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Marek Ivasienko in chef whites, holding a smoking pan over an oven hob.

Marek Ivasienko

Self-Employed Chef

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ABOUT ME

Hello, I'm Marek

I consider myself to be a hard-working team player with a good range of experience in many diverse kitchen environments. I am a fast learner and enjoy being creative at work with a good eye for detail. I have a conscious understanding of the importance of cost-effectiveness and minimising waste, which I apply to my menu planning.

Working in so many different settings, in different countries has allowed me to gain valuable experience working with a wide array of people and personalities. I communicate well and remain calm and professional under pressure. I am responsible and dependable and bring a positive, open mind; I step up to the job, no matter where it is, or for how long.

Personal Information

FULL NAME           Marek Ivasienko

D.O.B.                     05 May 1985

ADDRESS               Tewkesbury, Gloustershire 

E-MAIL                   marek@chefmarek.co.uk

PHONE                   +44 7890313709

Relief Chef            Available

Languages

English
Czech

Key Attributes

Professional
Good eye for detail
Passionate
Hard Working
Calm Under Pressure
Flexible
Organised
Diverse range of experience
Team Player

Skills

Interests

Work Experience

Now
June 2021
Self-Employed (UTR)

I have worked in several establishments as a self-employed Chef over the last few years:
Gastro pubs and restaurants, in the position of Chef de Partie, Pastry Chef and Head Chef.

    • The Inn At Welland, Malvern Hills
    • The Masons Arms, Wichenford
      Corse Lawn
    • House Hotel, Corse Lawn
      The Backford Inn (Butcombe Brewing Co.), Tewkesbury
    • The Swan Inn at Hanley, Malvern
July 2020 - June 2021
Head Chef
The Oak Inn, Staplow
    • Menu planning and costing
    • Maintaining the health and safety to the high standards
    • Menu costing and maintaining the GP %
November 2019 - Present
Relief Chef
IVAS Hospitality LTD
2019
September 2019 - November 2019
Head Chef
The Lyon Inn, Westbury
    •  In this short period of the time I was responsible for the kitchen running smoothly.
    • Maintaining the high quality of health and safety rules.
March 2017 - September 2019
Head Chef
The Masons Arms, Wichenford
February 2015 - March 2017
Sous Chef
The Inn, Welland

Fresh and local food
Awarded with Bib Gourmand 2016

2015
November 2013 - February 2015
Chef De Partie
The Crown, Hallow

Busy local pub situated in Hallow village, Worcestershire.

All food is made and prepared from
scratch; we used fresh and local products to create traditional and fine dining dishes from
English, French, Italian, Indian and Moroccan cuisine.

July 2013 - September 2013
Breakfast Chef
Laughem Hill Estate AA
February 2012 - November 2013
Head Chef
The Masons Arms, Wichenford
    • Responsible for organising and running a busy service and functions for up to 100 covers.
    • Ordering and stock control.
    • Food preparation and menu planning.
    • Training new staff.
    • Ensuring extremely high standards of cleanliness, hygiene and health.
2012
September 2010 - February 2010
Accredited Kitchen Manager
The White Horse Hotel, Haslemere
    • Staff training.
    • Cook-offs and testing of new menu for whole district.
    • Stock control, ordering and upholding health & safety regulations.
    • Responsible for training five other Kitchen Managers.
October 2009 - September 2010
Chef De Partie
Jamie's Italian, Guildford
2009
June 2007 - October 2009
Second Chef
Rosemary Park Nursing Home, Haslemere
    • Preparing four meals from scratch every day for 100 residents, including preparing food
      for dietary requirements such as celiac disease, gluten-free diet, vegetarians etc.
    • Ordering and managing stock levels to prevent unnecessary wastage.
    • Received training in different branches of the company at the site in France catering for
      40+ covers.
December 2006 - May 2007
Nevinny Bar Gecko Restaurant, Prague, Czeh Republic

Head Chef

2007
May 2006 - December 2006
Tulip Restaurant, Prague, Czeh Republic

Second Chef

Education

6 April 23 - 5 April 26
Certificate of Achievement: Level 2 Food Hygiene and Safety of Catering

Click to view Certificate

2016-2017
Worcester College
NVQ Level 3 in Pastry
2014-2016
Worcester College
Professional Cookery NVQ Level 2 and NVQ Level 3
2003-2005
Prague
Secondary School of Hotel & Management

Catering for city officials and state events for over 1,000 people (Holiday Inn, Prague Congress Centre).

    • Experiencing and learning different aspects of the hospitality industry throughout the course, including front and back of house roles.
    • Received practical and theoretical training.
2000-2003
Prague
Apprenticeship: College of Gastronomy & Hotel Industry Chef
    • Received apprentice training from the age of 15 allowing me to work in a professional kitchen.
    • Sent out for work experience at functional companies such as Holiday Inn Hotel.
    • Started as Kitchen Assistant and worked my way up into different roles with more responsibility

References

David & Gilly Pinchbeck – Owners the Inn at Welland. 

"We have known Marek for many years, firstly as a full time employed chef and more recently on a relief basis for holiday cover.  Marek is not only a consistently good chef, but he’s also invariably polite, totally reliable, immaculately presented and a thoroughly decent man. To the extent there is never an occasion when he is here on contract work, we don’t take the opportunity to try and persuade him to return as an employee.  This in itself says it all!"

Chris Exley - Head chef - Corse Lawn House Hotel

"Marek worked for me on a relief basis for around 5 weeks in September  2022. He was punctual , polite, & very competent on all sections of the kitchen.  He showed a professional and efficient work ethic whilst working with me. His level of professionalism & cleanliness is a credit to him and I would definitely use him again if he was available."

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