Vaclav Petlan
NPD Chef at Frostkrone Food Group- Claim this Profile
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Italian Elementary proficiency
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English Native or bilingual proficiency
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Czech Native or bilingual proficiency
Topline Score
Bio
Credentials
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Level 6 in Professional cookery
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Experience
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Innovate Foods Ltd
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United Kingdom
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Food and Beverage Manufacturing
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1 - 100 Employee
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NPD Chef
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Jan 2017 - Present
Responsible to drive Innovation forwards by helping the business to be competitive in current and emerging trends. Predominately focusing on meat alternative projects and veganism. Successful product launches in the vegan sector with Iceland, Smashburger, Booker and food service. Collaborating with external companies to explore new unique ingredients flavours and textures on TVP based products. Ability to effectively match a meat product to a vegan variation in colour, taste and texture, including the uses of starches and texturisers. Delivering high standard presentations in regards to new products and a professional service. Preparing samples for the client presentations and responsible for all the product photoshoots including publicity images. The enthusiasm and knowledge I have brought to Innovate has given the company the possibilities to successfully compete within the vegan Retail and food service sectors I take personal pride in my efforts to maintain knowledge about all the current food trends and ingredients as well as emerging trends.
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Dawnfresh Seafoods Ltd
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United Kingdom
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Food and Beverage Manufacturing
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1 - 100 Employee
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New Product Development Chef
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Oct 2014 - Jan 2017
• The skill to develop new recipes using factory processes whilst also having a creative and innovative mind set.• As a Junior Development Chef I am responsible for producing samples to a high standard for the purpose of product testing, taste panels and clients presentations. • Managing recipes and supplier information, whilst maintaining a strong awareness of comparative products from major retailers. • I am real "foodie", I have a passion for understanding where food is from and the life cycle.• I maintain knowledge about all the current food trends and ingredients as well as emerging trends in high-end restaurants, farmers markets and major supermarkets.• Developing new ideas within a team, of Senior Development Chef and Technologists working with Blue sky concepts and product launches.• Responsible for ordering, collection and dispatch of factory/kitchen samples.• Creating new recipes following customer’s briefs and deadlines.• Delivering a professional service to the clients in presenting new products and continuing with our high standard reputation.
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Sodexo Prestige Venues & Events
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Facilities Services
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400 - 500 Employee
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Junior Sous Chef
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Dec 2011 - Oct 2014
• Reporting directly to the Executive Sous-chef, training new staff in the processes and procedures of the kitchen duties. • Responsible to maintain the administration for the maximum food hygiene standard at the unit during preparation, transfer, cooking on site and responsible to record any cook-chill-reheat procedures.• Delivering high standard of service and ensuring all team members are maintain the same level.• Training new staff in the processes and procedures of the kitchen duties. • Daily duty to brief all staff members on health and safety and assign roles. • Currently training to assume responsibility of Catering for Edinburgh International Book Festival. • Catering in various situations and locations to the highest food standards for any number of guests. • Responsible for canapés preparation, production and assembly at the sites. Also taking part in general food preparations.• Creating new dishes and canapés tailored on customers demand. • Self-motivated to be highly flexible, organised and professional.• Ready to deal with any obstacles using my initiative and knowledge.• Face to face service with team members and customers.• Assisting with Management duties and responsible for organising and delegating to junior chefs and agency staff.
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CDP
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May 2011 - Oct 2011
• Trained on starter, main course and garnish section which entail’s constant updating as the menu changes weekly. • Responsible for preparation/ cooking all vegetable components for all dishes on our refined and elaborate Michelin star menu to the highest standard and to perfection. • Being a main part of an important role during service ensuring that all my components are cooked or carefully reheated ready for immediate presentation for our Michelin star standard. • Responsible for stock rotation, absolute cleanliness and hygienic state of my section including the whole kitchen along with my colleagues.• High professional approach to my duty with zero sick absence.
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Loch Fyne Seafood & Grill
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United Kingdom
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Hospitality
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100 - 200 Employee
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CDP
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May 2010 - May 2011
• Trained on all three main sections- starters, cold and sauce.• Preparing all dishes from scratch mainly from fresh produce and reaching deadlines.• Specialized on fish and seafood.• Responsible for preparation, service and all hygiene procedures.• Responsible for stock rotation and organising.• Preparing food in front of the customer’s and offering great customer service. • Motivating the staff and keeping spirits high.
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Cunard
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United Kingdom
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Leisure, Travel & Tourism
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700 & Above Employee
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Junior CDP
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Sep 2008 - Jan 2010
• Part of the team of vegetarian section• Later in charge of the section – producing all vegetarian dishes and soups for 1500 guests on daily basis based on weekly cycle menu.• Responsible in goods ordering, food production, section crew trainings, all hygiene issues and deep cleanings within the section. • Specialized on pasta action station creating my own menus and working directly with guests.• In charge of my own section.• Preparing all my miss an place.• Responsible for stock rotation, cleaning and all hygiene issues.
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P&O Cruises
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United Kingdom
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Travel Arrangements
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700 & Above Employee
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Junior CDP
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Sep 2008 - Jan 2010
• Part of the team of vegetarian section• Later in charge of the section – producing all vegetarian dishes and soups for 1500 guests on daily basis based on weekly cycle menu.• Responsible in goods ordering, food production, section crew trainings, all hygiene issues and deep cleanings within the section. • Specialized on pasta action station creating my own menus and working directly with guests.• In charge of my own section.• Preparing all my miss an place.• Responsible for stock rotation, cleaning and all hygiene issues.
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Commis
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Apr 2004 - Jun 2008
• Cold counter mise en place.• Cold counter service of a very large menu for salads and starters.• Stock level maintenance and rotation.• Submitting orders to the Sous or Head Chefs accordingly.• Maintaining all HACCP legislation and CCP areas.• Hot counter mise en place.• Hot counter sauce bases, soups, seafood prep.• Function menu mise en place and service.• Solely responsible for daily menu, cooking and service for staff meals to 100+ staff.• Competition formats with Sous and Head chefs for entry in to Catex bi annually as well as local competitions with the Irish Panel of Chefs.
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Education
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2005 - 2008
Dublin Institute of Technology
Level 6 Certificate in Professional Cookery, Culinary Arts/Chef Training -
2002 - 2004
Trivis Public law defence academy
A- Level, Public law defence
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