Imre Szabo

A long term job in a good environment.

Comis Chef at Les Ambassadeurs casino (2024-10 – 2026-05)

A 5-star casino still room (or larder/pantry) acts as a high-end, efficient culinary hub providing premium sandwiches, artisanal wraps, cold-pressed juices, and intricate preps. The design must be luxurious yet functional, utilizing marble, stainless steel, and refined storage to elevate daily prep into a high-service, 24/7, high-stakes guest experience.

Restaurant chef at Kaspas (2017-02 – 2019-02)

• Waffles (Gofri): Served warm, huge portions, and slightly crispy on the outside.
• Crepes & Pancakes: Thinner than American pancakes, folded with generous fillings.
• Gelato Galore: A massive counter with dozens of flavors, from Bubblegum to Ferrero Rocher.
• Customization: You can swap fruits, add extra sauces, or change ice cream scoops.

Comis chef at Brasserie Blanc (2015-05 – 2017-06)

• Preparation: Peeling, chopping, and preparing vegetables, meats, and sauces according to senior chef instructions.
• Station Setup: Setting up the workstation with all necessary tools and ingredients before service begins.
• Service Support: Assisting during service by plating dishes, cooking simple items, and ensuring the line runs smoothly.
• Hygiene Management: Cleaning stations, maintaining food hygiene standards, and following health and safety protocols.
• Receiving Deliveries: Checking, storing, and organizing incoming inventory.

Graduation – Pollak Antal Szentes (2010)

electrical engineer assistant – University Obuda (2014)