Experience

Karl Landsteiner Privatuniversität für Gesundheitswissenschaften

• Austria
• Higher Education
• 1 - 100 Employee

• Drupal producer

  • Jan 2022 - Present



MQM Gastro

• Vienna, Austria

• Chef De Partie

  • May 2021 - Jan 2022



DO & CO AG

• Austria
• Hospitality
• 700 & Above Employee

• Chef De Partie

  • Jun 2016 - Apr 2020



Dellago

• Austria
• Restaurants

• Chef De Partie

  • Feb 2016 - Jun 2016

  Working alone in a small kitchen helped me realise even more how important it is to know your every future step. To always have a your present stock in mind to always have a realistic and well thought out plan for the next days and weeks. Working alone in a small kitchen helped me realise even more how important it is to know your every future step. To always have a your present stock in mind to always have a realistic and well thought out plan for the next days and weeks.



The Kingham Plough

• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Jul 2015 - Dec 2015

  It was one of the greatest and most useful learning experiences working in one of the best Restaurants from the Cotswold area. It helped me greatly develop my time and resources management skills. It was one of the greatest and most useful learning experiences working in one of the best Restaurants from the Cotswold area. It helped me greatly develop my time and resources management skills.



Barraca

• 1 - 100 Employee

• Chef De Partie

  • Jun 2013 - Jun 2015

  Barraca was the break I needed to start working in a great environment and amazing restaurant, while being there I managed to get promoted from Demichef de Partie to Chef de Partie and also thanks to our teams hard work we were awarded the prize for the best Fine dining restaurant of Romania. Barraca was the break I needed to start working in a great environment and amazing restaurant, while being there I managed to get promoted from Demichef de Partie to Chef de Partie and also thanks to our teams hard work we were awarded the prize for the best Fine dining restaurant of Romania.



SunGarden Golf & SPA Resort

• Romania
• Hospitality
• 1 - 100 Employee

• Commis Chef-Demichef de partie

  • May 2012 - Jun 2013

  Starting from the bottom made me appreciate what hard work means. I learned the basics to organising yourself making a work plan for your daily chores. Helped me develop a good stress resistance, a good basis for stock management and time and work planning. Starting from the bottom made me appreciate what hard work means. I learned the basics to organising yourself making a work plan for your daily chores. Helped me develop a good stress resistance, a good basis for stock management and time and work planning.



Via restaurant

• Cluj, Romania

• Commis Chef

  • Feb 2013 - May 2013

  Doing an apprenticeship in probably the second best restaurant in Cluj, Romania helped me develop my self-confidence and having 2 jobs at the same time I realised that I am able quickly learn new things and easily bond with a new team. Doing an apprenticeship in probably the second best restaurant in Cluj, Romania helped me develop my self-confidence and having 2 jobs at the same time I realised that I am able quickly learn new things and easily bond with a new team.