Jagna Janicka

I work as a chef, breakfast chef, and housekeeper in a Danish hotel. As a chef in the hotel restaurant, I am responsible for serving à la carte dishes, but we also often prepare events with catering. As a breakfast chef, I prepare the morning buffet and monitor its quantity throughout the service. As a housekeeper, I take care of the cleanliness of hotel rooms, clean them after each guest, and ensure the overall cleanliness and appearance of the hotel. This is my first experience in this type of work, but I quickly adapted and found my way. My responsibilities include, among others:

• Ensuring cleanliness of the workplace
• Monitoring the temperature of meals both at the breakfast buffet and in the restaurant
• Preparing dishes within a set time with attention to detail
• Keeping track of stock levels
• Preparing production
• Cleaning not only rooms but also other areas such as corridors and restrooms
• Reporting lost items
• Informing the supervisor about found faults
• Replenishing consumables
• Changing towels and bed linen
• Ensuring guest satisfaction

I came to work at an Austrian hotel for the winter season. I worked as a chef in hotel kitchen. Every day we prepared a lunch buffet for hotel guests and meals for the staff. It was a wonderful experience for me because I had the opportunity to learn from experienced chefs and expand my knowledge. My main tasks included:

• Setting up and overseeing the buffet for guests
• Preparing the dishes
• Making production
• Baking cakes
• Maintaining order in the restaurant and kitchen
• Creating decorations

I worked as a pizzaiolo in a Wrocław restaurant specializing in Italian pizza and fast food. I have 2.5 years of professional experience in the kitchen, which allowed me to develop my skills and passion for cooking. For about a year, I also held the position of dessert station manager. My responsibilities included, among others:

• Creating a new menu
• Maintaining cleanliness and organization in the workplace
• Preparing production and workstations
• Ensuring food quality and serving it within the specified time
• Customer service
• Training new employees
• Monitoring stock levels and ordering missing products
• Operating the POS system and terminals