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Gazmend Durmishi, EXECUTIVE SOUS CHEF

Gazmend Durmishi

EXECUTIVE SOUS CHEF·2013 Pizzaro – Italian Restauran

United Arab Emirates

Bachelor's degree, Culinary Art

Work experience

Total years of experience: 22 years, 7 months

EXECUTIVE SOUS CHEF

July 2011 - October 2011

2013 Pizzaro – Italian Restauran

United Arab Emirates

July 2011 - October 2011

Responsible for ensuring full compliance with the Occupational Health and Safety system.
Responsible for the supervision of staff within the area of responsibility to ensure that all employee comply with menu specifications, OHS and food safety standards and that staff are productive and behave in accordance with company requirements.
Address matters of poor performance and misconduct in the first instance and report serious violations to
Job role:
Management

Executive Sous Chef

December 2009 - May 2011

Mama Mi’as Pizza Restauran

United Arab Emirates

December 2009 - May 2011

Specialist for Preparing Italian pizza
Monitoring of food safety and temperature
Maintain a clean and sanitary work station area
Monitoring personal hygiene / sanitation
Manpower scheduling and coaching for the staff
Assist of preparation salad
Preparing list purchased order
Supervised and maintain the needed of staff
Resolves routine problems encountered in performance of work assignments pricing and banquet operations;
Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
In conjunction with the Executive Chef and outlet Managers plans activities, promotions, menu implementations according to the annual marketing plans.
Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.
Guide Sous Chefs in decision making and judgment.
Ensure that positive working relations with non Food and
Beverage departments are fostered giving co-operation at all times.
Job role:
Management

F&B Supervisor

May 2006 - December 2008

Ecolog International FZE Catering

United Arab Emirates

May 2006 - December 2008

Prepares and cooks meats, fish, vegetables, gravies, soups, bakery product, and other forms of food.
Assists and the preparation of salads and dessert.
Capable of cooking for Italian food.
Preparing pizza and pasta.
Implement personal hygiene for foods safety.
Capable of serving big and small number of guest.
Has creative idea for food presentation including accommodating service.
Know what appropriate menu, recipes for certain kind of guest.
Monitoring of food safety and temperature.
Monitoring personal hygiene / sanitation.
Responsible for the F&B.
Responsible in approving / rejecting delivered raw materials.
Manpower Scheduling / Coaching.
Supervised the whole canteen Ecolog staff.
Performs other related duties and responsibilities as required or assigned.
Maintain a clean and sanitary work station area
Preparing everyday inventory.
Preparing List Purchased Order (LPO)
Responsible to take order from the supplier.
Job role:
Other

Head Cook

February 2005 - January 2005

star Hotel; Pula Croati

February 2005 - January 2005

Prepares and cooks meats, fish, vegetables, gravies, soups, bakery product and other forms of food.
Know to prepare Pizza
Monitoring of food safety and temperature.
Monitoring personal hygiene / sanitation
Serve food as required.
Assists in the preparation of salads and dessert
Have full knowledge of all menus being offered in the respective kitchen at any one time.
To ensure that all kitchen Mise en Place is prepared according to production plan.
To carry out daily checks of all refrigerators and freezers.
Check food storage areas and refrigerators for cleanliness and proper functioning on a daily basis.
Maintains a consistent quality of food preparation & presentation in his assigned section.
Job role:
Customer Service and Call Center

Head cook

January 2000 - December 2002

Inex 5 star Hotel; Tetovo

United Arab Emirates

January 2000 - December 2002

Prepares and cooks meats, fish, vegetables, gravies, soups, bakery product and other forms of food.
Preparing Pizza Italian style
Monitoring of food safety and temperature.
Monitoring personal hygiene / sanitation.
Serve food as required.
Assists in the preparation of salads and dessert.
Cooking European food.
Able to prepare all dishes in his assigned section using established recipes and plating instructions.
Checks the quality of raw materials in his assigned area, as well as their storage, handling and usage.
Conducts training on all related food preparation, hygiene and grooming standards in conjunction with the Sous Chef.
Keeps the Sous Chef informed of all aspects of his assigned section, including equipment, working environment, staff problems and department relations.
Attends kitchen meetings in absence of the Sous Chef and counsel’s subordinate employees if necessary.
Job role:
Customer Service and Call Center

Executive Chef

June 1997 - November 1999

Hotel

Germany

June 1997 - November 1999

Prepares and cooks meats, fish, vegetables, gravies, soups, bakery product and other forms of food.
Preparing Pizza Italian
Monitoring of food safety and temperature.
Monitoring personal hygiene / sanitation.
Serve food as required.
Assists in the preparation of salads and dessert.
Performs other related duties and responsibilities as required or assigned.
Ensures that food wastage is kept to a minimum.
Ensures that highest standards of hygiene are always adhered to throughout food preparation process.
Responsible for the cleanliness of respective section.
Ensure all equipment is being maintained and cleaned regularly.
Always keeps work station clear, clean and tidy.
Assists in other food production areas as and when assigned.
Performs other duties as required by
Company industry:
Hospitality & Accomodation
Job role:
Management

Chef

May 1986 - April 1996

Elmer Hotel; Elmer Glarus Switzerland Commie I / Demi chef de Partie

May 1986 - April 1996

food preparation and cook in his absence
Maintain maximum standards of sanitation and safety.
Clean kitchen, kitchen utensils and equipment; secures refrigerator and freezer.
Prepares and cooks meats, fish, vegetables, gravies, soups, bakery product and other forms of food.
Preparing Pizza Italian.
Monitoring of food safety and temperature.
Monitoring personal hygiene / sanitation.
Serve food as required.
Assists in the preparation of salads and dessert.
Cooking Italian food.
Checks food and supplies as necessary.
Perform other related duties and responsibilities as required as assigned.
Able to prepare all dishes in his assigned section using established recipes & plating instructions.
Checks the quality of raw materials in his assigned area, as well as their storage, handling and usage.
Ensures that all kitchen Mise en Place is prepared according to production plan.
Assists Chef de Partie in creating and developing new dishes and recipes by keeping up with the latest market trends.
Has full knowledge of all menus being offered in the respective kitchen at any one time.
To ensure constant rotation of all stocks in the kitchen.
To ensure highest standards of hygiene are always adhered to throughout Food preparation.
Responsible for the cleanliness of respective section.
Ensure all equipment is being maintained and cleaned regularly.
Job role:
Management

Executive Chef

March 1985 - March 1986

Hotel Krass; Postoina Sloveni

March 1985 - March 1986

Prepares and cooks meats, fish, vegetables, gravies, soups, bakery product and other forms of food.
Know to prepare Pizza.
Prevents food spoilage through daily checks and ensures that all incoming & outgoing food items are to the agreed standard.
Monitoring of food safety and temperature.
Monitoring personal hygiene / sanitation.
Serve food as required.
Assists in the preparation of salads and dessert.
Ensure all equipment is being maintained and cleaned regularly.
Always keep work station clear, clean and tidy.
Ensures Mise en Place is prepared according to production & business needs
Assists in other food production areas as and when assigned.
Perform any other duties as required by
Job role:
Management

Cook

January 1984 - November 1984

Bristol Hotel

United Arab Emirates

January 1984 - November 1984

Assists his superior (chef de parties) to prepare all food in his assigned kitchen.
Prevent food spoilage through daily checks and ensures that all incoming and outgoing food items are up to agreed standards.
Have full knowledge of all menus being offered in the respective kitchen at any one time.
To ensure that all kitchen Mise en Place is prepared according to production plan.
To carry out daily checks of all refrigerators and freezers.
Check food storage areas and refrigerators for cleanliness and proper functioning on a daily basis.
Company industry:
Hospitality & Accomodation
Job role:
Customer Service and Call Center

May 1983 - November 1983

Pizzeria Panorama Restauran

May 1983 - November 1983

Commie
Job role:
Other

Head Chef

-

Ecolog International NATO ISAF; Kamp Warehouse Kabul Afghan

-

Prepares and cooks meats, fish, vegetables, gravies, soups, bakery product, pastry and other forms of food.
Preparing Pizza.
Capable of cooking European Food
Monitoring of food safety and temperature.
Purchase for the stocks needed in Kamp.
Checks in foods and supplies as necessary.
Maintain maximum standards of sanitation and safety.
Capable of serving big and small number of guest.
Monitoring of food safety and temperature.
Job role:
Management

Education

University of Tirol Innsbruck Austri

January 1996

January 1996

Bachelor's degree, Culinary Art

Austria

Skills

COACHING
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COACHING
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COOKING
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COOKING
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FORMS
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FORMS
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MARKETING
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MARKETING
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MATERIALS MANAGEMENT
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MATERIALS MANAGEMENT
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MEETING FACILITATION
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MEETING FACILITATION
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PERSONAL
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PERSONAL
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QUALITY
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QUALITY
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SAFETY
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SAFETY
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TÉCNICAS DE SUPERVISIÓN
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TÉCNICAS DE SUPERVISIÓN
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Languages

English

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German

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Italian

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