2. Level 2 NVQ Diploma in Professional Cookery (QCF)
500/9979/6
is awarded to
FERENC BARANYAY
who attended
LEWISHAM COLLEGE
and was successful in the following 15 modules
Level1 Maintenance of a safe, hygienic and secure working environment (3
credits)
Level1 Maintain, handle and clean knives (3 Credits)
Level1 Working effectively as part of a hospitality team (3 credits)
Level2 Maintain food safety when storing, preparing and cooking food (4 credits)
Level2 Prepare meat for basic dishes (4 Credits)
Level2 Prepare poultry for basic dishes (4 Credits)
Level2 Prepare vegetables for basic dishes (4 Credits)
Level2 Cook and finish basic meat dishes (5 Credits)
Level2 Cook and finish basic poultry dishes (5 Credits)
Level2 Cook and finish basic vegetable dishes (4 Credits)
Level2 Prepare, cook and finish basic hot sauces (4 Credits)
Level2 Prepare, cook and finish basic soups (4 Credits)
Level2 Prepare, cook and finish basic pasta dishes (4 Credits)
continued
F/601/4218 Pass
K/601/5041 Pass
T/601/4216 Pass
D/601/6980 Pass
A/601/5335 Pass
J/601/5354 Pass
J/601/5368 Pass
A/601/5402 Pass
R/601/5390 Pass
H/601/5412 Pass
A/601/5416 Pass
K/601/5671 Pass
A/601/5688 Pass
Awarded 22 February 2011 220211/7132-08/01 0744/0FT6284/M/22/04/83
M Howell
Chairman
The City and Guilds of London Institute
Chris Jones
Director-General
5500174953/140
The City and Guilds of london Institute
T"'o ritu ~..,,( r-uiiNc nf I nn,(nn lnctitut.ao fnunrl.an 1 A'7Q ;anti lnrnrnnr::atoM hv llnv::al rh::artor 1OM
..
City~
Guilds
Ofqual••••••••••
Llywodraeth Cynulliad Cymru
Welsh Assembly Government
Rewarding Learning
3. Level 2 NVQ Diploma in Professional Cookery (QCF)
500/9979/6
is awarded to
FERENC BARANYAY
continuation
Level 2 Complete Kitchen Documentation (3 Credits)
Level 2 Set Up and Close Kitchen (4 Credits)
L/601/5372
L/601/4996
Pass
Pass
Awarded 22 February 2011 220211/7132-08/01 0744/0FT6284/M/22/04/83
M Howell
Chairman
The City and Guilds of London Institute
Chris Jones
Director-General
5500174953/140
The City and Guilds of London Institute
Th"" t'"i+u ,...,..t l':ooil..te ,.f I,...,,.,.,.., ln«-titooto fno 1"..to..t 1 0'70 ::o..,... lnrnrnnr:.t,.,-1 hu Dnu;s,l rh::.rtt:~or 1OM
City~
Guilds
Ofqual••••••••••
Llywodraeth Cynulliad Cymru
Welsh Assembly Government
Rewarding Learning
4. CERTIFICATE OF UNIT CREDIT TOWARDS
level 2 NVQ Diploma in Professional Cookery (QCF)
is awarded to
FERENC BARANYAY
who attended
LEWISHAM COLLEGE
and was successful in the following 15 modules
Level1 Maintenance of a safe, hygienic and secure working environment (3
credits)
Level1 Maintain, handle and clean knives (3 Credits)
Level1 Working effectively as part of a hospitality team (3 credits)
Level2 Maintain food safety when storing, preparing and cooking food (4 credits)
Level2 Prepare meat for basic dishes (4 Credits)
Level2 Prepare poultry for basic dishes (4 Credits)
Level2 Prepare vegetables for basic dishes (4 Credits)
Level2 Cook and finish basic meat dishes (5 Credits)
Level2 Cook and finish basic poultry dishes (5 Credits)
Level2 Cook and finish basic vegetable dishes (4 Credits)
Level2 Prepare, cook and finish basic hot sauces (4 Credits)
Level2 Prepare, cook and finish basic soups (4 Credits)
Level2 Prepare, cook and finish basic pasta dishes (4 Credits)
continued
F/601/4218 Pass
K/601 /5041 Pass
T/601/4216 Pass
D/601 /6980 Pass
A/601 /5335 Pass
J/601/5354 Pass
J/601/5368 Pass
A/601/5402 Pass
R/601/5390 Pass
H/601 /5412 Pass
A/601 /5416 Pass
K/601/5671 Pass
A/601 /5688 Pass
Awarded 22 February 2011 220211 /7132-08/01 0744/0FT6284/M/22/04/83
M Howell
Chairman
The City and Guilds of London Institute
Chris Jones
Director-General
5500174953/170
The City and Guilds of London Institute
Th~~o ritv ann Guild< nf I nndnn lndit.utA founded 1R7R and lnc:oroorated bv Roval Charter 1900.
City~
Guilds
5. CERTIFICATE OF UNIT CREDIT TOWARDS
Level 2 NVQ Diploma in Professional Cookery (QCF)
is awarded to
FERENC BARANYAY
continuation
Level 2 Complete Kitchen Documentation (3 Credits)
Level2 Set Up and Close Kitchen (4 Credits)
L/60115372
L/60114996
Pass
Pass
Awarded 22 February 2011 220211 /7132-08/01 0744/0FT6284/M/22/04/83
M Howell
Chairman
The City and Guilds of London Institute
Chris Jones
Director-General
5500174953/170
The City and Guilds of London Institute
Th,a ritv ::anti t;uilrlt; nf I nnrlnn lnditutA founded 1R.78 ilnd lncornorated bv Roval Charter 1900.
City~
Guilds
6. ih November 2013
To Whom It May Concern
Re: Ferenc Baranyay
Ferenc Baranyay was employed with the Army & Navy Club from 2nd
January until 1ih October 2013 when he resigned.
During this period, he carried out his duties diligently and professionally.
He had a good working relationship with his colleagues and superiors
and was an efficient, flexible and reliable employee.
I have no hesitation in recommending him for any position he is qualified
to fill.
Yours faithfully
Paul Elliott
Paul Elliott! Executive Head Chef
The Rag - Private Members Club
36 Pall Mall
London SWlY 5JN
T : 0207 827 8028
chef@therag . co . uk
7. Form.3
ArJ RoiQQ loll)pair
Turasoireacbta a~us Spoirt I Serial No.:
15763
Departn)el')t of TraQsport,
Tourisll) al)d Sport
IRELAND
SEAFARER MEDICAL CERTIFICATE (ENGll)
(Revised 1 January 2014)
Medical Certificate issued under the provisions ofthe International Convention on Standards of
Training, Certification and Watchkeepingfor Seafarers (STCW), 1978, as amended and the fLO
Maritime Labour Convention 2006.
Authorising Authority: Department of Transport, Tourism and Sport, IRELAND.
Seafarer Information:
Name: (Last,first, middle): efI{AN'7'A7' f£RC'~C. 1-u"II-G-S
Gender: (Male!Fehfafe): Date of Birth: (day/month/year): '2.')-~ I_B_2._ Nationality: J.J-u..N 9-hll'I)N
Passport No. I Discharge Book No./Other identification~ecify): PAS~ P'Pt2_T No. Bz> 'O]lf(!ft:,~ 7
Occu ation (tick relevant box): Deck D En ine L_j Caterin dZJ Other
Declaration ofApproved Doctor: I have examined the above named seafarer in accordance with the
standards in section A-I/9 of the STCW Code and my assessment is: (Delete as applicable):
1. Confirmation that identification documents were checked at the point of examination: Yes/P9b
2. Hearing meets the required standards: Yes/~
3. Unaided hearing satisfactory: Yes~
4. Visual activity meets required standards: Yes~
5. Colour vision meets required standards: YesfP9;0 ,.)(A
Date of last colour vision test (Required every six years): (day/month/year): I I
6. Fit for look-out duties? Yes/$o
7. Is the sea-farer free from any medical condition likely to be aggravated by service at sea or to render the
seafarer unfit for such service or to endanger the health of other persons on board? Yes/$'o
8 F1tness c (' k lategory tic re evant b )ox /
1. Fit - No Restrictions. v
2. Fit subject to restrictions as follows:
rJ/A
3. Temporarily unfit Estimated period of unfitness: IJ(,q
4. Permanently unfit tJ/~ /
Visual Aids (tick if worn) Spectacles D Contact Lenses ~
Date of examination: (day/month/year): _.J{L._:._r_ ~q__ I ( '-f
Signature of Approved Doctor:
Name of Approved Doctor (Print):
Expiry date of certificate (day/month/year):
(Maximum period ofvalidity two years)
Seafarer declaration: I have read and understand the
notes overleaf:
_r_r_ I ---t-1-~ 2.orh
Seafarer's signature:
8. NOTES:
To the Seafarer:
• Confirm that you have been informed of the content of the certificate and of the
right to a review.
• This medical fitness certificate is your property.
• If you are off sick for more than 30 days or your medical fitness changes
significantly, you must contact an Approved Doctor (preferably the one who issued
the certificate) for medical review.
• This certificate must be given to the Approved Doctor when attending for your next
medical examination.
• If aided vision applies you should use those aids when on watch and a spare pair of
spectacles or contact lenses should always be carried.
• It is an offence to tamper with, alter or falsify this certificate in any way, and you
could be prosecuted ifyou do.
To the Employer:
• Where the validity of this certificate is in doubt, you should send the certificate for
investigation to the Mercantile Marine Office at the following address:-
Mercantile Marine Office,
Maritime Services Division
Irish Maritime Administration
Department Of Transport, Tourism And Sport,
Leeson Lane
IDul~d~Jjf)l M.JOJ . G
re an
rnr.'r ~.,. :-1 ·
' ' (
• The seafarer should be notified when this action has taken place.
9. Yangon
10/31/2014
SEABOURN"
Verification of Employment
This is to certify that FERENC LUKACS BARANYAY born 4/22/1983
has been employed onboard the Bahamian registered
Cruise Vessel Seaboum Odyssey in the position of Chef de Partie.
Period of Service: 10/4/2014 to 10/31/2014
The Seabourn Odyssey is operated by
Seaboum Cruise Line.
Seaboum Cruise Line accommodate 200 or 440 discerning guests in the world's
most luxurious, all suite cruise environment. Seaboum employees maintain the
highest standards of service in the cruise industry.
MN Seabourn Odyssey
Registered: Nassau Bahamas
Official N: 9000277
I.M.O: 9417086
Call Sign: C6XC6
Gross Tone: 32477
300 Elliott Avenue West, Seattle, WA 98119 • T: 1.800.929.9391 • T: 1.206.626.9100 • Seabourn.com
10. Philipsburg(H)
10/01/2015
SEABOURN"
Verification of Employment
This is to certify that FERENC LUKACS BARANYAY born 22/04/1983
has been employed onboard the Bahamian registered
Cruise Vessel Seabourn Spirit in the position of Chef de Partie.
Period of Service: 01/11/2014 to 10/01/2015
The Seabourn Spirit is operated by
Seaboum Cruise Line.
Seabourn Cruise Line accommodate 200 or 440 discerning guests in the world's
most luxurious, all suite cruise environment. Seabourn employees maintain the
highest standards of service in the cruise industry.
MN Seabourn Spirit
Nassau. Bahamas
Off. No . 8000358
Call Sign: C6FR4
IMO No 8807997
300 Elliott Avenue West, Seattle, WA 98119 • T: 1.800.929.9391 • T 1.206.626.9100 • Seabourn .com
11. Seabourn
300 Elliott Ave West
Seattle, WA 98119
HR Shipboard Department
Phone: 206.281.3535
Fax: 206.405.5097
email: trainingcertificate@Seabourn.com
SEABOURNe
Certificate of Proficiency
This certifies that:
Ferenc BARANYAY
ID # : 709018
Date of Birth: 22nd April1983
SECURITY AWARENESS
Cert. #: SPI/SAC/709018
Ship's Name: SEABOURN SPIRIT
has successfully completed a programme of training approved by the Bahamas Maritime Authority and meeting the
requirements laid down in Regulation V/16.1 of The International Convention on Standards of Training, Certification and
Watchkeeping for Seafarers 1978, as amended (STCW) and STCW Code A-V/16.4. This Certificate has been issued
under the authority of The Bahamas Maritime Authority.
Certificate issued on: 5th November 2014
Certificate expires on: unlimited
Trainer's Name, Title and Signature
Neil WILLIAMS- CHIEF SECURITY OFFICER
The original of this certificate must be kept on board in accordance with the provision of STCW 78,
as Amended, Regulation 1/2.11 whenever the holder is serving onboard the ship.
Certificate Holder Signature
12. Name
Position
Date of Birth
Passport No.
SEAB U R
Certificate No. CM/ODY/2014/205
This is to certify that
FERENC LUKACS BARANYAY
Chef de Partie
22 April 1983
805748687
has successfully completed training in
Crowd Management and
Passenger Service Safety Training
(Passenger Ships &Ro-Ro Passenger Ships)
approved by the Bahamas Maritime Authority
meeting the requirements of
STCW Regulation V/2 (paragraphs 4 & 6) and STCW Regulation V/3 (paragraphs 4 & 6)
STCW Regulation A-V/2 (par graphs 1 & 3) and STCW Regulation A-V/3 (paragraphs 1 & 3)
Trainer
Issue Date
Trainer's Signature
Seabourn Odyssey
04 October 2019
Issuing Authority
Seabourn Cruise Line
300 Elliott Avenue West,
Seattle, Washington 98110, USA
Inquiries concerning this certificate should be addressed to the issuing authority at the address above.
13. Radisson Blu Royal Hotel
Golden Lane
Dublin 8
Eire
26 September 2014
To Whom it may concern
Ferenc Lukacs Baranyay has been employed here at Radisson Blu Royal Hotel from January
2014 to September 2014 in the capacity of chef de parti.
During this time Ferenc has proven to be a valuable asset to our kitchen team. He is highly
motivated in his approach and execution of his work, consistently pushing his limitations and
knowledge of his craft.
He has proven to be highly respected by myself, the rest of the team, management and
service staff. During the period Ferenc was here we introduced a couple of new concepts in
our food offer and Ferenc was a vital component in getting these across the line.
While working here, his main responsibility lay within the 'Hot Restaurant' section but also
spent some time in all other areas of our hotel kitchen .
Ferenc leaves of his own accord for personal reasons, and will be missed from
our kitchen team. I would like to take this opportunity to thank Ferenc for his hard work and
dedication while employed here and wish him every success in the future. I have no doubt
he will reach his career goals sooner than he realises.
Yours Sincerely
Declan Dunne
Executive Chef
Radisson Blu Royal Hotel
Golden Lane, Dublin 8, Ireland
T: +353 I 8982900 F: +353 I 8982901
info.royal.dublin@radissonblu.com
radissonblu.ie/royalhotel-dublin
Name of company & legal form: Luxor Leisure Ltd tla Radisson Blu Royal, Dublin
Place of company registration: Dublin
Company Registration number: 41 6745
14. 19 December 20 I I
To Whom It May Concern
Re: Ferenc Baranyay DoB: 22/04/1983
THR3E
THR3E
THR3E
HOLDINGS LTD
17 MOSSOP STREET
LONDON SW::=J 2LY
T 0 :20 7584 8898
F o =>o 75El4 9896
nfo@333holdlngsltd com
www 333hold,ngslt;d LOIT'
Ferenc Baranyay was employed as a Chef de Partie by The Admiral Codrington - our gastro
pub in Chel~ea - from 4 May 20 I I to 19 December 20 I I.
We found him to be very hard working and with the abi:ity to remain calm under pressure-
:::. ve;y lmpor-tant attr-ibut-= !!1 a busy kitchen. VVe ::!.!so found him to be extremely capable,
reliable and trustworthy.
If you require any further information please do not hesitate to contact me.
Yours faithfully
1~~Fred Smith
Head Chef
15. LONDON
ST PANCRAS
To whom it may concern,
Rees Smith
Head Chef
Novotel St Pancras
100-110 Euston Road
London
NW12AJ
Tel:0207 6669038
E-Mai+:I-:!5-309-KC~acecr.c-em
ih June 2010
This letter is to confirm that Ferenc Baranyay has been in my employment since July
2009, and is employed as a commis chef within my kitchens
I have always found him to be depeni.laok, nonest and iuyui and I am happy tv give
him my wholehearted endorsement.
eed any further assi a ce please feel free to contact me directly on 0207
8 or E-mail: H5309 @accor.com
Rees Smith
Head Chef
Novotel London St Pancras
100-110 Euston Road
I nnr4nn hiW1 ?f:..l
Tel : +44 [OJ 20 7666 9000
Fax: +44 [01 20 7666 9100
H5309@accor.com
www.novotel.com
16. SEABOURNe
This Certificate is Awarded to
Ferenc Lukacs Baranyay
Employee Number
709018
On this Day and Ship
31st of October 2014 - Seabourn Odyssey
For the Certified Completion ofthe Crew Galley Cook Training Program
Facilitated By
§131'111 £ullnan
18. Issuing Post Name
DUBLIN
Surname
BARANYAY
Given Name
FERENC LUKACS
Passport Number
BD5748687
Entries
*
Issue Date
Control Number
s<:!(l ...,
,N
<-=ill a
20142525220001
Visa Type /Class
R C1/D
Sex Birth Date Nationality
M 22APR1983 HUNG
Expiration Date
1-'
~
10SEP2014 08SEP2019 0100
J6149919
VNUSABARANYAY<<FERENC<LUKACS<<<<<<<<<<<<<<<<
BD5 7486873HUN8304221 ~ 909085C4~L_053~ C352150 __/·
