Wojciech Kaminski
London
Summary
Highly proficient Sous Chef with a solid 10-year background in the high-end restaurant industry. Thrives in fast-paced and demanding environments, consistently achieving success in handling challenges. Adaptable and hardworking, brings a wealth of experience and expertise to the table. Strong organizational skills make an ideal candidate for an entry-level Sous Chef position. Eager to contribute to a team and help achieve company goals.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Commis Chef
Oberza
05.2014 - 09.2014
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Demi Chef De Partie
Tante Sophi
05.2015 - 09.2015
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Chef De Partie
Culinarium in Cavalier Butique 5* Hotel
09.2016 - 08.2017
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Commis Chef
Royal Garden Hotel
09.2017 - 11.2018
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Aramark
01.2019 - 01.2020
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
The Lanesborough
08.2021 - 10.2022
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Participated in food tastings and taste tests.
- Monitored food production to verify quality and consistency.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Junior Sous Chef
JP Morgan
10.2022 - 07.2023
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ordered new ingredients and supplies to meet expected needs.
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned menus and services for restaurant and off-site events.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
Sous Chef
Oyster Catcher Greenwich
07.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Education
Chef confectioner -
Higher Professional Polythechnic School
Lviv06.2017
Skills
- Knowledgeable
- Able to work under pressure
- Organised
- Hard-working
- Kitchen Organization
- Food Safety
- Supervising Food Prep
- Team Leadership
- Menu development
- High level Knife Skills
- Problem-Solving
- Creative Thinking
Personal Information
- Date of Birth: 06/14/1997
- Gender: Male
- Nationality: Polish
Certification
Level 2 food and safety
Level 2 HACCP
Level 2 health and safety
Allergen knowledge and awareness
Hobbies
My life hobby is cycling and boxing but also whenever I've got time I spending it discovering new techniques as mushroom forging and brewing.
Languages
Polish, Ukrainian, Russian
Native language
English
Proficient
C2
Timeline
Sous Chef
Oyster Catcher Greenwich
07.2023 - Current
Junior Sous Chef
JP Morgan
10.2022 - 07.2023
Chef De Partie
The Lanesborough
08.2021 - 10.2022
Chef De Partie
Aramark
01.2019 - 01.2020
Commis Chef
Royal Garden Hotel
09.2017 - 11.2018
Chef De Partie
Culinarium in Cavalier Butique 5* Hotel
09.2016 - 08.2017
Demi Chef De Partie
Tante Sophi
05.2015 - 09.2015
Commis Chef
Oberza
05.2014 - 09.2014
Chef confectioner -
Higher Professional Polythechnic School
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