Marcin Szczodrowski
Sligo,County Sligo
Summary
Creative and highly regarded Head Chef successfully driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Devoted to concept development and efficient restaurant operations. Specialising in Fine dining Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities.
Overview
16
16
years of professional experience
2
2
years of post-secondary education
Work history
Executive chef
Ocean Sands Hotel
Sligo, County Sligo
11.2023 - Current
- Ensured kitchen staff were equipped with appropriate tools and inventory.
- Managed recruitment, development and training activities to equip team with extensive skill set and detailed product knowledge to facilitate operational excellence.
- Mentored junior kitchen staff to execute duties in line with or above superior company standards.
- Empowered team restaurant staff to expertly troubleshoot and handle challenging situations involving customers.
- Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
- Energised and focused Front-of-House (FOH) team to shape and deliver memorable guest experience by maintaining strong presence on restaurant floor.
- Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
- Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
- Guided strategic menu and item pricing to maximise sales and revenue.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
Executive sous chef
Diamond coast hotel
Sligo, County Sligo
08.2021 - 11.2021
- Sourced local ingredients to design seasonal menu items, specialising in modern Irish cuisine.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Assisted cooks to determine freshness and quality of dishes.
- Estimated cooking time to provide timely deliveries to customers.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
Head chef
Eala bhan Restaurant
Sligo, County Sligo
06.2013 - 08.2021
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
Head chef
Bistro bianconi
Sligo, County Sligo
07.2011 - 07.2013
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
Sous-Chef
Austies
Sligo, County Sligo
01.2012 - 01.2013
- Acted as head chef when required, maintaining continuity of service and quality.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
Sous-Chef
Readys
Sligo, County Sligo
01.2010 - 01.2011
- Acted as head chef when required, maintaining continuity of service and quality.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Trained junior kitchen staff in food preparation and hygiene practices.
Chef de partie
Lauras restaurant
Sligo, County Sligo
09.2007 - 01.2010
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Followed recipe specifications strictly to produce high volume of food orders.
- Aided management to practice food hygiene standards.
- Prepared, produced and packed food in tight timescales.
- Executed efficient mise en place to facilitate smooth service.
Education
Diploma of Higher Education - Chef
Szkola Padarewskiego
Poland 09.2005 - 06.2007
Skills
- Recipe creation
- Economy pricing
- Gross profit and menu costing
- Price skimming
- Purchasing control
- Reactive labour cost management
- Kitchen management
- Menu planning
- Workflow optimisation
- Fine-dining expertise
- Food preparation
- Signature dish creation
- Cost reduction
Languages
English
Fluent
Polish
Native
Timeline
Executive chef
Ocean Sands Hotel
11.2023 - Current
Executive sous chef
Diamond coast hotel
08.2021 - 11.2021
Head chef
Eala bhan Restaurant
06.2013 - 08.2021
Sous-Chef
Austies
01.2012 - 01.2013
Head chef
Bistro bianconi
07.2011 - 07.2013
Sous-Chef
Readys
01.2010 - 01.2011
Chef de partie
Lauras restaurant
09.2007 - 01.2010
Diploma of Higher Education - Chef
Szkola Padarewskiego
09.2005 - 06.2007
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