Karol Lebda
Warsaw,14
Summary
Experienced culinary professional skilled in staff recruitment and training, ensuring high food quality and safety standards. Known for crafting diverse menus and enhancing kitchen efficiency, ready to contribute to innovative culinary experiences.
Overview
10
10
years of professional experience
Work History
Chef de Cuisine
Manna 2
Warsow, Mazovia
09.2024 - Current
- Crafted diverse menus and recipes, featuring appetizers, entrees, desserts, and specialty items.
- Oversaw kitchen operations, optimizing food preparation and service workflows.
- Collaborated with suppliers to source high-quality ingredients for menu items.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Created staff schedules and recruited kitchen staff.
- Prepared workstations with ingredients and tools to increase efficiency.
- Oversaw inventory and ordered ingredients.
- Implemented portion control guidelines, reducing waste and enhancing profitability.
- Adapted to guests with allergies and created dishes for them from my recipes.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Organized special events such as banquets or catering services.
Cook Shift Leader
Lokal Vegan Bistro
Warsow, Mazovia
11.2023 - 06.2024
- Coordinated daily food production schedules to meet menu requirements.
- Assisted in menu planning to enhance customer satisfaction and variety.
- Organized the work area for efficient functioning during shifts.
- Reviewed food orders to verify accuracy before they were sent out.
- Monitored food preparation to ensure quality standards were met.
Sous Chef
The Botanist
Warsow, Mazovia
09.2022 - 10.2023
- Managed daily kitchen operations and ensured compliance with food safety standards.
- Collaborated with the head chef to create seasonal menu items and specials.
- Supervised and trained kitchen staff in food preparation and presentation techniques.
- Assisted in developing cost-effective recipes while maintaining quality standards.
- Implemented efficient kitchen workflows to enhance productivity during peak hours.
Chef de Cuisine
Zielono Mi Vege & Wine
Warsaw, Mazovia
12.2021 - 09.2022
- Developed seasonal menus highlighting local, sustainable ingredients.
- Maintained high standards of food safety and sanitation practices.
- Managed inventory to minimize waste and optimize ingredient usage.
- Led team meetings to discuss menu changes and kitchen improvements.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
Cook
Leonardo Verde
Warsow, Mazovia
04.2021 - 12.2021
- Trained new cooks on food safety and cooking techniques.
- Ensured kitchen staff followed health and safety regulations.
- Reviewed food orders to verify accuracy before they were sent out.
- Enforced sanitation policies and procedures throughout the kitchen area.
- Provided direction to kitchen staff regarding food preparation, cooking times, portion sizes, and presentation of dishes.
Cook
Otorongo
Warsaw, Mazovia
12.2019 - 06.2021
- Supervised kitchen staff to ensure smooth food preparation and service.
- Managed inventory levels and ordered supplies to maintain stock.
- Monitored cooking times and temperatures for quality control.
- Maintained cleanliness and organization in the kitchen area.
- Provided guidance to junior staff regarding any issues they may have encountered while working in the kitchen.
Cook
Vege Bistro
Warsow
02.2017 - 01.2020
- Prepared and cooked a variety of vegan dishes daily.
- Assisted in menu planning and recipe development for seasonal offerings.
- Operated kitchen equipment safely and efficiently to meet production needs.
- Stocked ingredients and supplies, ensuring freshness and quality standards.
Cook
Nancy Lee
Warszawa
05.2018 - 10.2018
- Prepared and cooked a variety of vegetarian and vegan dishes daily.
- Maintained cleanliness and organization of kitchen and workstations.
- Cooked a daily lunch set from my own recipes.
- Ordered supplies as needed for the kitchen.
cook
TAKZETEGO wegan bistro
Łódz
02.2018 - 05.2018
- Supervised kitchen staff during busy shifts to ensure smooth operations.
- Operated cooking equipment to prepare meals according to established recipes.
- Followed food safety regulations to prevent contamination and ensure safe handling.
- Adjusted cooking methods based on dietary restrictions and customer preferences.
- Assisted in inventory management by tracking supplies and placing orders as needed.
Cooking practice
Euro Bar
Nowy Sącz
09.2015 - 01.2017
- Maintained cleanliness and organization of kitchen workstations.
- Operated kitchen equipment, including ovens, mixers, and fryers.
- Learned to prepare garnishes and present dishes according to standards.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Learned to chop, dice and slice vegetables and fruit.
Education
Gastronomy
Vocational School No. 2 (ZSZ Nr 2 Im. Sybiraków)
Nowy Sącz Skills
- Menu development
- Food safety compliance
- Inventory management
- Staff recruitment
- Cost control
- Kitchen operations
- Food trends awareness
Timeline
Chef de Cuisine
Manna 2
09.2024 - Current
Cook Shift Leader
Lokal Vegan Bistro
11.2023 - 06.2024
Sous Chef
The Botanist
09.2022 - 10.2023
Chef de Cuisine
Zielono Mi Vege & Wine
12.2021 - 09.2022
Cook
Leonardo Verde
04.2021 - 12.2021
Cook
Otorongo
12.2019 - 06.2021
Cook
Nancy Lee
05.2018 - 10.2018
cook
TAKZETEGO wegan bistro
02.2018 - 05.2018
Cook
Vege Bistro
02.2017 - 01.2020
Cooking practice
Euro Bar
09.2015 - 01.2017
Gastronomy
Vocational School No. 2 (ZSZ Nr 2 Im. Sybiraków)