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Bartek Nadolinski

Bartek Nadolinski

Commis Chef

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  • Timeline

  • About me

    O'Callaghan Collection | The Alex Hotel | Head Chef

  • Education

    • Dublin Institute of Technology

      2005 - 2008
      Associate’s Degree Culinary Arts/Chef Training Level 6

      Level 6 Advanced Certificate in Professional Cookery

    • Academy of Hotel Management and Catering Industry

      1995 - 1998
      Bachelor's degree Hotel, Motel, and Restaurant Management

  • Experience

    • Osprey Hotel

      Mar 2005 - Nov 2005
      Commis Chef

      A la carte, Carvery & Bar Food Restaurant, In Room dining facilities seating up to 250 guestsBanquets Kitchen (veg, meat, cold & hot starters preparation/ section training);responsible for cold larder prep.Banquets and Carvery Restaurant;Food production and rotation, Stock control and ordering.

    • Law Society of Ireland

      Nov 2005 - Jun 2006
      Commis Chef

      Private dinners for members and noble guests of Law Society. Functions up 300.Maintaining highest standards of food preparation and execution.

    • Church Restaurant Cafe

      Jul 2006 - Nov 2007
      Chef de Partie

      Ensuring smooth running of Gallery Restaurant whilst maintaining highest standards of food production and services;Maintaining hygiene standards according to HACCP regulations;Wastage control and assistance in ordering, receiving and distributing all deliveries;Training a team of Commis Chefs in close cooperation with Kitchen Management;

    • Buswells Hotel

      Dec 2007 - Oct 2009
      Senior Chef de partie

      Maintaining fine dining standards, assisting head chef and providing backup in team management.Creating seasonal menus for Trumans Restaurant;successfully supervising kitchen team through busy evenings; food preparation and execution to the highest standard for Leinster House officials; working with top quality ingredients;wastage control and HACCP implementation;coordinating Pastry & Bakery section;training team of commis chefs.

    • Sinnotts Bar

      Oct 2009 - Oct 2010
      Sous Chef

      Bar Food & Carvery Service.Evening service preparation, overseeing work flow,Roster coordination, hygiene control (HACCP), day to day operations, stock controlWastage control and assistance in ordering, receiving and distributing all deliveries;

    • Copan Bar and Restaurant

      Dec 2010 - Oct 2011
      Head Chef

      Rostering and training kitchen staff;Implementing and maintaining HACCP standards as well as keeping HACCP records.Goods ordering, stock taking, waste management, negotiating with suppliers, maintaining highest standards of food preparation and execution.

    • The Gresham Hotel

      Nov 2011 - Apr 2013
      Senior Chef De Partie

      Day to day operations of a busy hotel kitchen.Leading brigade of chefs during evening service for Toddy's Brasserie.Training a team of commis chefs at starters & pastry section.Running main course section and expediting food.Functions up to 350 people.Close cooperation with Head Chef.

    • Buswells Hotel

      May 2013 - Jun 2017
      Sous Chef

      Day to day running of the food operation in a well established city centre hotel.Sole responsibility for Truman's restaurant as well as responsibility for its seasonal menusFull responsibility for hygiene and HACCP - daily/monthly HACCP auditsMonthly stock take, stock control and rotationPurchasing supplies - dealing with suppliersAssistance in roster managementWastage controlOverseeing and supervision of Bar Food serviceUp skilling and training of Chef de Parties and Commis ChefsResponsibility for Kitchen SOP's for kitchen staff Show less

    • Hilton Dublin Airport

      Jun 2017 - Oct 2018
      Sous Chef

    • O'Callaghan Collection

      Nov 2018 - Apr 2019
      Head Chef

  • Licenses & Certifications

    • HACCP