Tomasz Cybulski
Ventas Del Carrizal
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
21
21
years of professional experience
Work History
Cook
Boston Putford Offshore Safety
02.2023 - 05.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Head Chef
Polferries Poland
04.2015 - 01.2023
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
- Collaborated with staff members to create meals for large banquets.
Cook Shift Leader
Pueblo Mexican Restaurant
02.2013 - 03.2015
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Ordered and received products and supplies to stock kitchen areas.
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Head Chef
SeaTruck Ferry
01.2010 - 02.2013
- Created recipes and prepared advanced dishes.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
Cook
Hotel Faltom
03.2005 - 12.2009
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Trained and assisted new kitchen staff members.
- Prepared average of 300 menu items per shift.
Cook
EL Gereco Greek restaurant
01.2002 - 03.2005
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Education
High School Diploma -
Higher Gastronomy School Gdynia
Gdynia05.2000
Skills
- Signature Dish Creation
- Vendor Relationships
- Equipment Inspection and Maintenance
- Quality Control and Oversight
- Staff Supervision and Coordination
- Equipment Purchasing
- Recipe Development
- Food Science
- Food Preparing, Plating and Presentation
- Special Events and Catering
- Ingredient Selection
- Banquets and Catering
Languages
Polish
Bilingual or Proficient (C2)
English
Intermediate (B1)
Timeline
Cook
Boston Putford Offshore Safety
02.2023 - 05.2023
Head Chef
Polferries Poland
04.2015 - 01.2023
Cook Shift Leader
Pueblo Mexican Restaurant
02.2013 - 03.2015
Head Chef
SeaTruck Ferry
01.2010 - 02.2013
Cook
Hotel Faltom
03.2005 - 12.2009
Cook
EL Gereco Greek restaurant
01.2002 - 03.2005
High School Diploma -
Higher Gastronomy School Gdynia
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