El Cochior Tamas

I started my career as a pizza maker shortly after graduating high school, and I quickly mastered working fast while maintaining a quality product. In busy shifts, I handled roughly 200 pizzas daily and up to 300 during weekends using a wood burning oven.

Later, I gained my real experience as a pizza maker where I was the soley pizza maker. I managed everything from preparing ingredients before opening to checking the stock and making the list for the weekly distributors, working with an electric oven.

Because I was underpaid for too long, I decided to leave Romania and work in other industries over the border for a higher pay. I’ve also worked as a Steel-Fixer and as a Production Worker, which broadened my reliability and ability to perform in demanding environments.