Dariusz Gorski

Preparation of the mise en place and à la carte meals

Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.

Cooking management

Compliance with hygiene rules in accordance with legislation

Time management and planning Control and management of the budget

Mentored junior chefs in culinary techniques, fostering their growth and development within the team.

Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.

Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.

• Preparation of the mise en place and à la carte meals (dinner)
• Cooking management
• Compliance with hygiene rules in accordance with legislation
• Time management and planning
• Control and management of the budget

• Preparation of the set-up and meals in the form of a buffet and à la carte (lunch & dinner)
• Cooking management
• Stock management, carrying out periodic inventories and communication with suppliers
• Compliance with hygiene rules in accordance with legislation
• Budget control and management

• Preparation of the set-up and meals in the form of a buffet and à la carte (lunch & dinner)
• Cooking management
• Stock management, carrying out periodic inventories and communication with suppliers
• Compliance with hygiene rules in accordance with legislation
• Budget control and management

• Cooking management
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Stock management, carrying out periodic inventories and communication with suppliers
• Compliance with hygiene rules in accordance with legislation
• Budget control and management

• Cooking management
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Stock management, carrying out periodic inventories and communication with suppliers
• Compliance with hygiene rules in accordance with legislation
• Budget control and management

• Cooking management
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Stock management, carrying out periodic inventories and communication with suppliers
• Compliance with hygiene rules in accordance with legislation
• Budget control and management

• Cooking management
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Stock management, carrying out periodic inventories and communication with suppliers
• Compliance with hygiene rules in accordance with legislation
• Budget control and management

• Cooking management
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Stock management, carrying out periodic inventories and communication with suppliers
• Compliance with hygiene rules in accordance with legislation
• Budget control and management

• Cooking management
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Stock management, carrying out periodic inventories and communication with suppliers
• Compliance with hygiene rules in accordance with legislation
• Budget control and management

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Stock management, carrying out periodic inventories and communication with suppliers
• Compliance with hygiene rules in accordance with legislation
• Polish, European & Mediterranean cuisine

• Management and coordination of the work of waiters in the dining room
• Budget control and management

• Recruitment of crew members
• Organization of training on the rules and working conditions on a ship
• Advertising marketing and media communication management
• Management of departure formalities
• International job search center for recruiting a gastronomic hotel team on passenger ships

• Preparation of the mise en place and meals in the form of buffet and à la carte (lunch & dinner)
• Cooking management
• Stock management, carrying out periodic inventories and communication with suppliers
• Compliance with hygiene rules in accordance with legislation
• Budget control and management
• Polish, European & Mediterranean cuisine

• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Served food and beverages promptly with focused attention to customer needs.
• Maintained clean and organized dining areas to uphold restaurant hygiene standards.
• Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
• Cultivated warm relationships with regular customers.
• Control of sales, revenues & financial reports
• Inventory management
• Taking charge of management tasks during his absence

• Served food and beverages promptly with focused attention to customer needs.
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Maintained a clean and orderly dining area for an enjoyable guest experience.

• Mixed dough, scaled breads, and cakes, fried doughnuts and performed baking duties.
• Reduced waste by efficiently managing inventory and rotating products to ensure freshness.
• Ensured consistent quality by adhering to strict food safety regulations and sanitation guidelines throughout all stages of production.