Mihaly Danyi

• Established pastry shops with different owners and started their operation (Le Bon Jour, Karito Bakery, Dolo Caffery)
• Responsible for menu -& recipe development & food tastings.
• Managed the tasks of supply chain development and hands on staff trainings.
• Support the tasks of floor plan design -or/and optimization, equipment -& tool procurement, menu costing and operation commissioning.

• Established the brand, CROI Bakehouse (today CROI Holding) with the owner from scratch.
• Developed operational foundation (floor plan, equipment list, supply chain, SOP, training materials, etc.).
• Managed menu -& recipe development and hands on staff trainings.
• Achieved over 1000 product sold daily within 1 month from its opening (during Ramadan period) with a junior team with no experience.

• Develop curriculum and other related documents and training material for professional diploma, short professional courses and lifestyle classes.
• Established operational background.
• Doing diploma classes, masterclasses and other classes.
• Take part in menu, -recipe -& concept developments.
• Established the external consultation services.

• Performed pastry & gelato demonstrations.
• Did menu -& recipe developments and staff trainings for different clients and companies.

• Performed professional diploma, semi professional diploma, short professional courses and lifestyle classes.
• Managed the joint gelato courses of ICCA & CGU (Carpigiani Gelato University), as CGU gelato trainer.
• Performed internal curriculum development where the full pastry diploma program was rebuilt based on City & Guild guidelines.

• Lead the operation of the pastry section in Gallery Lafayette, Dubai Mall, producing for own pastry shop, bespoke cake -and internal -& external event services.
• Managed daily tasks and staff trainings.
• Performed new product development internal demonstrations and master classes.

• Established the operational foundation of a newly opened restaurant, as part of the team; achieved 70 cover on day 1, 300 on day 2 and over a 1000 after a month from opening day.
• Performed menu -& recipe development for own pastry shop, and a la carte Services (all day operation) cooperating with Head -and Sous Chefs, as senior team member.
• Supervised daily production -and service related tasks.
• Trained junior staff members.

• Develop and operate small scale artisanal marzipan figurine manufacture.
• Do external exhibitions to generate sales.

• Produce high quality artisanal cakes, pastries, chocolates and gelato.
• Take part in other operational tasks, product development projects and administration duties.

- Senior Chef de Partie - Junior Sous Chef, Maison Blanc , London (June 2010 - July 2012);

- Senior Chef de Partie, Laduree UK, London (June 2008 - Feb 2010);

- Demi Chef de Partie - Senior Chef de Partie, Boulangerie Jade, London (Dec 2005 - May 2007);

- Chef de Partie, Dunn's Bakery Crouch End, London (Feb 2004 - Nov 2005);

- Commis Chef - Chef de Partie, Louis Patisserie Hampstead, London (Aug 2003 - May 2004);

- Commis Chef - Junior Sous Chef, Internship, Ice Buffet (Jegbufe), Budapest (May 2000 - June 2003);

- Commis Chef, Internship, Matthiaskirtchen (Matyaspince) Restaurant, Budapest (June 1999 - April 2000);

- Pastry Chef Trainee, Ice Buffet, Hotel Taverna, Adam Restaurant (Nov 1993 - Aug 1997);