George Csalany

• An offshore chef works on production platform, preparing meals for production operators and other on-site staff. As an offshore chef, you prepare menus for the crew, order and stock supplies for the galley and living quarters, manage the budget. Maintain all safety and sanitation standards.

• Planned nutritious, quality meals according to the established time schedule.
• Maintained a weekly balance inventories of groceries and supplies by ordering these accurately and in a timely manner and by proper food storage and rotation of groceries and supplies.
• Daily and weekly inspections of galley, living quarters, dining and storage areas, and other work areas in which catering is responsible for. Ensure proper cleanliness and sanitation maintained per client and company standards.
• Managing crew change and rotation schedules.
• Operate and maintain safe and efficient laundry while keeping ample supply of clean linens.
• Provided and submitted, required paperwork, administration of safety records and training.
• Guidance and coaching personnel to ensure proper practices are followed in SDS (MSDS).
• Supervise staff to ensure proper sanitation and hygiene standards are being followed at all times while performing duties in a safe and efficient manner.
• Developed onboard culture of training and promoting within to stimulate and enhance the moral and strength of the crew.
• Maintain good customer relationships by courteous, daily contact and ensuring professional and quality service.
• Maintain compliance with customer’s contract standards while maintaining communication with catering company's onshore support team.
• Be responsible for ensuring the safety of your employees and the job site safety. Conduct daily pre-tour meeting with weekly safety meetings.

Duties included preparing three meals a day, controlling inventory, food and labor costs, ordering groceries, providing customer satisfaction, and managing personnel, which includes upkeep of galley, dining room and the personal living accommodation's of crew and service partners. Accountable for payroll, and personnel evaluations, training and reinforcement of all company and clients safety measures. Daily pre-tour meetings and weekly safety meetings were part of my scope of duties.

Relieving permanent steward on his days off, keeping established standards and procedures entact.

Duties included preparing three meals a day, controlling inventory, food and labor costs, ordering groceries, providing customer satisfaction, and managing personnel, which includes upkeep of galley, dining room and the personal living accommodation's of crew and service partners. Accountable for payroll, and personnel evaluations, training and reinforcement of all company and clients safety measures. Daily pre-tour meetings and weekly safety meetings were part of my scope of duties.

When kitchen manager leaves for the evening, I would ensure that food quality and kitchen maintain established standards.

Worked well in a team setting, providing support and guidance.

Managed closing operations and proper sanitation procedures.

Worked directly with chef to ensure quality of established standards were inline. Developed a relationship with crew to produce quality product.

Floated throughout kitchen to assist in meal preparation and plating, liaison in between kitchen and waiting staff during heavy meal periods.

Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.

Received deliveries, assisted in storing supplies quickly to maintain quality and condition. Utilizing "FIFO" method on inventory.

Trained new kitchen staff on proper food handling and preparation techniques.

Worked with executive chef to produce a dynamic high quality culinary experience for club membership.

Collaborated with staff members to create meals for large banquets.

Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Trained and managed kitchen personnel and supervised related culinary activity.

Developed new recipes and flavor combinations to enhance customer dining experience, using local seafood caught daily.

Worked closely with front-of-house staff to facilitate excellent membership service.

Prepared and served various food items in fast-paced seafood restaurants.

Worked all stations in kitchen as needed.

Prepared food items in compliance with recipes and portioning control guidelines.

Restocked inventory and ingredient items to maintain optimal kitchen efficiency.

Observed and maintained proper storage and handling of seafood.

Coordinated checklists to keep kitchen clean and sanitary.

Worked with owners building and designing unique trendy Mexican themed restaurant and bar on resort island.

Assisted with menu development and planning.

Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Worked closely with front-of-house staff to facilitate excellent customer service.

Participated in food tastings and taste tests.

Purchased fresh produce and supplies from markets daily.

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.

Sunday Brunch

Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.

Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.

Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Worked closely with front-of-house staff to facilitate excellent customer service. Attended daily catering meetings.

Implemented food cost and waste reduction initiatives to save money.

Ice carvings for hotel functions.

Multi national kitchen staff, utilizing my spanish.

Mobile, Alabama's premiere convention hotel. Host hotel for "Senior Bowl" Multiple Mardi Gras events and Courtyard music festivals.

Sunday Brunch was under my culinary direction, hotel ice carvings.

Banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.

Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.

Worked closely with front-of-house staff to facilitate excellent customer service. Attending daily catering meetings.

Developed new recipes and flavor combinations to enhance customer dining experience.

Implemented food cost and waste reduction initiatives to save money.

Monitored food production to verify quality and consistency.