Sea bourn ~~a~~aff~

Ferenc Lukacs Baranyay

if& re/uc~J/y ~g;CMn ~

y/ea/O#kn ~ £Yn

SEABOURN ODYSSEY- 31 October, 2014

Personnel & Training Manager Master

Level 2 NVQ Diploma in Professional Cookery (QCF) 500/9979/6

is awarded to

FERENC BARANY A Y

who attended

LEWISHAM COLLEGE

and was successful in the following 15 modules

Level1 Maintenance of a safe, hygienic and secure working environment (3 credits)

Level1 Maintain, handle and clean knives (3 Credits)

Level1 Working effectively as part of a hospitality team (3 credits)

Level2 Maintain food safety when storing, preparing and cooking food (4 credits)

Level2 Prepare meat for basic dishes (4 Credits)

Level2 Prepare poultry for basic dishes (4 Credits)

Level2 Prepare vegetables for basic dishes (4 Credits)

Level2 Cook and finish basic meat dishes (5 Credits)

Level2 Cook and finish basic poultry dishes (5 Credits)

Level2 Cook and finish basic vegetable dishes (4 Credits)

Level2 Prepare, cook and finish basic hot sauces (4 Credits)

Level2 Prepare, cook and finish basic soups (4 Credits)

Level2 Prepare, cook and finish basic pasta dishes (4 Credits)

continued

F/601/4218 Pass

K/601/5041 Pass

T/601/4216 Pass

D/601/6980 Pass

A/601/5335 Pass

J/601/5354 Pass

J/601/5368 Pass

A/601/5402 Pass

R/601/5390 Pass

H/601/5412 Pass

A/601/5416 Pass

K/601/5671 Pass

A/601/5688 Pass

Awarded 22 February 2011 220211/7132-08/01 07 44/0FT 6284/M/22/04/83

M Howell Chairman The City and Guilds of London Institute

Chris Jones Director-General

5500174953/140

The City and Guilds of london Institute

T"'o ritu ~..,,( r-uiiNc nf I nn,(nn lnctitut.ao fnunrl.an 1 A'7Q ;anti lnrnrnnr::atoM hv llnv::al rh::artor 1OM

..

City~ Guilds

Ofqual ••••••••••

Llywodraeth Cynulliad Cymru Welsh Assembly Government

Rewarding Learning

Level 2 NVQ Diploma in Professional Cookery (QCF) 500/9979/6

is awarded to

FERENC BARANYAY

continuation Level 2 Complete Kitchen Documentation (3 Credits)

Level 2 Set Up and Close Kitchen (4 Credits)

L/601/5372

L/601/4996

Pass

Pass

Awarded 22 February 2011 220211/7132-08/01 07 44/0FT 6284/M/22/04/83

M Howell Chairman The City and Guilds of London Institute

Chris Jones Director-General

5500174953/140

The City and Guilds of London Institute

Th"" t'"i+u ,...,..t l':ooil..te ,.f I,...,,.,.,.., ln«-titooto fno 1"..to..t 1 0'70 ::o.., ... lnrnrnnr:.t,.,-1 hu Dnu;s,l rh::.rtt:~or 1OM

City~ Guilds

Ofqual ••••••••••

Llywodraeth Cynulliad Cymru Welsh Assembly Government

Rewarding Learning

CERTIFICATE OF UNIT CREDIT TOWARDS

level 2 NVQ Diploma in Professional Cookery (QCF)

is awarded to

FERENC BARANY A Y

who attended

LEWISHAM COLLEGE

and was successful in the following 15 modules

Level1 Maintenance of a safe, hygienic and secure working environment (3 credits)

Level1 Maintain, handle and clean knives (3 Credits)

Level1 Working effectively as part of a hospitality team (3 credits)

Level2 Maintain food safety when storing, preparing and cooking food (4 credits)

Level2 Prepare meat for basic dishes (4 Credits)

Level2 Prepare poultry for basic dishes (4 Credits)

Level2 Prepare vegetables for basic dishes (4 Credits)

Level2 Cook and finish basic meat dishes (5 Credits)

Level2 Cook and finish basic poultry dishes (5 Credits)

Level2 Cook and finish basic vegetable dishes (4 Credits)

Level2 Prepare, cook and finish basic hot sauces (4 Credits)

Level2 Prepare, cook and finish basic soups (4 Credits)

Level2 Prepare, cook and finish basic pasta dishes (4 Credits)

continued

F/601/4218 Pass

K/601 /5041 Pass

T/601/4216 Pass

D/601 /6980 Pass

A/601 /5335 Pass

J/601/5354 Pass

J/601/5368 Pass

A/601/5402 Pass

R/601/5390 Pass

H/601 /5412 Pass

A/601 /5416 Pass

K/601/5671 Pass

A/601 /5688 Pass

Awarded 22 February 2011 220211 /7132-08/01 07 44/0FT 6284/M/22/04/83

M Howell Chairman The City and Guilds of London Institute

Chris Jones Director-General

5500174953/170

The City and Guilds of London Institute

Th~~o ritv ann Guild< nf I nndnn lndit.utA founded 1 R7R and lnc:oroorated bv Roval Charter 1900.

City~ Guilds

CERTIFICATE OF UNIT CREDIT TOWARDS

Level 2 NVQ Diploma in Professional Cookery (QCF)

is awarded to

FERENC BARANY A Y

continuat ion Level 2 Complete Kitchen Documentation (3 Credits)

Level2 Set Up and Close Kitchen (4 Credits)

L/60115372

L/60114996

Pass

Pass

Awarded 22 February 2011 220211 /7132-08/01 07 44/0FT 6284/M/22/04/83

M Howell Chairman The City and Guilds of London Institute

Chris Jones Director-General

5500174953/170

The City and Guilds of London Institute

Th,a ritv ::anti t;uilrlt; nf I nnrlnn lnditutA founded 1 R.78 ilnd lncornorated bv Roval Charter 1900.

City~ Guilds

ih November 2013

To Whom It May Concern

Re: Ferenc Baranyay

Ferenc Baranyay was employed with the Army & Navy Club from 2nd

January until 1 ih October 2013 when he resigned.

During this period, he carried out his duties diligently and professionally. He had a good working relationship with his colleagues and superiors and was an efficient, flexible and reliable employee.

I have no hesitation in recommending him for any position he is qualified to fill.

Yours faithfully

Paul Elliott

Paul Elliott! Executive Head Chef

The Rag - Private Members Club

36 Pall Mall

London SWlY 5JN

T : 0207 827 8028

chef@therag . co . uk

Form.3

ArJ RoiQQ loll)pair T urasoireacbta a~ us Spoirt I Serial No.: 15763 Departn)el')t of T raQsport, T ourisll) al)d Sport

IRELAND

SEAFARER MEDICAL CERTIFICATE (ENGll) (Revised 1 January 2014)

Medical Certificate issued under the provisions of the International Convention on Standards of Training, Certification and Watchkeepingfor Seafarers (STCW), 1978, as amended and the fLO Maritime Labour Convention 2006.

Authorising Authority: Department of Transport, Tourism and Sport, IRELAND. Seafarer Information: Name: (Last,first, middle): ef\I{AN'7'A7' f£RC'~C. 1-u"II-G-S Gender: (Male!Fehfafe): Date of Birth: (day/month/year): '2.')-~ I _B_2._ Nationality: J.J-u..N 9-hll'I)N Passport No. I Discharge Book No./Other identification~ecify): PAS~ P'P t2_ T No. Bz> 'O]lf(!ft:,~ 7 Occu ation (tick relevant box): Deck D En ine L_j Caterin dZJ Other

Declaration of Approved Doctor: I have examined the above named seafarer in accordance with the standards in section A-I/9 of the STCW Code and my assessment is: (Delete as applicable): 1. Confirmation that identification documents were checked at the point of examination: Yes/P9b 2. Hearing meets the required standards: Yes/~ 3. Unaided hearing satisfactory: Yes~

4. Visual activity meets required standards: Yes~ 5. Colour vision meets required standards: YesfP9;0 ,.)(A

Date of last colour vision test (Required every six years): (day/month/year): I I 6. Fit for look-out duties? Yes/$o 7. Is the sea-farer free from any medical condition likely to be aggravated by service at sea or to render the

seafarer unfit for such service or to endanger the health of other persons on board? Yes/$'o

8 F 1tness c (' k l ategory tic re evant b ) ox / 1. Fit - No Restrictions. v 2. Fit subject to restrictions as follows:

rJ/A

3. Temporarily unfit Estimated period of unfitness: IJ(,q 4. Permanently unfit tJ/~

/

Visual Aids (tick if worn) Spectacles D Contact Lenses ~

Date of examination: (day/month/year): _.J{L._:._r _ ~q __ I ( '-f

Signature of Approved Doctor:

Name of Approved Doctor (Print):

Expiry date of certificate (day/month/year) : (Maximum period of validity two years)

Seafarer declaration: I have read and understand the notes overleaf:

_r_r _ I ---t-1- ~ 2. o r h Seafarer's signature:

NOTES:

To the Seafarer:

• Confirm that you have been informed of the content of the certificate and of the right to a review.

• This medical fitness certificate is your property.

• If you are off sick for more than 30 days or your medical fitness changes significantly, you must contact an Approved Doctor (preferably the one who issued the certificate) for medical review.

• This certificate must be given to the Approved Doctor when attending for your next medical examination.

• If aided vision applies you should use those aids when on watch and a spare pair of spectacles or contact lenses should always be carried.

• It is an offence to tamper with, alter or falsify this certificate in any way, and you could be prosecuted if you do.

To the Employer:

• Where the validity of this certificate is in doubt, you should send the certificate for investigation to the Mercantile Marine Office at the following address:-

Mercantile Marine Office, Maritime Services Division Irish Maritime Administration Department Of Transport, Tourism And Sport, Leeson Lane

IDul~d~Jjf)l M.JOJ . G re an

rnr.'r ~ .,. :-1 · ' ' (

• The seafarer should be notified when this action has taken place.

Yangon 10/31/2014

SEABOURN"

Verification of Employment

This is to certify that FERENC LUKACS BARANY A Y born 4/22/1983 has been employed onboard the Bahamian registered

Cruise Vessel Seaboum Odyssey in the position of Chef de Partie.

Period of Service: 10/4/2014 to 10/31/2014

The Seabourn Odyssey is operated by Seaboum Cruise Line.

Seaboum Cruise Line accommodate 200 or 440 discerning guests in the world's most luxurious, all suite cruise environment. Seaboum employees maintain the

highest standards of service in the cruise industry.

MN Seabourn Odyssey Registered: Nassau Bahamas

Official N: 9000277 I.M.O: 9417086

Call Sign: C6XC6 Gross Tone: 32477

300 Elliott Avenue West, Seattle, WA 98119 • T: 1.800.929.9391 • T: 1.206.626.9100 • Seabourn.com

Philipsburg(H) 10/01/2015

SEABOURN"

Verification of Employment

This is to certify that FERENC LUKACS BARANY A Y born 22/04/1983 has been employed onboard the Bahamian registered

Cruise Vessel Seabourn Spirit in the position of Chef de Partie.

Period of Service: 01/11/2014 to 10/01/2015

The Seabourn Spirit is operated by Seaboum Cruise Line.

Seabourn Cruise Line accommodate 200 or 440 discerning guests in the world's most luxurious, all suite cruise environment. Seabourn employees maintain the

highest standards of service in the cruise industry.

MN Seabourn Spirit Nassau. Bahamas Off . No . 80003 58 Call Sign: C6FR4 IMO No 8807997

300 Elliott Avenue West, Seattle, WA 98119 • T: 1.800.929.9391 • T 1.206.626.9100 • Seabourn .com

Seabourn 300 Elliott Ave West Seattle, WA 98119 HR Shipboard Department Phone: 206.281.3535 Fax: 206.405.5097 email: trainingcertificate@Seabourn.com

SEABOURNe

Certificate of Proficiency This certifies that:

Ferenc BARANYAY

ID # : 709018 Date of Birth: 22nd April1983

SECURITY AWARENESS

Cert. # : SPI/SAC/709018

Ship's Name: SEABOURN SPIRIT

has successfully completed a programme of training approved by the Bahamas Maritime Authority and meeting the requirements laid down in Regulation V/16.1 of The International Convention on Standards of Training, Certification and

Watchkeeping for Seafarers 1978, as amended (STCW) and STCW Code A-V/16.4. This Certificate has been issued under the authority of The Bahamas Maritime Authority.

Certificate issued on: 5th November 2014 Certificate expires on: unlimited

Trainer's Name, Title and Signature Neil WILLIAMS- CHIEF SECURITY OFFICER

The original of this certificate must be kept on board in accordance with the provision of STCW 78, as Amended , Regulation 1/2.11 whenever the holder is serving onboard the ship.

Certificate Holder Signature

Name

Position Date of Birth

Passport No.

SEAB U R

Certificate No. CM/ODY /2014/205

This is to certify that

FERENC LUKACS BARANYAY Chef de Partie

22 April 1983 805748687

has successfully completed training in

Crowd Management and Passenger Service Safety Training

(Passenger Ships & Ro-Ro Passenger Ships)

approved by the Bahamas Maritime Authority

meeting the requirements of STCW Regulation V/2 (paragraphs 4 & 6) and STCW Regulation V/3 (paragraphs 4 & 6)

STCW Regulation A-V/2 (par graphs 1 & 3) and STCW Regulation A-V/3 (paragraphs 1 & 3)

Trainer

Issue Date

Trainer's Signature

Seabourn Odyssey

04 October 2019

Issuing Authority

Seabourn Cruise Line

300 Elliott Avenue West, Seattle, Washington 98110, USA

Inquiries concerning this certificate should be addressed to the issuing authority at the address above.

Radisson Blu Royal Hotel

Golden Lane

Dublin 8

Eire

26 September 2014

To Whom it may concern

Ferenc Lukacs Baranyay has been employed here at Radisson Blu Royal Hotel from January

2014 to September 2014 in the capacity of chef de parti .

During this time Ferenc has proven to be a valuable asset to our kitchen team. He is highly

motivated in his approach and execution of his work, consistently pushing his limitations and

knowledge of his craft.

He has proven to be highly respected by myself, the rest of the team, management and

service staff. During the period Ferenc was here we introduced a couple of new concepts in

our food offer and Ferenc was a vital component in getting these across the line .

Wh ile working here, his main responsibility lay within the 'Hot Restaurant' section but also

spent some time in all other areas of our hotel kitchen .

Ferenc leaves of his own accord for personal reasons, and will be missed from

our kitchen team. I would like to take this opportunity to thank Ferenc for his hard work and

dedication while employed here and wish him every success in the future . I have no doubt

he will reach his career goals sooner than he realises .

Yours Sincerely

Declan Dunne

Executive Chef

Radisson Blu Royal Hotel Golden Lane, Dublin 8, Ireland

T: +353 I 8982900 F: +353 I 8982901 info.royal.dublin@radissonblu.com

radissonblu.ie/royalhotel-dublin Name of company & legal form: Luxor Leisure Ltd tla Radisson Blu Royal, Dublin

Place of company registration: Dublin Company Registration number: 41 6745

19 December 20 I I

To Whom It May Concern

Re: Ferenc Baranyay DoB: 22/04/1983

THR3E THR3E THR3E HOLDINGS LTD

17 MOSSOP STREET

LONDON SW::=J 2LY

T 0 :20 7584 8898

F o =>o 75El4 9896

nfo@333holdlngsltd com

www 333hold,ngslt;d LOIT'

Ferenc Baranyay was employed as a Chef de Partie by The Admiral Codrington - our gastro pub in Chel~ea - from 4 May 20 I I to 19 December 20 I I.

We found him to be very hard working and with the abi:ity to remain calm under pressure­:::. ve;y lmpor-tant attr-ibut-= !!1 a busy kitchen. VVe ::!.!so found him to be extremely capable, reliable and trustworthy.

If you require any further information please do not hesitate to contact me.

Yours faithfully

1~~ Fred Smith Head Chef

LONDON ST PANCRAS

To whom it may concern,

Rees Smith Head Chef Novotel St Pancras 100-110 Euston Road London NW12AJ Tel:0207 6669038 E-Mai+: I-:!5-3 09-KC~acecr . c-em

ih June 2010

This letter is to confirm that Ferenc Baranyay has been in my employment since July 2009, and is employed as a commis chef within my kitchens

I have always found him to be depeni.laok, nonest and iuyui and I am happy tv give him my wholehearted endorsement.

eed any further assi a ce please feel free to contact me directly on 0207 8 or E-mail: H5309 @accor.com

Rees Smith Head Chef

Novotel London St Pancras 100-110 Euston Road I nnr4nn hiW1 ?f:..l

Tel : +44 [OJ 20 7666 9000 Fax: +44 [01 20 7666 9100 H5309@accor.com

www.novotel.com www.accorhotels.com

SEABOURNe

This Certificate is Awarded to

Ferenc Lukacs Baranyay Employee Number

709018

On this Day and Ship

31st of October 2014 - Seabourn Odyssey

For the Certified Completion of the Crew Galley Cook Training Program

Facilitated By

§131'111 £ullnan

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