Pierrot located at buda historical castle district and offer modern hungarian cuisines.My role was:-Menu planing for special occasions and events, daily purchasing,-Monitoring that portions are correct and the food is plated in an attractive manner,-Helping the Chef to pick and train new employees, keep the foodcost at 30%.

The world exhibition sets every 5 years. This time it was in the United Arab Emirates.Where I-represented my country,-organised the daily works of 8 assistant - commis chefs,-food preparation and presentation,-stock control, coordinate the daily kitchen works.

Stand is a well known, one of the most stable michelin stared restaurant from hungary own and lead by famous hungarian chef's and owner's Szabina Szulló and Tamás Széll.I worked at a station where I prepared meats, homemade pastas and their appropriate sauces,Ensured adequacy of supplies at the cooking station,Working under guidance of the Chefs I gained experience in:-working with top rated ingredients,-how prepare detailed dishes using high-end gastronomy techniques,-how to work in an opened kitchen neat, clean and well-organised,-making consistent plates for every guest.

Bábel was a michelin stared restaurant led by Chef István Veres from Transylvania.-worked at the station starters-followed the chef I learned different cooking techniques, and fine dining quality

Textúra was a freshly opened fine bistro with a michelin stared chef and owner Ákos Sárközi. In the daily life I had to help the head chef with-daily purchasing,-organise the work of 10 kitchen staff member,-menu planning for daily offers.

Nobu is a well known new style japanese restaurant. In Hungary one of the most luxurious and exciting place. I learned a lot about seafoods, japanese cuisine's and as my first workplace how to manage various stations on my own in a restaurant what usually had 100-150 guest at nights.