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Gabrisova - Room Attendant - Southampton, England, UK

Monika Gabrisova

Southampton, England, UK

Services

Room Attendant

Summary:

I have worked some years in four and five stars hotels in devon and Scotland
loke housekeeping

Work History

Chef

Macdonald Pittodrie House Hotel

From April 2013

Chapel of Garioch, Nr. Inverurie, AB51 5HS
All day meals per orders for various meetings, parties, fairs, weddings, conferences. Resposibility for the kitchen and passing meals.

Chef

Dukes, The Esplanade

April 2010 - January 2013

EX10 8AR
All day meals per orders for various, meetings, parties, fairs. Resposibility for the kitchen and passing meals. Team of 5 chefs

Chef

November 2010 - April 2011

The Yew tree Inn (Part of the Marco Pierre White Group), Andover Road, Highclere, Neaer Newbury, Berkshire RG20 9SE.

Care for smaller supplies of food and material, larger orders for 150 guests. All day meals for various occasions and anniversaries for about 20 to 50 people. Responsibility for the kitchen and passing meals. Team of 3 chefs. I worked 5 days a veek. I also prepared day specialty and assisted to head chef.

Jule 2010 - oktober 2010
Chef
ASH PUB, Burton end, Stansted, Essex, CM 24 - 8 UQ

Care for smaller supplies of food and material, larger orders for 150 guests, All day meals for various occasions, meetings, birthday parties, and anniversaries for about 20 to 50 people. Responsibility for the kitchen and passing meals. Team of 3 chefs. I worked 5 days a veek. I also prepared day specialty and assisted to head chef.

Chef

Februar

Up to June 2010

BA12 6BH

All day meals per order for various occasions. Responsibility for the kitchen and passing meals, meals preparation. Team of 4 chefs.I worked 5 days a week.

Head chef

Methuen Arms Hotel

June 2005 - November 2009

All day meals per order for meetings, birthday parties, anniversaries; care for supply and material. Responsibility for running the kitchen during the day, meal preparation, hygiene, tidiness. Typical English meals made up of meat, fishes, and vegetable. Daily specialities. Seasonal meals. I was the only one chef in the kitchen so I worked 7 days a weeek. I myself had to prepare, pass and prepare the kitchen for the next day.

Neurological and Specialist Care Unit

London Road

December 2004 - June 2005

362 London Road, Leicester, LE2 PU
Chef
All day meals for 40 people, patients of the facility according to dietetic standards, responsibility for keeping safety and hygiene rules at work, preparation of all orders. We were two chefs in the kitchen each working alone every second day 12 hours a day. I started with breakfast and finished with supper followed by washing dishes and cleaning the whole kitchen.

Chef

Derryhale Hotel

Care for smaller supplies of food and material, larger orders for 150 guests, All day meals for various occasions, meetings birthday parties, and anniversaries for about 20 to 50 people. Responsibility for the kitchen and passing meals. Team of 3 cooks. I worked 5 days a veek. I also prepared day specialty and assisted to head chef.

Irish kitchen meals of fish, beef and lamb, steaks, sauces.

1997 - 2002

Head Chef

Sport Hotel Bardejov

Slovak kitchen meals and specialities for various jubilees, responsibility for supply, tidiness, hygiene in the kitchen. Team of two cooks. I worked every other day. During my shift I was responsible for all day meals, specialities, cafeteria tables during social and sports events.

1997 (3 months)
CA-DORO 2* Restaurant, Bahnhofstrasse, Munich, Germany
Chef
Italian restaurant, preparation of pizza, meals with pasta and meat, vegetable meals. Responsibility for my section in the kichen. Team of three cooks. I worked 5 days a veek.

Head Chef

Cafe Berger Numberg, Germany

Meals of German kitchen - specialities of Bavarian region. Using fresh material from the markets - meat, vegetable, and fruit. I did the shopping myself. Responsibility for food and material up to for 120 people, both in the cafe and restaurant. In summer also open air summer terrace.

Team of two chefs. I worked 6 day a veek, 10 hours a day. Preparation of all day food from breakfast to supper.

Chef

All day meals for hospital staff including various diets for patients keeping certain standards. Responsibility for my section of the kitche. Team of six cooks. I worked 5 day a veek. Daily I changed the kitchen section from meat section, through flour. Sauce and soup sections.

Chef

Cooperative Farm

Preparation of Slovak meals and regional specialties for special working, social events and occasions such s farm festivals, harvest celebration, annual meetings. Responsibility for all the kitchen. Daily meals for 200 people. Team of four cooks. I worked 5 days a veek. I assisted at passing the meals, and preparation of special menu for various occasions.

Chef

Rubber Factory

Meals for 200 people, meals for the day but also for the nights shifts, frozen food and cold meals. Large team but responsibility for certain section. Typical Slovak meals of meat and vegetable. Team of 12 cooks. I worked 5 days a veek. I regularly changed the kitchen section and I was always responsible for its running.

Qualifications & Certifications

graduation

Bardejov , Slovakia

General Certificate

Secondary School for Employed

School in Puchov

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