Michal Ryszard Lorens

29 years - Warsaw (02-366) Poland - 535 833 009

Professional situation

Looking for a job

Professional aspiration

From 2 to 5 years
Desired salary
Between 35 kCHF and 55kCHF
- Managing Director
- Hotel/ Restaurant Manager
- F&B
- Hotels


I am creative and ambitious person with keen eye for detail, also I am very passionate about the industry and the Food and Beverage Department that was always my area of interest, I believe that there is always area for improvement and time to educate en improve one self.

Professional experiences

Restaurant manager

MARRIOT VILLAGE D'ILL DE FRANCE , Bailly-romainvilliers - Full-time job

From January 2017 to Today

Front office supervisor

Radisson Blu Sobieski , Warszawa - Full-time job

From June 2016 to January 2017

Head chef

Piano Bar , Odense - Temporary contract

From August 2015 to February 2016

The head chef position at Pianobaren in Odense, Denmark was a true cultural experience where I had the opportunity to learn about Nordic cuisine and their culinary traditions. My tasks were managing a small kitchen brigade of 2 chefs and two kitchen assistants that were at my disposal. Naturally depending on the restaurant occupancy I was to decide who if all the members would work on what day of the month, as well as making a weekly rotations of on call chefs.

The restaurant would have a maximum capacity of 100 guests that allowed us to offer closed menu events for important Danish festivities like the "Julefrokost" that consists of national Christmas dishes served from Novemeber until late January depending on reservations.
As a weekly task I was in charge of general kitchen operations from HCCP standards, menu engineering as well as stock ordering for the kitchen.
Being this my first full time managerial position job I was able to truly work under pressure while keeping the kitchen under control, it was the experience I needed at this point of my career.

Managmenet trainee


From August 2013 to February 2014

My job at InterContinental Suzhou was to implement new standards in all four different outlets from the operation side of the F&B departament. I was concentrated on ensuring a better standard of service and guest satisfaction. As well as improving productivity of operation execution. Another of my duties was the creation of action plans for future improvements for the hotels All-Day Dining and Stake House Restaurant as well as the Sky Lounge and Carumba Music Bar.

Assistant lecturer


From January 2013 to June 2013

I was in charge of running the dinner operation at the schools "Bistro", where I would train the First Year students the basics of fast a la card service restaurant scenario, from both the service and bar sides. In parallel I supervised the third year management students on how they managed to run the floor and kitchen from the opening of an operation until its closing.


SmallWorld Cafe , Marbella - Temporary contract

From August 2012 to January 2013

Small World Café was my part time job during my last year of education at Les Roches Marbella, It was a unique experience since the venue was founded and run by Les Roches Marbella Alumni with prior experience in the Hospitality industry, and I was very much looking forward on seeing how the small business would look like from the inside when built and run buy the industry professionals with the same educational background as me. I was very happy to see how implementing techniques and know how different World class standard hotel work differed in a small cafe such as Small World, Thanks to the team it opened my eyes even more to how important is standtardisation mixed with room to be yourself can boost productivity, revenue and most importantly bring such joy and easy of work in a very very busy work environment as it is working at the Small World Cafe


DeSilva , Piaseczno - Internship

From July 2011 to December 2011

As a commies in DeSilva Piaseczno, trained under a variety of sous chef in there different sections, allowing me to understand and learn the back of the house kitchen operation from the Cold Kitchen threw pastry to finally working on the pass


La Pleta By Rafael Hoteles , Baqueira-beret - Temporary contract

From December 2010 to April 2011

The receptionist position at La Pleta, was my first internship at a 5* hotel and I have to say I was very proud to get the front office job as there were only two opening for the front desk and six for food and beverage outlets, here I received training on daily front office operations as well as the importance of smiling and how a simple sincere smile can diffuse most of stressful situations without the need to call my supervisor.

The La Pleta hotel was an unforgettable starting point in my hospitality career

Additionals trainings

Swiss Hospitality Diploma

Les Roches Marbella International School of Hotelmanagement - Hotel Operations

2010 à 2012

Bachelor In Internation Hospitality Management

Erhvervsakademiet Lillebælt/Lillebaelt Academy - International Hospitality Management

2014 à 2016


Les Roches Marbella – 2012


Espagnol - Native language

Polonais - Native language

Anglais - Native language

Français - Technical

Allemand - Technical


Event coordination
Menu Engineering
Food and Beverage
Cost control
Training & Develo
Hotel Oprations
Bistro Operations
Cost Management
culinary skills
Culinary Concepts
Front Office
Prestige PMS
Microsoft Office


  • Mixology
  • Water Sports
  • Fine Dinning
  • Rock Climbing