MARCIN CZUWARA
Executive Head Chef at Camden Court Hotel- Claim this Profile
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English Full professional proficiency
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Polish Native or bilingual proficiency
Topline Score
Bio
Credentials
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Level 5 QQI Certificate Implementing Food Safety Management Systems
-Aug, 2019- Nov, 2024
Experience
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Camden Court Hotel
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Ireland
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Hospitality
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1 - 100 Employee
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Executive Head Chef
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Nov 2022 - Present
KEY ACHIEVEMENTS • Created and frequently reviewed and updating menus for this busy hotel with 251 rooms, 3 separate dinning areas, 12 excellently appointed conference rooms, equipped to accommodate small and large events of up to 250 delegates with fully facilitated leisure centre that includes swimming pool and gym • Directed continual improvement by identifying training gaps and implementing new processes and training for all staff members to rectify such inadequacies • Manage all aspects of this large and busy kitchen area and supervise timely and well-presented food preparation, whilst enforcing Food Hygiene and Health & Safety regulations and standards RESPONSIBILITIES • Lead, train and develop the kitchen team in accordance with the relevant guidelines • Accountable for food stock control, such as confirming order quantities, placing orders, negotiating best prices and checking quantity and quality of food received from suppliers • Accountable for several financial aspects, including ensuring budgeted GP targets, accurately documenting revenue and expenditure and controlling food costs • Compile staff schedules, rearranging shifts and staff to accommodate staff strengths and weaknesses • Leverage strong communication and interpersonal skills to build and maintain positive work relationships with hotel management, sales team and all hotel areas • Oversee several HR duties, including employee selection, training, development and payroll preparation Show less
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Dalata Hotel Group
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Ireland
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Hospitality
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400 - 500 Employee
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Executive Head Chef
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Mar 2018 - Oct 2022
- I was working collaboratively with architects and the maintenance team to oversee a new kitchen rebuild project in 2019 - Ensuring menus stay relevant, interesting and enticing in this busy hotel with 334 rooms, 200 seats restaurant, coffee dock, 7 conference rooms, weeding room, BBQ patio and large breakfast area, by regularly reviewing and updating product offering - Playing a key role in achieving the highest levels of standards and service particularly during the process of hotel inspection by AA, RAC, Excellence in Tourism and any other such organisations I managed all aspects of the large and very busy kitchen area and supervised timely and well-presented food preparation, whilst enforcing Food Hygiene and Health & Safety regulations and standards. As Executive Head Chef I recruited, trained and developed the kitchen team to optimise team performance and development, compiled staff schedules and prepared payroll documentation. Leveraging my strong communication and interpersonal skills, I was able to build and maintain positive work relationships with hotel management, sales team and all hotel areas. I am accountable for food stock control, such as confirming order quantities, placing orders, negotiating best prices and checking quantity and quality of food received from suppliers. I also oversee several financial aspects, including ensuring budgeted GP targets, accurately documenting revenue and expenditure and controlling food costs. Show less
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Castleknock Hotel
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Ireland
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Hospitality
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1 - 100 Employee
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Head Chef
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Sep 2015 - Mar 2018
As Head Chef I created and frequently reviewed the menu for the 2AA Rosette Restaurant by staying abreast of new trends and international standards. I prepared special, well balanced and nutritious meals for various top sport teams whilst staying in The Castleknock Hotel, including the Republic of Ireland Football Team. Furthermore, I directed continual improvement by identifying training gaps and implementing new processes and training for all staff members to rectify such inadequacies. I managed all aspects of this large and extremely busy kitchen area, including supervising food preparation, stock management and liaising with suppliers to ensure correct quality and quantity of food received. I created menus and determined portions for various events such as banquets, weddings and parties and built and maintained effective working relationships with hotel management, sales team and all hotel areas. In this role I was responsible for various HR aspects such as staff roster planning, payroll preparation, staff recruitment and induction training and managed and developed the kitchen team to enable them to fulfil their potential and make a positive contribution to the restaurant. Show less
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The Fitzwilliam Hotel, Dublin
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Ireland
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Hospitality
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1 - 100 Employee
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Senior Sous Chef
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Nov 2013 - Sep 2015
- Working closely with the Head Chef to successfully manage the restaurant and banqueting department - Being commended for being a leader and example to other team members - Contributing tremendously to the development of food on offer in the hotel by implementing innovative ideas and structures I ensured effective team performance and development by mentoring new staff and conducting induction training and ensured customer satisfaction by supervising food preparation and overseeing service delivered to customers. Show less
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Conrad Hotels & Resorts
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Hospitality
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700 & Above Employee
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Chef De Partie
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Sep 2009 - Nov 2013
I worked in full-time capacity in all areas of the kitchen of this 5-star hotel, including pastry, cold and hot larder, sauce, garnish and banqueting. - Performing several duties in the absence of the Executive and Sous Chefs such as ordering goods, overseeing menu planning and training junior team members - Leveraging my strong multitasking skills, along with a diligent nature to complete part-time jobs at Maldron Hotel Cardiff Lane and Louis Fitzgerald Group during time off - Being celebrated by Executive Chef for being passionate, hardworking, punctual and enthusiastic Show less
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The Clarence Hotel
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Hospitality
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1 - 100 Employee
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Chef de Partie
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Jul 2009 - Sep 2009
As Chef de Partie I prepared food in a timely, efficient and well-presented manner and was commended by the Executive Head Chef for being dedicated, reliable, consistent and trustworthy. As Chef de Partie I prepared food in a timely, efficient and well-presented manner and was commended by the Executive Head Chef for being dedicated, reliable, consistent and trustworthy.
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Education
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2021 - 2021
Munster Technological University, Tralee, Co. Kerry, Ireland
Level 7, Culinary Management -
1997 - 2000
Secondary Gastronomy School in Lublin, Poland
Food Technology and Processing -
1994 - 1997
Vocational School in Lublin, Poland
Culinary Arts/Chef Training
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