Robert Szuromi
Budapest
Summary
Dynamic Chef with extensive experience at Chef, excelling in menu development and kitchen management. Proven track record in enhancing food quality and presentation while optimizing workflows. Skilled in meal preparation and team collaboration, consistently achieving on-time service and maintaining high standards of cleanliness and safety. Passionate about creating visually appealing dishes that cater to diverse dietary needs.
Overview
2
2
years of professional experience
3
3
Languages
Work History
Chef of Parti
Chef
Budapest, Budapest
10.2025 - 12.2025
- Reduced food waste with strategic menu planning and inventory control techniques.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Evaluated food products to verify freshness and quality.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
Grill Chef
Chef
Budapest NEGRO MANGALICA BRISTO BAR, Budapest
08.2023 - 09.2025
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
Skills
Meal preparation
Food quality
Team collaboration
Workflow optimization
Food presentation
Grilling techniques
Frying techniques
Garnishing techniques
Knife use
Timeline
Chef of Parti
Chef
10.2025 - 12.2025
Grill Chef
Chef
08.2023 - 09.2025