Goran Despotovic Email and Phone Number

Arrows and Sparrows combines the prefect blend of exciting flavors and healthy ingredients to make a truly unique and one of a kind gourmet experience. Our menu is filled with the dishes that inspire and our breakfast makes you look forward to your mornings.Find out more here:http://www.arrowsparrows.com/

Residing in the prestigious postcode of Al Fattan Currency House in Dubai's International Financial District; DIFC, Sass Cafe boasts breathtaking views over the city including the famed landmark; the Burj Khalifa.Sass Cafe offers a unique dining and entertainment experience comparable to none. Keeping with Sass Cafe’ Monaco's heritage and legacy, Sass Cafe Dubai precedes a Mediterranean culinary journey prepared by Sass Cafe’s Head Chef Alexander Brouwer.

Cle Dubai is a modern high end restaurant, led by Michelin star chef Greg Malouf. Cle Dubai was picked by Time Out magazine as one the highly recommended 'Newcommers'​ in DIFC for 2015. The menu is inspired by contemporary Middle Eastern cuisine. List of duties: To prepare food consistently to the level required by theExecutive Chef to a Michelin star level To compile the list of and complete daily mise en place tasksfor the section to the required standard within the given time To complete all storage, stock rotation and cleaning tasks forthe section to the required standard within the given time To maintain the correct level of stock as set down by theExecutive Chef and minimize any wastage of any sort To check and put away deliveries as required To appropriately delegate and assist in all tasks delegatedwithin the section To accurately carry out instructions received by the linemanager during service To accurately and calmly give instructions to junior staffduring service and assist with any other cleaning tasksrequired To comply with statutory and legal requirements for fire,Health & Safety, hygiene, licensing in accordance withcompany and UAE municipality guidelines

Worked as a pizzaiolo and cook for an Italian restaurant called Bambino in Belgrade. I worked under the guidance of Italian pizzaiolo and cook. Because I was already familiarized with Italian cuisine I learned new secrets and tricks about pastas, risottos and fast pizza making. I perfected making grilled steaks – rare, medium and well done. I also prepared steaks in the pen with some sauces and various vegetable side dishes. I perfected new ways in preparing chicken and sauces. I mastered tricks of fast pizza making, dough making and throwing. I also perfected making all sorts of risottos.

I worked as head chef and cooked for groups of 40-90 people each day. The breakfast was a buffet served early in the morning, and usually contained pastry, Hors D' Oeuvres, different kinds of salads sweet and salty, meat, cheese and many other things. In the evening a three course dinner was served, first course consisted of various soups, main course were Austrian and German dishes. Third course was desert, and it had different kinds of simple deserts like cheesecake and tiramisu. As the Austrian and German cuisine was very often on the menu here, I had the chance of perfecting it.

Here I got my start in Italian cuisine and started making everything from pastas to pizzas and risottos. Here I learned making basic types of pastas and risottos.

I worked as assistant chef and was Head Chef's protege. During my time in "Milosev Konak" I learned to cook Serbian dishes and meat specialties. Eventually I learned enough so I could substitute, and fill in for the Head Chef. Because this was my first job, here I got acquainted with the restaurant business and with the kitchen life.