Zoé Fruzsina Krajko
Harrogate
Summary
Sous Chef
Following a life-changing decision, I am moving to the UK to continue doing what I truly love-working in hospitality. I have a deep passion for this profession and take pride in creating memorable experiances for guests. Whether in pastry or in the kitchen, I enjoy every aspect of the craft, from teamwork to creativity, and I am always eager to learn and grow in this field.
Overview
10
10
years of professional experience
5
5
years of post-secondary education
Work history
Sous chef
Hoxton North
Harrogate, North Yorkshire
2025.10 - Current
Preparing consistent, unifrom plates.
Order preparation and organization.
Work organistaion and time management.
Strong focus and attention to detail.
Junior sous-chef
JUMA
Mougins, France
2025.03
- Supervised and coordinated the work of commis and chefs de partie.
• Acted as deputy for the sous chef or head chef during absences.
• Collaborated in menu development and stock management.
Cheffe de partie pastry
Bastide Saint Antoine
Grasse, France
2024.10 - 2025.02
• Created refined dessert menus for high-end gastronomy.
• Contributed to quality control and plating presentation.
Cheffe de partie pastry
Hôtel Martinez Cannes
Cannes, France
2024.03 - 2024.10
Participated in the reopening of Restaurant La Palme d'Or (two Michelin stars).
• Assisted in the development and execution of the dessert menu.
Demi Cheffe de partie pastry
Pâtisserie Dior
Paris, France
2022.01 - 2024.01
• Worked on the development of refined desserts for luxury clientele.
• Contributed to innovative pastry presentations.
Pastry Commis
Pâtisserie Dior
Paris, France
2022.01 - 2022.07
- Assisted in daily production and preparation during the opening of the pâtisserie.
Pastry Commis
Cheval Blanc
Saint Barthélemy, French Indies
2020.01 - 2021.01
- Supported daily pastry operations in a luxury hospitality environment.
PastryApprentice
Bistrot de la gare
Cholet, France
2019.01 - 2020.01
- Completed apprenticeship training in pastry production.
PastryApprentice
ART Hotel
Szeged, Hungary, Hongrie
2016.01 - 2018.01
- Apprenticeship training in a 4 star hotel environment
Education
CAP - • Food production, culinary knowledge, and basic catering techniques.
Szeged Vocational Secondary School of Commerce & Catering
Szeged, Hungary 2015.01 - 2019.01
CAP - Food, Hospitality & Catering, Pastry
MÉTIER DE L'ALIMENTATION ET DE L'HÔTELLERIE ET RESTAURATION (SAINT MICHEL MONT MERCURE)
France 2019.01 - 2020.01
Training in plated desserts, 3-star restaurant gastronomy, breakfast & brunch, bistro desserts.
École Alain Ducasse Paris Campus
Paris, France, France 2020.10 -
Pastry & Bakery Training
ENSP
Yssingeaux, France 2021.04 - 2021.06
Skills
- Participate in leadership
- Proactive problem-solving
- Clear and precise communication
- Constant team motivation
- Creativity
Languages
Hungarian
Native
English
Upper intermediate
French
Fluent
Timeline
Sous chef
Hoxton North
2025.10 - Current
Junior sous-chef
JUMA
2025.03
Cheffe de partie pastry
Bastide Saint Antoine
2024.10 - 2025.02
Cheffe de partie pastry
Hôtel Martinez Cannes
2024.03 - 2024.10
Demi Cheffe de partie pastry
Pâtisserie Dior
2022.01 - 2024.01
Pastry Commis
Pâtisserie Dior
2022.01 - 2022.07
Pastry & Bakery Training
ENSP
2021.04 - 2021.06
Training in plated desserts, 3-star restaurant gastronomy, breakfast & brunch, bistro desserts.
École Alain Ducasse Paris Campus
2020.10 -
Pastry Commis
Cheval Blanc
2020.01 - 2021.01
CAP - Food, Hospitality & Catering, Pastry
MÉTIER DE L'ALIMENTATION ET DE L'HÔTELLERIE ET RESTAURATION (SAINT MICHEL MONT MERCURE)
2019.01 - 2020.01
PastryApprentice
Bistrot de la gare
2019.01 - 2020.01
PastryApprentice
ART Hotel
2016.01 - 2018.01
CAP - • Food production, culinary knowledge, and basic catering techniques.
Szeged Vocational Secondary School of Commerce & Catering
2015.01 - 2019.01