1. Curriculum vitae
PERSONAL INFORMATION Ferenc Lukacs Baranyay
Gado u. 26, 7636 Pécs (Hungary)
+36305749211
fecoka83@hotmail.com
Sex Male | Date of birth 22/04/1983 | Nationality Hungarian
JOB APPLIED FOR chef de partie
WORK EXPERIENCE
23/08/2015–01/04/2016 Chef de tournant
Oneoceanexpedition, on sea
I was workin onboard a ship called Akademik ioffe, which is under Russian flag. It is Chartered by a
canadian company called oneoceanexpedition. Simple but nice food. Chef team of 4. I was the
second in command, had to take the role of Head chef while she was on holiday.
28/04/2015–Present chef de partie
The New Inn Tresco, Tresco, Isles of Scilly (United Kingdom)
The New Inn has been awarded 4 yellow stars and a Gold Star Award from The AA for quality and
service and an AA rosette for food excellence. It is one of only 12 Cornish pubs to be listed in the
Michelin ‘Eating Out in Pubs Guide’. In November 2013, it won Bronze in the ‘Pub of The Year’
category at the South West Tourism Awards.
My duties:
--Taking full responsibilty to run Larder and than Sauce section
-- Coming up with daily specials
--Training new kitchen staff
--Making sure of stock rotation, assisting the head chef with orders
04/10/2014–Present chef de tournant
Seabourne cruises, on-sea
I have done a 4 month contract with these 6 star company, onboard seabourne odyssea and
seabourne spirit. I was working as a chef de tournant. My duties were making vegetarian dishes,
stocks,some of the basic sauces, deck barbecue, handlin the grill ( Fillet, sirloin, lamb cutlets cooked
to order and temperature), and assisting the saucier during the busy main dining room dinner service.
I have succesfully finished my contract on 10/1/2015. I have a valid passport, seamens book and
visas, crowd management, and safety training certificates.
2014–25/09/2014 senior chef de partie
Radisson Blu Royal Hotel, Dublin, Éire/Ireland
First-class hotel near Dublin city centre attractions, with the
friendly and welcoming V’nV Restaurant which is a contemporary style bistro with a classic European
emphasis. The range of sumptuous dishes incorporate a strong Irish element with a focus on fresh
quality produce.
I am mainly focusing on the V’nV restaurant, running the pass and the sauce section, covering shifts
on the banqueting section or bar from time to time . My duties are : ordering, making sure of stock
rotation, mis en plaice, service, managing and training commis and demi chef de partie-s.
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2. Curriculum vitae Ferenc Lukacs Baranyay
15/11/2013–31/12/2013 chef de partie
Arctic Star Hotel, Laestadiusvägen 153 Karesuando Sverige, Karesuando S-98016 Ka, (Sweden)
En route to Nordkap, often referred to as the northernmost point of Europe, and close to both the
Treriksröset Monument and Lake Kilpisjärvi, is the ArcticStar Hotel. Enjoy beautiful landscapes and
authentic Sami culture. The Karesuando area boasts some of the best salmon fishing in Sweden and
here guests can experience the exotic midnight sun during summer and the magical Northern Lights
in winter. ArcticStar Hotel offers different size guest rooms, of which several are suitable for families
and have convenient private entrances. All resident guests also have access to the sauna. The cosy
in-house restaurant is open on request and seats up to 80 people. I was running the kitchen with the
guidance of the executive chef who was controlling 3 sites in the area. I was making sure: - the buffet
is up to standard, dietries are made on requests, special plated dinners are delivered on christmas
day, and new years eve.- I also had to manage a commis chef who was helping me. -Ordering, and
keeping the kitchen cleand and tidy.
01/01/2013–10/12/2013 chef de partie
The Army and Navy Club, 36 Pall Mall, SW1Y 5JN London (United Kingdom)
The Army & Navy Club, also known as The Rag is an Exclusive Private Members Club in London,
originally founded for former and serving officers of the British and Commonwealth Armed Services,
and their immediate relatives.
The Coffee Room, our main restaurant, offers exceptional Table d’hôte and a la Carte menus at
surprisingly modest prices; experience sensational modern cuisine in a splendid room filled with 19th
Century paintings of royal and military figures.
I have worked all the sections, larder, garnish, fish, meat and sauce. Everything made from scratch,
from fresh good quality ingredients. My duties was to control one of the sections which I was
working.My duties were: making sure the mise-en-place is done for service, ordering, keeping my
fridges and work areas clean and organised.
2011–2012 chef de partie
The Admiral Codrington, 17 mossop street SW3 2LY London (United Kingdom)
Nestled in the heart of Chelsea, The Admiral Codrington proudly boasts a recommendation in the
Michelin Pub Guide for the fifth year running. This traditional English pub with retractable roof and
heated beer garden specialises in sophisticated gastro pub cuisine.
My duties were:
- running my sections( larder, garnish), making sure my mise-en place were ready and up to standard,
a la carte service lunch and dinner, private function room up to 40 pax.
- Ordering, keeping everything cleand and tidy
2010–2011 demi chef de partie
Millennium Gloucester Hotel & Conference Centre London Kensington, 4 -18 Harrington Gardens UK-
SW7 4LH London (United Kingdom)
The Millennium Gloucester Hotel London Kensington is situated in the fashionable district of South
Kensington.
The hotel (four star deluxe) also hosts the Millennium Conference Centre, which offers 1,600m² of
contemporary meetings and events space. The different spaces vary in size and style, and provide an
ideal venue for events such as conferences, award ceremonies, champagne receptions and
weddings.
My duties were;
- completing tasks given by a chef de partie or sous chef, making sure mise-en place is up to
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3. Curriculum vitae Ferenc Lukacs Baranyay
standard.
- Service for banqueting up to 500 pax
2009–2010 commis chef
Pullman St. Pancras (former Novotel st.Pancras), 100 - 110 Euston Road UK-NW1 2AJ London
(United Kingdom)
This vibrant hotel recently transformed into one of the city's premiere upscale hotels. Only a few
minutes from Bloomsbury and International rail stations, the Pullman London St Pancras(former
Novotel St. pancras) is ideal for business with 17 contemporary meeting rooms. With the Golden
Arrow Restaurant & Bar( former mirrors restaurant 1aa rosette award.)
My duties:
-Taking commands from the chef de partie, and sous chef.
- Making sure the mise-en-place is up to standard.
- Ordering
- Cleaning
EDUCATION AND TRAINING
2009–2011 Level 2 NVQ Diploma in Professional Cookery (QCF)
Lewisham college, 2 Deptford Church St., SE8 4RZ, London (United Kingdom)
PERSONAL SKILLS
Mother tongue(s) Hungarian
Other language(s) UNDERSTANDING SPEAKING WRITING
Listening Reading Spoken interaction Spoken production
English C2 C2 C2 C2 C2
Levels: A1 and A2: Basic user - B1 and B2: Independent user - C1 and C2: Proficient user
Common European Framework of Reference for Languages
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