Mnie to Rybka – Brzeźno
Head Chef – starting
– Changing the philosophy of the restaurant
– Writing and implementing seasonal and special menus

Cyrano & Roxane – Sopot
Head Chef – 5 years
– In the top 2 of Sopot restaurants for 5 years now
– 11.5 in the 2016 & 2017 Gault & Millau guide polish edition
– Writing and implementing seasonal and special menus
– Creating weekends special courses

Trafik – Gdynia
Head Chef – 1 year and a half
– Creation of desserts
– Control of staff work & quality of food served to the customers

Zeppelin – Gdańsk
– Head Chef – 1 year
– Creation of a new menu
– Elaboration of menu offers for big events such as weddings
– Orders and quality control

Melting Pot – Lille, France
Second Chef – 1 year and a half
– Helping the head chef in managing the kitchen
– Learning the technique of sous-vide cooking
– Orders, quality control

Nick’s Restaurant – Killorglin, Ireland
Head Chef, Pastry Chef – 6 years
– Creating a weekly dessert menu
– Control quality of the food sent to the guests
– Orders and control of the goods delivered
– Insuring than the service of 140 and more customers was smooth
– Formation of new kitchen staff
– Ensuring the recipes were followed by all staff members

Diverse restaurants

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