Gergo (Greg) H.
Beschikbaar<!--[if gte vml 1]> <![endif]--><!--[if !vml]--><!--[endif]-->As an innovative Chef with extensive experience leading all aspects of kitchen operations for renowned restaurants; preparing a wide variety of unique appetisers, soups, and desserts.Adept at planning and creating unique menu items and standardise innovative production recipes to maintain consistent cuisine and guest satisfaction.Excel in preparing food, assigning tasks to other staff members, enforcing food hygiene regulations, ordering supplies, and planning menus.
Areas of Expertise: Menu Development, Specialty Cuisine & Presentation, Food &Kitchen Safety, Budget Management, Cost Reduction, Food Supply Management
€ 22,50 / uur
exclusief BTW · tarief ingesteld door professional
Direct boeken Offerte opvragen- Live beschikbaarheid
- Veilig betalen via Stripe
- Contract via Empla
Werkervaring
SOUS CHEF
Roompot · Nieuvwliet
jan 2021 - Nu werkzaam
<!--[if !supportLists]-->· <!--[endif]-->Assigned duties to other members and delivered instructions related to the food preparation procedures.
<!--[if !supportLists]-->· <!--[endif]-->Cooked and prepared all the dishes according to standards while ensuring compliance with HACCP.
<!--[if !supportLists]-->· <!--[endif]-->Played an impeccable role in managing all kitchen stations for meeting desired objectives on time.
HEAD CHEF
DugurdKantine, Advokatfirmaet Schjødt · Schjødt
jan 2018 - jan 2021
<!--[if !supportLists]-->· <!--[endif]-->Prepared and allocated the budget required for food preparation while determining and reducing extra costs.
<!--[if !supportLists]-->· <!--[endif]-->Recruited, coached, and motivated the food production staff members to improve the kitchen’s productivity.
<!--[if !supportLists]-->· <!--[endif]-->Assessed the quality and costs of the foods in collaboration with chefs, cooks, and other kitchen employees.
SOUS CHEF &CHEF DE PARTIE
Festningen Restaurant & Kolonialen Bislett · Oslo
jan 2016 - dec 2017
<!--[if !supportLists]-->· <!--[endif]-->Facilitated head chef in planning and developing innovative menu items, recipes, and dishes.
<!--[if !supportLists]-->· <!--[endif]-->Examined the quality of raw and cooked food products for meeting the high-quality standards.
<!--[if !supportLists]-->· <!--[endif]-->Held accountability to order, receive, and maintain necessary food supplies on a routine basis.
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