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About me
I am a highly motivated Head Chef offering over 18 years of experience in the Hospitality industry. A creative thinker who has sound knowledge of the latest food trends, and who is intimately familiar with all the activities of the kitchen. I have a strong commitment to high standards and quality in any food that I serve. I am customer focused, dedicated and able to develop innovative and creative solutions to problems. Right now I am seeking a position, where I can utilise my experience, culinary skills, passion and expertise to provide a five star guests experience as well as business growth and revenue maximisation.
Experience
20 years and 1 month
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Head Chef
Hilton Palm Jumeirah - Dubai, United Arab Emirates
F&B kitchenJanuary 2020 - Now · 4 years and 3 months• Working towards establishing the kitchen operations and standards of a stand alone restaurant within the hotel with a 250 seating capacity. • Calculating food cost for menu items, negotiating and setting up supplier contracts. • Attending regular meetings with senior management and investors of the business. • Interviewing and training new team members. Reason for leaving: Due to the current world health crisis the opening of the restaurant had to be terminated.
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Senior Sous Chef
Hilton London Metropole Hotel - London, United Kingdom
F&B kitchenMarch 2016 - January 2020 · 4 years• Primarily responsible for the planning, controlling and directing the work of cooks in the Conference and Events Kitchen Department. • Organizing and executing reception buffets for up to 3000 and plated functions for up to 1200 guests. • Overseeing the operations of all Food and Beverage outlets within the hotel including an a la’ carte restaurant, 2 lounge bars, room service and a Deli kitchen. • Making cost conscious purchasing decisions to reduce food cost without compromising standards. • Meeting with and providing menu tasting services for conferences and events and applicable corporate clients. • Playing a key role in creating and developing new dishes and VIP menus. • Hiring, training, evaluating and developing cooks to maintain productivity levels
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Sous Chef
Hilton London Metropole Hotel - London, United Kingdom
F&B kitchenJanuary 2010 - February 2016 · 6 years and 2 months• Managing kitchen shift operations in the hotel’s main restaurant offering buffet breakfast, a’la carte lunch and dinner services. • Providing consistent production of high quality food through all hotel food outlets • Assisting the Executive Chef with all kitchen operations and preparation and managing customer relations when necessary. • Assisting in determining how food should be presented and creating decorative food displays. • Identifying the developmental needs of Team Members and coaching, mentoring, or otherwise helping others to improve their knowledge and skill.
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Chef de partie
Kempinski Hotel Corvinus - Budapest, Hungary
F&B kitchenJanuary 2002 - February 2007 · 5 years and 2 months -
Commis I
Four Seasons Hotel Gresham Palace Budapest - Budapest, Hungary
F&B serviceMay 2001 - May 2002 · 1 year and 1 month
Education
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Diploma
Budapest Culinary School - Budapest, Hungary
September 1998 - June 2002
Languages
2 languages
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English
Professional working
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Hungarian
Professional working
Personal information
Nationalities
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Hungarian
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British
Work Permits
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United Arab Emirates
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United Kingdom
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European Union
Date of birth
July 14th 1983
Skills
8 skills
- • Budget forecasting
- Budgeting
- Dealing with customer
- Excellent organiser
- Good in communication
- Good team member
- managing skills
- Strong leadership skills
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