Réka Takács

Creative and detail-oriented pastry chef with extensive experience in cakes, desserts, chocolate work, and artisan bakery production. Trained in both classical and modern patisserie techniques, with a strong eye for decoration, colour, and presentation. Skilled in high-pressure kitchen environments and passionate about continuous learning through professional courses and international training.

Fluent in four languages. I've got passion for cakes, with baking 6 years at home alongside my day to day job. Since I finished my College education it gave me more confidance to work in a professional kitchen.

Chef de Partie - Willow, Trentham Gardens - Stoke-on-Trent

(2026-04 - 2026-07)

• Managed the larder section during busy lunch and dinner service.
• Prepared and presented starters, salads, and cold dishes to a consistently high standard.
• Organised daily mise en place to ensure smooth and efficient service.
• Maintained fridge organisation, stock rotation (FIFO), and accurate date labelling in line with food safety procedures.
• Ensured high standards of food hygiene, cleanliness, and HACCP compliance.
• Worked closely with the Head Chef and kitchen team to deliver excellent service in a fast-paced environment.

Commis – Pastry Chef - Hoar Cross Hall - Burton upon Trent

(2025-10 - 2025-12)

• Worked under high-pressure conditions, delivering service for up to 200 guests
• Completed lunch service preparation and daily mise en place
• Prepared and produced meringues, tarts, and panna cottas to a high presentation standard
• Assisted in the preparation of pastries and desserts for a luxury spa hotel
• Supported senior pastry chefs during busy service periods and large-volume events
• Maintained excellent standards of cleanliness, organisation, and food hygiene

Commis pastry chef - Niche Patisserie - Oswestry

(2025-06 - 2025-08)

• Decorated croissants, prepared sourdough bread, maintained kitchen cleanliness.
• Served guests and ensured high presentation standards.

Commis Pastry Chef - Grantley Hall - Ripon

(2024-11 - 2025-05)

• Produced a range of patisserie items including scones, sables, ice cream, ganache, cremeux, custards and Petit gateaus.
• Assisted in chocolate work and plated desserts for fine dining service.
• Completed evening service and afternoon tea service at the hotel.
• Watched UK pastry team in Sirha, Lyon.

Order Processing - TJX Europe

(2016-01 - 2024-12)

• Handled picking, packing, and order processing with accuracy in a fast-paced environment.

General Kitchen Assistant - Hotel Santa Marina - Heraklion, Crete

(2013-06 - 2013-09)

• Assisted in food preparation and plating desserts.
• Managed cleaning and service duties during peak times.
• Worked well in the team.

Production Assistant - Minit Slovakia, spol. Ltd. - Dunajska Streda, Slovakia

(2010-01 - 2011-12)

• Producing bread and bake goods.
• Making strudel.
• Packing the products.

Packing & Processing - New Look warehouse

(2015-01 - 2015-12)

Au Pair - Au Pair - Augsburg, Germany

(2012-01 - 2012-12)

Level 3 Professional Cookery - Professional Cookery - Stoke-on-Trent College (2023-01 - 2024-12)

Level 2 NVQ Diploma in Professional Cookery - Professional Cookery - Stoke-on-Trent College (2022-01 - 2023-12)

BA - Media & Communication, Journalism - Catholic University of Péter Pázmány (2012-01 - 2015-12)