Gyorgy Nagy

• Prepared diverse breakfast dishes in high-volume kitchen environment.
• Manage solo opening procedures starting at 5:00AM,ensuring 100%station readiness for high-end resort guests.
• Execute breakfast service for 150+ guests every weekend,maintaining strict brand quality standards.
• Ensured food safety and sanitation standards during meal preparation and serving.
• Assisted in training new hires, sharing valuable skills and knowledge for successful job performance.

• Prepared and plated dishes according to menu specifications and presentation standards.
• Hired as a Chef De Partie to manage the saute line and lead weekly scratch-made soup production.
• Maintained consistent quality for 150-350 covers per shift.
• Developed and tested new recipes, enhancing seasonal menu offerings and customer satisfaction.

• Supervised daily operations to ensure efficient workflow and adherence to service standards.
• Trained and mentored new team members, fostering a collaborative work environment.
• Pandemic Leadership:Acted as a key leader during 2020-2021;managed operations for one of the only open restaurants in the region,serving 3000 people daily.
• Managed 14-15 hour shifts during peak tourism seasons;promoted to Shift Leader based on reliability and technical skill.
• Achieved a 50% salary increase ($14-$21\hr) due to performance and training responsibilities.

• Grilled diverse menu items to maintain high quality and presentation standards.
• Fostered positive working environment, leading to increased staff retention.
• Followed recipes and cooking techniques for consistent results.

Collaborated with the banquet team to ensure timely delivery of meals, resulting in positive feedback from clients.

• Banquet Operations:Key member of a team generating $500,000 monthly revenue; executed events for 400+guests.
• Live Performance Stations: ''Show '' including ,every week Low Country Boils for 100 people. station for wedings;grill,carving,and omelet stations and pasta station .Shrimp and grits station.
• Versatility:Rotated between the Breakfast and high-volume Banquet prep.

• Prepared and cooked menu items according to recipes and quality standards.
• Pizza Specialist.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

• Prepared and cooked menu items according to established recipes and standards.
• Awarded Associate of the Month
• Collaborated with team members to ensure timely service during peak hours.

• Prepared ingredients by washing, chopping, and measuring to ensure readiness for cooking.
• Assisted chefs in executing menu items efficiently during high-volume service periods.
• Maintained cleanliness and organization of kitchen stations to promote safety and efficiency.
• Collaborated with team members to streamline food preparation processes and enhance workflow.

• Prepared and cooked diverse Hungarian dishes according to military standards and protocols.
• Maintained high standards of food safety and hygiene in fast-paced kitchen environment.
• Cooked breakfast ,luch,and dinner for 200 soldiers daily.