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Senior
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0
jobs
Rebecca Szczypka
,
, United Kingdom
Experience
Other titles
Skills
I'm offering
Markets
United Kingdom
Language
English
Fluently
French
Good
Italian
Good
Russian
Good
My experience
2015 - ?
job
Chef/PA/House manager
unknown.
I cater for the gentleman of the house and his family or guests when visiting. Being a Jewish family we
regularly entertain on Fridays keeping within the Jewish food guidelines for those who are kosher.
Stock control and kitchen cleanliness is important at all times as is using the best quality ingredients.
The family are very health conscious and like to keep track of their weight, and so eating a balanced
diet is very important to them, they have a preference for simple, homestyle dishes. We travel on a
regular basis, I am in charge of organising flights and transfers for him and his family as well as deal-
ing with personal errands. I deal with the running and maintenance of the household in London and in Monaco, liaising with housekeepers and contractors to ensure everything is in running order.
JAN UA RY 2 0 1 4 - DECEMBER 2 0 1 5
Private Chef for Family of 6 - Surrey
Sole chef, responsible for catering for this UHNW family, duties included cooking family favourite
meals for the children and a more health conscious version for the adults. They loved Mediterranean,
style food as well as Asian dishes, full of different flavours and textures, home made bread and desserts a few time a week. I travelled with the family over Summer and was responsible for house-
hold orders for the housekeepers as well for the kitchen ensuring that everything was well stocked,
accounted for and rotated.
J U LY 2 0 1 3 - JA NUA RY 2 0 1 4
Private Chef for Russian Family of 4 - London
Working alongside another chef, I worked a 2 week on, two week off rota. My role was to control
stock, provision, and cater for the staff of 10 and to help prepare and cook for the family of 4 plus
guests when needed. The family ate a Kosher diet which was adhered to with vigour, the gentleman of the house also required a strict low salt diet. I was also in charge of accounts for the kitchen ensur-
ing all receipts are processed and invoices are accounted for. We travelled during the summer with the family.
1 5 T H O CTO BE R 2 0 1 2 - J U LY 2 0 13
The Jugged Hare - Demi Chef De Partie - London
A very busy restaurant in the city serving British dishes influenced by local and seasonal foods.
J U LY 2 0 1 2 - O CTO B E R 2 0 1 2
27m M/Y Saint Michel - Summer Chef
A private motor yacht accommodating 8 guests and 4 crew. I was in charge of menu planning, sourc-
ing, provisioning and cooking for guests and crew, ensuring that the crew have a well balanced diet and the guests are always catered for whatever their needs.
regularly entertain on Fridays keeping within the Jewish food guidelines for those who are kosher.
Stock control and kitchen cleanliness is important at all times as is using the best quality ingredients.
The family are very health conscious and like to keep track of their weight, and so eating a balanced
diet is very important to them, they have a preference for simple, homestyle dishes. We travel on a
regular basis, I am in charge of organising flights and transfers for him and his family as well as deal-
ing with personal errands. I deal with the running and maintenance of the household in London and in Monaco, liaising with housekeepers and contractors to ensure everything is in running order.
JAN UA RY 2 0 1 4 - DECEMBER 2 0 1 5
Private Chef for Family of 6 - Surrey
Sole chef, responsible for catering for this UHNW family, duties included cooking family favourite
meals for the children and a more health conscious version for the adults. They loved Mediterranean,
style food as well as Asian dishes, full of different flavours and textures, home made bread and desserts a few time a week. I travelled with the family over Summer and was responsible for house-
hold orders for the housekeepers as well for the kitchen ensuring that everything was well stocked,
accounted for and rotated.
J U LY 2 0 1 3 - JA NUA RY 2 0 1 4
Private Chef for Russian Family of 4 - London
Working alongside another chef, I worked a 2 week on, two week off rota. My role was to control
stock, provision, and cater for the staff of 10 and to help prepare and cook for the family of 4 plus
guests when needed. The family ate a Kosher diet which was adhered to with vigour, the gentleman of the house also required a strict low salt diet. I was also in charge of accounts for the kitchen ensur-
ing all receipts are processed and invoices are accounted for. We travelled during the summer with the family.
1 5 T H O CTO BE R 2 0 1 2 - J U LY 2 0 13
The Jugged Hare - Demi Chef De Partie - London
A very busy restaurant in the city serving British dishes influenced by local and seasonal foods.
J U LY 2 0 1 2 - O CTO B E R 2 0 1 2
27m M/Y Saint Michel - Summer Chef
A private motor yacht accommodating 8 guests and 4 crew. I was in charge of menu planning, sourc-
ing, provisioning and cooking for guests and crew, ensuring that the crew have a well balanced diet and the guests are always catered for whatever their needs.
R, Russian, Cto, Health, ON, Manager
2020 - 2020
job
Stewardess/Cook/Deck Hand - Turkey
S/Y Mira.
This diverse position working on board Mira gave me a great insight into professional yachting; the position gave me a lot of responsibility and experience of different roles. I was in charge of provision-
ing, menus and cooking for up to 6 guests on this privately owned yacht
M AY 20 0 8 - S E PTE M B E R 2 0 0 8
Seafarers - Flotilla Hostess - Greece
This was a very demanding role which involved looking after up to 12 yachts on flotilla while cruising the Greek Islands around Poros. As well as ensuring the guests were happy I also had to organise
and cook for a beach party every fortnight, this involved working with a tight budget and cooking
onboard small sailing yachts sometimes for as many as 40 guests.
DECEMBER 2 0 0 5 - J UN E 2 0 0 6
The New Inn - Cook - Waltham Abbey
Worked alongside one other chef and was responsible for preparation and plating of food from the traditional style menu.
ing, menus and cooking for up to 6 guests on this privately owned yacht
M AY 20 0 8 - S E PTE M B E R 2 0 0 8
Seafarers - Flotilla Hostess - Greece
This was a very demanding role which involved looking after up to 12 yachts on flotilla while cruising the Greek Islands around Poros. As well as ensuring the guests were happy I also had to organise
and cook for a beach party every fortnight, this involved working with a tight budget and cooking
onboard small sailing yachts sometimes for as many as 40 guests.
DECEMBER 2 0 0 5 - J UN E 2 0 0 6
The New Inn - Cook - Waltham Abbey
Worked alongside one other chef and was responsible for preparation and plating of food from the traditional style menu.
Budget, R, UP, ME
2002 - 2009
job
Stewardess/ relief cook
A ND JUN E.
Eos is a high usage private yacht; throughout my time on board I worked as part of a team of 5 inte-
rior girls. The role was very demanding due to the high standards expected from the owner and his
wife but motivation and moral was always high. I was also called on multiple times to cook for the crew of 20 if the crew chef was away, and was also called upon to help in the galley at larger high
profile events for guests. I also made myself available to go ashore and help with provisioning when-
ever I could, so that I could try and gain some insight into yacht provisioning
M A R CH 2 0 1 0 - J U N E 2 0 1 0
52m M/Y Bel Abri - Crew chef/stewardess
My time here involved cooking for 13 crew whilst on charter and stewardess duties at all other times. I
worked under the head chef and learnt a lot about the proper use of space, timing and preparation.
rior girls. The role was very demanding due to the high standards expected from the owner and his
wife but motivation and moral was always high. I was also called on multiple times to cook for the crew of 20 if the crew chef was away, and was also called upon to help in the galley at larger high
profile events for guests. I also made myself available to go ashore and help with provisioning when-
ever I could, so that I could try and gain some insight into yacht provisioning
M A R CH 2 0 1 0 - J U N E 2 0 1 0
52m M/Y Bel Abri - Crew chef/stewardess
My time here involved cooking for 13 crew whilst on charter and stewardess duties at all other times. I
worked under the head chef and learnt a lot about the proper use of space, timing and preparation.
R, SoMe, Motivation, Go
My education
STCWs University of Oxford
Unspecified, Health and Hygiene certificate (Minor in Nutrition)
Unspecified, Health and Hygiene certificate (Minor in Nutrition)
n/a
Unspecified, Fitness and personal training (Minor in Textiles)
Unspecified, Fitness and personal training (Minor in Textiles)
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