ADÉL VARGA

I have had the opportunity to work in all restaurants and bars within the hotel as well as room service. This includes the breakfast restaurant, the bar and restaurant near the lobby in the evenings, and when the poolbar opened in June, I was responsible for stock, payments, cashup and keeping the area hygienic. I have been at the poolbar 5 days a week on my own, so I had to rely a lot on my problem-solving skills and organisation under pressure.

I worked in a small team of 5, we were responsible to get drinks to the restaurant guests, as well as taking and preparing orders for customers at the bar. Maintained knowledge of cocktails and beverage offerings, providing customized recommendations to improve guest experiences

I was responsible for setting up the bar prior to opening and closing down efficiently after service, ensuring cleanliness and organization.

During this time I have created and managed weekly menu specials while maintaining strict health and safety standards. Ensured efficient kitchen operations by coordinating tasks, managing resources, and maintaining a clean and organized workspace. I have implemented creative culinary ideas to enhance the dining experience and increase customer satisfaction. Set up and opened BOH

In this Mexican-style restaurant I have maintained strict health and safety standards, ensuring compliance with food safety regulations and collaborated with kitchen staff to maintain an organized and efficient workspace, optimizing workflow during peak hours.

In this fast paced western style kitchen I had the pleasure to work with an experienced team. I had the chance to work every bit of the kitchen from prep to creating a special for the weekly menu while keeping the restaurant's sanitary standards.

In this authentic Asian restaurant I had the privilege of learning about the cuisine and traditions from the owners

My duties have included prepping food for service, making dishes according to the restaurant's standard, keeping the kitchen clean and hygienic to avoid any cross contamination. I am trained for both opening and closing procedures. I had to exercise my time management, organisation and had to pay attention to the small details in order to have a smooth service. Within a few months I have been certified on all 5 stations, as well as having my health and safety, allergies, manual lifting, safe workplace etc training.

Greeting, taking and preparing customer orders in a timely and professional manner, keeping the restaurant clean and hygienic. I also trained new employees, taking trial shifts for observation, and maintained quality control, taking payments and resolving complaints

Key holder, managing stock and the shifts, carrying out temperature checks, ordering goods, making the rota, preparing food and keeping up the cleanliness of the restaurant to the company's standard, resolving complaints in a professional fashion. Cash handling (opening and closing the till & end of the week reports)

Key holder, regular opener and closer, have been doing day shifts on a regular basis as well, greeting and serving guests, preparing food neatly, accurately and in a timely manner, maintaining food and sanitation standards, carrying out temperature checks, cleaning according to the store's requirement, handling the till (stock counting, usage adjustment, cash drop/banking, opening and closing the till etc).