• Pre-opening & opening• Training the team in order to provide best results• Scheduling the kitchen staff• Conducting inventory and provide report to cost controller• Monitor food stock and place orders• Ensure compliance with all health and safety regulations within the kitchen area• Control the quality and quantity of dishes prepared by cooks to provide the best result

Seasonal contract • Preparing and cooking meats in several different styles such as roasted, smoked, grilled, or braised• Cut, portioned, butcher, de-bone the fish, meat, chicken, duck etc. • Prepare different sauces on daily basis• Maintaining a clean and organized kitchen while following health and safety regulations• Check and fill all the mise en place regarding the dishes coming from the grill section

Sous chef at Sintoho Asian restaurant Izakaya styleExecutive chef - Toshikazu Kato• Training the team in order to provide best results• Scheduling the kitchen staff• Conducting inventory and provide report to cost controller• Monitor food stock and place orders• Experiment with recipes and suggest new ingredients to Executive chef• Ensure compliance with all health and safety regulations within the kitchen area• Control the quality and quantity of dishes prepared by cooks to provide the best result

Seasonal placement3 months contract Mediterranean cuisine Executive chef - Marko Zivkovic

Local RIver Bar offers a menu with traditional dishes and fusion dishes, giving the customer a marvelous gastronomic experience in flavors and textures.Responsibilities:• Creating new menu and dishes• Training the whole team in order to provide best results• Scheduling the kitchen staff• Conducting inventory and sanitary days• Monitor food stock and place orders• Experiment with recipes and suggest new ingredients• Ensure compliance with all health and safety regulations within the kitchen area• Work with suppliers, order products, controlling food cost• Preparation of recipe templates• Setting up the kitchen with cooking utensils and equipment, like knives, pans and food scales• Obtains feedback from the guests

Thai cuisine Cafe with lots of authentic dishes.• Cooking thai dishes according to original recipes/• Assists with new menu options planning based on seasonal changes and customer demand.• Assist with the preparation and planning of meal designs.• Ensure that kitchen activities operate in a timely manner.• Resolve customer problems and concerns personally.• Monitor and record inventory, and if necessary, order new supplies.• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.• Recruit and train new kitchen employees to meet restaurant and kitchen standards.• Create schedules for kitchen employees and evaluate their performance.• Adhere to and implement sanitation regulations and safety regulations.• Manage the kitchen team in the executive chef's absence.

South-East Asian cuisineResponsibilities:• Starting the kitchen from scratch, developing the menu and modify recipes• Training the whole team• Scheduling the kitchen staff• Conducting inventory and sanitary days• Monitor food stock and place orders• Experiment with recipes and suggest new ingredients• Ensure compliance with all health and safety regulations within the kitchen area• Work with suppliers, order products, controlling food cost• Preparation of recipe templates• Setting up the kitchen with cooking utensils and equipment, like knives, pans and food scales• Obtains feedback from the guests

Responsibilities:• Cooking A'la carte dishes, control food quality and quantity• Preparing food for the Buffet and creating a variety of new dishes on a daily basis• Training kitchen staff• Checking mise an place and preparing• Working and controlling at the Butchery area, BBQ station, pasta station

I was responsible for cooking dishes in the restaurant "Grill 250°", and of course, it includes, preparing mise en place during the shift. Moreover, I was cooking food for buffet and for banquets with other cooks.

Responsibilities:• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. • Prepare cold and hot dishes. • Ensure proper portion, arrangement, and food garnish. Monitor the quality and quantity of food that is prepared.

Cooking Italian dishes(pizza,pasta,salad,grill) with standards and quality, ensuring the smooth operation of the kitchen, quality control and validity of products, training of kitchen staff.

Cooking with standards and quality, ensuring the smooth operation of the kitchen, quality control and validity of products, training of kitchen staff, making duty roster. Carrying out of inventories, sanitary days. Participation in makes of new menu items. Work with suppliers and ordering products.

Cooking Italian dishes(pasta, pizza, soups, salads), ensuring the smooth operation of the kitchen, participation in inventories. Work in pastry a little time. Got a raise because of the high professional skills.

Cooking hot dishes of Japanese and Italian cuisine(grill, pasta, soups, hot dishes), ensuring the smooth operation of the kitchen, monitoring compliance with the terms and conditions of storage of products, inventory.