Mariusz Symoniuk

Sous Chef

Work History

Work History
Jul 2014 - Present

Chef de Partie - Sous Chef

El Vino Wine Bar & Restaurant

Undertake menu planning in consultation with the Head Chef.  Washing, cutting and peeling fruits and vegetables.  Managing all aspects of the kitchen & cooking areas.  Determining work schedules and delegating specific duties. Baking cakes, bread, rolls and pastry. Actively participating in staff meetings.  Monitor sanitation practices. Documenting and recording information. Cleaning, disinfecting and sanitizing all areas of the kitchen. Evaluating new recipes, cooking equipment and products. Organising the food for special occasions like wedding, banquets and conferences. Assisting in purchasing supplies and also taking inventory.

Aug 2008 - Jul 2014

Chef de Partie

El Vino Wine Bar & Restaurant

Responsible for overseeing and participating in the preparation, cooking and serving of meals, snacks and cakes etc.

Education

Education
Sep 2013 - May 2015

Areas of Expertise

  •  American Cuisine 
  • Stock taking
  •  Fine dining
  • Knife skills
  • Menu planning
  • Prioritising tasks
  • Food preparation
  • General supervision

Culinary Skills

  • Knowledge of the latest cooking trends and ingredients.
  • Able to cook for large numbers of diners.
  • Always arriving at work at the correct time and in immaculate uniform.
  • Able to manage and control a retail food outlet.
  • Accurately preparing ingredients for cooking.
  • Able to work with all kinds of fresh food.
  • Can accurately measure portion sizes and dish ingredients.
  • Preserving food quality.
  • Knowledge of working in five star hotels, restaurants, cafes and school canteens.
  •  Advising customers on the menu and also recommending specific dishes to them.
  • Able to work to tight budgets.
  • Closely monitoring the food that is being prepared in a kitchen.
  • Storing food in the right manner.

Personal Skils

  •  Making decisions and solving problems.
  •  Ability to quickly engage with others.
  • Trouble-shooting any problems that may arise.  
  • Mentally tough enough to be able to work long hours in a stressful environment.  
  • Food resourcing, preparation and presentation.  
  • Food and beverage management. 
  • Taking responsibility for personal development.  
  • Ethnic and vegetarian cuisine
  •  Willing to take responsibility for what happens in the kitchen.

Reference

Available on request