Adam Varszegi

Así es Adam Varszegi

I'm adam varszegi, freelancer chef with certified culinary degree, specialized in vegetarian, vegan and gluten free catering.
All food are made with love and care keeping nutritional values in focus.
Years of experience cooking in different countries for people who are doing heavy physical work or sportsman who are doing extreme sports all day long.

Área de trabajo de Adam Varszegi

Servicios

Empleos

Algarve Watersport Lagos, Portugal
Vegan Head Chef & Food and Beverage Manager
2025
• Dinner preparation 3 days/week
• Operational management:
• Manage day-to-day operations of all F&B sections (breakfast,
dinner, bar), check up quality of food, service and cleanliness
• Team meetings
• Supervise and coordinate all culinary activities
• Menu planning and developement:
• Design menus and continuously make necessary improvements
• Inventory management:
• Control operational costs and identify measures to cut waste
• Implement effective inventory management and stock control
• Streamline and optimize the processes of ordering and
purchasing for all sections, ensuring cost-effectiveness and
resource optimization
• Quality control:
• Maintain high standards of quality control, hygiene, health &
safety and compialnce (HAACP standards)
• Team leadership:
• Lead F&B team by attracting, recruiting, training and appraising
talented personnel
• Oversee the hiring process
• Sustainibility initiatives:
• Implement sustainable practices in F&B operations
• Consulting role for WakePark Lagos (other venue)
• Creativity support in menu developement and kitchen
operation and setup
Szabad Bisztró Budapest, Hungary
Vegan Chef
12/2024 – 03/2025
• Á la carte experience
• Cooking daily lunch menu (starter and main) on weekdays
• Creating own ideas as weekend specials - "Chef's choice"
Algarve Watersport Lagos, Portugal
Vegan Head Chef
2024
• preparing and serving dinner 5 days/ week for the surf camp
• cooking and catering for up to 100 ppl (buffet style)
• creating new recipe ideas fitting to theme nights (at least 8 different
menu variations) with 2 mains, 1 side grain, 1-2 warm vegetable
dishes, 1-2 cold vegetable dishes, salad bar and dessert
• responsible for shopping and coordinating orders
• budget planning
• maintaining kitchen and storage room hygiene and cleanliness
• 99-100% guest satisfaction during the whole season
Vervet Monkey Foundation Tzaneen, South Africa
Head Chef
2023
• providing 2 vegan meals per day (lunch and dinner) for volunteers, interns and staff members (20-35 ppl)
• ensuring that all allergies and food sensitivities are taken into account and alternative meals are provided
when necessary
• overseeing kitchen hygiene
• responsible for food inventory needs, stock and ordering
• training volunteers how to work in the kitchen, delegating tasks, when shifts need to be covered
• participating in vegan outreach initiatives
• assisting with vegan workshops
Tökmag Vegan Budapest, Hungary
Vegan Chef
2022
Vegan Chef of the burger department
• cooking and presentation as per the standardised recipes
• allocation of work
• checking mis-en-place on quality and quantity
• control wastage
• maintain quality
• maintain hygiene and sanitation
• portion control
• storage of food and provisions
• raw material quality check
• adhering to HACCP
EDUCATION AND TRAINING
2019 – 2021 Budapest, Hungary
Chef EFEB
Europass accreditation
2009 – 2015
Bachelor of Biochemical engineering Budapest University of Technology and Economics
LANGUAGE SKILLS
MOTHER TONGUE(S): Hungarian
OTHER LANGUAGE(S): English German Spanish - in progress

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