Executive chef

Swizzle ltd.

June 2014 to November 2015

2014 June-2015 Nov: The Swizzle Ltd (International, English, American), Bermuda
Position: Executive Chef
Responsibilities: Food and beverage management, Food and labour cost, Inventory and stock management, Budgeting and cost control, Food quality control, Marketing and special events logistics, Employee recruitment, training and supervision, Interaction with guests, Monthly financial assessment with ownership.

Chef de cuisine

Muse restaurant and Sky bar

February 2011 to June 2014

Responsibilities: Inventory and stock management, menu creation, daily specials, staff management and training, monthly financial meeting with the owners, create menus for special
events, interaction with guests.
Achievements: Certificate of excellence 2011-2012-2013 (Trip advisor)
?Restaurant Weeks Bermuda? People choice award 2014
Featured in the Royal Gazette:
http://www.royalgazette.com/article/20120914/ISLAND03/709149988
https://www.youtube.com/watch?v=Fh1JlRBnMjU

Sous Chef .

Blu bar and grill (American cuisine, international), Bermuda

June 2008 to February 2011

Responsibilities: Menu creation, create daily specials, inventory and stock management, staff management and training, interaction with guests.
Achievements: Bermuda best ambiance 2010, Bermuda best daily specials 2008-2009,
Top 10 restaurant in Bermuda

Chef de cuisine

: Restaurant La Fontaine (High level French gastronomic cuisine), Hungary (Budapest)

February 2004 to January 2007

Responsibilities: In collaboration with owner, Writing and pricing menus and daily specials, Purchasing of raw materials, Guest interaction
Achievement: The restaurant was nominated 3 times in Guide Michelin,
Top 10 restaurant in Hungary over the period.

Hospitality and Tourism Management

Currently studying

Culinary Arts

Currently studying

Career Goals

Industries of interest

Areas of interest

Availability to travel and work outside the city

No

Interests and hobbies