Istvan Nagy

Experience

• 

  Armada hotel

  May 2011 - Oct 2012

  Sous chef
• 

  Step inn

  Nov 2012 - Oct 2014

  Sous Chef

  • planning menus, making sure food is of the right quality and price and is produced on time, managing stocks of food, ordering food from suppliers, controlling a budget and keeping accurate records, managing health and hygiene procedures, recruiting, training and developing staff. Responsible for efficient running kitchen areas and directly charge

• 

  Courtyard Hotel****

  Oct 2014 - Mar 2015

  Executive sous chef

  Ensuring high culinary standards are met.Keeping the kitchen environment safe and hygienic.Writing menus and creating new recipes.Being in charge of the purchasing and storage of food.Training and scheduling the staff (17 staff members)

• 

  Paramount Hotel Temple Bar

  Mar 2015 - Mar 2016

  Head Chef

  Planning menus, maintaining high food quality, managing stocks of food ,ordering from suppliers controlling a budget and keeping accurate records managing health and hygiene procedures, organizing the staff duty rota recruiting, training and developing staff. Accurately document revenue and expenditure.