Norbert Szabo
Qawra,Malta
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with modern multi cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational english and spanish skills.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive chef
Royal Palace of Jordan
03.2020 - 09.2021
Executive head chef
Zuma
London
03.2018 - 03.2020
- 30 chefs and 9 kitchen assistants
- Team building, hiring and trainings
- Menu development, costings, recipes
- Food and safety and FIR management
- Managing banquets up to 400 peoples / 3-4 events weekly /
- Rota management and labour control
- Performance management
- Stock and wastage control
- Purchasing and dealing with suppliers and invoices
- SOP-s
- KPI targets
- Dealing with Special VIP customers request ect.
Executive chef
Nikki beach Worldwide
03.2016 - 03.2018
- New opening Nikki beach Dubai, Nikki beach Marbella, Nikki beach Mallorca and Nikki beach Bodrum Turkey
- Menu design, menu development and costings
- Kitchen design, plan
- Team hiring, building and trainings (26 chefs and 6 stewards)
- Managing multiple kitchen and restaurant operation
- Manage a daily operation in the Nikki beach Marbella (900-1000 covers a day)
- Special events (white party 1900 peoples), weddings
- Reduced and manage the food cost for 21% and reduced the wastage under 5%
- New opening
- Create recipes, managing the portion controls
- Managing budget, weekly schedules
Executive head chef
06.2015 - 02.2016
- Royal Caribbean Cruise line-MS Oasis of the Sea, managed 200 kitchen chefs, 26 food outlets and over a 30.000 meal a day
- Menu design,
- Purchasing
- Stock control
- Portion and wastage control
- Following the company food standard
- Hiring, trainings
- Performance management
- Managing a weekly budget 500.000£
- Food cost was 28%
- USPH and Port Health inspection
- Responsible for 26 restaurants and food outlet on the board: 150 Central Park /Tasting menu/ - inspired by award-winning chef Keriann von Raesfeld and Michael Schwartz;-Chefs Table fine dining presented by executive chef only up to 16 guests;-Chops Grille steakhouse;- Giovanni’s table rustic Tuscan style trattoria;- IZUMI japan at the sea/ sushi and authentic Japanese/; - Main dining room/Galley/;- Solarium bistro, restaurant-fine dining; -Sabor Spanish and Mexican flavour ;- Johnny Rockets American diner ;- Cupcake Cupboard bakery ;- Sorrento’s New York Pizza restaurant;- Solarium Bistro healthy breakfast and lunches;- Cafe Promenade;- Park cafe snacks, crepes;- Vitality cafe healthy snacks, smoothies;- Wipe out cafe sandwiches, salads;- Windjammer Cafe breakfast, lunch and dinner;- Boleros Latin lounge;- Vintages wine bar sampling menus;- English pub ;- Jazz club;- On Air Club;- Schooner bar
Executive chef
Intercontinental London
01.2013 - 06.2015
- Kingdom 5-star hotel, Menu planning, design
- Food cost, portion and wastage control
- Kitchen design
- Following UK Food and safety and HACCP rules and achieve 5-star ratings on food inspection
- Following new food trends
- Banquets management
- Lead and motivate, promote my team members
- Managing a team of 45 chefs, 2 restaurant and a dining room
- Hiring and train new members of the staff
- Achieve and maintain the food cost of 30%
- Cost management & menu engineering
Executive Head chef
Hilton Hotel
Kuala Lumpur
10.2011 - 01.2013
- 100% of the menu cooked from scratch on site
- Managing all 10 restaurants in the Hotel
- Managing 80 chef
- Maintain and follow the Hilton food standard
- Follow and aware the Company Food Safety Policy and menu cycle
- Banquets up to 1400 px
- Maintain the food cost of 32%
- Hiring and training, promoting staff members
- Performance management
- Wastage, portion control
- Purchasing and stock management
- Cooking demo, film shoots of cooking
Executive Sous chef
04.2007 - 09.2011
- P&O Cruise Line, Aurora Cruise ship 85000t ship, 2650 passenger and 1000crew members 100% of the menu cooked from scratch on site, Oversee a weekly food budget of £300K, 9500meals per day
- Responsibility over 4 restaurants - Medina freedom dining - Beach house - Café Bordeaux and the Pennant Grill by Marco Pierre White
- Skilfully manage food preparation and other event details
- Responsible for 135 chefs, 55 Kitchen Stewards and 12 Hotel Store Keepers in this fast-paced, high volume environment
- Ensure all USPH and sanitation standards are strictly enforced
- Establish teams of well-trained and highly motivated food professionals
- Maintain food cost of 25
Sous chef
Magna Café, Magna Golf resort
Marbella, Spain
10.2005 - 04.2007
- Modern European 100% of the menu cooked from scratch on site
- Rosette 3 Fine dinning www.magnacafe.com - Assisted the Head chef Edmund Chicane - Full supervision of a kitchen brigade of 15 chefs
- Manage food cost 30% - dealing with suppliers - quality and wastage control - manage a celebrity dining's Sir Sean Connery, Roxette, Fernando Alonso, King of Saudi, David Beckham,
- Best restaurant in the Costa del Sol award in 2006
- Kept restaurant food costs at 30% versus the owner goal of 35%
- Maintained whole staff labour costs at 28% versus owner goal 32-34
Chef de partie / jnr.sous chef
Terrasana restaurant
Marbella, Spain
09.2002 - 03.2005
- 95% of the menu cooked from scratch on site modern Mediterranean www.terrasana.com
- Prepare and cook meals under the guidance of the Head Chef Ben Hayes / Jamie Oliver chef/
- I developed the skills required to run a very high-volume kitchen
- Sending around 250 covers for lunch and 200 for dinner 7 days a week complete and total organisation at all times
- The working environment was incredibly high pressure with the added stress of having to jump on to other kitchen sections when they were overrun.
Chef de partie
Hilton Hotel
Budapest, Hungary
06.2001 - 08.2002
- Modern European fine dining 95% of the menu cooked from scratch on site
- Rosette 3
- Responsibilities Supervision of shifts in the absence of the Sous Chef or Head Chef
- Prepare and cook meals under the guidance of the Head Chef
- Use standard recipes, including photographic presentation, of all menu items
Education
Bachelor Degree - Hospitality Administration And Management
Hospitality Management School
Hungary06.2001
Skills
- Creative Thinking
- Instruction and Delegation
- Cost Control and Budgeting
- Cooking Technique Demonstrations
- Recordkeeping and Documentation
- Quality Control and Oversight
- Food Preparing, Plating and Presentation
- Staff Recruiting and Hiring
- Special Events and Catering
- Current in Culinary Trends
- Team Leadership
- Safety and Risk Management
- Time Management
Certification
Food and Safety certificate level 2
HACCP Certificate
Health and Safety Certificate
Timeline
Executive chef
Royal Palace of Jordan
03.2020 - 09.2021
Executive head chef
Zuma
03.2018 - 03.2020
Executive chef
Nikki beach Worldwide
03.2016 - 03.2018
Executive head chef
06.2015 - 02.2016
Executive chef
Intercontinental London
01.2013 - 06.2015
Executive Head chef
Hilton Hotel
10.2011 - 01.2013
Executive Sous chef
04.2007 - 09.2011
Sous chef
Magna Café, Magna Golf resort
10.2005 - 04.2007
Chef de partie / jnr.sous chef
Terrasana restaurant
09.2002 - 03.2005
Chef de partie
Hilton Hotel
06.2001 - 08.2002
Bachelor Degree - Hospitality Administration And Management
Hospitality Management School
Food and Safety certificate level 2
HACCP Certificate
Health and Safety Certificate
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