Marcin Hurec
Grenzach-Wyhlen
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
14
14
years of professional experience
Work History
Single Chef
Restaurant Lamm
07.2022 - 11.2024
- Mise en place on all stations, especially as saucier.
- Prepared as saucier of all dishes, daily menu, a la carte dishes and banquet menu for uo to 50 people.
- Integrated and controlled of the second chef and the kitchen support staff.
- Assisted with current menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Chef De Partie
Hotel Erfurths Bergfried
12.2019 - 05.2022
- Mise en place work for different stations (mainly Saucier).
- Managed and organized the positions independently .
- Acted the head chef and sous chef in the absence.
- Coordinated receipts and inspection of incoming shipments to ensure accuracy and quality compliance.
Single Chef
Hotel Diana
12.2018 - 10.2019
- Prepared diverse menu items using fresh, locally-sourced ingredients.
- Collaborated with kitchen staff to maintain high food safety standards.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Executive Chef
Restaurant Wilk Morski
04.2018 - 11.2018
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw kitchen operations, ensuring adherence to food safety standards and quality control measures.
Chef De Partie (season Job)
Hotel Loenfjord
05.2017 - 09.2017
- Supervised kitchen operations, ensuring adherence to safety and hygiene standards.
- Prepared high-quality dishes in a fast-paced environment, maintaining consistency and presentation.
- Collaborated with head chef on menu development, introducing seasonal ingredients to enhance offerings.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork.
Sous Chef
Hotel Post
11.2016 - 04.2017
- Supervised kitchen staff, ensuring high-quality food preparation and presentation standards.
- Developed and implemented new menu items, enhancing guest satisfaction and culinary creativity.
- Managed inventory control, optimizing stock levels to reduce waste and improve cost efficiency.
- Trained junior chefs in cooking techniques and kitchen safety protocols to enhance team performance.
Executive Chef (season Job)
Hotel Apollo
03.2016 - 09.2016
- Oversaw kitchen operations, ensuring consistent food quality and presentation.
- Developed seasonal menus aligned with customer preferences and dietary trends.
- Trained and mentored culinary staff on cooking techniques and safety standards.
- Managed inventory levels, minimizing waste while optimizing ingredient usage.
Single Chef
Hotel Diana
02.2013 - 09.2014
- Implemented efficient cooking methods that reduced preparation time without compromising quality.
- Monitored kitchen equipment for proper functioning and coordinated maintenance as needed.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Chef
Haus Am See Aquarium
09.2011 - 09.2012
- Prepared diverse menu items following standard recipes and presentation guidelines.
- Maintained cleanliness and organization of kitchen stations to adhere to safety standards.
- Collaborated with team members to streamline food preparation processes, enhancing efficiency.
Chef De Partie
Hotel Apollo
01.2011 - 05.2011
- Prepared and presented high-quality dishes following hotel standards and seasonal menus.
- Assisted in managing kitchen operations, ensuring smooth workflow during peak hours.
- Maintained cleanliness and organization of kitchen workspace, adhering to safety regulations.
- Collaborated with team members to develop new recipes and improve existing offerings.
Chef De Partie (for Stuff)
Lainstone House Hotel
08.2010 - 12.2010
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Education
High School Diploma -
Technical School of Catering
Szczecin, Poland06-1999
Skills
- Customer service
- Food safety and sanitation
- Kitchen management
- Attention to detail
- Recipes and menu planning
- Cost control
- Purchasing
- Cooking techniques
- Knife skills
- Food presentation
Languages
English
Upper intermediate (B2)
German
Advanced (C1)
Russian
Upper intermediate (B2)
Polish
Bilingual or Proficient (C2)
Timeline
Single Chef
Restaurant Lamm
07.2022 - 11.2024
Chef De Partie
Hotel Erfurths Bergfried
12.2019 - 05.2022
Single Chef
Hotel Diana
12.2018 - 10.2019
Executive Chef
Restaurant Wilk Morski
04.2018 - 11.2018
Chef De Partie (season Job)
Hotel Loenfjord
05.2017 - 09.2017
Sous Chef
Hotel Post
11.2016 - 04.2017
Executive Chef (season Job)
Hotel Apollo
03.2016 - 09.2016
Single Chef
Hotel Diana
02.2013 - 09.2014
Chef
Haus Am See Aquarium
09.2011 - 09.2012
Chef De Partie
Hotel Apollo
01.2011 - 05.2011
Chef De Partie (for Stuff)
Lainstone House Hotel
08.2010 - 12.2010
High School Diploma -
Technical School of Catering
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