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Marek - Chef - London, UK

Kate Marek

London, UK



Work History

every day on my own as the Chef

Worldwide Mobile Conference

February 2014 - February 2014

in Barcelona for a week. This involved cooking buffet style food for 100 people every day on my own as the Chef

Mercedes Amg Petronas Formula 1 and Rocket Catering London

From August 2013

I have been involved in working for the Mercedes Team doing the catering for Lewis Hamilton and Nico Rosberg along with cooking the Media Buffet of up to 150pax in Europe and Internationally.

In between the races I am back in London catering for Rocket in Battersea doing events of up to 1000 pax, at various venues in the city.

Rocket F1 catering

April 2013 - May 2013

I was invited to join the Rocket F1 team and cater for the F1 Grand Prix in Barcelona and Monaco

Co owner/Executive chef

Gourmet Boerie

May 2012 - May 2013

I own this business in Cape Town with 3 other partners, it is up and running and I am now working in London as well as overseeing the restaurant via emails on a daily basis.

Executive/Consultant chef

Casa Labia, Muizenberg

October 2011 - April 2012

I was asked to come on board and help train the staff in the kitchen and get them motivated, I was only supposed to do 3 Months but they wanted me to stay so I stayed on and have just recently trained a young chef to take over.
(Reason for leaving, contract came to an end)

Head chef

Park Café

April 2011 - September 2011

Involved in setting up the Park Café in Black River Park, Observatory.
Worked as head and sole chef.
(Reason for leaving was no assistance, support or back up.)

Assistant chef, 2nd in charge

Eaglemont Dish, Melbourne

August 2010 - December 2010

Responsible for the daily running of the kitchen, and the ordering.
(Reason for leaving this fantastic job and returning to S.A was my fathers unexpected death)

Temporary Chef

Food and Desire catering company

July 2009 - July 2010

Responsible for the canapé sections and assistant in other sections, i.e main courses and desserts

Senior Casual


July 2009 - July 2010

During her time Kate as proved to be a very dedicated, reliable and professional employee.

She has been a very reliable, dedicated and professional team member.

She has extensive knowledge in food preparation, kitchen organization, technical skills.

Should you require any further information please feel free to contact me on the office number below.


Yvan Meunier
Chef de Cuisine
03 9421 0260 03 9421 0260

Headchef/ floor manager

Sole e luna, Italian restaurant, Bright, N.E Victoria

October 2008 - July 2009

I helped a friend/colleague set up a restaurant after we had worked together in London for over 4 years.
Responsible for running the kitchen with the chef/owner and managing the floor, staff rosters and pay.
Or please feel free to call Frank Martinez on +61424335405

Hoy's Ski café

June 2008 - September 2008

I ran a small café during ski season, was in charge of the café, involved with cooking and ordering.
www.hoysskis, com

staff meals

The Red Stag Restaurant

March 2008 - June 2008

Eurobin, N.E Victoria, Australia
I worked both as an assistant chef to the head chef and sous chef at The Red Stag restaurant.
Responsible for running the kitchen on busy weekends and weekdays and cooking staff meals.


March 2007 - December 2007

I was head of Canapes producing canapes for between 50-700, dinner parties, weddings, movie premieres, events like the Bafta Awards and business functions. I managed a team of 7 temporary chefs and was in charge of ordering and planning the events. I thoroughly enjoyed my time there. Being in charge of my section helped me to grow and gain the confidence I need in this industry. Due to personal reasons I had to terminate my contract and move to Australia

Chef d partie

February 2007 - April 2007

Various temping jobs in and around London which included working for top catering companies for large functions.

Chef d Partie/Junior Sous chef

A very busy Italian restaurant

February 2006 - January 2007

in the heart of Soho.
I was placed on desserts. My roles included making all the desserts, ordering, and staff rosters when the head chef was off. I then became junior sous chef.

Chef d Partie

Al Duca, Picadilly

February 2005 - December 2005

I started on larder, salads, cold starters and sauces and moved onto the pasta section (making fresh pasta and sauces) and desserts.
This restaurant was voted one of the 3 best top Italian restaurants in London in 2005.

Commi Chef

Zilli Fish Too, Covent Garden

March 2004 - December 2004

I worked under Aldo Zilli, celebrity U.K chef. This was my first chef d partie job in London and I was placed on larder. I worked with Aldo personally as well as his head chef, Frank Martinez. I did various food photography shoots with him as well as the Taste of London, which caters for up to 8000 a day over a weekend.

Commis Chef

Le Paris Go

April 2003 - December 2003

I came to Sydney on a working holiday visa and started working at Le Paris Go alongside the Head Chef, who towards the end of my time there, would trust me to run the kitchen on a busy Sunday. I found this a huge challenge and accomplishment at the time as I had just finished my Cordon Bleu Diploma.
38 Hall street, Bondi Beach, 2026

Temporary Consultant Chef

Greenways Guest House

February 2003 - March 2003

Menu planning, hygiene and staff training. I applied for this job just after I had completed my Cordon Bleu Diploma. It was only a temporary position as I wanted to further my career overseas

Trainee chef

Silwood Cookery School

January 2002 - November 2002

every two months we were sent to top restaurants and catering companies in and around Cape Town, South Africa. These included:

Meat section

Prepared and worked various functions and assisted in 1st year demonstrations

Hot section and deli assistant.

Preparing and working at various events around Cape Town
Hot section and vegetable preparation


To Whom It May Concern:

Monday 15 August 2011

Qualifications & Certifications

Cordon Bleu cookery

Silwood School of Cookery

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