Rafał Kłos

Work history

Executive Head Chef

RAMEN JULEK

Białystok, podlaskie

01.2023 - Current

HEAD CHEF Ramen Julek Białystok
Monitored linework processes to maintain consistency in quality, quantity and presentation.
Incorporated customer feedback in experimentation and creation of new signature dishes.
Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
Meticulously checked delivery contents to verify product quality and quantity.
Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.

Running a own businesses

Zacna Pizza s.c. Rafał Kłos Krzysztof Sołowianiuk

Białystok, podlaskie

04.2021 - 12.2022

co-owner of the company Zacna Pizza s.c Rafał Kłos Krzysztof Sołowianiuk Białystok
Running my own businesses

independent cook

Atmosfera restobar Białystok

Białystok, podlaskie

02.2021 - 04.2021

Cook Atmosfera restobar Białystok
independent cook
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Verified proper portion sizes and consistently attained high food quality standards.
Regularly developed new recipes in accordance with consumer tastes, nutritional needs and seasonal product availability.
Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
Ordered and received products and supplies to maintain well-stocked kitchen areas.

independent cook

Kucharz Pawilon Towarzyski

Białystok, podlaskie

02.2020 - 11.2020

Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Verified proper portion sizes and consistently attained high food quality standards.
Regularly developed new recipes in accordance with consumer tastes, nutritional needs and seasonal product availability.
Planned seasonal lunch, dinner and bar menus, as well as bespoke menus for special in-house events.
Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.

independent cook

Mazel Tov

Białystok, podlaskie

06.2019 - 02.2020

Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Verified proper portion sizes and consistently attained high food quality standards.
Regularly developed new recipes in accordance with consumer tastes, nutritional needs and seasonal product availability.
Inspected and strictly followed recipes to ensure first-class meal quality and consistency.
Correctly operated kitchen equipment, maintaining optimal performance and safety levels.

independent cook

Sztuka Mięsa

Białystok, podlaskie

10.2018 - 06.2019

Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Verified proper portion sizes and consistently attained high food quality standards.
Regularly developed new recipes in accordance with consumer tastes, nutritional needs and seasonal product availability.
Mentored staff in food preparation and storage best practices.
Inspected and strictly followed recipes to ensure first-class meal quality and consistency.

Chef de partie

Flat Iron Steakhouse

London

05.2018 - 09.2018

Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
Plated completed meals with meticulous attention to presentation and portion control.
Prepared, produced and packed food in tight timescales.
Maintained clean and tidy food preparation areas.
Followed recipe specifications strictly to produce high volume of food orders.

Kitchen Porter

Meatliquor

London

02.2018 - 04.2018

Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
Worked well in busy kitchen settings, coordinating and partnering with other staff to complete tasks efficiently.
Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
Ensured kitchen equipment, crockery and utensils were spotlessly clean after shifts, ready for next service.
Removed waste and spills quickly, keeping food preparation areas clean and professionally organised.
Improved service quality by working closely with kitchen staff to maintain smooth, efficient food preparation conditions.
Assisted senior kitchen teams with ingredients preparation, enabling readiness for next service.

Summary

Work history

Executive Head Chef

Running a own businesses

independent cook

independent cook

independent cook

independent cook

Chef de partie

Kitchen Porter

Education

Skills

Languages

Timeline

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