Piotr Szulc
London,London
Summary
Dedicated culinary professional with a strong focus on customer satisfaction and culinary creativity. Demonstrates exceptional team working skills, effective work organisation, and self-motivation, while maintaining high standards for both personal and team performance. Experienced in recipe scaling and conversion, with a commitment to training and developing kitchen staff. Ambitious and driven to excel in the culinary field, aiming to enhance dining experiences through innovative cuisine.
Driven culinary professional with talent for innovative menu creation and team leadership. Possesses strong skills in culinary techniques and kitchen management, complemented by collaborative approach and problem-solving mindset. Aims to elevate dining experiences and contribute to success of top-tier establishments.
Overview
4
4
Languages
4
4
years of post-secondary education
17
17
years of professional experience
Work history
Senior Sous Chef
Ham Yard Hotel
London
2024.03 - 2026.07
- Prepared 2 aa rosettes and followed plated presentation standards for service.
- Provided staff training programmes to strengthen daily culinary skills.
- Offered wider menu variety through innovative recipe introduction for customers.
- Maintained food hygiene standards to support superior customer satisfaction outcomes.
- Oversaw kitchen activities during busy periods through hands-on leadership.
- Managed inventory carefully to reduce unnecessary wastage across shifts.
- Displayed respect and friendliness while helping wherever needed during service.
- Completed assigned tasks within tight deadlines reliably and consistently.
Junior Sous Chef
Hide London
London
2023.11 - 2024.03
- Coordinated with chefs to keep kitchen flow steady and efficient.
- Delivered consistent service that earned head chef praise regularly.
- Monitored stock levels to reduce food wastage during daily shifts.
- Assisted in stock management to prevent food wastage.
- Performed routine equipment maintenance checks, preventing unexpected breakdowns.
- Trained junior staff members to improve their culinary skills and knowledge.
- Improved efficiency by streamlining food preparation processes.
Head Chef
Focus Hotels / Niewinni czarodzieje 44
Warsaw
2023.05 - 2023.11
- Established strong rapport with team members through effective communication skills.
- Fostered a positive work environment, boosted team morale.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Improved kitchen efficiency by streamlining cooking processes.
Chef
Self Employed
2022.10 - 2023.05
- Developed new recipes for a diverse culinary experience.
- Maintained high safety standards during food preparation and serving procedures.
- Improved customer satisfaction by creating innovative and appetising menu items.
- Collaborated closely with suppliers, secured fresh ingredients daily.
Head Chef
Kolonia Ochota
Warsaw
2021.02 - 2022.10
- Directed the preparation of special dishes for events and holidays.
- Implemented new recipes for enhanced menu diversity.
- Maintained exemplary hygiene standards in the kitchen area.
- Fostered a positive work environment, boosted team morale.
Head Chef
Restaurant The Farm
Warsaw
2020.01 - 2020.11
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Fostered a positive work environment, boosted team morale.
- Improved kitchen efficiency by streamlining cooking processes.
- Established strong rapport with team members through effective communication skills.re
- Consistently arrived at work on time and ready to start immediately.
- Applied critical thinking to analyse problems, evaluate solutions and select best decisions.
Head Chef
Hotel Le Regina
Warsaw
2018.01 - 2019.09
- Head Chef in recommended in Guide Michelin and Gault & Millau restaurant La Rotisierre
- Monitored inventory levels, ensured timely replenishment of stock.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Upheld health and safety regulations at all times in the kitchen.
- Improved kitchen efficiency by streamlining cooking processes.
- Ensured high-quality dishes with meticulous attention to detail.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
Senior Sous Chef
Malmaison Hotels
Dundee
2016.10 - 2017.08
- Improved operational efficiency by implementing new procedures in food storage and handling protocols.
- Contributed to increased patronage through consistent top-quality service delivery.
- Collaborated effectively with kitchen staff for efficient meal preparation.
- Led daily prep routines, improving kitchen productivity levels significantly.
- Supervised junior chefs, ensuring adherence to recipe instructions and quality control measures.
Head Chef
Dorset Square Hotel and Potting Shed Restaurant, Firmdale Hotels
London
2015.03 - 2016.10
- Improved service flow by coordinating closely with front-of-house staff.
- Supported reliable kitchen performance by managing all kitchen operations daily.
- Ensured high-quality dishes with meticulous attention to detail.
- Established strong rapport with team members through effective communication skills.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
Head Chef/ earlier Sous Chef
Restauracja Brasserie, Mercure London Bloomsbury
London
2013.07 - 2015.02
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Trained junior staff for optimal performance and skill development.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Directed the preparation of special dishes for events and holidays.
Chef De Partie/ earlier Demi Chef De Partie
Pollen Street Social Jason Atherton
London
2012.12 - 2013.07
- 1 Michelin star
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Collaborated with other chefs for special events and banquets.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
Chef de Partie
Michel Moran Bistro De Paris
Warsaw
2009.05 - 2012.11
- Recommended in Guide Michelin
- Perfected traditional cooking methods including baking, grilling and braising.
- Assisted head chef in delivering quality dishes within tight deadlines.
Education
Culinary school
ZSG Poznanska st.
2006.09 - 2008.06
Culinary school
ZSSGiL Komorska st.
2003.09 - 2005.06
Skills
- Team worker,
- Good work organization,
- Helpful, Trainer, Self motivation, demanding from myself and other kitchen staff, Ambition,
- Recipe scaling and conversion
- Culinary creativity
- Customer satisfaction focus
Foreign Languages
English: second language
Beginner
French: average
Beginner
Russian: average
Beginner
Polish: mother language
Beginner
References
- Jaroslaw, Hunka, General Manager, j-hunka@mamaison.com, 0048 608 290 852, Mamaison Hotel Le Regina, Koscielna 12, Warsaw, Poland, 00-218, This letter is my personal recommendation for Mr. Piotr Szulc. Mr. Piotr Szulc was employed as an Executive Chef at Mamaison Hotel Le Regina (the management company's CPI Hotels Poland) from 8th January 2018 to 30th September 2019 and has done an amazing job. He is a creative and passionate individual exceptionally talented in the art of cooking. Mr. Szulc provided the guests with excellent customer service and he went above and beyond in satisfying the guests. He had a strong 'can do' attitude and enjoyed providing exceptional service to our guests. He is capable of developing close professional relationship with the kitchen staff and guests. Thus, he would be a good independent employee, but also working in a team, he would make a great asset to any organization. His responsibilities have included training and supervising store. Again, I highly recommend Mr. Szulc as a proficient and knowledgeable Chef and wish him best of luck in his future. In case you need any further information regarding his profile, feel free to contact me at the numbers given bellow.
- Michel, Moran, Restaurant Michel Moran Bistro de Paris, Warsaw, Poland, Mr Piotr Szulc was employed in the period from 01.09.2010 to 30.11.2012 in the restaurant „Bistro de Paris Michel Moran” as a cook – speciality: warm kitchen. In the meantime he held the position of a junior section boss. He performed his duties very faithfully all the time, he was reliable, punctual and competent employee. He makes contacts with other people very quickly and can work in a team. He is full of discipline and responsible. The above allows me to issue a mostly positive opinion to Mr Piotr Szulc as an supervised employee.
Hobby
Basketball, Fishing, Books, I like learning and use new technics in the kitchen, Computers
Disclaimer
I hereby consent to my personal data being processed by for the purpose of considering my application
I agree to the processing of personal data provided in this document for realising the recruitment process pursuant to the Personal Data Protection Act of 10 May 2018 (Journal of Laws 2018, item 1000) and in agreement with Regulation (EU) 2016/679 of the European Parliament and of the Council of 27 April 2016 on the protection of natural persons with regard to the processing of personal data and on the free movement of such data, and repealing Directive 95/46/EC (General Data Protection Regulation).
LINKS
- Https://www.linkedin.com/in/piotr-szulc-4a9260b8
- Https://www.facebook.com/piotrek.szulc.9
- Https://join.skype.com/invite/eKeS3X1CLCMS
- Portfolio: https://pszulc777.wixsite.com/websitepiotrszulc
Accomplishments
3th place in International Salon Culinary 2026
Affiliations
- Good book, looking for new innovation
Timeline
Senior Sous Chef
Ham Yard Hotel
2024.03 - 2026.07
Junior Sous Chef
Hide London
2023.11 - 2024.03
Head Chef
Focus Hotels / Niewinni czarodzieje 44
2023.05 - 2023.11
Chef
Self Employed
2022.10 - 2023.05
Head Chef
Kolonia Ochota
2021.02 - 2022.10
Head Chef
Restaurant The Farm
2020.01 - 2020.11
Head Chef
Hotel Le Regina
2018.01 - 2019.09
Senior Sous Chef
Malmaison Hotels
2016.10 - 2017.08
Head Chef
Dorset Square Hotel and Potting Shed Restaurant, Firmdale Hotels
2015.03 - 2016.10
Head Chef/ earlier Sous Chef
Restauracja Brasserie, Mercure London Bloomsbury
2013.07 - 2015.02
Chef De Partie/ earlier Demi Chef De Partie
Pollen Street Social Jason Atherton
2012.12 - 2013.07
Chef de Partie
Michel Moran Bistro De Paris
2009.05 - 2012.11
Culinary school
ZSG Poznanska st.
2006.09 - 2008.06
Culinary school
ZSSGiL Komorska st.
2003.09 - 2005.06