IRINA KOSCIOLEK
Bellingen
Summary
After earning a degree in Human Rights Sociology, I retrained as a commis chef in France at a culinary school specializing in sustainable gastronomy. My training introduced me to plant-based and fermentation techniques alongside traditional French cuisine. I gained practical experience through volunteer work in a Japanese Buddhist temple and a seasonal position at a fine dining restaurant in Switzerland. I am now starting my professional culinary journey and am eager to continue learning, develop my technical skills, and contribute to a team.
Overview
11
11
years of professional experience
6
6
Certifications
Work History
Commis Chef
Les Touristes
Martigny
06.2025 - 09.2025
- Prepared and executed garnish components for fine dining dishes
- Maintained high standards of presentation, consistency, and timing
- Worked with ingredients sourced from wild foraging
- Incorporated fermented products in fine dining cuisine
Volunteer Kitchen Assistant
Kakurinbo Temple
Minobu
02.2025 - 05.2025
- Assisted in temple kitchen, serving international guests
- Prepared vegetarian meals (shojin ryori)
- Followed traditional culinary techniques and disciplined temple routines
- Understood and executed tasks in a foreign language
Apprentice Commis Chef
Meunier
Bordeaux
02.2024 - 01.2025
- Managed cold section: desserts and starters setup
- Prepared ingredients: peeling, chopping, and assembling
- Cooked basic culinary elements: stocks, sauces, and broths
- Applied HACCP food safety standards
Bar Manager in mutliple festivals
Palp, Weblo, Les Docks, La Crique
Lausanne, Morges, Sion
01.2018 - 02.2024
- Scheduled staff and allocated tasks efficiently
- Prepared and served beverages: cocktails, wine, spirits, and beer
- Managed stock and placed orders for drinks and supplies
- Handled cash and operated the ETPOS system
Junior Journalist
Radio Télévision Suisse (RTS)
Lausanne
01.2019 - 05.2022
- Research, synthesis, and writing of political, economic, and cultural content
- Source verification, information analysis, filtering, and editorial structuring
- Digital content publishing and social media dissemination
- Editorial review, proofreading, and content prioritization
Administrative and Accounting Support
Contagest Trustee Company
Lausanne
09.2014 - 05.2018
- Performed basic accounting tasks and financial record-keeping
- Managed correspondence and telephone communications
- Conducted data verification and routine checks
Education
Professional diploma (TFP) - Commis Chef
La Source Cooking School
Bordeaux, France01.2025
Master of Science - Human Rights Sociology
University of Lausanne
University of Lausanne, Switzerland05.2022
Bachelor of Science - Social and Political Sciences
University of Lausanne
University of Lausanne, Switzerland05.2018
Skills
- Task preparation and execution
- Attention to detail and high-quality presentation
- Knowledge and application of safety standards
- Resource management and organization
- Adaptability in different environments and workflows
- Ability to follow instructions in a foreign language
Certification
HACCP Food Safety Certificate
Languages
English
Upper Intermediate (B2)
B2
French
Native
Native
Timeline
Commis Chef
Les Touristes
06.2025 - 09.2025
Volunteer Kitchen Assistant
Kakurinbo Temple
02.2025 - 05.2025
Apprentice Commis Chef
Meunier
02.2024 - 01.2025
Junior Journalist
Radio Télévision Suisse (RTS)
01.2019 - 05.2022
Bar Manager in mutliple festivals
Palp, Weblo, Les Docks, La Crique
01.2018 - 02.2024
Administrative and Accounting Support
Contagest Trustee Company
09.2014 - 05.2018
Professional diploma (TFP) - Commis Chef
La Source Cooking School
Master of Science - Human Rights Sociology
University of Lausanne
Bachelor of Science - Social and Political Sciences
University of Lausanne