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I have worked some years in four and five stars hotels in devon and Scotland
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.
Dukes, The Esplanade
April 2010 - January 2013
All day meals per orders for various, meetings, parties, fairs. Resposibility for the kitchen and passing meals. Team of 5 chefs
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
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.
Up to June 2010
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.
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
December 2004 - June 2005
362 London Road, Leicester, LE2 PU
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.
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
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
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.
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.
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.
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.
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
Bardejov , Slovakia
Secondary School for Employed
School in Puchov
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