Mateusz Smarz
Limerick,Limerick
Summary
Energetic employee well-versed in strong communication and organisation skills. Takes on challenging new role harnessing interpersonal skills, collaboration and problem-solving. Driven to deliver high-quality service and consistent results.
Overview
12
12
years of professional experience
5
5
years of post-secondary education
1
1
Certification
Work history
Sous chef
Matt The Thresher
Birdhill, Tipperary
2024.02 - 2024.07
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Managed over 250-450 customer per day.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Acted as head chef when required, maintaining continuity of service and quality.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
Chef / Assistance Manager
Villiers school
2019.10 - 2022.08
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Inspected completed work and stations to verify conformance with standards.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Sous Chef
Tuscany Restaurant
Limerick
2018.07 - 2019.10
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Built and maintained strong working relationship with staff across business.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
Chef / Pastry Chef
Verona Coffee House & Restaurant
Limerick
2017.03 - 2018.07
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
Chef/Prizeman/Pastry Chef
"Neville's Cross Inn" Restaurant, Adare
2016.01 - 2017.03
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
Chef/Head Chef
Basil - Italian restaurant
Gdansk-Poland
2012.03 - 2015.08
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Developed menus for continuous use, events and promotions for different seasons.
Education
A-Levels - Hospitality
School of Gastronomy and Hotel
Gdańsk 2008.09 - 2013.06
Skills
- Calm under pressure
- Problem-solving
- Communication skills
- Team building
- Strategic planning
- Leadership
- Public Relations
- Inventory management
- Knowledge of Phyton / C / Excel
- Leadership skills
- Invoicing
Certification
- Full Irish Driving licence B
- HACCP level 3
- Manual Handling Training
Additional Information
Skills: Very Tidy, punctual, good team player, ability to work on own initiative, positive attitude, self-motivated, willing to learn new skills, fun and energetic, focused and disciplined, able to work under pressure, operate under any section, always seek to achieve a high standard in whatever work I undertake.
Custom
Reference on request.
Languages
English
Advanced
Polish
Native
Affiliations
- Everything related to computers
- Mountain climbing / kayaks
References
References available upon request.
Timeline
Sous chef
Matt The Thresher
2024.02 - 2024.07
Chef / Assistance Manager
Villiers school
2019.10 - 2022.08
Sous Chef
Tuscany Restaurant
2018.07 - 2019.10
Chef / Pastry Chef
Verona Coffee House & Restaurant
2017.03 - 2018.07
Chef/Prizeman/Pastry Chef
"Neville's Cross Inn" Restaurant, Adare
2016.01 - 2017.03
Chef/Head Chef
Basil - Italian restaurant
2012.03 - 2015.08
A-Levels - Hospitality
School of Gastronomy and Hotel
2008.09 - 2013.06