group
Gerrard's Cross, Buckinghamshire
10.2023 - 07.2025
  • Ensured culinary excellence by focusing on detail in plating and presentation.
  • Adapted menu offerings to meet diverse guest dietary needs, enhancing inclusivity.
  • Upheld high food preparation standards through precise recipe adherence.
  • Implemented time management strategies to streamline kitchen processes.
  • Supervised food prep operations daily, guaranteeing dish consistency.
  • Efficiently managed inventory to reduce waste and maximise resources.
  • Collaborated with head chef on menu development for unique dining experiences.
  • Cultivated strong relationships with staff across all levels of the restaurant.

Sous Chef

The Black Horse Pub
Fulmer, Buckinghamshire
04.2017 - 09.2023
  • Acted as head chef when required, maintaining continuity of service and quality.
  • Plated food according to restaurant artistic guidelines for attractive presentation.
  • Maintained total control to maximise guest satisfaction and team productivity.
  • Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
  • Delegated tasks to junior chefs for efficient kitchen operations.
  • Implemented new cooking techniques, elevating the overall food quality and presentation.
  • Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
  • Supported head chef with stock control and rotation, minimising waste with FIFO systems.
  • Trained junior kitchen staff in food preparation and hygiene practices.

Head Chef

Blue Sea Restaurant and Beach Bar
Chania, Crete Island
07.2016 - 09.2022
  • Incorporated customer feedback in experimentation and creation of new signature dishes.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.

Head Chef

Bobby's Bar
Borovets Ski Resort , Bulgaria
12.2013 - 03.2016
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Incorporated customer feedback in experimentation and creation of new signature dishes.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.

Education

Professional diploma - Head Chef

International Academy of Hotel, Restaurants and To
Sofia, Bulgaria
02.2016

Skills

  • Attention to detail
  • Problem solving
  • Food preparation
  • Menu development
  • Food service

Languages

Bulgarian
Native
English
Intermediate
B1

Timeline

Sous chef

The Journeyman, Oakman Group
10.2023 - 07.2025

Sous Chef

The Black Horse Pub
04.2017 - 09.2023

Head Chef

Blue Sea Restaurant and Beach Bar
07.2016 - 09.2022

Head Chef

Bobby's Bar
12.2013 - 03.2016

Professional diploma - Head Chef

International Academy of Hotel, Restaurants and To

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Stefan Krastinski