DAVID MARACZI
London
Summary
Dynamic Executive Chef with over 16 years of managerial experience and 10+ years in culinary roles, specializing in delivering exceptional dining experiences while prioritizing food safety and sustainability. Proven track record in streamlining processes, reducing operational costs, and enhancing customer satisfaction through innovative leadership. Committed to staff development and cultivating a positive work culture that empowers teams to exceed expectations. Aspires to leverage culinary expertise to create unforgettable culinary journeys.
Overview
18
18
years of professional experience
Work History
Group Executive Chef
CHI RESTAURANTS / ANJUNA PUB & RESTAURANT GROUP
Suffolk/Kent/Northamptonshire/Cambridgeshire
01.2024 - Current
- Team Leadership & Development: Successfully led and mentored 14 Head Chefs, fostering a highly professional culture, and driving continuous improvement.
- Strategic and Operational Management: Efficiently oversaw culinary operations across multiple venues, ensuring consistency, effectiveness, and high standards.
- Menu Development and Innovation: Creatively designed and launched market-driven menus, aligning with brand identity and customer preferences.
- Financial & Cost Control: Diligently managed budgets, optimized food costs, and maximized profitability through effective procurement and waste reduction.
- Built strong relationships with suppliers to maintain high standards.
- Conducted regular tastings of new dishes prior to their introduction on the menu.
- Oversaw operations of Central Production Kitchen.
- Participated extensively in planning and launching multiple restaurant openings.
Group Operations Chef
LANCASTER RESTAURANT GROUP LIMITED
London
01.2023 - 01.2024
- Leadership and Coordination: Directed four head chefs across various outlets, ensuring cohesive team management and consistent culinary standards.
- Project Management: Spearheaded new restaurant openings, overseeing all aspects from the initial concept to a successful launch.
- Event Management: Orchestrated catering events and supper clubs, managed logistics, menu design, and execution to deliver exceptional dining experiences.
- Brand Collaboration: Fostered partnerships with other brands for collaborative projects, enhancing brand visibility, and culinary innovation.
- Culinary Expertise: Developed unique menu offerings, infusing creativity and culinary skill to maintain the group's prestigious reputation.
Head of Food Operations
TAPAS REVOLUTION
London
01.2023 - 12.2023
- Leadership & Team Management: Expertly led 2 Operations Chefs and 11 Head Chefs, fostering a high-performance team culture.
- Operations Coordination: Oversaw daily food manufacturing operations, including production, planning, quality control, and maintenance, ensuring operational excellence.
- Quality Assurance: Diligently ensured all food and products were consistently prepared and served according to Tapas Revolution's recipes and standards.
- Inventory and Procurement: Managed food product ordering efficiently, adhering to predetermined specifications to optimize inventory levels.
- Budget Management and Menu Development: Strategically controlled food costs and minimized waste, while collaboratively designing and pricing innovative menu items for new restaurant launches with the Head of Food Development.
Operations Chef
SPANISH RESTAURANT GROUP - TAPAS REVOLUTION/LA VINA
London
01.2021 - 12.2023
- Key achievement: Spearheaded a successful transition from Comtrex to Fourth Hospitality software, enhancing operational efficiency.
- Multi-Site Management: Managed and supervised operations across six restaurants, ensuring high standards of kitchen performance and customer satisfaction.
- Quality Control & Compliance: Oversaw all kitchen operations, including quality control, health inspections, and equipment maintenance, upholding strict compliance with health and safety standards.
- Inventory and Procurement: Strategically managed food product ordering in line with predetermined specifications, optimizing stock levels, and reducing wastage.
- Menu Development & Financial Oversight: Expertly planned, created, and priced innovative menu items while maintaining rigorous control over food costs and implementing effective waste management procedures.
Production Manager
CÔTE - AT HOME
London
01.2020 - 12.2020
- Key achievement: Successfully initiated Cote - At Home business operations during the pandemic through astute strategic planning and commercial acumen.
- Team Management and Training: Managed a dynamic team of 40 to 50, focusing on training, coordinating, and motivating staff to enhance efficiency, quality, and organization.
- Production Scheduling: Developed efficient production schedules, ensuring timely completion of tasks, and optimal resource allocation.
- Maintenance Coordination: Regularly scheduled equipment maintenance, ensuring smooth and uninterrupted production processes.
- Financial Management & Compliance: Effectively handled budget discussions with clients, managed material procurement, and rigorously enforced health & safety protocols for a secure working environment.
Head Chef
GIRAFFE RESTAURANT
London
01.2015 - 12.2020
- Key achievement: Rapidly progressed from Kitchen Porter in 2015 to Head Chef in 2018, demonstrating exceptional culinary skills and leadership capabilities.
- Team Leadership and Development: Managed and coached a team of 10 to 15, ensuring high levels of staff performance, training, and professional growth.
- Scheduling and HR Management: Efficiently prepared staff schedules and conducted HR activities, including interviewing and selecting suitable applicants.
- Culinary Expertise and Menu Design: Oversaw and directed the food preparation process, creating diverse and high-quality menus, enhancing dish presentation standards.
- Operational Efficiency: Focused on optimizing customer service, managing orders and deliveries with precision, and implementing cost-saving measures while maintaining quality standards.
Team Leader
TESCO
Kaposvár
01.2008 - 12.2015
- Team Management and Motivation: Led a team of 25 to 30, effectively supervising and motivating staff to achieve high performance levels.
- Scheduling Efficiency: Devised staff work schedules to maximize productivity and operational efficiency.
- Customer Service Excellence: Maintained a focus on delivering outstanding customer service, ensuring satisfaction, and loyalty.
- Operational Organization: Managed orders and delivery with meticulous attention to detail, ensuring smooth departmental operations.
- Cost and Waste Reduction: Actively sought and implemented strategies to minimize costs and waste, enhancing overall department efficiency.
- Administrative Accuracy: Diligently completed paperwork and compiled reports, ensuring accuracy and up-to-date records.
Education
IT Course - MS Word, Excel, Access, PowerPoint & Internet
TIT ALAPÍTVÁNYI KÖZÉPISKOLA ÉS SZAKISKOLA
Barcs, Hungary01.2008
A Levels Equivalent - Mathematics, Informatics, History, Literature & Hungarian
RIPPL-RÓNAI JÓZSEF KÖZLEKEDÉSI SZAKKÉPZŐ ISKOLA ÉS KOLLÉGIUM
Kaposvár, Hungary01.2005
Skills
- Strong communication skills (both written and verbal)
- Customer-focused
- Service orientation
- Precision and quality focused
- Ability to multitask and prioritize
- Strong problem-solving skills
- Creative & innovative thinking
- Understanding of nutrition
- Friendly, enthusiastic, and engaging personality
- Excellent physical stamina
- Strong work ethic
- Menu development
- Budget management
- Inventory control
- Multi-site management
- Problem solving
- Knowledgeable in MS Office
Driving Licence
B, True
Affiliations
- Family
- Bouldering
References
References available upon request.
Timeline
Group Executive Chef
CHI RESTAURANTS / ANJUNA PUB & RESTAURANT GROUP
01.2024 - Current
Group Operations Chef
LANCASTER RESTAURANT GROUP LIMITED
01.2023 - 01.2024
Head of Food Operations
TAPAS REVOLUTION
01.2023 - 12.2023
Operations Chef
SPANISH RESTAURANT GROUP - TAPAS REVOLUTION/LA VINA
01.2021 - 12.2023
Production Manager
CÔTE - AT HOME
01.2020 - 12.2020
Head Chef
GIRAFFE RESTAURANT
01.2015 - 12.2020
Team Leader
TESCO
01.2008 - 12.2015
IT Course - MS Word, Excel, Access, PowerPoint & Internet
TIT ALAPÍTVÁNYI KÖZÉPISKOLA ÉS SZAKISKOLA
A Levels Equivalent - Mathematics, Informatics, History, Literature & Hungarian
RIPPL-RÓNAI JÓZSEF KÖZLEKEDÉSI SZAKKÉPZŐ ISKOLA ÉS KOLLÉGIUM
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