Milan Savic
Summary
I am reliable, well organized and ready to work.
My work is priority for me.
I am capable of working independently and as a part of a team.
I am always willing to help and I gladly accept advice from other colleagues . A
As very ambitious person Im always seeking to improve my self.
I want to perform my job ,from start to finish,in the most professional manner
Overview
22
22
years of professional experience
Work History
Executive Chef
Restaurant Bianco
08.2019 - 01.2021
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Supervise 20-25 ppl in the kitchen
Lead First Cook/Crew Trainer
Hotel Delta By Marriot
12.2016 - 08.2019
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Provide Training for new stuff, online courses and practice work in the kitchen.
Chef on Training for Kitchen Manager
Chateau Nova Hotels
11.2015 - 12.2016
- Trained by Canadian Executive Chef (first canadian job) to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Executive Sous Chef
Restaurant Monte
04.2009 - 10.2014
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- MICHELIN STAR RESTAURANT *
- GAULT MILAU GUIDE
-
First Cook /Supervisor
Hotel Dunav / Restaurant Das
05.2007 - 04.2009
- Enforced health and safety regulations, optimizing adherence to quality standards.
- Assembled and served dishes consistently with commitment to flavors and quality presentation.
- Minimized waste via effective planning, forecasting and stock control.
- Followed food production and handling guidelines.
Cook / First Cook/Kitchen Manager
Hotel Park
09.1998 - 04.2006
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Head Chef /Kitchen Manager
Education
Bachelor of Arts - Specialization in Italian Kitchen/ Master Work
22 October
Zabalj09.2014
Associate of Arts - Culinary Art
Svetozar Miletic
Novi Sad / Serbia06.1998
Skills
- Restaurant Operations
- Hiring, Training, and Development
- Kitchen Staff Management
- Order Management
- Food Coast
- Class 5 Driver License
- Volunteer in Day care 2019(less then a year)
Languages
English
Full Professional
Croatian
Native or Bilingual
Serbian
Native or Bilingual
Timeline
Executive Chef
Restaurant Bianco
08.2019 - 01.2021
Lead First Cook/Crew Trainer
Hotel Delta By Marriot
12.2016 - 08.2019
Chef on Training for Kitchen Manager
Chateau Nova Hotels
11.2015 - 12.2016
Executive Sous Chef
Restaurant Monte
04.2009 - 10.2014
First Cook /Supervisor
Hotel Dunav / Restaurant Das
05.2007 - 04.2009
Cook / First Cook/Kitchen Manager
Hotel Park
09.1998 - 04.2006
Bachelor of Arts - Specialization in Italian Kitchen/ Master Work
22 October
Associate of Arts - Culinary Art
Svetozar Miletic
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