Balint Kovacs
Eger
Summary
Accomplished Sous Chef with a proven track record at Ai Masceroni, enhancing kitchen operations through effective team leadership and innovative menu planning. Skilled in food safety and presentation, I've successfully mentored staff, elevating service standards and reducing waste. My approach combines culinary creativity with a focus on quality control, driving customer satisfaction and repeat business.
Overview
11
11
years of professional experience
Work History
Sous Chef
Ai Masceroni
03.2023 - 05.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Acted as head chef when required to maintain continuity of service and quality.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Chef De Partie
Hotel Paradies
07.2022 - 02.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Rotated stock to use items before expiration date.
Chef
Laguna
02.2021 - 06.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Collaborated with staff members to create meals for large banquets.
Chef De Partie
River Chefs
08.2019 - 03.2020
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Chef De Partie
River Chefs
02.2019 - 07.2019
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Cook Shift Leader
Arriba Tequeria
11.2017 - 10.2018
- Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
- Placed orders to restock items before supplies ran out.
Spectacular Grill Cook
Trófea Grill
09.2016 - 10.2017
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Cleaned and maintained kitchen equipment regularly.
- Grilled meats and seafood to customer specifications.
Sous Chef
Broadway Restaurant
01.2016 - 09.2016
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
Line Supervisor
Wahaca
01.2015 - 12.2015
- Maintained a safe work environment by enforcing strict adherence to safety protocols and guidelines.
- Developed comprehensive training programs for new hires to ensure rapid onboarding and acclimation to company culture and procedures.
- Followed and improved operating procedures and best practices for line production.
- Managed personnel effectively by providing clear expectations, ongoing feedback, and opportunities for growth and development.
- Coordinated with other supervisors within facility to manage operations between departments.
- Managed onboarding tasks to support smooth adjustment and complete training for new hires.
- Promoted a positive work culture by addressing employee concerns promptly, fairly, and consistently.
Line Cook
Wahaca
04.2014 - 12.2014
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Checked food temperature regularly to verify proper cooking and safety.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Prep Cook
Wahaca
01.2014 - 04.2014
- Contributed to a positive working environment through effective communication and teamwork practices.
- Demonstrated strong time management skills by prioritizing tasks efficiently during high-pressure situations.
- Maintained high standards of food quality and presentation through consistent adherence to recipes and plating guidelines.
- Reduced food waste by implementing proper storage techniques and inventory management systems.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
Dishwasher
Wahaca
08.2013 - 01.2014
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Followed supervisor instructions to complete tasks on time.
- Kept work area clean, dry, and free of debris to prevent incidents and accidents.
- Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
- Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
- Completed additional cleaning tasks within the kitchen area, contributing to an overall sanitary work environment.
- Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
Kitchen Staff Member
Papa John Pizza
06.2013 - 08.2013
Education
No Degree -
Wigner Jenő, Technical School
Eger, Hungary06.2012
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Food Preparation
- Customer Service
- Kitchen Organization
- Cooking techniques
- Allergen awareness
- Supervising Food Prep
- Mentoring and Coaching
- Safe handling
- Detail Oriented
- Plating
- Staff Motivation
- Recipes and menu planning
- Pasta Making
- Seafood Preparation
- Sales Planning
- Cleaning and sanitation
- Quality Control
Languages
Hungarian
Native language
English
Proficient
C2
German
Intermediate
B1
Italian
Upper intermediate
B2
Timeline
Sous Chef
Ai Masceroni
03.2023 - 05.2024
Chef De Partie
Hotel Paradies
07.2022 - 02.2023
Chef
Laguna
02.2021 - 06.2022
Chef De Partie
River Chefs
08.2019 - 03.2020
Chef De Partie
River Chefs
02.2019 - 07.2019
Cook Shift Leader
Arriba Tequeria
11.2017 - 10.2018
Spectacular Grill Cook
Trófea Grill
09.2016 - 10.2017
Sous Chef
Broadway Restaurant
01.2016 - 09.2016
Line Supervisor
Wahaca
01.2015 - 12.2015
Line Cook
Wahaca
04.2014 - 12.2014
Prep Cook
Wahaca
01.2014 - 04.2014
Dishwasher
Wahaca
08.2013 - 01.2014
Kitchen Staff Member
Papa John Pizza
06.2013 - 08.2013
No Degree -
Wigner Jenő, Technical School
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