Sebastian Stoklosa

Responsible for developing new sauce and condiments, collaborating with various teams, overseeing product trials, and customising products to meet clients' needs. Presented new product concepts and flavour profiles to major retailer showcasing product innovations and trends.

At WLFIC & UWL, I was responsible for developing food products from concept to market. I led new product development projects, conducted research on emerging food trends, and delivered hands-on seminars to industry professionals and students. In addition, I provided academic tutoring and mentorship, supporting students in food science and product development. This position allowed me to bridge the gap between industry practice and academic learning, fostering innovation and knowledge-sharing within the food sector.

As a Sous Chef at a high-end leisure centre, I seamlessly blended technical culinary expertise with effective managerial skills. I oversaw kitchen operations, ensuring precision in recipe execution, quality control, and compliance with health and safety standards. Leading a team, I directed efficient workflows, managed inventory, and upheld a commitment to delivering exceptional dining experiences. My role also involved menu development and maintaining a high standard of service, contributing to the center's reputation for culinary excellence.

As a Chef de Partie at a Michelin Bib Gourmand-awarded restaurant, I played a pivotal role in maintaining the culinary standards that earned the prestigious recognition. Operating within a fast-paced kitchen environment, I executed precise preparation of dishes, focusing on quality, presentation, and adherence to Michelin standards. Collaborating closely with the culinary team, I contributed to the innovative menu, ensuring an exceptional dining experience that consistently met the high expectations associated with Michelin recognition.

During my work at Base Recruitment I've worked as a Private Chef at various luxurious establishments, I crafted bespoke culinary experiences tailored to the discerning tastes of high-profile clients. With a focus on creativity, precision, and culinary innovation, I curated exclusive menus and delivered personalized dining services. Collaborating with diverse teams, I ensured seamless kitchen operations and consistently exceeded client expectations, establishing a reputation for excellence in the realm of upscale gastronomy.

As the Head Chef at a newly opened restaurant, I led the culinary team in establishing the kitchen operations from inception. I curated a distinctive menu, implemented efficient kitchen workflows, and maintained a focus on delivering freshly prepared dishes.

Thesis: Barriers and facilitators of supporting effective procedures towards environmentally sustainable supply chain management in one of the largest food wholesalers in the UK: A qualitative study. Completed modules: Responsible Value Chain Management Applied Food Science and Product Development Food Service Operations Analysis Research Project Food and Society