Damian Szmigiel
Warsaw
Summary
Dynamic culinary professional with experience at Nobu Warsaw Hotel, excelling in kitchen leadership and food presentation. Proven ability to enhance menu options and maintain high-quality standards while ensuring compliance with food safety regulations. Skilled in inventory processes and adept at working under pressure to deliver exceptional dining experiences.
Overview
7
7
years of professional experience
Work History
Junior Sous Chef
Nobu Warsaw Hotel
07.2024 - Current
- Assist in food preparation and collaborate with the sous chef and executive/head chef.
- Help in the design, testing, and implementation of the food.
- Produce high-quality plates for customers in both design and taste.
- Oversee and supervise kitchen staff.
- Assist with inventory, ordering,
- Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
- Keep work and food prep stations clean and comply with food safety standards.
- Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
- Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.
Chef De Partie
Nobu Warsaw Hotel
06.2021 - 07.2024
- Assists the sous chef in daily food preparation activities
- Monitors inventory and expiration dates of raw goods
- Supports the growth of commis chefs
- Ensures high quality food production, preparation, and presentation
- Observes all applicable standards
- Ensures work area remains clean
Commis Chef
Nobu Warsaw Hotel
06.2020 - 06.2021
- Monitors kitchen equipment and reports issues to superiors
- Continually develops culinary knowledge to produce high-quality meals
- Measures, mixes, and prepares meal ingredients, sauces, and seasonings
- Washes, chops, and cuts fruit, meat, and vegetable items
- Assesses inventory and requests resupply when necessary
- Plates meal items under the chef de partie’s supervision
- Disposes of spoiled items and adheres to sanitation policies
Commis Chef
Marriot Warsaw Hotel
06.2018 - 03.2020
- Monitors kitchen equipment and reports issues to superiors
- Continually develops culinary knowledge to produce high-quality meals
- Measures, mixes, and prepares meal ingredients, sauces, and seasonings
- Washes, chops, and cuts fruit, meat, and vegetable items
- Assesses inventory and requests resupply when necessary
- Plates meal items under the chef de partie’s supervision
- Disposes of spoiled items and adheres to sanitation policies
Education
High School Diploma -
LXV Liceum Ogólnokształcące Z Oddziałami Integracyjnymi Im.
WarsawSkills
- Inventory processes
- Kitchen leadership
- Allergen awareness
- Work under pressure
- Cooking techniques
- Food presentation
- Foodservice
- Waste reduction
- Quality controls
Languages
English
Upper intermediate (B2)
Polish
Bilingual or Proficient (C2)
Timeline
Junior Sous Chef
Nobu Warsaw Hotel
07.2024 - Current
Chef De Partie
Nobu Warsaw Hotel
06.2021 - 07.2024
Commis Chef
Nobu Warsaw Hotel
06.2020 - 06.2021
Commis Chef
Marriot Warsaw Hotel
06.2018 - 03.2020
High School Diploma -
LXV Liceum Ogólnokształcące Z Oddziałami Integracyjnymi Im.
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