Ivan Stanojevic

Experience

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  Sport Cafe

  Jan 1997 - Apr 2004

  Cook & Chef Assistant

  Practicing Sport Cafe values Preparing daily meals in accordance with menu cycle Responsible for organizing “mise en place”, appropriate storage, and keeping of goods Responsible for hygiene in the galley in accordance with HACCP regulations Actively supporting and assisting culinary and restaurant team Any other duties advised by the Executive Chef

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  Sport Cafe

  Apr 2005 - Jan 2007

  Sous Chef
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  Grand Circle Corporation

  Jan 2007 - Jan 2009

  Cook/Sous Chef

   Preparation and distribution of all daily meals including the set up ofthe breakfast buffet according to food manual (menu cycle) Responsible for a section in the galley Co-responsible for achieving and maintaining the RC standards andbudgets in the food department Assistance to the Executive Chef in ordering food supplies Assistance with the loading of ship’s supplies Co-responsible for proper storing of all food and galley supplies andstock Co-responsible for the correct handling of all food stock, productsand all equipment in the food department Co-responsible for an impeccable cleanness, hygiene and tidiness inthe galley area Assistance with taking of galley inventory as per company’sdirectives Participation in the onboard training program Various preparatory duties prior to and at the end of the season Regular presence in the restaurant at the buffets Assistance in other departments if necessary, as per supervisor’s directive Weniger anzeigen

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  Dufry Group

  Feb 2009 - Apr 2010

  Senior Chef de Parti

  Responsible for food production duties within the kitchen fulfilling Dufry performance standards and Dufry International Guest Expectation Standards.To maintain guest service standards which meet the needs of the target market in line with Dufry standards and the operating concept of the Food & Beverage facility.To ensure standard recipe preparation and presentation is maintained at all times in order to achieve highest guest satisfaction.To liaise with the Executive Chef on day-to-day operational requirements.To maintain Dufry standard of personal appearance and personal hygiene at all times.To ensure that all prepared dishes are issued with the corresponding Executive chef.To have a complete understanding and adhere to Restaurants policy relating to Fire, Hygiene, Health and Safety.To take the necessary actions to reduce waste and other cost effective measures as appropriate.To ensure the highest standard of cleanliness.To ensure that storage areas and fridges are in clean and tidy condition and properly secured.To ensure that restaurant buffets and set-ups are properly maintained. Weniger anzeigen

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  Tulip Inn Putnik Belgrade

  Nov 2010 - Feb 2013

  Sous Chef

  Preparation and distribution of all daily meals and a la card orders.Responsible for a section in the kitchen.Co-responsible for achieving and maintaining the hotel standards and budgets in the food department.Assistance to the Executive Chef in ordering food supplies.Co-responsible for proper storing of all food and kitchen supplies andstock.Co-responsible for the correct handling of all food stock, productsand all equipment in the food department.Co-responsible for an impeccable cleanness, hygiene and tidiness inthe kitchen area.Assistance with taking of kitchen inventory.Regular presence in the restaurant at the buffets.Follow and respect HCCP the standards and procedures. Weniger anzeigen

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  Grand Circle Corporation

  Feb 2013 - Jan 2013

  Junior Sous Chef

  Responsible for delivering an exceptional gastronomic service for our travelers in accordance with Grand Circle CruiseLine (GCCL) standards, while contributing to a positive work environment.Responsibilities: Practicing GCCL values Preparing daily meals in accordance with menu cycle Responsible for organizing “mise en place”, appropriate storage, and keeping of goods Responsible for hygiene in the galley in accordance with HACCP regulations Actively supporting and assisting culinary and restaurant team Relieving Executive Sous Chef during his/her absence Any other duties advised by Executive Chef/Hotel Manager Weniger anzeigen

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  Grand Circle Corporation

  Jan 2014 - Nov 2014

  Executive Chef

  Responsible for coordinating, supporting, and delivering an exceptional gastronomic service for our travelers inaccordance with Grand Circle Cruise Line (GCCL) standards, while contributing to a positive work environment.Responsibilities: Practicing GCCL values Leading, coordinating, supporting, motivating, training, and evaluating galley team Monitoring and ensuring culinary service is up to the highest standards Responsible for ensuring “mise en place”, appropriate storage, and keeping of goods Responsible for hygiene in the galley in accordance with HACCP regulations Actively supporting and assisting culinary and restaurant team Responsible for ordering food as well as stock, cost, and budget control Participating in on board events and interacting with guests Any other duties advised by Hotel Manager/Corporate Chef Weniger anzeigen

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  Urban Diner

  Jan 2015 - Jul 2016

  Executive Chef
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  Hotel-Gasthof-Groß

  Nov 2017 - Nov 2018

  Cook
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  Hochschule für den öffentlichen Dienst in Bayern / Fachberieich Polizei

  Nov 2018 - Apr 2019

  Cook
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  Kaisergarten Restaurant

  Jul 2019 - Sept 2022

  Chef