Summary
Overview
Work History
Education
Skills
Hobbies
Timeline
Generic

Bence Csontos

Manchester

Summary

Enthusiastic and dedicated Chef with strong experience in leadership roles within high-pressure kitchen environments. Skilled in menu development, food safety, and inventory management, ensuring exceptional dining experiences. Known for fostering teamwork and adapting to changing needs, consistently achieving high standards and results. Seeking a long-term position that offers challenges, utilizing skills and expertise to create culinary masterpieces.

Overview

12
12
years of professional experience

Work History

Head Chef

Monkey House
11.2023 - Current
  • Promoted to Head Chef, taking full control and responsibility for all kitchen operations, team leadership, and culinary direction.
  • Design and implement seasonal menus, aligning with current food trends and guest preferences.
  • Lead, train, and manage the entire kitchen team to maintain high performance and efficiency.
  • Oversee inventory, supplier relations, and food cost control to ensure profitability and quality standards.

Senior Sous Chef

Monkey House
09.2022 - 11.2023
  • Assume a leadership role as a Senior Sous Chef, overseeing kitchen operations and maintaining high-quality standards in food preparation and presentation.
  • Collaborate with the culinary team to create innovative and diverse menu offerings, ensuring a delightful dining experience for customers.
  • Train and mentor junior kitchen staff, fostering a productive and harmonious work environment.

Junior Sous Chef

Six by Nico
02.2022 - 08.2022
  • Supported the kitchen team at Six by Nico, assisting in food preparation and service.
  • Maintained high culinary standards and ensured consistency in taste and presentation.

Senior Sous Chef

Firefly
04.2020 - 02.2022
  • Assisted the Head Chef in creating seasonal menus that showcased local, sustainable ingredients and reflected current food trends.
  • Successfully managed and coordinated a team of 10 kitchen staff, ensuring smooth service during peak hours and special events.
  • Implemented rigorous food safety protocols, resulting in the establishment earning a 5-star rating from the local health department.

Head Chef

Mahiki
07.2019 - 01.2020
  • Led a team of kitchen staff and oversaw all aspects of culinary operations, maintaining the highest standards of food quality and presentation.
  • Developed and implemented new menu items that incorporated exotic flavors and attracted a broader customer base.
  • Collaborated with management to optimize kitchen efficiency, resulting in a reduction of food waste by 20% and enhanced overall productivity.

Senior Sous Chef

The Food Well
03.2019 - 06.2019
  • Served as a Senior Sous Chef at The Food Well, a health-conscious restaurant committed to offering nutritious and flavorful dishes.
  • Assisted in crafting a menu that catered to various dietary preferences, including vegan, gluten-free, and paleo options.
  • Maintained a well-organized and efficient kitchen, adhering to the restaurant's focus on sustainability and waste reduction.

Senior Sous Chef

Neighbourhood Manchester
01.2018 - 01.2019
  • Promoted to Senior Sous Chef, leading the kitchen team in Neighbourhood Manchester to uphold culinary excellence and exceptional customer service.
  • Collaborated with the Head Chef in designing seasonal menus, combining global influences with locally sourced ingredients.
  • Ensured smooth kitchen operations and upheld the highest standards of quality and hygiene.

Junior Sous Chef

01.2017 - 01.2018
  • Progressed to the role of Junior Sous Chef, taking on increased responsibilities in menu execution and team management.
  • Assisted in training and mentoring new kitchen staff, contributing to a cohesive and efficient team.

Chef de Partie (CDP)

Neighbourhood Manchester
01.2016 - 01.2017
  • Joined Neighbourhood Manchester as a Chef de Partie, displaying culinary prowess and dedication to delivering exceptional dishes.
  • Assisted in the preparation and presentation of high-quality meals, contributing to the restaurant's success.
  • Demonstrated commitment to maintaining a clean and organized kitchen environment.

Line Chef

TGI Fridays
01.2015 - 01.2016
  • Worked closely with the kitchen team to handle high-volume orders during peak hours, maintaining quality standards under pressure.

Chef de Partie (CDP)

Hotel Pagony
01.2013 - 01.2015
  • Gained foundational culinary experience as a Chef de Partie at Hotel Pagony, contributing to a diverse range of cuisines.
  • Developed essential culinary skills and techniques while adhering to the highest standards of food preparation and hygiene.

Education

Certificate - Culinary Studies

Sipkay Barna Tourist Trade Catering Trade of Secondary Vocational School

Skills

  • Menu Planning and Development
  • Food Safety and Hygiene
  • Special event catering
  • Kitchen management
  • Team management

Hobbies

Gym training, martial arts, and motorbikes- activities that keep me disciplined, focused and hands-on. 

Timeline

Head Chef

Monkey House
11.2023 - Current

Senior Sous Chef

Monkey House
09.2022 - 11.2023

Junior Sous Chef

Six by Nico
02.2022 - 08.2022

Senior Sous Chef

Firefly
04.2020 - 02.2022

Head Chef

Mahiki
07.2019 - 01.2020

Senior Sous Chef

The Food Well
03.2019 - 06.2019

Senior Sous Chef

Neighbourhood Manchester
01.2018 - 01.2019

Junior Sous Chef

01.2017 - 01.2018

Chef de Partie (CDP)

Neighbourhood Manchester
01.2016 - 01.2017

Line Chef

TGI Fridays
01.2015 - 01.2016

Chef de Partie (CDP)

Hotel Pagony
01.2013 - 01.2015

Certificate - Culinary Studies

Sipkay Barna Tourist Trade Catering Trade of Secondary Vocational School

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