TOMASZ ROSNIAK
TOMASZ ROSNIAK
Sous Chef,Chef de Partie, Banquet Chef
Sector: Hospitality
Salary: AU$75 / Monthly
(Age: 42 years)
Zandvoort, North Holland, NetherlandsAbout
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Academic Level Degree Bachelor
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Industry Hospitality
PROFESSIONAL SUMMARY
An experienced culinary professional with over 20 years in high-volume, high-quality kitchens. Specializing in creative menu development, team leadership, and international cuisine, I have successfully delivered exceptional food services in prestigious hotels and restaurants. Known for my culinary creativity, strong kitchen management, and commitment to food safety and innovation, I excel in fast-paced environments and thrive on continuous improvement.
Education
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2008 - 2002
Technical School of Catering, Belchatow, Poland
Technician of Food Technology
Completed a comprehensive 4-year technical and vocational education program specializing in Food Technology. The curriculum combined theoretical knowledge with practical training, equipping graduates with the skills necessary for work in the food production and catering industries. Key areas of study included: Food Chemistry and Microbiology: Understanding the composition, quality, and safety of food products. Food Processing Techniques: Training in modern methods of food preservation, packaging, and processing. Catering and Culinary Technology: Practical skills in food preparation, presentation, and kitchen management. Quality Control and Hygiene Standards: Learning HACCP principles and food safety regulations to maintain high-quality production environments. Nutrition and Dietetics: Studying the nutritional value of food and dietary planning. Industrial Equipment Operation: Familiarity with tools and machinery used in food production facilities. Technical Documentation and Reporting: Practice in maintaining logs, processing data, and adhering to industry compliance standards. Graduates of this program are prepared for careers in food manufacturing plants, quality assurance departments, catering services, and food research labs, or to pursue higher education in food science, nutrition, or hospitality management.
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2002 - 2005
College of Tourism and Hotel Trade, Lodz, Poland
Bachelor's Degree in Hospitality Management
Completed a focused undergraduate program designed to develop comprehensive knowledge and practical skills in hospitality management, with a strong emphasis on the tourism and hotel trade sectors. The curriculum blended academic theory with hands-on industry experience, preparing graduates for leadership roles in domestic and international hospitality environments. Key areas of study included: Hotel and Resort Management: Operational management of hotel facilities, guest services, and hospitality operations. Tourism Economics and Policy: Understanding the global and regional impact of tourism on economies, communities, and culture. Marketing and Customer Relationship Management: Strategies for promoting services and enhancing guest satisfaction and loyalty. Event and Conference Planning: Planning and execution of business events, conventions, and leisure activities. Business Management and Administration: Core subjects such as finance, human resources, and organizational behavior tailored to the hospitality sector. Intercultural Communication and Foreign Languages: Emphasis on international service standards and cross-cultural communication. Legal Aspects of Tourism and Hospitality: Knowledge of industry regulations, contracts, and ethical practices.
Experience
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2022 - Present
Holland Casino Amsterdam Centrum
Self-employed Chef
Maintain consistent food quality and presentation, adhering to the establishmentโs specifications and guest expectations.โ Oversees kitchen operations during shifts, coordinating with staff to ensure efficient workflow and timely service.โ Ensure all food preparation and handling complied with local health and safety regulations, as well as Holland Casinoโs internal policies.โ Monitor and manage inventory levels, coordinating with suppliers to source fresh and high-quality ingredients.โ Interact with guests to gather feedback, enhancing menu offerings and overall dining experiences.โ Stayed updated with culinary trends and integrated innovative techniques to enhance the casinoโs food offerings.โ
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2017 - 2021
Leading chefsโ agencies (Temper, Just Horeca, Chefs Qlinar)
Freelance Chef, Sous Chef, Chef de Partie, Banquet Chef
Provided high-level freelance culinary services through top-tier chef agencies including Temper, Just Horeca, and Chefs Qlinar. Collaborated with respected establishments across the Netherlands, delivering adaptable support in both fine dining and large-scale event settings. Key Engagements Included: Nike Headquarters โ Hilversum Media Park โ Hilversum Kimpton de Witt โ Amsterdam Hotel van Oranje โ Noordwijk Hilton Schiphol, DoubleTree by Hilton, Mรถvenpick Hotel, NH Hotels, American Hotel, Holland Casino, among others Main Responsibilities: Filled various kitchen roles (Sous Chef, Chef de Partie, Banquet Chef) depending on assignment needs. Executed a wide range of international dishes and banquet-style menus under strict time and quality pressures. Maintained consistency in food presentation, flavor, and kitchen organization, even in unfamiliar or high-pressure environments. Worked across multicultural teams, demonstrating adaptability, quick learning, and professional conduct. Ensured strict adherence to food safety (HACCP) and hygiene regulations in every workplace. Personal Note: After several years of freelancing in the Netherlands, Iโve come to recognize that the Dutch language barrier has limited my ability to fully integrate, connect, and grow professionally. While Iโve remained committed to delivering high-quality work, I strongly feel the need for a new environmentโideally an English-speaking country, where I can continue evolving both as a chef and as a person. Iโm ready to step out of my comfort zone, surround myself with new challenges and perspectives, and reignite my passion in a setting where communication, creativity, and growth can flow more freely.
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2015 - 2016
Cafe Kobalt, Amsterdam, The Netherlands
Sous Chef
Held the position of Sous Chef at a vibrant, well-regarded brasserie specializing in Mediterranean cuisine and Spanish tapas. Supported the Head Chef in both the creative and operational aspects of the kitchen, ensuring consistently high-quality dishes and smooth daily service. Key Responsibilities: Menu Development & Culinary Execution: Contributed to seasonal menu planning, focusing on modern interpretations of Mediterranean and Spanish classics. Oversaw the preparation and plating of tapas and main courses, ensuring flavor balance, portion consistency, and visual presentation. Collaborated with the Head Chef on daily specials and introduced new recipes based on guest feedback and seasonal availability. Team Leadership & Operations: Supervised kitchen staff, managed scheduling, and ensured compliance with food safety and hygiene standards. Acted as the point of contact during the Head Chefโs absence, taking charge of kitchen operations and maintaining service standards. Trained junior chefs and kitchen assistants, promoting a strong team spirit and continuous learning culture. Departure Note: I made the difficult decision to transition into freelance cooking in late 2016 due to personal circumstancesโspecifically, to provide financial and emotional support for my seriously ill mother. While this chapter of my life was incredibly challenging, it also deepened my resilience and adaptability. I remain on excellent terms with the team at Cafรฉ Kobalt and hold a strong reference from Head Chef Marcin Wlodarski, who can attest to my reliability, culinary skill, and leadership qualities.
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2014 - 2015
Park Plaza, Carlson-Rezidor Hotel Group, Amsterdam Airport Schiphol
Chef de Partie (Poissonnier, Rotisseur)
Led the fish and grill sections in a high-volume hotel kitchen known for its diverse international offerings. Delivered consistently high-quality seafood and meat dishes tailored to a global clientele, including business travelers and airline staff. Key Responsibilities: Seafood and Fish Preparation (Poissonnier): Managed the full process of seafood preparationโfrom sourcing and filleting to precise cooking and plating. Created well-balanced dishes featuring fresh fish and shellfish, integrating seasonal ingredients and international influences. Upheld the highest standards of food hygiene and storage, aligned with HACCP and hotel brand policies. Grill & Roasting Station (Rรดtisseur): Cooked a variety of grilled and roasted meats to order, with accompanying sauces and garnishes. Ensured accurate timing, temperature control, and presentation, even during peak service hours. Maintained efficient workflow while handling multiple dockets in a fast-paced environment. Team Collaboration: Worked closely with other chefs to support banquet events, ร la carte service, and room service operations. Contributed to daily mise en place, quality checks, and shift briefings. Actively participated in training junior staff and supporting a positive team culture. Departure Note: After nearly a year of dedication and growth in this role, I was offered a Sous Chef position at another establishmentโan opportunity aligned with my long-term career goals. Despite moving on, I maintain strong personal and professional ties with the Park Plaza kitchen team, reflecting the positive and collaborative environment I was fortunate to be a part of.
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2014 - 2014
Hyatt Place, Amsterdam Airport Schiphol, The Netherlands
Chef de Partie (Poissonnier, Rotisseur)
Held responsibility for the fish and grill sections in a dynamic, high-energy kitchen serving international cuisine to a diverse, global clientele. Delivered consistently high-quality dishes across breakfast, lunch, and dinner service within a hotel setting that balanced efficiency with culinary excellence. Core Duties: Seafood and Fish Station (Poissonnier): Executed precise preparation and cooking of fish and shellfish dishes, from whole fish breakdown to final plating. Ensured optimal freshness, flavor balance, and visual appeal, adapting techniques to suit rotating menus and guest preferences. Maintained strict compliance with hygiene, food safety, and storage regulations. Grill and Roast Section (Rรดtisseur): Prepared a variety of grilled, seared, and roasted proteins including beef, lamb, and poultry, with appropriate side accompaniments. Applied a range of cooking methods to achieve desired textures and doneness levels while managing multiple orders simultaneously. Created sauces, jus, and marinades tailored to enhance each protein. Operational Support: Assisted with prep work for other kitchen stations during peak hours, contributing to a team-oriented, adaptable environment. Participated in daily mise en place, kitchen cleaning routines, and stock rotation. Supported senior chefs in quality control and kitchen organization.
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2012 - 2013
Radisson Blu, Carlson-Rezidor Hotel Group, Amsterdam Airport Schiphol
Chef de Partie (Poissonnier, Rotisseur)
Served as Chef de Partie overseeing both the Poissonnier (fish) and Rรดtisseur (grill/roast) stations in a high-volume international hotel kitchen. Responsible for the preparation and execution of a la carte dishes with a focus on quality, consistency, and efficient service for diverse clientele, including business travelers, airline crews, and event guests. Key Responsibilities: Fish and Seafood Preparation (Poissonnier): Managed all aspects of fish and seafood preparation, including filleting, portioning, marinating, and cooking to order. Ensured freshness and proper storage of all seafood items, working closely with suppliers and adhering to HACCP standards. Created refined fish-based dishes with complementary sauces and sides, contributing to seasonal menu updates. Grill and Roasting Station (Rรดtisseur): Executed a variety of grilled and roasted meat dishes including steaks, poultry, and game, with attention to guest preferences and cooking temperatures. Prepared accompanying sauces, reductions, and hot garnishes from scratch. Maintained optimal grilling techniques and presentation in line with the brandโs quality standards. Cross-Station Support and Leadership: Trained and supervised commis chefs and kitchen assistants, ensuring smooth workflow across both sections. Worked collaboratively with the Sous Chef and Executive Chef to maintain kitchen efficiency, food cost control, and customer satisfaction. Assisted in banquet and room service production as needed, adapting recipes and service techniques for large groups. This role demanded versatility, speed, and precision while upholding the standards of a leading international hotel brand.
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2009 - 2012
Restaurant d'Vijff Vlieghen, Amsterdam, The Netherlands
Banquet Chef / Chef de Partie (Saucier)
Worked in a dual role as Banquet Chef and Chef de Partie (Saucier) at a renowned fine dining establishment known for its fusion of classic French and modern Dutch cuisine. Played a key role in both high-volume banquet operations and a la carte kitchen service. Key Responsibilities: Banquet Operations: Planned, prepared, and executed banquet menus for events hosting 100โ300+ guests, including weddings, corporate functions, and formal dinners. Coordinated closely with the Head Chef and Event Manager to ensure seamless service and timely execution of multi-course meals. Managed mise en place, staff scheduling, and food production timelines for large-scale events while maintaining fine dining standards. Chef de Partie (Saucier): Held responsibility for the preparation of all sauces, stocks, and accompanying hot garnishesโcore components of both banquet and a la carte dishes. Maintained consistency and high-quality standards in flavor, presentation, and portioning. Collaborated with the culinary team to develop seasonal sauces and modern interpretations of traditional French preparations. Trained and supervised junior kitchen staff within the saucier section, ensuring adherence to hygiene and safety regulations. Cross-functional Contribution: Supported other stations during peak service and adapted to various kitchen needs with a strong understanding of brigade kitchen operations. Contributed to menu development and testing of new dishes for both regular service and special events.
Honors & awards
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2002-2005
Bachelorโs Degree in Hospitality Management
Bachelorโs Degree in Hospitality Management College of Tourism and Hotel Trade, ลรณdลบ, Poland (2002โ2005) A comprehensive academic program focused on tourism, hotel operations, food and beverage management, customer service, and business administration. The degree provided both theoretical knowledge and practical training in hospitality and tourism industry standards.
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(1998โ2002)
Professional Diploma: Technician of Food Technology
Professional Diploma: Technician of Food Technology Technical School of Catering, Beลchatรณw, Poland (1998โ2002) A specialized vocational program combining culinary arts with food science, nutrition, and production technology. This diploma provided in-depth training in food preparation, hygiene standards, kitchen operations, and the technical processes behind food safety and quality control โ forming a strong foundation for a professional culinary career.
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2025
Successfully completed Chef Skills Assessment (ANZSCO 351311)
Approved by Trades Recognition Australia (TRA) Successfully assessed as meeting Australian professional standards for chefs. This certification confirms eligibility for employer-sponsored visa programs under the Temporary Skill Shortage (subclass 482) and related skilled migration pathways.
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2025
Certificate of Conduct (VOG)
Certificate of Conduct (VOG) Issued by the Dutch Ministry of Justice and Security An official document confirming a clean criminal record, demonstrating professional integrity, trustworthiness, and compliance with high ethical standards โ required for positions of responsibility within the Netherlands and internationally.
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2024
IELTS โ General Training (Band 6.0 in all components: Listening, Reading, Writing, Speaking)
IELTS โ General Training (Band 6.0 in all components: Listening, Reading, Writing, Speaking) Meets international English language proficiency standards for skilled migration and global employment. Committed to continuous improvement, I actively expand my English communication skills through daily learning and practical use.
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2006 - 2025
Selected to work in prestigious international establishments
Appointed to Roles in Renowned International Culinary Establishments Recognized for culinary expertise and professionalism, with appointments at prestigious venues including Simply Heathcotes (Two AA Rosette, UK), Hilton Hotel Schiphol, Mรถvenpick Hotel Amsterdam City Centre, DoubleTree by Hilton, and Holland Casino โ each known for their high standards, diverse clientele, and commitment to culinary excellence.
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2023 - 2025
Co-founder of a successful private chef business
Co-Founder of a Successful Private Chef Experience Brand Created and delivered bespoke five-course dining experiences for private clients across the Netherlands. Recognized for exceptional creativity, refined presentation, and high-end service in intimate, high-pressure settings โ earning consistent praise and repeat clientele.