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About Gergo

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Mobile: +36 20 369 3533




KEY PERSONAL VALUES

Loyalty, reliability, honesty, team player
I’m a strong believer of “No one can whistle a symphony. It takes an orchestra to play it.”


EDUCATION

2009 HACCP implementation – Dubai, UAE
2009 Advance Food Hygiene Management – Dubai, UAE
2002 Train the trainer (Craft Training) – Budapest, Hungary
2001 Advanced kitchen management training - at the Emirates Academy (associated with the Ecole Hotelier de Lausanne) – Dubai, UAE
1993 – 1996 Diploma of Catering Gundel Karoly Catering Trade College, Budapest, Hungary
1988 – 1991 Graduated as a Chef and participated in international professional competitions (Sopexa) Gundel Karoly Catering Trade College, Budapest, Hungary
Apprenticeship: Hotel Inter Continental, Budapest, Hungary
                       
EMPLOYMENT HISTORY

September 2011 – Januar 2013 Executive Sous ChefFebruary - September 2012 Acting Executive Chef

Hotel Baltschug Kempinski, Moscow
Luxury five star hotel, member of the Leading Hotel of The World, 230 rooms, 4 F&B outlets, inclouding 2 newly-opened restaurant, 10 banqueting rooms, 2 ballrooms capacity of 600 guest.
http://kempinski.com/moscow
  • · Training of staff
  • · HACCP prerequisite
  • · Menu & recipe engineering
  • · Product development & sourcing
  • · Opening 3 new outlet
  • · Introducing a new banqueting menu for the refurbished, extended banqueting space
  • · Implementing seasonal menus / promotions

July 2010 – August 2011 Consultant Chef for private restaurant Hungary

  • Development of an existing restaurant kitchen as well as a new restaurant concept, capacity of a 180 seat a’la carte and 250 seat banqueting
  • Designing kitchen, work flow, in line with HACCP and regional regulations
  • Developing SOP, job descriptions
  • Installing new menus, developing training plans

April 2007 – May 2010 Executive Sous Chef , The Monarch Dubai, UAE

Luxury five star hotel, member of the Leading Hotel of The World, Leading Luxury Business Hotel, winner of the Word Travel Award. The hotel features 290 rooms/ suites, 13 executive meeting rooms, 8 F&B outlets and a grand ballroom with a capacity of over 500 guests.
http://www.themonarchdubai.com/

  • Member of the pre-opening team
  • Involved in hiring and training of new employees. Establish and implement standards and monthly training programs
  • Involved in dealing with suppliers regarding daily orders
  • Involved in dealing with guest, in collaboration with the Events Team to create personalized menus for banquet events
  • Preparing staff schedule
  • Creating recipes and food cost calculation (100-seater all day dining restaurant, fine dining restaurant, lobby lounge, cigar lounge, room service, banqueting; ballroom up to 500 pax seated and 800 pax standing receptions and 13 breakout rooms)
  • Coordinate and oversee operation of all restaurant kitchens and banquet events
  • Oversee and control storage
  • HACCP team leader; implementing HACCP, achieving certificate

February 2004 – April 2007 Sous Chef promoted to Executive Sous Chef

Four Seasons Hotel Gresham Palace Budapest, Hungary
Features 179 guest rooms, including 17 suites, 2 restaurants (fine-dining and all day dining)
Up to 220 people in 761 m2 of function space
http://www.fourseasons.com/budapest/

  • Member of the pre-opening team
  • Involved in hiring and training of new employees. Established and implemented standards and monthly training programs
  • Involved in dealing with suppliers regarding daily orders
  • Preparing staff schedule
  • Creating food product market list and in charge of ordering
  • Creating recipes and food cost calculation for all outlets (80-seater Italian restaurant, 60-seater coffee house, room service, banqueting)
  • Organising and carrying out outside catering, private dinners
  • Coordinate, hands-on operation of all restaurant kitchens and banquet events
  • Involved in HACCP training

August 2002 – August 2003 Executive Sous Chef, Corinthia Grand Hotel Royal, Budapest, Hungary

Property nominated as the largest business hotel offering the most modern and widest range of conference space. Features 414 rooms, 28 apartments, 5 F&B outlets, 2250 m2 area conference centre with 30 meeting rooms, a historic ballroom
http://www.corinthia.com/home?l=7&c=3
  • · Member of the pre-opening team of a 100-year-old historical hotel
  • · Involved in establishing list of operating equipment for all kitchens
  • · Involved in hiring and training of new employees. Established and implemented standards and monthly training programs
  • · Involved in dealing with suppliers
  • · Assisting Executive Chef in designing menus and promotions for all outlets (60-seater Bistro, 230-seater Brasserie, 65-seater Rickshaw Asian restaurant and Sushi bar, 45+96-seater Bar and Lobby lounge, 130-seater Coffee house, Room service, Banqueting)
  • · Established SOP’s
  • · Coordinate and oversee operation of all restaurant kitchens and banquet events (up to 2000 guests)
  • · Introduced HACCP system

October 1999 – August 2002 Sous Chef promoted to Head Chef of Fine Dining

Dubai Creek Golf and Yacht Club, Dubai, UAE
Property nominated as the most prestigious Golf Club in the Middle East. World Championship Golf Course with both 18-hole and 9-hole-courses. Owned by Sheikh Ahmed bin Rashid Al Maktoum.
Features 5 restaurants, 3 bars and outside catering facilities up to 4000 guests
http://www.dubaigolf.com/dubai-creek-golf-yacht-club.aspx

  • · In charge of fine dining 70-cover, a la carte seafood restaurant, which became Dubai’s best fish restaurant.
  • · Involved in menu planning, promotions
  • · Developing standards and in Boardwalk restaurant, that catered up to 700 covers a day
  • · carried out trainings
  • · banquet functions on site as well as outside catering for up to 4000 guests
  • · Host of the annual Desert Classic International Golf Tournament
  • · Events organized for IBM, Dubai World Cup, Dubai Airshow, Siemens
  • · Participated in various culinary competitions, placed silver

March 1998 – September 1999 Demi-Chef, Marriott Hotel, Zurich, Switzerland

Property nominated as one of the best business hotels in Zurich.
344 rooms, 4 outlets, 9 meeting rooms, 1 ballroom
http://www.marriott.com/hotels/travel/zrhdt-zurich-marriott-hotel/

  • · Attended catering and banquet functions up to 800 guests on a daily basis
  • · Worked in the a la carte 50-seater French brasserie, hot and cold production kitchen

1993 – 1998 Chef, Gundel Restaurant, Budapest, Hungary

 110-year-old a la carte fine dining restaurant, which is recognised as Hungary’s best. Capacity of 150 seats. Catered for John Paul II, Queen Elisabeth, Hilary Clinton, Roman Herzog, and Philip Duke of Edinburgh. Created for the annual Opera Ball and the parliament up to 2500 guests.

http://www.gundel.hu/site/index.php?page=hu

November 1997 and November 1996  Chef ,New York, United Nations Headquarters, USA


  • Member of the annual Hungarian Gastronomic festival, representing the Gundel restaurant.

February 1997 Winner of the “Young Hungarian Chefs’ First French Gastronomic Competition”


  • · Knighted by the International Union of the French Gastronomy’s Master. (Association International des Maitres Conseils en Gastronomie Francaises)

1991 and 1993 Chef, Bandi’s Restaurant, Vancouver, Canada

1988 - 1991 Apprentice Chef , Hotel Duna Intercontinental, Hudapest, Hungary

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