Executive chef
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Chef with over 20 years in industry, European background specialist in Mediterranean cuisine, Balkan cuisine, North American cuisine. Always on top of culinary trends, improving and learning new things. Lead from small kitchen teams of 6-8 people to large culinary brigades of 70 people. Hands on and hart on every day at work, Leading team by my one example. Mentor young chefs and train them properly in all aspects of kitchen and culinary trade. Experienced in menu design and food and labor cost. Always ready for new challenges.
Expert in organize and running successful kitchens, from scheduling labor cost, food cost, to organized day to day operations menu development and caterings off site for up to 700 people.
Hospitality high school in Belgrade Serbia culinary arts, Canadian red seal for cooks, food safety
