Viking Cruises is a leading cruise ship tour company in Europe. Based in Basel, I am reporting to the Executive Chef, I am supervising a large team of kitchen staff. My key responsibilities include: • Garde manger, Entremetier, meat and fish preparation for all dishes following recipes and PSO standards;• Supervision and coaching of employees;• Managing weekly orders according to the menu cycle;• Overseeing all stock and supplies to ensure menus are able to be delivered as… Show more Viking Cruises is a leading cruise ship tour company in Europe. Based in Basel, I am reporting to the Executive Chef, I am supervising a large team of kitchen staff. My key responsibilities include: • Garde manger, Entremetier, meat and fish preparation for all dishes following recipes and PSO standards;• Supervision and coaching of employees;• Managing weekly orders according to the menu cycle;• Overseeing all stock and supplies to ensure menus are able to be delivered as required and within budgets;• Working closely with the staff to ensure an exceptional level of quality in food preparation and service;• Ensure all health and safety requirements are being followed by staff during shift;• Work with Executive Chef on any changes needed in real time to meet changing menu and customer needs. Show less

Working in Kengur, a leading resort in Belgrade, my role was as an Executive Chef, overseeing all staff, both front of house and in the kitchen to deliver a high-quality menu and service to guests. Reporting to the Resort Manager, my key responsibilities included:• Development and planning of all menus related to the resort;• Preparing of A la carte dishes;• Developing and preparing buffet, and set menus;• Organisation and preparation of food for wedding celebrations and… Show more Working in Kengur, a leading resort in Belgrade, my role was as an Executive Chef, overseeing all staff, both front of house and in the kitchen to deliver a high-quality menu and service to guests. Reporting to the Resort Manager, my key responsibilities included:• Development and planning of all menus related to the resort;• Preparing of A la carte dishes;• Developing and preparing buffet, and set menus;• Organisation and preparation of food for wedding celebrations and events;• Requisition, control and management of store foods;• Oversight of the restaurant budget and revenue;• Supervision, recruitment, training and performance management of all staff related to the restaurant. Show less

Working on a six-month contract with leading cruise ship company, Princess Cruises in the USA, I was employed as the Third Cook, working in the main galley and focusing on the buffet breakfast section. Also working on the room service requirements during night shift, I was able to successfully work where needed and add value to the expectations of quality and service which Princess Cruises provides to its guests.

Working within a leading restaurant, Madera, I was employed as a Sous Chef where I was responsible for preparing A la carte dishes for the patrons. My role also required me to carry out all stock control and ordering of produce for the restaurant and provide supervision and coaching of the restaurant staff.

Working with leading international hotel chain, Holiday inn, I was employed as the Chef De Partie, where I was working in the hotel as well as for large events of up to 1,400 guests. Leading the development of set menus and buffets, I was required to work on the preparation, development of these menus, as well as the daily breakfast menu and preparation of A la carte dishes.

Working with Monument, as Sous Chef, I was responsible for overseeing all preparation and production of meat, pasta, and risotto. Additionally, I was responsible for overseeing all staff and managing and coordinating the staff shifts and rosters. I was also responsible for the management of stock and food stores and assisted the Head Chef in the development and delivery of set menus as required.

My first role was with Hotel Prag, where I was a Chef De Partie preparing a range of European cuisine for guests. Working closely with the kitchen team, I was also provided a number of opportunities to work with chefs to develop professionally and learn the requirements of working within a busy kitchen.