Dragoljub Paunovic

Experience: 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.

Speciality: Chef