Zsolt Károly Horváth
Miskolc
Summary
Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service. Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management.
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
38
38
years of professional experience
1
1
Hungarian
1
1
English
Work History
Kitchen Manager
Avalon International School
06.2022 - 01.2024
- Motivated staff to perform at peak efficiency and quality.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
Head Chef
Villa Viridis
04.2021 - 03.2022
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
Kitchen Manager, Owner
Sollunmon Kft.
09.2015 - 01.2021
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw food preparation and monitored safety protocols.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Purchased food and cultivated strong vendor relationships.
- Calculated prices of ingredients to monitor food costs and control expenses.
Restaurant Manager
Sark Island Hotels
02.2011 - 11.2012
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
Restaurant Manager
Tresco Estate Management
03.2005 - 11.2009
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
- Coordinated with catering staff to deliver food services for special events and functions.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
Head Chef
Sea Chefs Cruises
02.2003 - 07.2004
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Disciplined and dedicated to meeting high-quality standards.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
Education
No Degree - Diabetic Chef
Miskolci Szentpáli István Trade And Culinary Scho
Miskolc, Hungary02.2019
Bussines Leading And Planing in Hospitality
Trade And Hospitality High Scool
Budapest, Hungary02.2001
Chef Training
Rozsa Ferenc Hospitality High School
Budapest, Hungary06.1987
Skills
- Inventory Management
- Customer Retention
- Quality Control
- Food Preparation
- Inventory Rotation
- Fine-dining expertise
- BOH Operations
- Shift Management
- Managing Reservations and Large Parties
- Quality Assurance
Languages
Hungarian
Native language
English
Advanced
C1
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Work Preference
Work Type
Full TimeContract WorkWork Location
HybridImportant To Me
Company CultureWork-life balanceTeam Building / Company RetreatsCareer advancementTimeline
Kitchen Manager
Avalon International School
06.2022 - 01.2024
Head Chef
Villa Viridis
04.2021 - 03.2022
Kitchen Manager, Owner
Sollunmon Kft.
09.2015 - 01.2021
Restaurant Manager
Sark Island Hotels
02.2011 - 11.2012
Restaurant Manager
Tresco Estate Management
03.2005 - 11.2009
Head Chef
Sea Chefs Cruises
02.2003 - 07.2004
No Degree - Diabetic Chef
Miskolci Szentpáli István Trade And Culinary Scho
Bussines Leading And Planing in Hospitality
Trade And Hospitality High Scool
Chef Training
Rozsa Ferenc Hospitality High School
Similar Profiles
Jason RileyJason Riley
Instructor at Avalon School of MusicInstructor at Avalon School of Music
Melissa DjouaherMelissa Djouaher
Volunteer at Avalon Public SchoolVolunteer at Avalon Public School
Madeline MunizMadeline Muniz
Teacher at Avalon Private SchoolTeacher at Avalon Private School