Krzysztof Czerwinski

London House, Maze Restaurant 1* Michelin
Up to 300 covers per day.
• Preparation and presentation of michelin star standard food
• Maintaining a consistent standard in my work both in preparation and service
• Training new chefs
• Upholding strict safety and food safety principles
• Keeping good people skills in a high pressure and busy environment.

Head Chef - Alex Thiebaut
Head Chef - Tristin Farmer
Head Chef - Anna Kelly

Five star hotel with banqueting for 180, bar food with a 50 seats, room service for 139
rooms and fine dining restaurant with 60 seats.
Management and organisation in running a successful kitchen at the senior chef de partie and junior sous level. I’ve worked in every section of the Fitzwilliam and my main responsibilities are as follows.
• Fine dining - Citron Restaurant (Hotel Restaurant of the year 2012)
• Establishing new restaurant’s menus
• Functions menus
• Canapé parties
• Staff training and supervision including staff rostering
• HACCP practices – implementation & monitoring
• Food costing
• Kitchen representative at cross department meetings
• Implementing and managing sustainable practices in the kitchen
• Having responsibility of the Head Chef when absent

Fine dining, tasting room 53 seats restaurant owned by Michelin Star Chef Conrad Gallagher.
Chef de Partie (gained experience in starter, pastry, fish and meat section)
• Preparation and presentation of michelin star standard food
• Fine dining food
• Maintaining a consistent standard in my work both in preparation and service.
• Upholding strict safety and food safety principles
• Keeping good people skills in a high pressure and busy environment.

Restaurant Owner / Executive Chef - Conrad Gallagher
Head Chef - Matthew Fuller
1 project