David Sipocz

My experience has been working mostly in Japanese restaurant.

Recently i moved to a traditional British Tavern to expand my knowledge.

I started as kitchen porter and went on to my current position as Sous Chef.

my role mostly in preparing food, whether it is in a fast pace or catering for an event, additionally do preparation for audits in my kitchen and during my tenure the premises passed their test.

keeping good relationship with supplier to make sure stock is safe and on occassion where last minute order happens there won’t be any problem.

I went back to Hungary for couple of months to obtain my driving license to enhance my capabilty and now am back to London.

Latest position was Sous Chef

High School from Hungary