Work History

Work History

Wycliffe Golf and Country Club

Sep 1998 - Present

Executive Sous Chef

  • Responsible for managing, motivating, and scheduling over 50 employees, hiring and  training staff for maximum efficiency, quality and productivity.
  • Works closely with the food and beverage director and dining room managers to ensure a quality dining experience for the members and their guests
  • Ensures all food is consistently prepared and presented, and that the culinary team has the same approach
  • Implements recipes and procedures for food preparation to ensure consistency and high quality and to minimize food cost and waste
  • Expert in productivity while controlling food and labor costs
  • Plans and maintains a quality employee meal program for approximately 200 employees
  • Develops positive relationships with the front of the house managers and service staff
  • Safeguards the culinary team by training them in safety, sanitation, and accident prevention
  • Highly adaptable and accomplished in different cuisine types
  • Assist and support the executive chef in routine and additional tasks
  • Planning menu's and writing specials daily to reflect preferences and health concerns
  • Working with all departments to fulfill needs of members
  • Hands on in all aspects of food preparations

Boca West Country Club

1992 - 1998

Sous Chef

***** Platinum Private Club                                                                                                                      Largest Private Club in Florida      

  • Creating weekly menu's and daily specials
  • Responsible for all international dinner nights, including the famous seafood buffet
  •  Coordinated with Executive Chef Hans Dietrich to plan, design and develop menu requirements and serving measures.     
  • Worked well under pressure in a fast paced environment  
  •  Conduct daily shift briefings                  
  • Coordinating dinner in two dining rooms, 620 seats altogether                                                                                                                                            

Cafe du Marche

1989 - 1992

Sous Chef

I worked in this French restaurant with award winning chef/owner Alan Petitbon where I cooked traditional French cuisine and was responsible for all operations including preparation for all daily needs and managing and motivating the staff.

International Pub

1988 - 1989

Chef

Located in Koln, Germany I worked at this 160 seat restaurant with German, Italian, French and Hungarian cooking prior to my arrival in America.

 

Pannonia Hotel

1983 - 1988

Junior Sous Chef

Fresh out of culinary school I began work in a beautiful hotel in an old historic city setting in downtown Pecs, Hungary with heavy banquets, and large a'la carte  menu with continental cooking.

Education

Education

Culinary School

1980 - 1983

Chef Diploma

Pecs, Hungary

Qualifications

  • 30 years of experience in the culinary field
  • Highly skilled in cooking and preparing a variety of cuisines
  • Track record of supervising kitchen and wait staff effectively
  • Proven ability to control all food operations including creating menu's, planning and coordinating banquets, training and scheduling staff, ordering and reducing food cost.
  • Competent at adhering to set budgets
  • Skilled at maintaining a high level of hygiene
  • Active member of the American Culinary Federation
  • Fluent in English and Hungarian

Contacts:  561-502-5843                         bedecs@comcast.net