Zsolt Sztojka

• Primarily stationed in larder section while occasionally overseeing dessert preparations.
• Managed section's stock levels and rotation. Ensuring optimal cleanliness and organization.
• Prepared and cooked high quality food following recipes and menu guidelines.
• Followed strict health and safety guidelines
• Demonstrated versatility by preparing both hot and cold meals as required.

Advanced from station on Larder to roles including Pass, grill, proteins, and desserts.

• Operated kitchen independently during peak hours, ensuring smooth service delivery.
• Achieved promotion to Chef De Partie within five months for exemplary performance.
• Maintained high standards of kitchen hygiene, regularly cleaning work areas and equipment.

Acquired culinary knowledge by shadowing senior chefs.
Prepared sauces according to established recipes.
Prepped ingredients to ensure efficient service delivery.