Head Chef
Cova Montenapoleone Restaurant
Total des années d'expérience :16 years, 5 Mois
Cova is reflection of flagship in Milan dating back to 1817.
It’s maintained true essence with mix of traditional andmodern Italian cuisine.
As part of Cova pre-opening team l was big part of organizing kitchen, trainings and full set up of menus, supplier's, municipality standards etc.
Hired, managed and trained kitchen staff.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls. Arranged for kitchen equipment maintenance and repair when needed.
Forecasted supply needs and estimated costs. Scheduled and received food and beverage deliveries, adhering to food cost and budget. Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen. Created recipes and prepared advanced dishes. Planned promotional menu additions based on seasonal pricing and product availability.
Set in the heart of Dubai International Financial Centre (DIFC) Cipriani Dubai features an elegant blue and white nautical aesthetic, high gloss wood interior with polished steel finishes.
On two levels and with an enclosed terrace and intimate bar, it can accommodate up to 300 people and offers classic dishes from Harry's Bar and a variety of specialties in warm and fun atmosphere.
As Sous Chef my duties is to control everythingthat is prepared and to make sure that everything is in Cipriani standard as well checking all food is it properly storage, nice and fresh.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Prevented cross-contamination from utensils,
surfaces and pans when cooking and plating meals for food allergy sufferers.
Mentored kitchen staff at all levels to prepare each for demanding roles.
Maintained well-organized mise en place to keep work consistent.
Disciplined and dedicated to meeting high-quality standards.
Planned and directed high-volume food preparation in fast-paced environment.
Roberto's is Fine Dining Italian -seafood Restaurant that opened in April 2012.In the first year What's On awards for best new restaurant and also the 3 hats award for best new restaurant in middle east, in 2014 restaurant win award for favorite Italian restaurant in Dubai.
My job was to run the main course section and to take care of the HACCAP of all kitchen daily. Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Developed and cooked memorable dishes that brought new customers into establishment. Mentored kitchen staff at all levels to prepare each for demanding roles.
Sanitized all counters properly to prevent food-illness.
Prepared items for roasting, sautéing, frying and baking.
Cocktail & Restaurant “Cruise” is one of the most popular places in Belgrade especially for food.
Situated near the famous theatre, restaurant was a meeting point of well-known actors and bohemians started working there from its opening.
Sports bar with international cuisine
courses: During my secondary school I had mandatory apprenticeship in Hotel Palace in the center of