Matej Bazik

Experience

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  BSKT Café

  Jun 2016 - Jan 2018

  Cook

  Assembling kitchen for service periodHACCP paperworkChecking par level of ingredients and doing prep listChecking ingredients for freshnessRotating stock receivedPreparing dishes following HACCPFollowing recipe cards when cooking dishesPreparing dishes during busy service periodsCleaning and sanitising the kitchen during the day and after service periods

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  Airport Retail Enterprises (UK) Limited

  Jan 2018 - Oct 2018

  Chef De Partie

  Assembling kitchen for service periodFollowing HACCP procedures (temperatures etc.)Operate kitchen appliances (food processor, meat slicer)Checking par level of ingredients and doing prep listChecking ingredients for freshnessKeeping record of wastageRotating stock receivedKeeping record of cooling cooked meal according food safety rulesPreparing dishes following HACCPFollowing recipe cards when cooking dishesCleaning and sanitising the kitchen during the day and after service periods Show less

• 

  The European

  Oct 2018 - Oct 2019

  Chef De Partie

  Assembling kitchen for service periodHACCP paperworkChecking par level of ingredients and doing prep listChecking ingredients for freshnessRotating stockPreparing dishes following HACCPPreparing dishes during busy service periodsCleaning and sanitising the kitchen during the day and after service periods

• 

  U Kubistu

  Sept 2019 - Feb 2020

  Chef De Partie

  Planning menu – daily specials, weekly menu, breakfast etc. Preparing dishes during busy service periodsCooking according the set menu while following recipe cardsCooking from scratch – baking bread (fresh from home-made sourdough), fresh sauces, fermented produce such as Sauerkraut and Kimchi, processing raw meat and fish according HACCP.Operate kitchen appliances (food processor, meat slicer, pasta maker)Receiving deliveries and ensure their correct storing and rotatingAssembling kitchen for service periodFollowing HACCP at workplace and making sure all paperwork is up to dateChecking ingredients for freshnessChecking par level of ingredients and doing prep listDaily prep for the next dayCleaning and sanitising the kitchen during the day and after service periods Show less