Food Management

Radek Zalsky

Email: ac03fh@r.postjobfree.com

Phone: 040*-***-***

Address: Cairns, P.O.Box 1834, Queensland, 4870, Australia

Nationality: Czech

Date of birth: 07/06/1983

PERSONAL SUMARY

Versatile and highly accomplished culinary professional offering over 15 years’ experience in multi cuisine food and beverage production, kitchen management, menu planning and development in the hospitality industry. Diploma in Culinary Arts; displaying hands on experience in efficiently operating fine dining restaurants as well as working with various well know restaurants with rosette star. Highly skilled in managing inventories and pricing, controlling cost as well as requisitioning and issuing supplies and equipment for food production. Exceptional ability to maintain and enhance food products through creative menu development and presentation. Creative and hardworking chef, expert in implementing and conducting training to ensure development of high performing teams that flawlessly prepare all dishes while adhering to all company standards. Track record of maintaining food, suppliers and equipment purchasing systems to ensure maximum quality, least cost and high reliability.

EDUCATIONAL QUALIFICATION

Certificate in commercial cookery

Culinary School, Secondary Educational Establishment Focused on Commercial Catering, Three-year Apprenticeship branch of study – Chef

August 1998 – June 2000

Diploma of hospitality management

August 2000 – June 2002

Areas of expertise

Fine Dining, Function catering, Staff scheduling, Fusion cooking, Menu pricing,Team building skills, Buffet food, Supervising shifts, Cooking procedures, Budgeting, Portion control, Mentoring & coaching, Marketing, Food wastage control, Stock rotation

Certifications

Level 3 Award in Supervising Food Safety - CG.

IHG FB Problem Resolution

PCI - Understanding PCI Compliance EMEA 00098897

IHG Foundation Health & Safety (Level 2) 00061462

PCI Compliance - Best Practices for Hotel Management00057653

IHG FB Problem Handling

Winning @ Heartbeat V2 - Through the Eyes of Guest

Career History

Green Island Resort, Cairns, Queensland, Australia

December 2016 – Present

457 Sponsorship Visa

Chef de Cuisine at InterContinental Hotels Group (IHG®)

Intercontinental Hotel Doha, Qatar, Middle East

May 2015 – November 2016

Responsible for hotel main kitchen operation, a la carte, room service, banquet, pool bar, club lounge, all day dining restaurant and outside catering at any one time, I coordinate and manage a crew of staff from 10 to 50, depending on the event and hotel business level

Creating exciting new menu concepts for a range of clients and their individual requests

Quality development: maintain a very high guests satisfaction score – one of the leading IHG hotels in EMEA 2016

Catering provider of the Qatar Golf Open Championship 2015, one of the most prestigious sporting events in Qatar, with more then 50,000 world-wide visitors over a weekend period

Responsible for Hazard Analysis and Critical Control Points (HACCP) in two kitchens

Food ordering and purchasing, Maintain food cost according to the budget

Successful catering experience (1.500+ people) – October Festival, Irish Festival, Royal wedding, Private functions

Fact dining awards 2016 – Coral restaurant win Family friendly brunch

Increase sales and popularity – Bohemian food festival

Sous Chef at Berghaus Toni – Seasonal job, winter 2014

Riederalp, Switzerland

November 2014 – May 2015

Running the kitchen operation, ensuring high culinary standards

Managing food purchasing and storage, maintaining a safe and hygienic kitchen environment, helping create new recipes and write menus

Chef de Cuisine at Small Luxury Hotels of the World

Thalassa Boutique Hotel and Spa, Coral Bay, Cyprus

April 2011 - October 2014

Responsible for 2 Restaurants, 2 Bars, 1 Banquet rooms (150 pax) and beach weddings venue in 5 star boutique hotel

Catering for a variety of functions that can range from high profile wedding events to 12 courses tasting menus and gala VIP events

Responsible for the daily management and food production, ensuring maximum quality and profitability.Monitor hotel occupancy and function forecasts

Responsible for the hygienic and safe preparation of food within the kitchen

Ensuring that all food items are prepared as per standard recipe whilst maintaining portion control and minimizing wastages

Determining the price of a dishes and cost of its preparation

Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively

Supply of quality products, supply management, verify orders food

Managing a kitchen brigade of 18 staff

Awards – Cyprus leading hotel 2011-2013, Drake & Cavendish Top 5 luxury hotels in Paphos, World travel awards - Cyprus leading boutique hotel 2014

Sous Chef at Lounge 10 Restaurant & Speakeasy Bar

Manchester, UK

March 2010 - July 2011

Award-winning restaurant focused on modern French cuisine

Responsible for the daily smooth operation of the kitchen

Efficient planning of the weekly schedule and payroll of kitchen and stewarding

Responsible for the daily kitchen product purchasing

Maintain food cost according to restaurant monthly target

Implement new concepts and F&B promotions for the restaurant and bar

Head Chef at Ithaca restaurant

Manchester, UK

January 2008 - January 2010

Contributed to wining the ITHACA Restaurant - Best Restaurant Manchester award for 2009 at the Hi-Life, Dining Awards, UK.

http://www.manchesterrestaurants.com/oriental/ithaca-reviews.htm

The owner gave me full empowered to create a Modern Pan Asian menu with Japanese influence. After a year, the restaurant was recognized as one of the leading restaurant in the city and has been highly acknowledge by food critics

Previous experience; commenced career in 2002 as a Demi Chef de Partie with Hotel Savoy – Czech Republic as well as Chef de Partie with restaurants including Landhaus Schonfelder HOF - Germany, Hotel Hilton Manchester Deansgate and Abode Hotel - UK; also worked as a Junior Sous Chef with Room Restaurant – UK, while achieving career advancements within the field.

Honors and Awards

Cyprus Chef Competition Nicosia 2012 modern Mediterranean fish main course – bronze medal

December 2012

Cyprus Chef Competition Nicosia 2014 grand prix three courses restaurant menu – silver medal

January 2014

HQ Qatar Salon Culinaire 2015, Signature Dish, Live Demonstration, Bronze medal

October 2015

HQ Qatar Salon Culinaire 2015, Five Course Set Menu, Bronze medal

October 2015

Languages: English, German, Czech, Slovak, Polish, Greek

LINKS:

https://www.sentidohotels.de/hotel-suchen/sentido-thalassa-coral-bay/

https://www.ihg.com/intercontinental/hotels/gb/en/doha/dohha/hoteldetail

https://www.greenislandresort.com.au/

http://berghaus-toni.com/

http://www.ithacamanchester.com/

https://www.tripadvisor.com/ShowUserReviews-g294009-d1986640-r363669379-Coral_All_Day_Dining-Doha.html

http://archive.qatar-tribune.com/viewnews.aspx?d=20160405&cat=chillout1&pge=4

References:

Executive Sous Chef: Charlie Wilkes, Phone: 041*-***-***

Green Island Resort, Cairns, Queensland, AU

Email: ac03fh@r.postjobfree.com

General Manager: Akay Ahmed, Phone: +440-7950372354

Ithaca Restaurant, Manchester, UK

Email: ac03fh@r.postjobfree.com

Executive Chef: Charis Philippou, Phone: 003**-********

Coral Beach Hotel and Resort, Paphos, Cyprus

Email: ac03fh@r.postjobfree.com

Executive Chef: Talal Aridi, Phone: +974-****-****

Intercontinental Doha, Doha, Qatar

Email: ac03fh@r.postjobfree.com

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