Sebastian Salagan is an experienced Executive Head Chef with over 12 years of culinary experience. He has strong leadership and communication skills and is passionate about worldwide cuisine. He currently oversees all operational aspects of the kitchen and staff at Jo'Burger Ltd. in Dublin, ensuring the highest culinary and service standards are met.

1. 1
Executive Head Chef
Good communicator with strong leadership skills
Creative, resourceful and able to handle emergency situations
Passionate about worldwide cuisine, with strong attention to
details
Surname Salagan Academic Qualifications
Name Sebastian 1998 - 2001 Diploma in Food Technology, Technical College No 1, Szczecin
Date of Birth 10.09.1980 1995 - 1998 Chef Diploma, High School Graduation Certificate, Group of Economic
Address Reuben St., Apt. 4 Schools, Szczecin
Earls Court, D8
E-mail sebsalagan@gmail.com
Phone 0831510094
Professional Experience
Executive Head Chef
September 2012 – present, Jo’Burger Ltd., Dublin
Opening two new places for the company (the Bear, 34/35 South William St. and
Jo’Burger Smithfield, Smithfield Village, 10 Duck Lane), forecasting supply needs and
estimating costs, and developing menu offerings. Cooperating with the managers and
the head chefs of the 6 restaurants of the company and being responsible for overseeing
all operational aspects of the kitchen and staff members (5 Head Chefs, 15 Chefs, 12
KP’s). Participating actively to the implementation of the central kitchen in 2013
(budgeting, space and equipment planning). Ensuring that the highest culinary and
service standards are reached. Designing and implementing creative menus
incorparating organic and local cuisine, providing an appropriate training for the
kitchen staff, coordinating and executing catering services for events on and off sites
(wedding, staff member and opening parties, etc).
Head Chef
May 2007 - September 2012, Jo’Burger Ltd., Dublin
Supervising and coordinating activities of the kitchen staff of the 4 restaurants of the
company (Jo’Burger HQ, 137 Rathmines Rd. ; Jo'Burger Town, 4/5 Castle Market ; the
Crackbird, 60 Dame St. ; the Skinflint, 19 Crane Lane). Portioning, arranging and
garnishing food, inspecting supplies, equipment and work areas to ensure the
maintenance of the highest HACCP standards. Food costing, stock controlling.
Training and supervising staff (from 3 to 5 Chefs, 2 Assistants, 4 KP’s) engaged in
food preparation procedures. Ordering supplies and keeping records. Organising
rosters for staff members.
Chef de Partie
September 2005 - May 2007, Fire Restaurant - Mansion House, Dawson St., Dublin
Collaborating with personnel and developing recipes and menus. Washing, peeling,
cutting fruit and vegetables. Baking, roasting, steaming, carving and trimming meats,
fish, vegetables and other foods. Baking bread, rolls, pizzas, cakes and pastry. Food
controlling and ordering supplies.

2. 2
July 2005 - September 2005, Shiraz Restaurant, 12 Eustace St., Temple Bar, Dublin
Responsible for the preparation and cooking of food. Maintaining a tidy, clean and
secure work environment at all times. Preparing a wide range of tasty dishes - mainly
Mediterranean cuisine. Caring about the efficient running of the section and assisting
the head chef when compiling food orders and developing new food concepts.
Chef
April 2005 - June 2005, Bikini Restaurant, 6 San Pietro St., Finale Ligure,Savona
(Italy)
Preparing and serving fresh Italian food within a busy Italian restaurant. Ensuring the
cleanliness of the kitchen area and equipment. Checking and recording food
temperatures. Checking food sample stores on a daily basis.
June - September 2004, Marina Hotel, 24 Rosso St., Borggio Verezia (Italy)
Ensuring the highest hygiene and food quality standards are reached. Working with the
head chef to ensure the staff work according to sanitary and security guidelines.
December 2003 - June 2004, Ellite Restaurant & Night Club, 21 Niepodleglosci
St., Szczecin (Poland)
Preparing, producing and serving food. Ensuring purchasing is made using nominated
suppliers. Ensuring the maintenance of a system of quality and credit controls. Keeping
stock sheets and pricing up to date.
February - November 2003, Soho Restaurant & Night Club, 34 Bohaterow
Warszawy St., Szczecin
Responsible for the preparation and the cooking of food. Ensuring that safe working
practices are respected.
Bartender
December 2001 - August 2002, Cafe Castellari, 42 Jednosci Narodowej St., Szczecin
Responsible for taking orders, serving customers, handling cash (working on cash
register) and dealing with customers with high quality customer care. Taking
deliveries, stock controlling and answering phone enquiries.
Language Skills
Polish, mothertongue
English, fluent
Italian, basic knowledge
French, basic knowledge
German, notions
Computer Skills
Synergy Suite
MS Office
Leisure and Personal Interests
Painting
Martial Arts
Dublin, April 10th, 2015.