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
2023.03 - 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
2019.03 - 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
2019.01 - 2022.10
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
2017.01 - 2018.12
Be a part of the teacher team
Theory and practical classes in cooking and pastry
CREATIVE PASTRY CHEF
Desszertem
2017.03 - 2018.04
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
2014.07 - 2017.02
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
2014.01 - 2014.07
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
2013.01 - 2014.01
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
2012.01 - 2012.11
Supported and assisted in the oversight of culinary operation
Le Diane - 1 Michelin start Restaurant.
PASTRY COOK, PASTRY CHEF
Csalogány 26 Étterem
2009.12 - 2011.03
Michelin Bib Gourmand Restaurant
Chef and owner: Balázs Pető - Chef of the year 2009
INTERN in Restaurant Management and Food Service
Kistücsök Étterem
2009.07 - 2009.12
Restaurant of the Year 2009
BAR SUPERVISOR
The Club West Side - Restaurant and Dance Club
2006.06 - 2009.07
Operations, finance, promotions and sales for full service dance club
Education
B-Concept - Pastry Master Program
Jordi Bordas Pastry School
Barcelona, Online
2022.09 - 2023.09
The Grand Diplome - Diplome in Culinary Arts
LE CORDON BLEU
Paris
2011.03 - 2012.11
Bachelor of Science - Hospitality Management
KODOLÁNYI JÁNOS UNIVERSITY
Székesfehérvár, Hungary
2006.09 - 2009.12
Skills
Catering expertise
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Timeline
HEAD PASTRY CHEF
Augustine, A Luxury Collection Hotel, Prague
2023.03 - Current
B-Concept - Pastry Master Program
Jordi Bordas Pastry School
2022.09 - 2023.09
PASTRY CONSULTANT
Onyx **, Műhely, Gerbeaud Café
2019.03 - Current
PASTRY SOUS CHEF
Four Seasons Hotel Prague
2019.01 - 2022.10
CREATIVE PASTRY CHEF
Desszertem
2017.03 - 2018.04
CULINARY ARTS INSTRUCTOR
Culinary Institute of Europe
2017.01 - 2018.12
SOUS CHEF and PASTRY CHEF
Csalogany 26 Restaurant
2014.07 - 2017.02
HEAD CHEF and PASTRY CHEF
Cirkusz Kávéház
2014.01 - 2014.07
SOUS CHEF
Chez Graff
2013.01 - 2014.01
INTERN
Hotel Barriers Le Fouquet’s
2012.01 - 2012.11
The Grand Diplome - Diplome in Culinary Arts
LE CORDON BLEU
2011.03 - 2012.11
PASTRY COOK, PASTRY CHEF
Csalogány 26 Étterem
2009.12 - 2011.03
INTERN in Restaurant Management and Food Service
Kistücsök Étterem
2009.07 - 2009.12
Bachelor of Science - Hospitality Management
KODOLÁNYI JÁNOS UNIVERSITY
2006.09 - 2009.12
BAR SUPERVISOR
The Club West Side - Restaurant and Dance Club
2006.06 - 2009.07
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