Dariusz Krzywdzinski
Flagstaff Hill,SA
Summary
About: With over 14 years of experience in the culinary industry, I possess an extensive background in European and Australian cuisines. My journey has taken me from managing bustling restaurants in Poland to overseeing operations in Australia. Currently, I am at the helm of the Desert City Team as a camp manager, responsible for the camp's daily functioning.
My commitment extends beyond culinary excellence; I prioritize our customers' satisfaction, the well-being of my team, maintaining exceptional food quality, and fostering seamless collaboration with the management. My professionalism is driven by a deep-seated passion for cooking, and I find joy in crafting innovative dishes that bring smiles to our customers' faces. Equally, I am fervently dedicated to ensuring safety and creating a pleasant working environment for all team members.
My unique blend of culinary expertise and an engineering degree enhances my efficiency in crafting new recipes. My scientific mindset and proficiency in numeracy further distinguish my approach to culinary innovation. I am now seeking a challenging opportunity to contribute my skills and be an integral part of a business's ongoing success.
Overview
13
13
years of professional experience
Work History
Camp Manager
06.2023 - Current
- Managing the daily activities of the camp
- Taking charge of the Desert City team while on location
- Directly communicating with the client on-site for planning and adjustments
- Meeting all key performance indicators (KPIs) set by both the company and the client
- Developing, supervising, and overseeing capital budgets
- Supervising housekeeping tasks
- Handling accommodation management
- Ensuring compliance with safety policies and procedures, and coordinating with relevant departments when necessary
- Attentively responding to customer feedback and making menu adjustments accordingly
- Crafting exceptional meals, encompassing breakfasts, lunches, dinners, and various dining options, whether for on-site dining or takeout
- Baking bread, desserts, and cakes as needed
Head Chef
Pastel Wine Bar
10.2022 - 06.2023
- Overseeing and guiding the food preparation procedures
- Approving and refining dishes prior to customer service
- Supervising and collaborating with chefs and staff at all skill levels
- Innovating menu items, crafting recipes, and elevating dishes to maintain diversity and quality
- Assessing food inventory requirements, overseeing stock levels, and managing orders
- Holding ultimate accountability for kitchen compliance with sanitation and food safety standards
- Taking charge of health and safety measures
- Ensuring adherence to rigorous food hygiene practices
- Recruiting, supervising, and training kitchen personnel.
Head Chef
Coccobello – Italian Restaurant
08.2018 - 10.2022
- Oversee all aspects of kitchen operations, encompassing food preparation, cooking, and clean-up
- Ensure the upkeep and maintenance of kitchen equipment as necessary
- Provide supervision to chefs and cooks
- Address and resolve issues promptly to maintain uninterrupted foodservice
- Maintain tight control over kitchen processes to enhance efficiency
- Strategically plan and design menus based on ingredient availability and customer preferences
- Enforce strict adherence to food safety and hygiene regulations among all staff, fostering a clean and sanitary kitchen environment
- Conduct thorough inspections of both raw and cooked food to ensure top-notch quality
- Collaborate closely with the front manager and owner to align kitchen operations with the restaurant's overarching objectives
- Direct monthly inventory procedures
- Cultivate and maintain strong vendor relationships
- Recruit and train chefs and kitchen staff
- Organize special events catering for up to 150 attendees.
Head Chef
Spaghetti Crab – Pop up restaurant
09.2018 - 12.2018
- Strong focus on the concept of the one food item
- Modernisation of the food concept according to customers’ needs (food allergies, dietary requirements)
- Control of the kitchen equipment
- Recruit and train chefs and kitchen staff
- Responsible for food stock
- Managing food orders
- Creating rosters
- Finishing and checking the final dish quality
- Cooperation with front of the house stuff to maintain smooth process.
Chef
Peel St Restaurant
03.2016 - 09.2018
- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
- Study each recipe and gather all necessary ingredients
- Cook food in a timely manner
- Delegate tasks to kitchen staff
- Inform wait staff about daily specials
- Ensure appealing plate presentation
- Supervise Cooks and assist as needed
- Slightly modify recipes to meet customers’ needs and requests (e.g
- Reduce salt, remove dairy)
- Monitor food stock and place orders
- Check freshness of food and discard out-of-date items
- Experiment with recipes and suggest new ingredients
- Ensure compliance with all health and safety regulations within the kitchen area.
Chef
Osteria Oggi
09.2016 - 03.2017
- Practice the skills I have learnt so that I could master them and move on to the next level
- Responsible for preparation of ingredients for my station
- Carefully and accurately measuring dish portions
- Deliveries and stock rotations at my designated station
- Be able to communicate, ask questions or clarify doubts with my colleagues and senior chefs
- Maintain calm and multitask when under pressure
- Maintain cleanliness and hygiene both personal as well as at my working station.
Head Chef
F. Minga
01.2011 - 01.2016
- Design menu that enhances customers’ culinary experience while keeping up high quality
- Submit cost proposals for menu items
- Provide feedback regarding the food quality of large bulk purchases – closely cooperation with suppliers
- Ensure that all food preparation is in accordance with regulatory guidelines
- Design standardized food presentation guidelines for each dish
- Monitor inventory levels of commonly used items
- Look for ways to reduce spoilage of infrequently used items
- Hire, train, and mange staff about proper kitchen sanitization methods
- Special events organization up to 300 ppl.
Draft Surveyor
Baltic Control
07.2010 - 09.2010
- Analysis of the containers’ condition - structure, cleanness as well as the stowage and transportation of cargoes
- Ensure safety requirements are always in place
- Cargo condition surveys
- Cargo stowage surveys and cargo transfer surveys
- Observation of the process when cargo loading from container to truck
- Ensure the VGM (verified gross mass) of cargoes does not exceed loadable limits
- Identification of possible damages to cargo
- Checking seals
- Writing Reports (inspection report, which details the survey findings)
- Constant cooperation with the headquarter, variety of warehouses and its stuff and supervisors.
Education
Engineer -
Maritime Academy of Szczecin
Commercial Cookery -
Certificate IV,
Australia04.2019
Skills
- First Aid Certificate
- Oil and Gas Industry Safety Induction (ISI or DCGI)
- A national police clearance
- Current 4WD certificates (PMASUP236)
- Full Australian driver license
- Excellent knowledge of all sections
- Ability to produce excellent high-quality food
- Good and effective oral communication
- Team management skills
- High level of attention to details
- Excellent level of numeracy
- Enthusiasm to develop my own skills and knowledge plus those around me – always care about my stuff
- Adaptability to change and willingness to embrace new ideas and processes
- Ability to work unsupervised and deliver quality work
- Positive and approachable manner
- Team player qualities
- General computer skills and intermediate to advanced user of Microsoft Office applications (Excel/Word/Outlook)
Timeline
Camp Manager
06.2023 - Current
Head Chef
Pastel Wine Bar
10.2022 - 06.2023
Head Chef
Spaghetti Crab – Pop up restaurant
09.2018 - 12.2018
Head Chef
Coccobello – Italian Restaurant
08.2018 - 10.2022
Chef
Osteria Oggi
09.2016 - 03.2017
Chef
Peel St Restaurant
03.2016 - 09.2018
Head Chef
F. Minga
01.2011 - 01.2016
Draft Surveyor
Baltic Control
07.2010 - 09.2010
Engineer -
Maritime Academy of Szczecin
Commercial Cookery -
Certificate IV,
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