Jozsef Szalai
Sandhurst,Berkshire
Summary
Seasoned culinary professional with extensive experience in high-end kitchens, focused on delivering exceptional dining experiences. Proven track record of crafting innovative menus, managing kitchen teams, and ensuring top-notch food quality and safety. Expertise in cost control, supplier negotiation, and staff training to optimise kitchen operations and exceed guest expectations.
Overview
14
14
years of professional experience
4
4
years of post-secondary education
Work history
Head Chef
Red Chutney Ltd TV & Film Catering
03.2024 - 03.2026
- Created estimates of food and labour costs to set accurate operating budgets.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Relocated kitchen vehicles, including lorries and fridge lutons, to various locations to support operational needs.
- Kitchen set ups on different locations
- Managed supplier relationships to ensure timely delivery of quality ingredients.
Sous Chef /Cover all the sections
Red Chutney Ltd- Tv & Film Catering
01.2023 - 03.2024
- Oversaw all kitchen sections, including pastry area.
- Moved veichles for different location like Kitchen lorries, fridge lutons
- Kitchen set ups on different locations
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Checked freezers and refrigerators to verify correct storage and temperatures.
Head chef
Mediterranevm
Bray, Berkshire
10.2020 - 10.2022
- Upheld health and safety regulations at all times in the kitchen.
- Implemented new recipes for enhanced menu diversity.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Ensured high-quality dishes with meticulous attention to detail.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
Chef de partie
Edelweiss & Gurg ****
Obergurgl, Tirol
11.2019 - 05.2020
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Managed portion control effectively, reducing waste significantly.
- Incorporated seasonal produce into menus for freshness and variety.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Gained expertise in a variety of cuisines from around the world.
- Perfected traditional cooking methods including baking, grilling and braising.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
Chef de partie
Scenic Luxury Cruise Lines*****
Paris
04.2019 - 10.2019
- Perfected traditional cooking methods including baking, grilling and braising.
- Gained expertise in a variety of cuisines from around the world.
- Collaborated with other chefs for special events and banquets.
Sous Chef
Hotel Sonnenbichl
, Oberwössen
12.2018 - 04.2019
Chef de partie
Hotel Adula
08.2018 - 12.2018
Junior Kitchen Manager
Vogur Country Lodge
04.2016 - 08.2018
Junior Chef de Partie/Junior Pastry chef
Hoteles Lopez-Club Playa Blanca
10.2014 - 12.2015
Trainee cook
Agria Restaurant &Cafe
Eger
09.2012 - 05.2014
Trainee cook (Winter season)
Hotel Sonnenbichl
, Oberwössen
01.2013 - 04.2013
Education
High School - Meal preparation,HACCP rules, Kitchen knowlidge
Szent Lorinc Tourism and Catering High School
Eger, Hungary 09.2010 - 06.2014
Additional Corses
Skills
- Catering, Fine dining and Gourmet kitchen experience on all kitchen levels
- Menu planning, Stock control, Dealing with suppliers
- Food preparation techniques/technologies
- Vegan/Gluten free and healthy kitchen knowledge
- Ability to work under pressure during long hours, problem solving
- International food cuisine knowledge: European, Asian, Indian, British, French, German, Spanish, Middle eastern
- Nutritional knowledge
- Familiarity with dietary restrictions
- Supplier negotiations
- Kitchen hygiene
- Seasonal menu planning
- Stock rotation
- Food allergen data analysis
LANGUAGES:
English
Upper intermediate
Spanish
Beginner
Hungarian
Native
Affiliations
- Cars, Travels, Explore the world
References
References available upon request.
OTHERS:
- Driving license B/C
- IT skills (word/excell)
Timeline
Head Chef
Red Chutney Ltd TV & Film Catering
03.2024 - 03.2026
Sous Chef /Cover all the sections
Red Chutney Ltd- Tv & Film Catering
01.2023 - 03.2024
Head chef
Mediterranevm
10.2020 - 10.2022
Chef de partie
Edelweiss & Gurg ****
11.2019 - 05.2020
Chef de partie
Scenic Luxury Cruise Lines*****
04.2019 - 10.2019
Sous Chef
Hotel Sonnenbichl
12.2018 - 04.2019
Chef de partie
Hotel Adula
08.2018 - 12.2018
Junior Kitchen Manager
Vogur Country Lodge
04.2016 - 08.2018
Junior Chef de Partie/Junior Pastry chef
Hoteles Lopez-Club Playa Blanca
10.2014 - 12.2015
Trainee cook (Winter season)
Hotel Sonnenbichl
01.2013 - 04.2013
Trainee cook
Agria Restaurant &Cafe
09.2012 - 05.2014
High School - Meal preparation,HACCP rules, Kitchen knowlidge
Szent Lorinc Tourism and Catering High School
09.2010 - 06.2014
Additional Corses