Balazs Zagyi
Dublin
Summary
Results-driven Executive Chef with extensive experience overseeing dual restaurant operations and hotel events, specializing in menu innovation, inventory management, and maximizing profitability while ensuring rigorous health compliance.
Overview
13
13
years of professional experience
Work History
Executive Chef
Dean Group | The Mayson
Dublin
01.2023 - Current
- Simultaneously managed operations for two restaurants and coordinated hotel events.
- Created menus using unique recipes to enhance culinary offerings.
- Conducted inventory audits to reduce waste and optimize ingredient usage.
- Maintained relationships with suppliers to source high-quality ingredients at competitive prices.
- Designed seasonal menus showcasing local produce and culinary trends.
- Ensured compliance with health and safety regulations for staff and customer protection.
- Managed kitchen budget allocations to maximize profitability.
- Resolved customer complaints promptly to maintain a positive dining experience.
Head Chef
Press Up | The Grayson
Dublin
01.2019 - 01.2023
- Executed daily kitchen operations, ensuring timely meal preparation and consistency in presentation.
- Implemented inventory control measures, reducing food waste and optimizing supply costs.
- Standardized recipes across all menu items to ensure quality and consistency in food preparation.
- Trained kitchen staff on advanced cooking techniques, fostering skill development and teamwork.
- Collaborated with management to create budget forecasts, aligning kitchen expenditures with overall financial goals.
- Mentored junior chefs, providing guidance and support in culinary techniques and kitchen management.
- Oversaw food plating and presentation, ensuring alignment with restaurant branding and customer expectations.
Sous Chef
Press Up | Angelina's
Dublin
05.2017 - 01.2019
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
Sous Chef
Masterson Steakhouse
Swords
08.2012 - 05.2017
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
Education
High School Diploma -
Szechenyi Istvan
Pecs, Hungary06-2000
Skills
- Culinary creativity
- Menu design
- Kitchen management
- Food quality control
- Inventory management
- Budget oversight
Languages
English
Advanced (C1)
C1
Affiliations
Active member of Irish BBQ Association
Timeline
Executive Chef
Dean Group | The Mayson
01.2023 - Current
Head Chef
Press Up | The Grayson
01.2019 - 01.2023
Sous Chef
Press Up | Angelina's
05.2017 - 01.2019
Sous Chef
Masterson Steakhouse
08.2012 - 05.2017
High School Diploma -
Szechenyi Istvan