Food Consultant Chef

• Jan 2021 - Present

Executive Chef

• Dec 2009 - Jan 2021

Managing and organization of business activities of the restaurant’s kitchen:Managing the team of the 40 employeesPlanning and daily menus creation and making analysis of the restaurant’s and client’s needs.Organization and planning of the purchasing process of the basic assets needed for conducting everyday business activities.Analysis and market research of the resources needed not only in everyday activities but also in the improving business needs of the restaurant.Maintenance of the existing and making new contacts with the suppliers in the country and abroad depending of the seasonal and regular business and market needs.Organization and planning the complex menus throughout understanding and analysis of the client’s needs.Collaboration with sommeliers employed in the restaurant within the matching of the food and vine depending of the customer’s need.Improvement of the employee’s skills through education.Auditing and maintaining the quality of the service provided within the all kitchen departments.Managing of the operational risks within the business activities of the kitchen.Implementation of the HCCP standards Continuous innovation in making main and side dished as well as a la carte preparation depending on the needs and volume of the daily business activities. Show less

Sous Chef

• Sep 2009 - Dec 2009

Managing the team during the business shift.Analysis of the daily needs of the kitchen by department and planning of the purchasing activities.Conducting the purchasing process and making and maintaining contact with the suppliers for the assets needed in the business activities of the kitchen.Improvement of the daily menu.Planning and organization of the complex menus for the client’s needs.Auditing and maintaining the quality of the service provided within the all kitchen departments.Implementation of the HCCP standards. Show less

Chef De Partie'

• May 2005 - Sep 2009

Duties within the warm section in making soups, čorbas, vegetable dishes, pastas, risottos, souses as well as working with meat products, fish and “a la cartè“ orders.Occasional duties within:o Pastry departmento Side dishes department. Continuous innovation

Sous Chef

• Apr 2004 - May 2005

Preparation of the warm dishes and souses, meats, fish, inspection of all products, Managing the Inventory, Creating and managing purchase orders, Preparation of the warm dishes and souses, meats, fish and making of the “a la cartè“ dishes. Preparation of the warm dishes and souses, meats, fish, inspection of all products, Managing the Inventory, Creating and managing purchase orders, Preparation of the warm dishes and souses, meats, fish and making of the “a la cartè“ dishes.

Executive Chef

• Oct 2003 - Apr 2004

Control of the products and assets within the kitchen, dishes preparation; Purchase order preparation; making and improvement of the menu; dishes innovation Organization and planning of the human resources Control of the products and assets within the kitchen, dishes preparation; Purchase order preparation; making and improvement of the menu; dishes innovation Organization and planning of the human resources