Resume Chef in England London

Areas of expertise: •Delivery of my clients' culinary dreams when, where and how they want all within budget. •The standardisation of menu recipes with presentation photos to create a blueprint for success. •Controlling fine dining, food costs at or below 26.5% compared to the industry standard of 34%. •Maintaining gourmet dining labour costs at or below 26% compared to the industry standard of 30%. •Flattened banquet labour costs at 5% compared to the industry standard of 7%. •Flawless performance of small, medium or large-scale culinary/catering events. •Get free press with culinary classes, competitions, the media and charity issues. •Keep excitement with a changing menu as a highly versatile, creative and adaptable Chef. •The organisation of kitchens and training staff for maximum efficiency, quality and productivity.

College of hospitality and seachefs Linz, AustriaCollege of hospitality and seachefs Linz, Austria Certificate, Culinary Arts/Chef TrainingCertificate, Culinary Arts/Chef Training 2011 - 20112011 - 2011 High School of Restaurant Management& TourismHigh School of Restaurant Management& Tourism High School, Culinary Arts and Related ServicesHigh School, Culinary Arts and Related Services 1993 - 19971993 - 1997 Grade: Fourth grade with a leaving exam- Diploma

Fine dining, Banquets, Menu Development, Catering, Cost control, Banquet Operations, Hospitality, Seafood, etc.

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https://www.linkedin.com/in/chefdragoljubpaunovic/