Download PDF

Summary

Accomplished chef with international culinary experience coupled with strong management skills

Work experience

Wycliffe Golf and Country Club

Sep 1998Present

Banquet 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

19921998

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

19891992

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

19881989

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

19831988

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

Culinary School

19801983

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