Krisztian Kiss

• Chef Norway
• Hotel, Restaurant, Catering & travel, in different shifts, till 2023 May, from May 2023 Taking control of breakfast manage to achieve guests' satisfaction over 80% every month since taking over.
• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.

• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Mentored staff in food preparation and storage best practices.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.

• Equinor onshore
• Personalhuset Kokkdays fix contract during turnover in oil refinery
• Helping cater for over 2000ppl
• Work in canteen
• Serving dinner and lunch.

• Job
• Managing bookings, orderings, fishing licenses
• Play huge part of team building activities and rafting and tours around Suldal Area include fishing trips airport pickups.
• Cooking for guests and presenting the menu.
• 3 course set menu with pricing for our guests.

• Norway
• Hotel, Restaurant, Catering & travel
• Running coffee shop day to day life include Menu planning budgeting, manage to cut down food cost by compare to year before.
• Manage to cut down food cost by 30%
• Manage to make profit from 100kr/head special meal for sport students and provide nutritious food at the same time.

• Help to create nutritious and healthy food for many big football and rugby teams, which was a real challenge
• I manage to peek some secrets of big teams' private chefs
• We also hosted many weddings and Christmas parties over the years
• Up to 1000 covers over 3 boardrooms.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Maintained clean and tidy food preparation areas.

Working on different section

• Helping out others, over the busy period and holiday cover
• Some pubs act like head chef helping the owner to plan the menu do orders for them

• Cubitt House Gastro pub restaurant 3 SRA star UK, Hotel, Restaurant,
• Take charge of the sauce section cooking meat and fish to order
• Overseeing the kitchen helping to Head chef
• Coming out with new idea for daily special
• Order for section manage the food waste
• Up to 500 covers.

• Overseeing breakfast
• Order food and keep tracking food waste
• Introducing new breakfast, a la carte and
• Buffet Menu, include price plan and re-branding Novotel to Pullman introducing a new name to UK hotel
• Market
• Supervising and training the junior member of the team (1 Commis chef, 2
• Demi chef) To ensure that all duties are carried out correctly and up to high standard
• Up to 1000 Covers a day
• Also working in a restaurant create food with josper grill (indoor bbq)

• Working under Robert Ortiz Michelin chef
• Running different section of the kitchen and the hotel (Include banqueting, breakfast, Afternoon tea, restaurant and room service, also cross training at Roux at the Landau) overseeing junior staff and helping to others
• We were the hosted the 2012 London Olympics game with 24 hours running Buffet / breakfast buffet, lunch, dinner then late-night snack bowl food, canapés / covers up to500.

• Working under the Chef de partie and sous chef
• Learning the basic of the kitchen hygiene and Preparation method
• Working different areas in the kitchen
• Helping to the service in all areas
• Preparing mise and place for the bar and room service and the restaurant
• Preparing for exams

• Working different hotels, and shifts: morning, late, night
• Setting up meeting rooms serving breakfast, lunch
• Dinner working different position including room service, bar, silver service
• Working in the kitchen preparing food like vegetables or salad