Jakub Jakubowski
Mielec,Subcarpathia
Summary
Friendly and resourceful person with developed problem-solving and critical-thinking abilities. Uses exceptional leadership and team-building skills to create strong company culture that boosts productivity. Keeps keen knowledge of trends and developments in market.
Overview
22
22
years of professional experience
8
8
years of post-secondary education
1
1
Certification
Work History
Business owner
BUGGY CAFE- GOLF RANGE CATERING
Jersey , UK
08.2018 - 08.2024
- Developed strategic business plans for long-term growth.
- Identified new business opportunities to increase revenue.
- Managed daily operations to ensure smooth running of the business.
- Coordinated staff training for improved productivity and customer service.
- Built strong client relationships, led to repeat business and referrals.
Senior sous chef
SOMERVILLE HOTEL- 4 STARS
Jersey , UK
08.2015 - 05.2018
- Enhanced kitchen efficiency by streamlining workflow processes.
- Maintained high standards of food hygiene for superior customer satisfaction.
- Improved menu variety with introduction of innovative recipes.
- Assisted Head Chef to ensure smooth operations during peak hours.
Junior sous chef
ATLANTIC HOTEL- MICHELIN STAR AND 4 ROSETTES
Jersey , UK
03.2012 - 06.2015
- Improved efficiency by streamlining food preparation processes.
- Developed new menu items for enhanced customer satisfaction.
- Received high praise from head chef through consistent performance and dedication.
- Assisted in stock management to prevent food wastage.
Sous chef
GREEN ISLAND RESTAURANT
Jersey , UK
01.2008 - 03.2012
- Maintained high standards of food preparation by following recipes accurately.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Ensured quality control with strict adherence to hygiene regulations.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
Chef de partie
Royal Hotel
ST. HELIER , jersey, UK
08.2005 - 08.2007
- Gained expertise in a variety of cuisines from around the world.
- Developed new dessert recipes resulting in positive customer feedback.
- Improved presentation of dishes by incorporating innovative plating techniques.
Chef de partie
Radisson Blu Hotel
Mielec , Subcarpathia
09.2002 - 07.2005
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Worked closely with senior chefs for menu planning.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
Education
Diploma in patisserie - CHEF
City and Guilds – Highlands College
JERSEY UK 09.2012 - 06.2013
Diploma of Food Prep and cooking - CHEF
City and Guilds Level 2- HIGHLANDS COLLEGE
Jersey UK 09.2012 - 06.2013
GCSEs - CHEF
CITY AND GUILDS- HIHLANDS COLLEGE
Jersey UK 09.2010 - 07.2012
Food Technology - Food and nutrition technology
Secondary school of Gastronomy
Krakow, Lesser Poland 09.1997 - 05.2002
Skills
- Product development
- Market research
- Risk assessment
- Profit and loss understanding
- Supply chain coordination
Languages
English
Advanced (C1)
Polish
Proficient (C2)
Affiliations
- sports (triathlon)
- reading
- traveling
hi call me Jake
In age of 23 i emigrated to Jersey UK where i got most of my experience and completed my education. I did travel a bit of the word gaining knowledge and widering my point of view on things. Have done several marathons and couple of triathlons. I am safe and single and keep being hungry for more new things...
Accomplishments
During my five year education I completed several apprenticeships in which I got to know the functionality of a high-class restaurant. My apprenticeships were held in one of the best hotels in Cracow which belongs to the ACCOR network
Certification
Clear driving licence A and B
References
References available upon request.
Timeline
Business owner
BUGGY CAFE- GOLF RANGE CATERING
08.2018 - 08.2024
Senior sous chef
SOMERVILLE HOTEL- 4 STARS
08.2015 - 05.2018
Diploma in patisserie - CHEF
City and Guilds – Highlands College
09.2012 - 06.2013
Diploma of Food Prep and cooking - CHEF
City and Guilds Level 2- HIGHLANDS COLLEGE
09.2012 - 06.2013
Junior sous chef
ATLANTIC HOTEL- MICHELIN STAR AND 4 ROSETTES
03.2012 - 06.2015
GCSEs - CHEF
CITY AND GUILDS- HIHLANDS COLLEGE
09.2010 - 07.2012
Sous chef
GREEN ISLAND RESTAURANT
01.2008 - 03.2012
Chef de partie
Royal Hotel
08.2005 - 08.2007
Chef de partie
Radisson Blu Hotel
09.2002 - 07.2005
Food Technology - Food and nutrition technology
Secondary school of Gastronomy
09.1997 - 05.2002
Clear driving licence A and B
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