gergely bornemisza

Preparing variety of salads from scretch plus doing deli in a canteen environment, face to face contact with workers during service period.

Running the bar,stock check, cokctails, my job included every aspect of a bar work + some extras occaisonally.

My first time in a Japanese based restaurant, where in the beginning from the 3 sections I set up the salad section, than after a month later I was cross trained for hot section menu and since than I am running it with one other colleague. We have a wide variety of foods which we are preparing in an open kitchen style with conveyer-belt. Our duties include direct service, cleaning and preparation at the same time. Our whole kitchen team includes 12 people at the moment, in busy times in a shift maximum 6 of us is working together usually 2 on each section. Our standard serving time is between 5-10 minutes and we have to be done maximum in 15 minutes with the ordered food.

I learnt how to prepare Spanish food and I was in charge of handling everything in the kitchen and whenever it was needed I worked on the floor and in the bar too. Taking care of night events too. I was working alone and in team when it was required. I was a flexible staff member at that place and had fun with the people. Unfortunately I had to quit because of financial problems.

I did production logistics and physical work at the same time. I worked from the beginning as a substitute supervisor when it was required. I was dealing with e-mails, database, order preparations, team leading, sorting out mistakes and jobs with technical problems. In the last 3 months I was in charge of a 2 million production project for Lionsgate, leading my self trained team and handling the leftovers, calculations,paper and database work and emails mostly by myself. After that I quit because they could not meet my expectations.

This was a temporary job for me where I had a great environment in the back of house with nice people with events. We had swiss table in the morning for breakfast, daily menu and an ´ a la carte´ in the afternoon and evenings. They have a homemade bakery and confectionary which was really awesome and the foods were delicious and nicely decorated. I worked with them doing all the roles depending on our schedule or in case of emergencies I was able to swap roles easily.

Working individually and as a team, depending on request, event chef/manager,confectioner. + head chef roles depending on the situation.