Karol Stankiewicz Email & Phone Number

Skinner Kent Academy And Skinner Kent Primary

Kent, England, United Kingdom

Various Senior Chef Assignments, mostly to relief Head Chefs on their day off.

Across London And Kent

To keep in touch with current and modern trends and to assist in the development and production of high quality and inspiring food within gross profit percentages, especially when cooking for a high profile customers such as The Prince of Wales, The Princess Royal and Princess Alexandra.

London

I have decided to sign for the Agency, so I could gain experience in variety of different establishment and keep in touch with current trends:-5* Mandarin Oriental London (Hyde Park, 2011)-5* Landmark London Hotel (Marylbone, 2011)-Bateaux Boat Restaurant (Embankment, 2009)-Tate Modern (2009)-Planet Organic (London, 2008)-Goldman Sachs (St. Pauls, 2008)-Tower of London (Tower Hill, 2008)

London

I have decided to step out of the head chef managerial role to cooperate with my part time University and also gain more experience in the best 5* hotels.-responsible for preparing, cooking and presenting a range of dishes-assisting the Sous chef in developing new menus and dishes-monitoring portions and waste control-presenting and serving food in accordance with company policy

Islington

Main Responsibilities:- maintaining inventory and stock supply, deciding staff rotas and kitchen cleaning schedule, - providing high standard of service, processing goods through the till, - Closing pub and till cash-up - Full responsibility for the financial and staff training aspects

Paddington

Farringdon

Farringdon

Prince2 Project Management Foundation And Practitioner, Project Management, Pass

Credential Id Scottish Credit And Qualifications Framework (Scqf), Leadership And Management Programme, Diploma

Activities and Societies: Backed by a unique Royal Charter, CMI is the only organisation able to award Chartered Manager status.

Practitioner & Foundation Degree, Project Management

Subjects: - Business Justification, - Learning from Experience, - Defining Roles and Responsibilities, - Manage by Stages.

Bachelor'S Degree With Honours & Foundation Degree, Culinary Arts/Chef Training, Merit

Modules: - Food and Beverage Management, - International Gastronomy, - Food Policy, - Strategic Hospitality Management, - Business.

Nvq Level 3 In Professional Cookery, Cooking And Related Culinary Arts, General, Merit

- Develop productive working relationships with Colleagues - Maintain the health, hygiene, safety and security of the working environment.

A-Levels Equivalent (High School Leaving Exams), A-B

Grade Equivalent A & B