Zsuzsanna Borsos
Head Pastry Chef, Pastry Consultant
Saldova 22, Prague
Summary
Talented pastry chef, kitchen leader, creative dessert creator.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
18
18
years of professional experience
6
6
years of post-secondary education
Work History
HEAD PASTRY CHEF
Augustine, A Luxury Collection Hotel, Prague
03.2023 - Current
- Accountable for overall success of the daily pastry operations.
- Leading and supervise pastry staff in preparing high quality and consistent pastry creations from breakfast buffet, banquette offers to a la carte fine dining dessert selection, incorporating diverse flavor profiles that catered to varying dietary preferences and restrictions.
- Implemented inventory management system to minimize food spoilage and reduce costs.
- Fostered a culture of teamwork within pastry department, promoting collaboration among staff members towards shared goals.
- Optimized ingredient utilization by creatively repurposing surplus items into unique dessert offerings or specials.
- Conducted regular performance evaluations for pastry team members, providing constructive feedback for continuous improvement.
PASTRY CONSULTANT
Onyx **, Műhely, Gerbeaud Café
03.2019 - Current
- Be a part of the 2 Michelin star creative team + seasonal dessert collection for the traditional and most prestigious pastry shop in Hungary ( Gerbeaud Café )
- Be a part of the creative community @ MŰHELY - art focused culinary experience, pop up events
PASTRY SOUS CHEF
Four Seasons Hotel Prague
01.2019 - 10.2022
- The head of the baking and pastry department, acting like executive pastry chef from December 2019 - October 2022
- Develop seasonal menus that highlight fresh, local product, and oversee their recipe design and output - Create seasonal dessert menu for Cotto Crudo Restaurant (italian), 2 Summer Pop-up (Piazetta - mediterranean , Miru - italian-asian fusion), Gelateria, dessert selection for the lounge, seasonal Afternoon Tea selection, Amenity program, special events and so on...
- Create and Implement 5 star luxury standards in operation
- Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
- Run the payroll process for the Kitchen.
CULINARY ARTS INSTRUCTOR
Culinary Institute of Europe
01.2017 - 12.2018
- Be a part of the teacher team
- Theory and practical classes in cooking and pastry
CREATIVE PASTRY CHEF
Desszertem
03.2017 - 04.2018
- Creative Head Pastry Chef - Awarded, new opening pastry shop - top10 Pastry shop in Hungary
- Monthly seasonal dessert selection with highest quality local ingredients, vegetables, fresh herbs and spices.
SOUS CHEF and PASTRY CHEF
Csalogany 26 Restaurant
07.2014 - 02.2017
- Two unique 8 course tasting menus which changed every week (Hungarian and French cuisine)
- Created dessert menu (designed and implemented my own desert recipes).
HEAD CHEF and PASTRY CHEF
Cirkusz Kávéház
01.2014 - 07.2014
- New opening speciality coffee, pastry shop and brunch place
- Create the full culinary concept
- The place is famous about special dessert selection, seasonal ingredients, interesting flavor combinations, everything with a personal touch.
SOUS CHEF
Chez Graff
01.2013 - 01.2014
- In a néobistro with full pastry responsability produced innovative menu offerings to promote company awareness and customer satisfaction with seasonal and local ingredients.
INTERN
Hotel Barriers Le Fouquet’s
01.2012 - 11.2012
- Supported and assisted in the oversight of culinary operation
- Le Diane - 1 Michelin start Restaurant.
PASTRY COOK, PASTRY CHEF
Csalogány 26 Étterem
12.2009 - 03.2011
- Michelin Bib Gourmand Restaurant
- Chef and owner: Balázs Pető - Chef of the year 2009
INTERN in Restaurant Management and Food Service
Kistücsök Étterem
07.2009 - 12.2009
- Restaurant of the Year 2009
BAR SUPERVISOR
The Club West Side - Restaurant and Dance Club
06.2006 - 07.2009
- Operations, finance, promotions and sales for full service dance club
Education
B-Concept - Pastry Master Program
Jordi Bordas Pastry School
Barcelona, Online 09.2022 - 09.2023
The Grand Diplome - Diplome in Culinary Arts
LE CORDON BLEU
Paris 03.2011 - 11.2012
Bachelor of Science - Hospitality Management
KODOLÁNYI JÁNOS UNIVERSITY
Székesfehérvár, Hungary 09.2006 - 12.2009
Skills
Catering expertise
undefinedTimeline
HEAD PASTRY CHEF
Augustine, A Luxury Collection Hotel, Prague
03.2023 - Current
B-Concept - Pastry Master Program
Jordi Bordas Pastry School
09.2022 - 09.2023
PASTRY CONSULTANT
Onyx **, Műhely, Gerbeaud Café
03.2019 - Current
PASTRY SOUS CHEF
Four Seasons Hotel Prague
01.2019 - 10.2022
CREATIVE PASTRY CHEF
Desszertem
03.2017 - 04.2018
CULINARY ARTS INSTRUCTOR
Culinary Institute of Europe
01.2017 - 12.2018
SOUS CHEF and PASTRY CHEF
Csalogany 26 Restaurant
07.2014 - 02.2017
HEAD CHEF and PASTRY CHEF
Cirkusz Kávéház
01.2014 - 07.2014
SOUS CHEF
Chez Graff
01.2013 - 01.2014
INTERN
Hotel Barriers Le Fouquet’s
01.2012 - 11.2012
The Grand Diplome - Diplome in Culinary Arts
LE CORDON BLEU
03.2011 - 11.2012
PASTRY COOK, PASTRY CHEF
Csalogány 26 Étterem
12.2009 - 03.2011
INTERN in Restaurant Management and Food Service
Kistücsök Étterem
07.2009 - 12.2009
Bachelor of Science - Hospitality Management
KODOLÁNYI JÁNOS UNIVERSITY
09.2006 - 12.2009
BAR SUPERVISOR
The Club West Side - Restaurant and Dance Club
06.2006 - 07.2009
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